Kohlrabi
Prepared by Eric Roberts
08/18/15
Kohlrabi is a member of the turnip family, its history goes
back in time to the 14th century France it is believed that peasant
farmers kept this food going by saving seeds through the dark ages.
This food has high nutritional values, as it is a great
source for vitamin c and potassium. There is mainly little difference in types
of kohlrabi mainly in sizes small or large. Your best bet is to choose the
small types. Midsummer is when this food is in season and freshest. Look for
fresh looking leaves note however; Asian markets typically remove the leaves
before placing on display to sell.
Kohlrabi can be eaten raw like an apple after peeling or
grated as a garnish for a salad, but do not be fooled it is also great as a
cooked food. It generally is cooked, as a potato would be, try pairing with potatoes
it is great filler for potatoes try mashing it up and blending in with mashed
potatoes. Kohlrabi goes well with butter, lemon, and parsley and rice vinegar.
To make a hot soup try peeling it, boiling and then puree
with cumin and curry spices, the leaves are eaten similar to spinach.
