Kohlrabi is in the same family as cabbage. It has a sweet and very crisp, refreshing texture and taste. After peeling the waxy outer layer, you are left with a crisp, white flesh. Kohlrabi is delicious raw, when sliced thinly and added to salad or with salt sprinkled on top. It also can be grated to make an excellent base for a slaw, or consumed steamed as part of a stir-fry.
Flavor: Mild, sweet cabbage/ broccoli flavor
Texture: Crisp, juicy like an apple
Grown by: Production Intern
Storage and Preparation
Short Term Storage: Store kohlrabi unwashed in the refrigerator for up to a week.
Preparation: Before consuming or preparing kohlrabi wash thoroughly with cold running water. Peel off the tough outer layer of kohlrabi before eating or cooking. This can be done by trimming off the stem end of the vegetable and then using a pairing knife to carefully peel away the tough outer layer.
Pairings and Nutrition
Pairings: Kohlrabi is great to eat fresh. It is very juicy and crisp and can be added to salads or eaten plain. Kohlrabi can also be roasted, steamed, or grilled.
Nutrition: Adults should consume 1.5-2 cups of dark green vegetables per week according to the USDA MyPlate recommendations. Kohlrabi is high in vitamin C and potassium. One cup of kohlrabi contains almost as much vitamin C as on cup of orange and almost as much potassium as one cup of banana.
Recipe: Kolhrabi Carrot Fritters with Avocado Cream Sauce
2 softball sized kohlrabi
1 large carrot
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 cup grapeseed or vegetable oil (enough for 1/2-inch depth in large skillet)
1/4 cup plain yogurt
1/4 teaspoon kosher salt
green onions (for garnish)
Cut leaves off kohlrabi and peel the bulb. Peel carrot. Shred the vegetables in food processor or using a grater. Squeeze shredded vegetables in a tea cloth to remove moisture.
Add vegetables to a medium bowl with egg, 1/4 teaspoon kosher salt, and cayenne. Mix to combine.
Place oil in a large skillet for 1/4 inch depth. Heat oil over medium high heat, then place small patties of fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
In a small bowl, mix avocado, plain yogurt, lemon juice, and 1/4 teaspoon kosher salt to make the avocado cream. Blend ingredients.
Serve fritters with avocado cream and garnish with sliced green onions. Enjoy promptly