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By Chef Nancy Berkoff, EdD, RD
Thee cabbage household consists of nearly each veggie colour, form, and dimension. Kohlrabi, also referred to as turnip cabbage, has a Star Trek-like look. Think about a stable, easy inexperienced apple topped with a slender stem and collard-like leaves that appear like arms. Kohlrabi will be inexperienced or purple on the skin however is at all times creamy white on the within. It’s not a root vegetable; it grows simply above the bottom. The massive, spherical a part of kohlrabi is definitely the stem.
Kohlrabi could have originated in Europe and is seen within the cuisines of Germany, Hungary, Russia, and the UK. In China kohlrabi is named gai laarn tau and is steamed entire, stir-fried, and roasted. Kohlrabi can also be in style in sections of Bhutan, India, Pakistan, and Tibet.
Kohlrabi’s bulb could appear like a inexperienced turnip however its taste is a cross between a gentle bell pepper and broccoli stalk with a touch of summer season squash. It may be served shredded or uncooked, and used like cabbage or broccoli in slaws and salads. Kohlrabi can stand the warmth of braising, roasting, sautéing, or steaming. The leaves usually are not plentiful; nonetheless, should you purchase a adequate quantity, you may steam them, acquiring the feel and style of delicate collard greens.
When purchasing for kohlrabi, select smaller stems (the spherical half), not more than 2 inches in diameter, as bigger ones will be very powerful. Don’t purchase kohlrabi with shriveled, dried, or damp leaves.
To prep kohlrabi, trim and thinly peel the stem, and lower off the leaves. To steam, place in steamer and steam the stem entire or lower in quarters, for 30-40 minutes. You may as well braise it in vegetable broth.
As soon as cooked, you may slice kohlrabi and sauté in a small quantity of vegetable oil. Cooked kohlrabi will be served with a sprinkle of freshly chopped parsley and a squeeze of lemon. The leaves could also be cooked together with your favourite greens recipe, or chopped and added to salads.
Grated uncooked kohlrabi provides sweetness and crunch to grain, inexperienced, or pasta salads. Attempt a shredded kohlrabi and carrot slaw with a paprika-horseradish dressing (vegan mayonnaise or silken tofu with paprika, ready horseradish, and lemon juice).
