Kohlrabi is truly a unique vegetable, in its shape, nutritional content & uses. In the summer you will likely find kohlrabi with its leaves, which are edible, btw! Use the leaves as you would with kale. Kohlrabi keeps for a long time (months!) when you remove the leaves & the stems from the bulb & keep in an open plastic bag. If you get a kohlrabi in the winter, it is likely much sweeter than the summer ones.
Kohlrabi has a fair amount of potassium (more than a medium banana), calcium (more than an orange ounce for ounce) & much less carbs than potatoes & cauliflower.
Use it to add incredible richness to a soup, make amazing fries (slice, salt+chili powder, oil in the oven), pureed as mash potatoes (or in addition to mash potatoes) or simply as a raw veggie that you eat before your meal. It’s delicious grated in salads as well, but if your dressing is salty you will want to squeeze some water out of the grated kohlrabi before adding it to your salad.
All About Kohlrabi
* Both the bulb and leaves are edible. Use the leaves as you would collards or kale.
* While the skin is edible it can be tough so we always recommend peeling before eating. A strong peeler will do the job, or use a paring knife.
* Slice about a centimetre from the root end of the bulb, this area can be a bit woody.
* Kohlrabi is packed with nutrition, being high is fibre, vitamin C, potassium and even some protein.