Kohlrabi - Green, Purple and White
Kohlrabi - Green, Purple and White
Individual Fresh Heads - the green leaves should be immediately removed, wrapped in a damp paper towel, and stored in a plastic bag in the refrigerator for 1-3 days. The bulbous stem will keep for several weeks to a month when loosely stored in the crisper drawer of the refrigerator.
Juicy and crunchy with a mild, peppery, and sweet flavour reminiscent of broccoli, cabbage, and cucumber. All varieties can be cooked or left raw. Before consuming, the tough outer layer of skin should be peeled or removed.
When serving raw, the stem can be shredded for slaws and salads, or add them into your homemade broths. The leaves are also edible and can be prepared as lettuce wraps, tossed in stir-fries, steamed or sautéed, similarly to kale or collard greens. Bulb, stem and leaves are all juice-able. Sliced them into pieces and served with dips on appetizer platters, thinly sliced and sprinkled with lemon juice, sea salt, or olive oil. They can also be finely sliced and used as a pizza topping, mixed into grain bowls or pickled. The whole plant can be juiced.
The bulb develops a soft and tender texture when cooked and can be simmered into soups, stews, and curries. Try them baked into home fries, braised and roasted. The bulbs can be steamed and mashed as a side dish, roasted to develop a caramelized nature, or sautéed and served with roasted meats. The bulbs hold their shape well when baked and can be stuffed with grains, meats, and minced vegetables. Try them spiralled and served as a pasta substitute. They can also be utilized by slicing into chunks and added to soups, stocks, broths, stews, and vegetable stir-fries, or it can be chopped up and used in omelettes, pasta dishes, risotto, empanadas, fritters, or calzones.
The white variety is the juiciest while the purple is the most nutrient dense. If you haven’t had the opportunity to try these unique colours we highly recommend.
Pairs well with;
Vegetables & Fruits; coconut, carrots, leafy greens, cabbage, parmesan, lemon juice, pomegranate seeds, avocado, apples, potatoes, mushrooms, bok choy and eggplant.
Dairy & Meat; yogurt, chicken, turkey, beef, pork, poultry and seafood.
Herbs & Spices; chives, parsley, mint, dill, tarragon, paprika, nutmeg, ginger, turmeric and garam masala.
Others; rice, grains, lentils and hazelnuts.
Recipes;
Braised Kohlrabi Greens Recipe
