One of Katie’s favorites, but kohlrabi is special because it is early and a constant throughout the growing season. Think of a broccoli stem, but a little sweeter and juicier like a mild apple and you have a kohlrabi. The leaves make it look a little alien, and it always draws a curious comment at the market table. Great raw or cooked like you would a potato. Cut off the leaves and store in the crisper and it will be good for a month. The leaves can be used like kale (p. 10)
Nutrients: Cooked, 1 cup diced, 40 calories, 2.8 g protein, 1.65 g Fiber, 8.7 g Carbohydrates, 30 IU Vitamin A, 71 mg Vitamin C, 54 mg Calcium, 59.4 mg Magnesium, 9 g. Sodium, 426 mg PotassiumFRUITY KOHL-SLAW From One United Harvest 1-2 medium kohlrabi, peeled and grated 1 C. cabbage shredded 1 small apple, cored and sliced 1/2 cup raisins 1/2 cup seedless grapes 2 t olive oil 1/2 c. apple cider or use lemon juice 1. Combine everything but olive oil and juice in a large bowl. Lightly drizzle oil and cider (lemon juice) over the top. Gently toss and refrigerate for several hours to let the flavors mellow. Toss and serve.
This post was taken from our Groundswell Community Farm Cookbook.