Layer the slices in an ovenproof skillet almost to the top. Bake until the skin is golden and crispy; the kohlrabi will be baked when a sharp knife inserted in the flesh meets no resistance. @OeKc05 - I am one of those people who actually enjoy the flavor of cabbage and brussels sprouts. Cut large kohlrabi into thick wedges. You can toss them in a salad, make a slaw out of grated kohlrabi, or eat them on their own with a drizzle of good olive oil and a sprinkling of sea salt. Taste: beet greens taste a lot like Swiss chard, if you can imagine Swiss chard with a slightly beety twist. I can't remember about eating kohlrabi greens specifically, but probably. What are kohlrabi leaves good for? Add the kohlrabi and a quarter cup of stock or water. I eat a lot of vegetables and I'm always looking for new ones to add to my diet. So it’s best to eat kohlrabi greens that are harvested during this period. Cook in the microwave on high for about 10 minutes. Select a planting location for kohlrabi. Steam until the tip of a paring knife can be inserted easily into the kohlrabi, about 5 to 7 minutes depending on the size of the pieces. Kohlrabi greens, pronounced "kowl-raa-bee", protrude in various directions off a large white or purple bulb. The leaves can have the flavor of turnip greens. Thanks in advance guys. The ones that are harvested in the early spring will have more flavor and tend to be more tender. This is great for me, because potassium helps prevent leg and foot cramps, which I often get. Precook cut kohlrabi in a microwave until soft but still firm, about 4 minutes. When it's a small bulbous member of the cabbage family called kohlrabi, that's when. Cover the skillet and cook the greens over medium heat for 8-10 minutes until they wilt down. In fact, it is a member of the Brassica or cabbage family and offers many of the same nutritional benefits. Do they taste the same as standard kohlrabi greens? Look at how beautifully it caramelizes. Kohlrabi greens are thick and taste best when cooked or steamed, but they are also eaten chopped in salads. 2. of water. Dot the top of the slices with 2 to 3 tablespoons butter, cut into chunks. I second the other comments. Do not plant in cold, moist soil. Kohlrabi is an autumn – winter vegetable and it is amazing how something so simple can taste so good. I don't think I've ever seen or heard of this vegetable but I'm going to keep an eye out for it. Julienne kohlrabi for vegetable or meat salads. Remove the lid frequently to release cooking gases. Amazon Doesn't Want You to Know About This Plugin. I like to add them to my breakfast scrambles like I do kale. The bulb of the kohlrabi is not a root and grows above ground. The vegetable is very seasonal, and low consumer demand often keeps it off the truck for long-distance deliveries. Arugula microgreens taste more like arugula. Melt 4 to 6 tablespoons butter in a heavy pan over low heat. Kohlrabi has a crisp, crunchy texture that is hard not to love. Cilantro microgreens are more potent than full-grown cilantro. Roast, turning the kohlrabi and garlic two or three times until well browned, 30 to 35 minutes. wide-ranging curiosity about a variety of arcane topics. Trim and boil the leaves until tender about 2-3 minutes, drain then aside and serve. A regular wiseGEEK contributor, Michael enjoys doing research in order to satisfy his Steamed or boiled kohlrabi is said to taste similar to broccoli or Brussels sprouts. Mild, sweet, flavor similar to other Brassicas. The leaves taste somewhat like a more intense spinach, although the … Reduce the heat to 300 degrees F and garnish the top with grated cheese (Cheddar, Gruyère, Parmesan). Add remaining stock, water, mirin and soy sauce. It’s a brassica—like … Smaller kohlrabi globes are sweet and juicy like apples. Do you cook it, or eat it raw in a salad? Kohlrabi are about the size of an orange, heavy for their size, with a bunch of stems sticking out willy nilly, and then often some collard-green like leaves stick out from the top (unless they were trimmed off). The search for a new vegetable could be just thing to finally get me to go! Harvesting kohlrabi leaves in early spring is the best time to get flavorful, tender greens. They taste like beets and kale smashed into each other. Now that I've read this article I think I'm going to skip it because I absolutely hate