One pound of organically grown, unwashed, Kohlrabi from our own farm. It’s time to invite this weird looking veggie into your life! It tastes just like a carrot, a head of cabbage, and a sweet/super mild radish got together and made a super baby!
But how is it prepared & eaten, right? Not to woody, the ONLY thing you really need to remember is to peel it with a carrot peeler or knife!! (The skin is thin but tough, so best to get it out of the way.) After that, the sky’s the limit! Unlike a radish, the heat of kohlrabi is incredibly subdued so even the pansiest of snackers will enjoy it raw. 😉 Unlike a carrot, the texture is as supple as it is crunchy, so it’s excellent as a thin sliced addition to sandwiches. And unlike cabbage, kohlrabi can be added to salads without the worry of it being too tough or overpowering! I’m sitting here next to the demo kohlrabi I just sliced up for the picture, and I can’t stop eating it. 😂 But raw eating is just the beginning. Kohlrabi can be sautéed, steamed, baked, boiled, or battered and fried! But wait, there’s MORE! Cooked Kohlrabi ALSO purees up as smoothly as a cooked potato, and makes an amazing addition to creamed soups! This nutrient-rich super veggie deserves a place on your dinner table!
