Cut the kohlrabi into 14 inch thick slices then cut each of the slices in half.
Kabsa chicken. The stem and leaves of kohlrabi are eaten as food and as a medicine. Despite its name kohlrabi is not a root vegetable and does not belong to the turnip family. Der kohlrabi kohlrabi head kohlrabi leaf. Kohlrabi from the german for cabbage turnip.
Brassica oleracea gongylodes group also called german turnip is a biennial vegetable a low stout cultivar of wild cabbageit is another cultivar of the same species as cabbage broccoli cauliflower kale brussels sprouts collard greens savoy cabbage and gai lan. Combine kohlrabi horseradish spring greens and radishes to make this impressive plateful of veggies. Kohlrabi which can be green or purple is a bulbous vegetable surrounded by two layers of stiff leaves attached in a rosette like a cabbage. Toss kohlrabi slices in the olive oil mixture to coat.
Combine olive oil garlic salt and pepper in a large bowl. Kohlrabi also known as german turnip is a cruciferous vegetable. While they look different they taste the. All parts of the kohlrabi can be eaten both raw and cooked.
Served cold it adds a pleasing crunch and mild spicy note to salads. Kohlrabi either come in a bright green or reddish purple color. Although kohlrabi doesnt need to be peeled the outer layer can taste tough so feel free to peel it with a heavy duty vegetable peeler or a sharp paring knife. It is delicious.
Everyone will be coming back for a second scoop. Kohlrabi tastes great steamed stir fried added to soups and stews or dipped in batter and fried to make tempura or fritters. Instead it belongs to the brassica. Our peppery kohlrabi slaw has it all vibrant colours a little bit of heat and plenty of crunch.
Kohlrabi is a vegetable that is similar to cabbage broccoli cauliflower kale collard and brussels sprout.