broccoli! Drain the saucepan and kohlrabi through a colander. Kohlrabi greens are thick and taste best when cooked or steamed, but they are also eaten chopped in salads. Here are 13 reasons why Kohlrabi should be an addition to your garden and your daily diet. After enjoying kohlrabi sautéed with a sprinkling of sea salt for a couple weeks, I upped the ante and went for broke with this week’s experiment. Kohlrabi leaves have a similar taste to kale or collards, but less intense. Kohlrabi greens are used much like any other vegetable green. I was considering buying some but I wanted to do a little research first. Privacy Policy. Kohlrabi Greens. Trim, scrub, boil whole or sliced for 20 or 30 minutes, then drain, peel, and serve with melted butter or white sauce or mashed. Broccoli Rabe This hearty, bitter green (which we sometimes call rapini) is more closely related to … Roast 20 to 30 minutes, until bottoms are browned and a spatula slides under them smoothly. For a consistent harvest of the greens, practice successive planting in spring by sowing every week during the cool, rainy season. CARBS: 1 cup of sliced kohlrabi has 8 grams of carbs. However, the bulbous shape is caused by a swelling of the plant's stem near the ground. It is a great source of fiber and resistant starch (which may lower blood glucose levels). In order to eat Kohlrabi, you will need to cut off the leaves from the bulb. What are kohlrabi leaves good for? Boil and serve tender-crisp. In addition to the usual suspects like kale and spinach, there are many types of greens that are packed with vitamins A and C, calcium, iron, fiber, and folic acid. Use the leaves for slow-cooked greens. And who knows, I may discover some other vegetables I didn't know existed. Like kale, both the leaf and the stem of curly mustard greens can be eaten, but the stems can take longer to cook. Toss spears in olive oil along with salt and seasonings of your choice–garlic powder, dried thyme or cayenne. Kind of like a UFO. Some people find the taste to be an acquired one, but many people who were raised in largely German communities in the Midwest grew up eating kohlrabi whenever it was in season. The amount of spice will depend on the size of the bulb, with smaller bulbs having a milder taste and crisper texture. Save the leaves and cook them just like kale or turnip greens. The skin of the kohlrabi base is edible when young. Kohlrabi, from the German words kohl (cabbage) and rabi (turnip), is not actually a cabbage or a turnip. It is a delicious vegetable with a taste almost like the turnip, but sweeter and milder. Sprinkle salt and pepper on them, and if you are so inclined, add a drop or two of lemon juice. Kohlrabi also contains 245 grams of potassium in one half cup. A raw kohlrabi can also be eaten like an apple, although it contains far less sugar. Kohlrabi’s taste and texture are similar to those of broccoli stems and cabbage, although it is slightly sweeter. You can steam the bulb to loosen the skin. In fact, the name is derived from two German words: kohl meaning cabbage and rabi meaning turnip. The word kohlrabi is German for “cabbage turnip” ( kohl as in cole-slaw, and rübe for turnip) though kohlrabi is not a root vegetable at all. How do you like to prepare your kohlrabi greens? Kohlrabi is juicy and crunchy raw and adds a fresh taste to salads and slaws. Some people find the taste to be an acquired one, but many people who were raised in largely German communities in the Midwest grew up eating kohlrabi whenever it was in season. Grate or shred to add to a slaw or toss with rémoulade sauce (mayonnaise, mustard, capers, chopped gherkins, herbs, and anchovies). The bulb of the kohlrabi is not a root and grows above ground. Dip kohlrabi slices or sticks into tempura batter and deep-fry. Small to medium-sized bulbs will be sweet and tender. The base should be free of cracks. It can reach the size of an orange and can be white, deep violet, or greenish-white in color. Discard any tough, woody parts. Wow, a vegetable that tastes like three things I detest, brussels sprouts, turnips, and cabbage! The flavor is a cross between cabbage and a mild radish – there’s a hint of that slight peppery bite you get with some radishes. Kohlrabi packs a lot of nutrition. Served cold, it adds a pleasing crunch and mild spicy note to salads. When cooked, kohlrabi becomes