I'm lucky to have friends who also love to dig in the dirt. Recently a girlfriend gave me a bag brimming with garden-fresh goodies. But, one of the treats looked strange, foreign and unrecognizable.
"What's this?" I asked.
I found out it was kohlrabi, a new vegetable to add to my palate. YES!
I think my last big culinary venture was eating a pummelo, a tropical fruit which isn't easy to find in the Midwest.
How to Eat It!
So, let's get down to business. If you stumble upon a basket of kohlrabi at the farmer's market, grab a few bulbs. This root-like vegetable comes from the cabbage family and looks like a light green or purple turnip.
The University of Illinois Extension office suggests choosing smaller bulbs. The larger the kohlrabi, the more woody and tough the texture. Although I only ate the bulb part of the plant, young leaves can be cooked like other leafy greens.
So, for my first attempt at enjoying kohlrabi, I washed, peeled and sliced the bulbs. I added the crisp, light green vegetable to the top of a chopped salad and it was delicious. The flavor of kohlrabi reminds me of a mild cabbage mixed with broccoli. It was flavorful and complemented the carrots and celery in the salad perfectly.
Have you ever eaten kohlrabi? How do you like to prepare it? Whole Foods Living readers and I love cooking suggestions! Please share below.
Until Next Time,
Choose Healthy!
Angela Tague
Whole Foods Living
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| Kohlrabi at the farmer's market. Photo by Angela Tague |
"What's this?" I asked.
I found out it was kohlrabi, a new vegetable to add to my palate. YES!
I think my last big culinary venture was eating a pummelo, a tropical fruit which isn't easy to find in the Midwest.
How to Eat It!
So, let's get down to business. If you stumble upon a basket of kohlrabi at the farmer's market, grab a few bulbs. This root-like vegetable comes from the cabbage family and looks like a light green or purple turnip.
The University of Illinois Extension office suggests choosing smaller bulbs. The larger the kohlrabi, the more woody and tough the texture. Although I only ate the bulb part of the plant, young leaves can be cooked like other leafy greens.
So, for my first attempt at enjoying kohlrabi, I washed, peeled and sliced the bulbs. I added the crisp, light green vegetable to the top of a chopped salad and it was delicious. The flavor of kohlrabi reminds me of a mild cabbage mixed with broccoli. It was flavorful and complemented the carrots and celery in the salad perfectly.
Have you ever eaten kohlrabi? How do you like to prepare it? Whole Foods Living readers and I love cooking suggestions! Please share below.
Until Next Time,
Choose Healthy!
Angela Tague
Whole Foods Living
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