A member of the cabbage family, kohlrabi carries a signature sweet-but-peppery flavor profile, with a taste and texture reminiscent of broccoli stems. When buying kohlrabi, pick vegetables that are firm and solid, never squishy.
What is the best way to eat kohlrabi?
When raw, kohlrabi is slightly crunchy and mildly spicy, like radishes mixed with turnip. 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.
Health benefits of kohlrabi
Kohlrabi contains a wide array of antioxidants, such as vitamin C, anthocyanins, isothiocyanates, and glucosinolates. …
Diets high in antioxidant-rich vegetables like kohlrabi are associated with a reduced risk of diabetes, metabolic disease, and premature death.
Kohlrabi is just that. A nutrient-dense cabbage, this cruciferous vegetable is cousins with brussels sprouts, cauliflower, broccoli, and kale. … In order to be a superfood, the item must be nutrient-rich, which kohlrabi is. It is high in nutrients while also being low in calories!
A refrigerator is cold but the air is dry. Place kohlrabi in a perforated plastic bag in the vegetable crisper section. Kohlrabi with the leaves attached will keep in the refrigerator for 2 to 4 weeks, without the leaves 2 to 3 months.