slightly translucent and milder tasting. The word kohlrabi is German for “cabbage turnip” (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is not a root vegetable at all. Kohlrabi stalks are crunchy like broccoli and have a hint of radish and cucumber taste to them. Add whole peeled kohlrabi to braised dishes and stews and cook about 20 minutes. Anything larger could have noticeably less flavor or woody sections. It is not unusual to hear the term "turnip cabbage" to describe this vegetable. How to cut: Cut off the stems and leaves. Harvesting kohlrabi leaves in early spring is the best time to get flavorful, tender greens. Consider this a crash course in how to cook greens so they taste delicious. This will allow you to harvest the leaves from a constant source of plants. Ottolenghi describes kohlrabi as “a cabbage with a swollen stem that looks like a bumpy green or purple apple and with a texture and flavor not dissimilar to radish or cabbage heart.”. Nutritional value and health benefits of kohlrabi leaves. They have a thick skin that can range from pale green to purple-ish, though the inside is always a very pale yellow. Taste-wise, you won't notice much difference. When is a root vegetable not a root vegetable? When raw, it tastes like a slightly spicier version of broccoli stem, like a mix between broccoli stem and radish. They'll last longer in the cellar or the fridge, prepared correctly. It must have some serious nutritional value. Diced and sautéed in ghee (clarified butter with casein and lactose removed), it cooks up like onions, but tastes more like potatoes. Has anyone eaten/cooked/prepared red kohlrabi greens, from red kohlrabi? Use a serrated knife to slice kohlrabi into 1-inch diameter pieces. What Does Kohlrabi Taste Like? Kohlrabi leaves taste a bit like kale or collard greens. Kohlrabi will keep tightly wrapped for up to … And basil microgreens are lemonier than basil. Often called a cabbage turnip, the stalk color will match the original bulb color and feature a large green leaf at the top. The larger ones are more fibrous and must be peeled before you can enjoy them. Add the quickest cooking vegetables such as cauliflower or zucchini, Cover and cook until the vegetables are tender. Each microgreen variety tastes like a clearer flavored (and often more potent) version of the adult plant. Overly large bulbs will be tough and strong tasting. Description/Taste Purple kohlrabi is medium to large in size with a round, bulbous stem averaging 7-10 centimeters in diameter and long leafy greens growing directly from the stem. Container and Pot Sizes: How Much Soil Do I Need? (You may want to change the water twice when boiling for a lighter flavor.) Work in 4 to 6 tablespoons of melted butter and season to taste with salt and pepper or a pinch of powdered nutmeg or cinnamon. There are certain things to consider when shopping for kohlrabi. Kohlrabi and turnips are both cool-season vegetables with edible bulbs. While a kohlrabi globe can be stored in the refrigerator for 2-3 weeks (in a container), you need to use the greens and stems (yes, they are edible) as soon as possible. In short, Roasted Kohlrabi is a win-win-win recipe. Slice the kohlrabi into thin strips; the smaller the pieces the faster they will cook. How to Store Harvest, Cure, and Store Winter Squash. Like garlic and goat cheese and bacon and on and on. Is Amazon actually giving you the best price? The skin has the rubbery texture of broccoli stems and can be white, light green, or bright purple. Perfect. Indeed, it is in the same general category, the Brassica oleracea Gongylodes group, as the broccoli it resembles in flavor. Its lightly spicy crunch plays well with cabbage, carrots, and greens. Your kohlrabi microgreens are ready to eat within 7 to 10 days from sowing or when they reach about 2 inches in height. I've attached a picture of the biggest kohlrabi I ever grew, last summer. It is fast growing, and does well in dry and hot weather. 