To the uninformed eye kohlrabi looks like a large, green turnip. In fact another name for this member of the Brassica family is German turnip. Kohlrabi can be eaten cooked or raw. It comes in a variety of colors from light green to dark purple, although in both varieties the flesh is white beneath the skin. Kohlrabi is best consumed when it is young and tender. The taste is milder than other Brassicas and the flesh is crisp and juicy. Except for a few Gigante cultivar, kohlrabi is best harvested when it is the size of a tennis ball. Kohlrabi is an excellent source of vitamin C with a 100 gram (3.5 oz) serving providing 62 mg of vitamin C. Never tried kohlrabi before? Give the following recipe a try.
Kohlrabi Salad with Raspberry Vinaigrette
Yields: 2 – 2 ½ cups
- 1 medium sized kohlrabi, peeled and julienned
- 1/3 cup white, distilled vinegar
- 2 Tbsp honey
- 1/3 cup raspberries
Place peeled and julienned kohlrabi in a bowl. Blend vinegar, honey, and raspberries in a blender. Add to kohlrabi. Cover, shake to mix, and refrigerate overnight. Enjoy!