It’s not like me to be buying ingredients I have never tasted or cooked with. How absolutely boring must my life be, right? I think one of the main reasons is that I’m not knowledgeable enough about these things. I’d much rather spend my hard earned cash (and time) on the foods, ingredients and recipes I really need. However I did get my hands on some Kohlrabi bulbs when I went to visit my cousin, and she is never shy to experiment. The excitement caught on…
A bit of googling here and there, soon I was ready to take this weird looking vegetable on. So, here is what I know about Kohlrabi.
What is Kohlrabi?
It is a vegetable, derived from the cabbage family – and no surprise that it actually does taste a lot like cabbage.
The flesh is firmer and a bit more sweeter, and you can use the whole plant as the stem and leaves are edible, as well as the bulb.
You do need to peel off the fibrous layers surrounding the bulb though. How disappointing when I peeled off the gorgeous purple skin only to find a white, rather average, apple-like inside.
Nevertheless, kohlrabi is actually a pretty nutritious ingredient with loads of minerals, vitamins and phytochemicals. You get the green bulb variety and this vibrant purple variety…
Interestingly enough, kohlrabi is easy to grow and fast to mature in loose soils. As a matter of fact, kohlrabi is easier to grow than it’s other family members, so it should really be widely available throughout fall and spring.
Low in calorie and carbs.
I decided to stick with what I know best, and I used the kohlrabi in a delicious crunchy slaw that goes a hell of a long way and ensures you your daily veggie intake. Spruce it up with your favorite kind of dressing, add your choice of nuts and fresh herbs.