Nutrition Facts: InformationKohlrabi Technology Solutions Kohlrabi is a great source of: AKA: Cabbage Turnip  Vitamin C for a healthy immune What is it? system. Kohlrabi is a vegetable  Dietary fiber for related to kale, cabbage and broccoli. It can be grown in healthy digestion. green or purple varieties and has a white flesh. Both the  Antioxidant bulb and the leaves can be compounds which eaten.

help keep your What does it taste like? body healthy. Kohlrabi has been described  Low sugar, low as tasting somewhat like a cross between a cucumber calorie and mild broccoli. It has a light flavor and a juicy, crisp Enjoy Kohlrabi flesh similar to an apple. many ways: Fun Facts!  Slice raw kohlrabi and include in  Kohlrabi gets its name from the German words for “cabbage” and “turnip.” salads or as a snack with dip.  Many think Kohlrabi is a root vegetable, but it is actually grown above ground surrounded by tall, wide leaves.  Roast in the oven  Kohlrabi’s history dates back nearly 2000 years and was grown on with a little olive the land of the Emperor of the Holy Roman Empire in 800 A.D.! oil and salt.  Kohlrabi has been commonly used in cooking in Italy, France, Germany and India.  Stirfried with your favorite veggies.  It is pickled, grated into pancakes and fritters, and added to flat breads in many other parts of the world, but has not been a very  Grilled in foil for popular vegetable in the United States. 10-12 minutes.

 Steamed and tossed with salt, garlic and olive oil.

HOW TO: How To Prepare

STORE: Refrigerate bulbs for up to 10 KOHLRABI days and wash before using. For Kohlrabi greens: Preparing Kohlrabi: cut of the greens, wash, wrap in paper When eating the kohlrabi towels and store in a bulbs, it’s best to peel the plastic bag for up to 3 hard skin off of the bulb days. carefully with a knife.

ROAST: Peel and There will be a second layer of slice bulb into 1/4 fibrous flesh as well which is inch thick slices, toss best peeled away to expose with some oil, salt, the crisp, white flesh. and pepper. Spread on baking sheet and Chop, grate, or slice kohlrabi roast for 15-20 mins according to recipe or eat raw at 450 degrees. like an apple.

USE GREENS: use kohlrabi greens raw Kohlrabi Slaw in a salad or sautéed like collards or kale in a little oil and salt Ingredients: 1. Toss the cabbage, kohlrabi, celery, until wilted, 5-7  1 cup chopped cabbage carrot, and onion together in a large minutes. bowl.  2 kohlrabi bulbs, peeled and 2. Whisk the sugar, salt, pepper, grated mayonnaise, and vinegar together in a  1 stalk celery, sliced thin separate bowl until smooth 3. Pour over the cabbage mixture and  1 carrot, sliced thin stir to coat evenly.  1 tablespoon onion, finely 4. Chill in refrigerator 1 hour before chopped Prepared by Hopelink serving. Volunteers  2 ½ tablespoons sugar References: 1. Discovering Kohlrabi (It’s a Vegetable).  ¼ cup mayonnaise Serves 4 www.well.blogs.nytimes.com 2. Kohlrabi. www.vegparadise.com 3. Kohlrabi Slaw recipe and photo..  2 ¼ teaspoons vinegar www.allrecipes.com 4. Kohlrabi cover and sliced photo. You As A Machine / Foter /  Salt and Pepper to taste CC BY-SA. www.foter.com