Kohlrabi is a member of the brassica family, resembling a turnip with distinct protruding stalks topped with collard like leaves. Kohl is German for cabbage and rabi is from italian, rapa, meaning turnip. However, Kohlrabi is not a cross of the two; it tastes more like broccoli stalks, water chestnut and cucumber. Kohlrabi has tough, outer skin, either violet or green in color, and whitish green firm, crunchy flesh. Smaller kohlrabi usually
has leaves attached-when larger in size, it is usually sold without leaves, which is unfortunate, as the leaves are useful as braising greens.
Kohlrabi may be served raw as a crudite for vegetable platters and salads or shredded into slaws. Kohlrabi may be cooked and combined with like vegetables, such as
potatoes and celery root. Dip kohlrabi slices or sticks in to tempura batter and deep-fry. Roast chunks of poultry in the pan with meats or poultry.
Kohlrabi is native to Central Asia popular in Hungary, China Germany and India
- Celery leaves
- Celery root
- Cheese, Parmesan
- Mustard seeds
- Pepper, black
- Sesame oil
- Sesame seeds
- Sour cream
- Vinegar, red wine