Feasting Florida

Enjoying a sustainable, organic, lifestyle indulging in all Florida's Cuisines throughout the seasons

Kohlrabi


Kohlrabi

A kohlrabi is a vegetable that is classified as a root vegetable, but grows above the ground. It is a “cabbage turnip”. It is sweeter, juicier, a crisper than a turnip. It can be pale green, purple, or white. The kohlrabi looks like a tennis ball that grows above the ground. It is covered in a thin edible skin. There are thin stems that grow off in all directions. The leaves are large and edible as well. The greens can be prepared like collards, or cabbage. The taste of kohlrabi is a cross between broccoli stems, and cucumber, and radishes. When choosing kohlrabi, choose bulbs that are smaller. It can be eaten raw or cooked. Kohlrabi is a good source of vitamin C and potassium. It also contains vitamin B6, folic acid, magnesium, and copper. The leaves contain vitamin A. Kohlrabies come into season in mid spring and are around to mid fall. Choose bulbs that are heavy for its size. Kohlrabi is best steamed, but it also fares well roasted. Flavors for Kohlrabi béchamel sauce butter cream hollandaise sauce lemon nutmeg parsley