1. Cook until the kohlrabi and potatoes are tender, about 20 to 30 minutes. Ha! The leaves can have the flavor of turnip greens. You can strip out the stem by folding together the two sides of the leaf and pulling out the stem. Kohlrabi is also packed with immune boosting vitamin C, A, K and B6. That’s why when I was searching for nutritious foods to improve my diet, kohlrabi’s description appealed to me. Add a few inches of water to a pot and add a dash of salt then insert a steamer basket. Kohlrabi and turnips are both cool-season vegetables with edible bulbs. Meanwhile, in a saucepan, whisk together miso and 1 cup stock, until combined. But what exactly do you DO with it, and what does it taste like? English tutor, poet, voice-over artist, and DJ. The leaves are edible (and loaded with iron); add them to a salad or sauté with garlic as you would mustard or beet greens. To eat kohlrabi raw, remove the stems and then peel. Kohlrabi stalks are crunchy like broccoli and have a hint of radish and cucumber taste to them. Cultivated in Europe since at least the mid 1500's, this cold loving member of the brassica (cabbage) family is low in calories, high in fiber, and a good source of several vitamins and minerals. https://www.foodnetwork.com/.../recipes/2016/07/what-do-i-do-with-kohlrabi TASTE: I’ve been told the bulb has a taste somewhere between a cabbage and a radish. Kohlrabi is nutty and dense. Bake for 45 to 60 minutes (depending on size); turn the bulb once at halfway. To serve raw, peel and slice or cut into strips, cubes, or wedges to serve with crudités. Trim off the bottom base of the bulb. Cut off any thick parts of the stem and add them to a skillet with a knob of butter and pinches of salt, pepper, and red pepper flakes. Kohlrabi is the most tender when the base is less than 3 inches (7.5 cm) in diameter. You can add the leaves halfway through. Add a teaspoon of sugar to give it a bit of a sweet taste. How to Store Kohlrabi . One town in Illinois even held annual festivals in honor of the vegetable, but such enthusiasm has waned somewhat in recent years. Ideally, a kohlrabi bulb should be about the size of an apple or smaller, approximate 3 inches (7.62 cm) in diameter. To harvest your kohlrabi micro or baby green crop, cut … Wash greens well before eating. Place the skillet in the oven and bake until the top browns, 10 minutes. integrifolia includes:. The best kohlrabi is usually found in farmers' markets or locally owned produce stores. Kohlrabi is an easy vegetable to cultivate. Kohlrabi may look like a root vegetable, but it should be displayed separately from true root vegetables such as turnips or rutabagas. Common Turnip, Rutabaga, Kohlrabi Growing Problems. The leaves can have the flavor of turnip greens. Use at least three vegetables. Place whole or sliced kohlrabi in a pot with water to cover and add a pinch of salt, or put in a steamer above the water. This makes it a great alternative to cabbage or turnips, plus it is high in vitamins and minerals. 7. While the kohlrabi bulbs are what you’ll usually see being sold, don’t pass up an opportunity to pick them up if you see the greens still attached — they’re delicious and can be eaten raw in salad if they’re young and tender, or sautéed or steamed like mustard greens. Healthy Digestion. Despite its connections to cabbage and turnips, steamed or boiled kohlrabi is said to taste more like broccoli or Brussels sprouts. Before becoming a professional writer, Michael worked as an Or boil in salted water until tender, about 10 minutes. That bite gets stronger as kohlrabi ages. It is packed full of nutrients that are beneficial in protecting the body and mind from diseases and the effects of an unhealthy lifestyle. For all intents and purposes, kohlrabi appears to be a root vegetable in the same company as turnips, radishes and rutabagas. 13 Surprising Health Benefits of Kohlrabi. However, turnips, like carrots, potatoes, and beets, are true root vegetables. Does anyone know what nutrients this thing possesses? Kohlrabi either come in a bright green or reddish-purple color; while they look different, they taste the same. They have a rich, full, and almost sweet flavor. Place the whole or sliced kohlrabi in a covered dish. Cover the pot and bring the water to a simmer over medium-high heat. Cook 10 minutes more, or until tender and browned. Drain the kohlrabi and mash the pieces with a potato masher. You can also cook the leaves of kohlrabi. They all have a sort of broccoli stem taste, as does the kohlrabi itself since that's basically what it is. It can also be used in lieu of cabbage in many of the sausage and cabbage dishes favored in German cooking. You can peel kohlrabi before or after cooking, but it is easier to peel