I’ll be honest, when I first saw this veggie I was not overly excited about it. It is a little weird looking and I had NO idea what to do with it. But, one of our goals is to eat locally and seasonally, so that means getting out of our comfort zone! And I am super glad we did.
Kohlrabi comes from the German words “kohl” meaning cabbage and “rabi” meaning turnip. And that is a fantastic description! The main part of the vegetable grows at the base of the stalks (but above ground) and has a mild cabbage/turnip taste. The texture is like neither, however. It is very juicy when cooked due to its high water content. It also has a very firm texture, yet it is very easy to eat- especially when it’s cooked.
There are two main varieties of kohlrabi, purple and light green. Both have the same taste and texture.
While kohlrabi is not related to cabbage or turnip, it doesn’t have the heavy taste of the other brassica family veggies. But that is where it gets its texture from! If you’ve ever eaten a broccoli stem, you’ve already experienced a similar texture. Now, you may be thinking that’s a bad thing! I assure you, it isn’t. That juicy tender flesh that is inside the broccoli stalk is actually very tasty when cooked. And kohlrabi is no different!
Kohlrabi also has many health benefits. It contains most of your daily needs of Vitamin C, and also contains Vitamin B6, Potassium, Magnesium, Manganese, and Folate. These vitamins help protect against free radical damage, helps wounds to heal, helps with iron absorption, supports immune health, helps with fluid balance, and red blood cell production.
Didn’t think one veggie could do so much, did you!
Kohlrabi have been popular in Europe and Asia for ages, but they are finally gaining popularity in the US!
We aren’t done yet though! One serving of 135 grams only has 36 calories, which is made up of 8 grams of carbs and 2 grams of protein. That means, you can eat a lot of this veggie!! It also contains 5 grams of fiber per serving. Dietary fiber is SUPER important because it helps support gut health and helps regulate blood sugar.
Now, about cooking this weird little veggie. I have found that we LOVE it roasted on the BBQ. I simply remove the outer skin with a peeler, then wrap it in foil with a little olive oil and salt. You can also cut it into slices or chunks and roast it on a pan in the oven. The greens are also a great addition to any salad or meal that calls for kale. Although, our chickens love the greens, so we rarely get to eat them! I would recommend removing the skin however you choose to eat them. It tends to be very fiber-y and can be hard to eat, especially when raw.
These juicy little nuggets take about 40 minutes to roast whole on the BBQ. They only take about 20 minutes if cut into disks and placed on a baking sheet in a 375*F oven.
I encourage you to be on the look out for kohlrabi on your next grocery outing! Then come back and tell me how you made it!
*Sources: Illinois University, Soft Schools, Healthline