Kohlrabi is a vegetable that shows up in our farmer's markets during the fall months. It is often overlooked and under appreciated by market shoppers. In fact, it is easy to cook with and very delicious when you know how to use it. Here are some fun facts about Kohlrabi:
When you cook with kohlrabi, peel it thoroughly. Beneath the thick, hard skin is another fibrous layer, which should also be peeled away.
Kohlrabi greens can be cooked much like you would cook kale.
The bulb is not a root, and it is not a root vegetable. They actually grow above ground!
A half cup of raw kohlrabi comes in at only 20 calories, so it adds nutrition without the calorie burden
It is in the same family as foods like cauliflower, Brussels sprouts, cabbage, kale, and broccoli.
Kohlrabi actually means "cabbage turnip" in German.
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