Kohlrabi
Discover something new at the grocery store. Look for the kohlrabi! You will find it in some produce sections.
This crazy looking root veggie is a cross between a cabbage and a turnip. Other people include descriptions as radish or jicama, although it is considered part of the cabbage family. It is low in Saturated Fat and Cholesterol. It is also a good source of Thiamin, Folate, Magnesium and Phosphorus, and a great source of Dietary Fiber, Vitamin C, Vitamin B6, Potassium, Copper and Manganese. Taste-wise it has a hint of mustard not unlike cabbage and the snap and juiciness that turnips have. It is often called a German Turnip.
You can eat the whole thing! The root and the leaves are edible.
What to Make with Kohlrabi?
Some people eat it raw!
You can also peel the bulb and slice it thinly and include that in salads.
The flavor is often used in combination with Indian Curry. Sauté diced and create mixes with spices like turmeric, cumin, fennel or cayenne.
Kohlrabi has been used as a substitute for potatoes when roasting and lighter in calories.
Try this in soups and slaws. The leaves can be used in exchange for kale and collard green recipes.
Don’t be afraid to try new things. Look for recipes. Make this one of your next adventures in cooking.
Charmaine Gregory
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Categories: Mom Tips, Recipes