Kohlrabi
Kohlrabi is the swelling of the stem of a plant originating from
Northen Europe. It is thought to be a cross between wild cabbage
and wild rutabaga.
It is part of the cruciferous family that was very popular in
Central and Eastern Europe in the 16th and 17th centuries. Though
it remains quite popular in those regions, it is still relatively
unknown in North America.
About the size of an orange, kohlrabi is easily recognized by
its peculiar shape: a bulbous base that grows above the ground and
is covered with thin offshoots growing in all directions. Attached
to this base are large leaves that are also edible.
Kohlabi can be very light green, white, or crimson. It is covered
with a thin edible skin. The flesh is sweet and crunchy and tastes
a little like radish. The stems taste like cabbage.
- Choose kohlrabi that is smooth and free of spots. Selecting one that is no bigger than 7cm in diameter ensures that it won’t be stringy. Leaves (if there are any) should be firm and richly coloured.
- You can peel kohlrabi before or after cooking but the skin will be much easier to remove once cooked.
- To eat raw, first remove the stem and then peel thoroughly, removing the fibrous coating under the skin.
- Kohlrabi can also be shredded, cut in julienne strips, diced, sliced, or cut in chunks.
- Raw, it is eaten with dip, vinaigrette or in a salad.
- Cooked, it can be added to soups and stews or pureed and served as a side dish.
- Kohlrabi is delicious steamed, peeled or unpeeled, drizzled with lemon juice and melted butter.
- It can be served with a sauce, au gratin, or prepared like celeriac.
- The flesh can be prepared like turnip, the leaves like spinach.
- The leaves cook in very little time and are delicious with lemon juice and butter.
- To steam or boil kohlrabi, you will need 20 to 30 minutes, depending on size.
Kohlrabi is available in supermarkets all year round.
Kohlrabi is an excellent source of vitamin C and potassium. It contains vitamin B6, folic acid, magnesium and copper. Kohlrabi leaves are rich in vitamin A.
Kohlrabi will keep in the fridge for up to one week; store without leaves in a perforated plastic bag. Stored separately, the leaves will stay fresh for a day or two. Freezing is not recommended as it will affect the colour and consistency of the vegetable.