THE “CABBAGE TURNIP” kohlrabi The kohlrabi root is actually the swollen stem of the plant that grows just above the ground and is topped by leaves resembling kale or collards. Fresh kohlrabi stem is a rich source of vitamin C, a powerful antioxidant that helps protect the body from some diseases and cancers.
DID YOU KNOW? SHOPPING, PREPARING KOHLRABI SAUTE serves 4 AND STORING Referencing its origins, • 4 medium kohlrabi bulbs kohlrabi translates to • 1 tablespoon butter “cabbage turnip” in German. Wash kohlrabi just before using. • 1 tablespoon olive oil Kohlrabi comes in two Small kohlrabi bulbs that are • 1 garlic clove, minced varieties: deep purple and young and tender generally do not require peeling and are • 1 medium onion, chopped vibrant green. Both have • 1 tablespoon lemon juice pale green to white flesh. delicious eaten raw. • 2 tablespoons parsley, chopped Kohlrabi belongs to the Medium to large-sized kohlrabi bulbs should be peeled to • Salt and pepper, to taste same family that includes • 2 tablespoons light sour cream kale, cabbage, broccoli, remove the protective outer turnips, radishes and skin. 1. Peel outer skin from kohlrabi and then cauliflower. coarsely grate the bulb. Kohlrabi is available in COOKING TIPS 2. In a large skillet, heat the butter and olive most U.S. markets from late oil. The kohlrabi has leaves that are 3. Add garlic, onion and kohlrabi. Sauté, spring through late autumn. tender and excellent in salads. stirring for about 5 to 7 minutes, or until The leaves can be cooked like kohlrabi is tender-crisp. WELLNESS TIP collard greens. 4. Stir in lemon juice and parsley. Kohlrabi can be shredded, 5. Season with salt and pepper; stir in sour Did you know? Regular roasted, braised, pickled, baked, cream. Serve warm. physical activity can help you sautéed and even stir-fried! Recipe adapted from UF/IFAS Extension - Sarasota, fall asleep faster and deepen You can substitute kohlrabi in University of Florida your sleep. recipes calling for radishes. Calories: 95; Total Fat: 7 g; Saturated Fat: 3 g; Total Carbohydrates: 8g; Protein: 2 g; Sodium: 60 mg
CHOOSE MYPLATE! Make at least half your plate fruits and vegetables. Switch to fat-free or low-fat (1%) dairy. Make at least half your grains whole grains. Go lean with protein.
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