Spotlight: Kohlrabi

Although it looks a bit like something from outer space, kohlrabi is a summer favorite. In the same family as cabbage & kale, it shares their sweet, crunchy flavor as well as their high nutrient content. (source)

"To store kohlrabi, snip off the leaves close to the bulbous portion (which is really a swollen stem, not a root bulb). Then trim off the stems from the leaves. Store the leaves in a ziploc bag with a damp paper towel. Store the bulbous stem in separate ziploc bag without a paper towel. Both will keep for a week if stored properly in your crisper drawer." (source)

Peel the skin & fibrous layer. The leaves are edible too, and can be washed and prepared similarly to kale. (source)

Cooking Methods
Huffington Post: Enjoy raw! “just peel it, slice it, sprinkle it with salt and eat it raw”
Molly Watson of
  • Raw: Slice thinly and add to salads or slaws
  • Roasted: cut into wedges or chunks, toss with oil, sprinkle with salt and then roast until brown and tender
Kohlrabi Home Fries from the New York Times
Kohlrabi Risotto from the New York Times
Sautéed Kale with Kohlrabi from Epicurious
Kohlrabi Slaw from


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