New Roots is a partnership of Catholic Charities of Northeast Kansas and Cultivate KC

Kohlrabi

Kohlrabi is a cruciferous vegetable that is related to cabbage, broccoli, and cauliflower. It has a bulbous, turnip-like shape with a green or purple skin and white flesh. Kohlrabi has a mild, slightly sweet flavor and a crunchy texture.

Kohlrabi is a good source of vitamins A, C, and K, as well as fiber. It is also a good source of potassium, iron, and calcium. Kohlrabi is low in calories and fat, making it a healthy addition to any diet.

Kohlrabi can be eaten raw, cooked, or juiced. It is often used in salads, soups, stews, and stir-fries. Kohlrabi can also be pickled or grated and used as a topping for salads or sandwiches.

Kohlrabi is a versatile and delicious vegetable that can be enjoyed in a variety of ways. It is a good source of nutrients and can be added to a variety of dishes.

Here are some tips for using kohlrabi:

  • Choose kohlrabi that is firm and has smooth skin. Avoid kohlrabi that is soft or has bruised skin.
  • Trim the ends of the kohlrabi and peel off the skin. If the skin is tough, you can also grate the kohlrabi without peeling it.
  • Kohlrabi can be eaten raw, cooked, or juiced. It is often used in salads, soups, stews, and stir-fries. Kohlrabi can also be pickled or grated and used as a topping for salads or sandwiches.
  • Kohlrabi has a mild, slightly sweet flavor and a crunchy texture. It pairs well with other vegetables, such as carrots, celery, and cucumbers. It can also be paired with fruits, such as apples, pears, and grapes.
  • Kohlrabi is a versatile and delicious vegetable that can be enjoyed in a variety of ways. It is a good source of nutrients and can be added to a variety of dishes.