What is kohlrabi vegetable

Kohlrabi tends to be moderately priced when compared to other farmers' market veggies. The bulb, stems, and leaves of kohlrabi are all edible, but you'll need to peel it first. The thin peel is bitter and unpleasant and is easily removed with a peeler or paring knife. Trim the brown end before using, and separate the leaves from the bulb for best results.

Stems and leaves should be cooked as soon as possible since they will wilt quickly. Kohlrabi is a versatile veggie that can be cooked in a variety of ways. Whole bulbs can even be hollowed out and stuffed with a filling before baking. To serve kohlrabi raw, thin slices are best. Use a mandoline or sharp knife to cut thin slices or matchsticks before serving. When raw, kohlrabi has a flavor similar to raw cabbage with a lightly spicy kick like a radish or turnip. The amount of spice will depend on the size of the bulb, with smaller bulbs having a milder taste and crisper texture.

Kohlrabi is crunchy without being tough, making it popular in salads and slaws. Cooked, it has a subtle flavor and texture similar to broccoli stems. The stems and leaves are also edible, and when cooked, they resemble mild-tasting collard greens or Swiss chard. Kohlrabi is juicy and crunchy raw and adds a fresh taste to salads and slaws.

Its lightly spicy crunch plays well with cabbage, carrots, and greens. When serving raw, you may want to gauge the thickness of the skin—if it feels particularly thick and rubbery, you can remove it with a vegetable peeler.

But the skin is perfectly edible. Peel the kohlrabi. Shred it on a box grater and mix with shredded apple. Toss with either just apple cider vinegar or for a creamier slaw, try cream, mustard, and a little vinegar. Add onion and parsley if you like and season with salt and pepper.

Chill one hour or up to overnight. Serve chilled, and goes great with pork and BBQ. Sweat the mirepoix carrot, celery, onion with some butter over very low heat in a covered pan and give it about minutes. About halfway through, add the thyme and the bayleaf. Check occasionally to make sure they are not browning, but softening. Add peeled, sliced kohlrabi, and then start adding in warmed chicken or veggie stock to cover the veggies you might only need 2.

Season the soup with salt and pepper, and hit the soup with some cream if you want a thicker, creamier texture. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products.