Kohlrabi also known as german turnip is a cruciferous vegetable.
Stir fry recipes beef. Spread kohlrabi in a single layer on a baking sheet. Instead it belongs to the brassica. Combine kohlrabi horseradish spring greens and radishes to make this impressive plateful of veggies. It is delicious.
Despite its name kohlrabi is not a root vegetable and does not belong to the turnip family. While they look different they taste the. Kohlrabi from the german for cabbage turnip. It has long leafy greens that shoot out from the top.
Cut the kohlrabi into 14 inch thick slices then cut each of the slices in half. All parts of the kohlrabi can be eaten both raw and cooked. Toss kohlrabi slices in the olive oil mixture to coat. Everyone will be coming back for a second scoop.
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. Der kohlrabi kohlrabi head kohlrabi leaf. 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 olive oil garlic salt and pepper in a large bowl.
The word kohlrabi is german for cabbage turnip kohl as in cole slaw and ruebe for turnip though kohlrabi is not a root vegetable at allits a brassicalike cabbage broccoli and cauliflowerand those cute bulbous shapes grow above ground not below. Kohlrabi tastes great steamed stir fried added to soups and stews or dipped in batter and fried to make tempura or fritters. The stem and leaves of kohlrabi are eaten as food and as a medicine. 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.
Served cold it adds a pleasing crunch and mild spicy note to salads.