Kohlrabi also known as german turnip is a cruciferous vegetable.
Steak sauce. Kohlrabi either come in a bright green or reddish purple color. Spread kohlrabi in a single layer on a baking sheet. Kohlrabi tastes great steamed stir fried added to soups and stews or dipped in batter and fried to make tempura or fritters. Toss kohlrabi slices in the olive oil mixture to coat.
All parts of the kohlrabi can be eaten both raw and cooked. Our peppery kohlrabi slaw has it all vibrant colours a little bit of heat and plenty of crunch. Despite its name kohlrabi is not a root vegetable and does not belong to the turnip family. Cut the kohlrabi into 14 inch thick slices then cut each of the slices in half.
Kohlrabi from the german for cabbage turnip. It is delicious. While they look different they taste the. 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.
Der kohlrabi kohlrabi head kohlrabi leaf. Brassica oleracea gongylodes group also called german turnip is a biennial vegetable a low stout cultivar of wild cabbageit is another cultivar of the same species as cabbage broccoli cauliflower kale brussels sprouts collard greens savoy cabbage and gai lan. 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. The stem and leaves of kohlrabi are eaten as food and as a medicine.
It has long leafy greens that shoot out from the top. Kohlrabi is a vegetable that is similar to cabbage broccoli cauliflower kale collard and brussels sprout. Served cold it adds a pleasing crunch and mild spicy note to salads. 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.