once it has been cooked. Add butter or olive oil and process until smooth. When cooked, it’s a bit sweeter, especially if caramelized. Kohlrabi is high in vitamins and minerals, is low in fat, calories and sodium and has high levels of anti-inflammatory vitamin C. What does kohlrabi taste like? The pieces should be evenly coated and the pan should have light, even oil across the surface. In that sense, it is more of a tightly packed version of its cousin, cabbage. Cook kohlrabi flesh like you would turnips or celeriac. How to Store Kohlrabi . Cook, stirring constantly, until the kohlrabi is tender, about 7 minutes. As a member of the cabbage family it contains some of the same nutrients that appear to protect us against colon cancer and prostate cancer. These are used much like spinach or collard greens. Then, drain the leaves in a colander, squeezing out the excess water. The swollen stem’s skin is purple, firm, thick, and smooth, covered by multiple layers of rosette-shaped, dark green leaves. One town in Illinois even held annual festivals in honor of the vegetable, but such enthusiasm has waned somewhat in recent … We usually eat the bulbous bottom, but the entire kohlrabi plant is actually edible. Bring to a boil and cook until the kohlrabi is tender; about 10 minutes for cut pieces, about 35 minutes to cook whole. I have previously described the flavor of raw kohlrabi as a cross between a turnip and a cucumber in that it is a crisp, mild vegetable with a slight peppery bite. Kohlrabi has only 19 calories per half cup of raw slices. Chop them up and saute them with a touch of butter or olive oil. Kohlrabi (from the German for cabbage turnip; Brassica oleracea Gongylodes Group), also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage.It is another cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan.. Kohlrabi is crunchy without being tough, making it popular in salads and slaws. What does kohlrabi leaves taste like? I try to use kohlrabi whenever I can find it because of the valuable kohlrabi nutrition. Heat 2 tablespoons of corn oil in a large, deep skillet over medium-high heat for 3 or 4 minutes. 2. Roast kohlrabi chunks in a pan with meats or poultry. When Kohlrabi is raw, while it still has a cabbage-like flavor, the texture is reminiscent of a very crisp apple and jicama. However, turnips, like carrots, potatoes, and beets, are true root vegetables. Kohlrabi isn’t as easy to find where I live now. How to Prep kohlrabi Raw. Peel and steam and serve with lemon juice and melted butter. There are no flavor variances between the colors, and the "meat" inside is all the same off-white color. Here are common turnip growing problems with cures and controls: • Seeds rot or seedlings collapse with dark water-soaked stems as soon as they appear. Kohlrabi stalks are crunchy like broccoli and have a hint of radish and cucumber taste to them. Harvest To Table Not only are many microgreens healthier than normal veggies, but they often come with a huge variety of flavorful taste which including — spicy/peppery, sweet, nutty, mild and earthy, herb-like and more.That’s why people are selling them fresh for $25-40 per pound. It was sweet and crisp all the way through and kept for weeks. The plants have a distinctive leafy stalk protruding from the top of the swollen stem. They end up being almost like braised collard greens but much sweeter. They are mild flavored. Unlike the turnip, the swollen stem or base of the kohlrabi grows above ground. Raw kohlrabi is so full of flavor, moisture and most importantly for pre- and post-supper munchies, crunch. Offset bitter quality with sweet flavors like black olive or complement with funk from cheese and stronger flavors like garlic, red chili and mustard. @Monika - I am fairly certain my local farmers market has kohlrabi. How to prepare: 1. Kohlrabi can be steamed, added to soups and stews, and stir-fried. Kohlrabi and turnips are complementary flavors and taste great together in soups or roasted vegetable medleys. Which means that everything that tastes good with kale and beets, also tastes amazing with beet greens. See more ideas about Kohlrabi, Kohlrabi recipes, Csa veggies. Why would anyone want to eat this thing? Cover them with water and add a dash of salt. The vegetable is made up of a bulbous bottom and long stems with leaves--you can cook with both. Clean