I would like to introduce you to Kohlrabi! It looks like half cabbage, half beet. The taste is more than delicious! Cook it, bake it, or eat it raw. Kohlrabi is packed full of flavour and personality!
source: farmgirlfare.com
Here is a little bit of info on the Kohlrabi (sourced from Wikipedia).:
“The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet. Except for the Gigante cultivar, spring-grown kohlrabi much over 5 cm in size tend to be woody, as do full-grown kohlrabi much over perhaps 10 cm in size; the Gigante cultivar can achieve great size while remaining of good eating quality. The plant matures in 55–60 days after sowing. Approximate weight is 150 g and has good standing ability for up to 30 days after maturity. It is tolerant to cracking. Kohlrabi can be eaten raw as well as cooked.”
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 113 kJ (27 kcal) |
| Carbohydrates | 6.2 g |
| Sugars | 2.6 g |
| Dietary fiber | 3.6 g |
| Fat | 0.1 g |
| Protein | 1.7 g |
| Water | 91 g |
| Vitamin C | 62 mg (103%) |
* Chart source: Wikipedia
Don’t be shy, come on down to the market and meet Kohlrabi for yourself! Unsure of cooking this yummy veggie? Try this simple recipe out.
