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Kohlrabi is a member of the cabbage family, kohlrabi carries a signature sweet-but-peppery flavour profile, with a taste and texture reminiscent of broccoli stems.
All parts of the kohlrabi are edible, though most people just stick to the bulbous bottom. Kohlrabi is juicy and crunchy raw and adds a fresh taste to salads and slaws. Its lightly spicy crunch plays well with cabbage, carrots, and greens. Diced kohlrabi is a nice addition to soups and stews, and can be treated like other root vegetables like turnips. Steamed kohlrabi can be served as a side dish with a little melted butter, mashed, or pureed in a soup. Toss in oil and roast it for a simple but tasty side dish. Many people actually eat kohlrabi right out of the garden, like an apple, in big crunchy bites. Peeling and chopping or slicing is the only prep required.
Kohlrabi absorbs other flavours excellently, making it the perfect backdrop for summer salads and slaws. It can also be used as a substitute for turnips, white radishes or celeriac in recipes that call for those vegetables. the flavour of raw kohlrabi as a cross between a turnip and a cucumber in that it is a crisp, mild vegetable with a slight peppery bite. However, I should also mention that it is rather sweet, a bit like a very crisp apple. Not as sweet as an apple, but it definitely has a delicious hint of sweetness!