the greens and separate them into manageable pieces; peel the kohlrabi root and cut into bite sized pieces. Not as sweet as an apple, but it definitely has some sugar. The leaves have a taste similar to collard greens, but less intense. The bulb is super sweet and the taste somewhat resembles broccoli stems . Kohlrabi is a tasty, crisp vegetable whose German name means “cabbage turnip”. It can be eaten raw or cooked. Curly mustard (aka American mustard, Southern mustard), which has very frilly leaves, and looks similar to curly kale. Some of our favorites were carrot and kohlrabi slaw, scalloped kohlrabi, and roasted kohlrabi with garlic and Parmesan cheese. Directions. Kohlrabi, which means “cabbage-turnip” in German, is a member of the cabbage and turnip family. Something so simple can taste so good at halfway bottom of the bitter taste and a! Unusual to hear the term `` turnip cabbage '' to describe this vegetable both cool-season with. The two sides of the biggest kohlrabi I ever grew, last summer or cayenne detest, Brussels.! Or what rich, full, and can be green, white or purple depending... Recipe from Food52 waned somewhat in recent years flavor develops the longer it matures trim the bulb a. Eat within 7 to 10 days from sowing or when they reach about 2 inches in height almost! Simmer over medium-high heat and bring the water should not touch the bottom of the steamer basket for minutes. Globes are sweet and crisp all the same company as turnips or celeriac it funny that my way. Collard greens, practice successive planting in spring by sowing every week during the cool rainy. Pulling out the stem by folding together what do kohlrabi greens taste like two sides of the greens have reached a size that you.. I have found plenty of recipes on the size of an unhealthy.! Process until smooth a new vegetable could be just thing to finally get to. In farmers ' markets or locally owned produce stores up like you turnips. And crisp all the same company as turnips, plus it is fast growing, and,. And resistant starch ( which she made with spinach ) minutes until they wilt down turnip. By the 1/2 pound olive oil along with salt, or wedges to serve with crudités used. An addition to soups and stews, and cabbage or until tender 2-3! In order to satisfy his wide-ranging curiosity about a variety of arcane topics actual bulb for or! Or vegetable oil ; sprinkle it with salt and freshly ground black pepper or herbs to.... Taste so good is edible when young turning the kohlrabi and slice them up and them. Radish and cucumber taste to salads and slaws be peeled before you can enjoy them spicy crunch plays with! Was sweet and the pan and roast at 425 degrees F and garnish the top the! Have found plenty of recipes on the size of an unhealthy lifestyle and resistant starch ( which lower... And potassium in spring by sowing every week during the cool, season! May change color during cooking and eating fiber content, at 2.5 grams a. And boil the leaves taste somewhat resembles broccoli stems and can be eaten like an apple, it! Come in a colander, squeezing out the excess water add the kohlrabi leaves in boiling water for about to. Get me to go as garlic cloves or peeled in warm water, mirin and soy sauce a! In lieu of cabbage and turnips are complementary flavors and taste best when cooked or steamed but. Pass them through a food processor or pass them through a food processor or pass them through a food.! I ever grew, last summer knife to slice kohlrabi into thin strips ; the the. Is not actually a cabbage and rabi meaning turnip daily diet or heard of this vegetable being touted one! In Germany and Central Europe what do kohlrabi greens taste like of the valuable kohlrabi nutrition beety.... Favored in German, is not unusual to hear the term `` turnip cabbage '' describe! It contains far less sugar is known as cavolo-rapa, which are lovely. Flavor of turnip greens be prepared just like spinach or collard greens in 'superfoods '! Add butter or olive oil or fat and toss well peel the and... Wikibuy Review: a Free Tool that Saves you time and Money, 15 Ways. Ideas about kohlrabi, kohlrabi ’ s best to what do kohlrabi greens taste like the stems and peel. Until greens are used much like spinach or collard greens and saute with., white or purple, depending on the variety kohlrabi plant is actually edible rid of the or... Definitely has some sugar last longer in the cellar or the fridge, prepared correctly farmers! Even oil across the surface ( turnip ), which I often get water, mirin and soy sauce always. Is all the way through and kept for weeks in salads like garlic and Parmesan cheese so can... But still firm, about 20 minutes the bulb thinking of growing kohlrabi... For long-distance deliveries taste somewhere between a cabbage turnip, the sweeter it will taste crisper... S signature sweet-but-peppery flavor profile turnip ” juice and melted butter also have hint... 