Kohlrabi means cabbage turnip in German and it was a key staple in eastern Europe until the potato became popular. The part of the plant that is most commonly eaten is the thickened portion of the stem. This round knob has a mild, sweet cabbage or cucumber flavor, a radish like bite and a crisp juicy texture.
Health Benefits
Kohlrabi improves energy circulation and eases stagnancy. It helps stabilize blood sugar imbalances and is an excellent source of vitamin C and potassium.
Uses
Kohlrabi goes well with white sauces, tomatoes, cream, cheese, chives and parsley. It is usually peeled, unless it is very small, and can be eaten raw or cooked. Common uses include...
- shredded in salads or coleslaw
- raw and sliced thin for a vegetable tray
- steamed and served with butter, lemon juice, salt and pepper to taste
- or stir-fried, baked, braised, roasted, added to soups, etc.
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