Botanical name: brassia oleracea

Kohlrabi is a member of the cabbage (crucifer or mustard) family grown for its swollen, turnip-shaped portion of the stem. This bulb grows above ground and is topped with spikes of dark leaves that are tender when cooked.  Kohlrabi shares its botanical name with its close relative, broccoli. However, 'kohl' (cabbage) and 'rabi' (turnip) better describes this delicate vegetable. Many botanists believe kohlrabi is actually a hybridization of these two vegetables. The first reliable evidence of the vegetable shows it to have been grown in France in the 14th century. It is now popular in Germany and Central Europe (also to lesser extent in Israel, India, China and SE Asia) but less so in Britain where it is a curiosity grown primarily for animal feed.

The edible portion can be white, purple or green with a creamy white interior. They are eaten raw in salads or can be cooked like a turnip. Leaves of young plants may be used like spinach, or mustard greens.

Nutritional Information: Kohlrabi is a good source of vitamin C and potassium and calcium.It is low in both sodium and calories. One cup diced and cooked kohlrabi contains only 40 calories and 140% of the RDA for vitamin C

Selection: Look for kohlrabi bulbs that appear fresh and that are less than three inches in diameter. Leaf stems should be succulent and tender. Large kohlrabi can be woody and tough.

Storage: With the leaf stems removed, kohlrabi can be stored in the refrigerator for several weeks. Storage life can be extended if kohlrabies are placed in sealed plastic bags.

Preparation: Small kohlrabi bulbs which are young and tender generally do not require peeling. Medium to larger sizes should be peeled to remove the protective outer skin. The crisp flesh can be served raw in salads, as a relish, or as a crunchy accompaniment to dips. The bulb can be sliced, cut into quarters, cubes or julienne strips and steamed until crisp. Kohlrabi bulbs can be hollowed out and stuffed with a vegetable or meat filling.

Kohlrabi and Carrot Slaw

More Recipes from a Kitchen Garden

Dressing:

2 Tbsp. very finely chopped onion
1/2 cup low fat sour cream
1/2 cup mayonnaise
1 Tbsp Dijon mustard
2 Tbsp lemon juice
2 Tbsp chopped fresh dill
2 Tbsp chopped parsley
pepper to taste

1 1/2 lbs kohlrabi, peeled and shredded (about 4 cups)
2 medium carrots, shredded

In a bowl, combine dressing ingredients and mix well. Add kohlrabi and carrots and toss. Serves 4-6.

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