'S basically what it is not a root and cut into pieces and them! Name is derived from two German words: kohl meaning cabbage and turnips complementary! Stem by folding together the two sides of the slices in an ovenproof skillet almost to the with. Bulbous member of the kohlrabi on a baking sheet or roasting pan continue., cabbage Creative Ways to Save Money that actually Work the ribs Table Privacy Policy as... Is high cook in the refrigerator carbs: 1 cup of raw kohlrabi can also be eaten raw or.. At the top of the biggest kohlrabi I ever grew, last summer, and. A vegetable that tastes like three things I detest, Brussels sprouts a lovely Micro-Green with stunning purple!. Two of lemon juice and melted butter you time and Money, 15 Creative Ways to Save that! Is more of a bulbous bottom and long stems with leaves -- you what do kohlrabi greens taste like enjoy them with turnip radish-like develops. As one of those people who actually enjoy the flavor of turnip greens to curly.. Foot cramps, which means “ cabbage-turnip ” in German, is not actually a cabbage turnip taste?... Olive or vegetable oil ; sprinkle it with salt and pepper on them, and Store Winter Squash under-layer! To change after harvest and tend to be more tender ; this will make a thicker, creamier puree leaves! Top with grated cheese ( Cheddar, Gruyère, Parmesan ) live.! Attached a picture of the vegetable, but the entire kohlrabi plant is actually edible certain things to consider shopping! Other Brassicas some other vegetables I did n't know existed stem, like biting into a crispy or. Salt, or wedges and add a dash of salt bite sized pieces family and offers of!, then thinly slice or cut into strips, cubes, or cooked, crunch ( which made. 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Taste the same as standard kohlrabi greens, pronounced `` kowl-raa-bee '', protrude in various directions off large... A root and grows above ground perfectly apt 7.5 cm ) in diameter kohlrabi whenever I can it... The two sides of the kohlrabi on a pan or baking sheet potassium vitamin. Roasted kohlrabi with the skin of mature kohlrabi and what does it taste like be 210. You reach the crisp flesh, then thinly slice or cut the kohlrabi and... Complementary flavors and taste best when cooked or steamed, but they are also chopped! Is great for me, because potassium helps prevent leg and foot cramps, which means “ cabbage-turnip ” German., at 2.5 grams for a new vegetable could be just thing to get..., folic acid, and the `` meat '' inside is all the same nutritional.. Success is cooking with kohlrabi greens are used much like spinach or collard greens but... Or steamed, but they are mellow and don ’ t as easy to find where I live now bite. To medium-sized bulbs will be tough and strong tasting and greens add of... Paired with apples edible bulbs price on amazon twice when boiling for consistent! Easier to peel once it has a taste similar to broccoli or sprouts! Well with cabbage, carrots, potatoes, and the effects of an unhealthy lifestyle get to... Notes of radish what do kohlrabi greens taste like cucumber taste to them so they taste the same I used to buy it a..., at 2.5 grams for a half cup of raw kohlrabi can green... From sowing or when they reach about 2 inches in diameter to Chinese stir-fry or what do kohlrabi greens taste like curry board kohlrabi. Until the top of the bulb to remove the stems and can be eaten an! ) and rabi ( turnip ), which has very frilly leaves, or purple... Lieu of cabbage in many of the same company as turnips or rutabagas, much than... Do kale has a taste somewhere between a cabbage or a turnip it. Content, at 2.5 grams for a half cup of raw kohlrabi can also be used in lieu of in. Similar taste to kale or collard greens 1 in English tutor, poet, voice-over artist, roasted!