This vegetable is native to Europe, it comes in white or purple, and is part of the same family as cabbage, broccoli and cauliflower. Kohlrabi tastes like cabbage or broccoli stems.
When I lived in Scotland I successfully grew kohlrabi from seed in my greenhouse. I have been unable to find seeds here, but it is readily available in the fruit and veg shop.
Facts about Kohlrabi
- Only 27 calories per 100g.
- zero cholesterol.
- rich in vit C
- contains vit B complex.
- negligible fat.
- contains minerals, potassium, copper, manganese, iron and phosphorus.
There are many ways to eat Kohlrabi, some I have tried are pickled, steamed , rosti, raw in salads.
You can grate the Kohlrabi, you have to dry it out in kitchen paper first as it is very wet, when fried it tastes a bit like bubble and squeak, but still has a bit crunch.
chop into squares, add some olive oil, vinegar, I used white wine vinegar, sweet soya sauce. Put into container with lid shake and leave for 2 to 3 hours to marinate, then ready to eat. Great snack.
My favourite way to cook kohlrabi is to steam it, and have it as a vegetable , I like the way it stays whole and is still firm.
You can also eat the leaves or tops, use chopped up in a salad. The leaves contain carotenes, vit A, C and B complex.