The word kohlrabi is german for cabbage turnip kohl as in cole slaw and ruebe for turnip though kohlrabi is not a root vegetable at allits a brassicalike cabbage broccoli and cauliflowerand those cute bulbous shapes grow above ground not below.
Jerusalem artichoke soup. Despite its name kohlrabi is not a root vegetable and does not belong to the turnip family. Kohlrabi tastes great steamed stir fried added to soups and stews or dipped in batter and fried to make tempura or fritters. Kohlrabi is a vegetable that is similar to cabbage broccoli cauliflower kale collard and brussels sprout. Combine olive oil garlic salt and pepper in a large bowl.
Combine kohlrabi horseradish spring greens and radishes to make this impressive plateful of veggies. Kohlrabi either come in a bright green or reddish purple color. Although kohlrabi doesnt need to be peeled the outer layer can taste tough so feel free to peel it with a heavy duty vegetable peeler or a sharp paring knife. All parts of the kohlrabi can be eaten both raw and cooked.
The stem and leaves of kohlrabi are eaten as food and as a medicine. Everyone will be coming back for a second scoop. Kohlrabi also known as german turnip is a cruciferous vegetable. Instead it belongs to the brassica.
While they look different they taste the. Served cold it adds a pleasing crunch and mild spicy note to salads. It is delicious. Toss kohlrabi slices in the olive oil mixture to coat.
Kohlrabi from the german for cabbage turnip. Cut the kohlrabi into 14 inch thick slices then cut each of the slices in half. Kohlrabi which can be green or purple is a bulbous vegetable surrounded by two layers of stiff leaves attached in a rosette like a cabbage. It has long leafy greens that shoot out from the top.
Spread kohlrabi in a single layer on a baking sheet.