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What is Kholrabi? All About Kholrabi - How to Grow Kholrabi and How to Prepare Kholrabi
Kholrabi is an unusal vegetable and well worth trying if you haven't done so already
Most people have probably seen kholrabi on sale at their local vegetable shop or market, but many people have not actually tried it, so I'll tell you a bit about it. I first tried it myself when I was about ten years old, and lived in Zambia, central Africa, where my mother used to grow it in our garden.
Kholrabi belongs to the Brassica family. This means it's related to cabbage, cauliflower, broccoli and Brussels sprouts, although it doesn't look like any of them. It is a pale green, bulbous vegetable, and has two edible parts - the bulbous kholrabi itself, and the green kholrabi leaves.
WHAT DO YOU DO WITH KHOLRABI?
- You can eat kholrabi raw, for instance sliced thinly and put in a salad, or grated
- You can roast kholrabi like parsnip or roast potatoes
- You can stew kholrabi
- You can steam kholrabi
- You can boil kholrabi
- You can stir fry kholrabi
- You can curry kholrabi
Kohlrabi Showing Leaves
The word "kholrabi" comes from the German word "khol" meaning "Cabbage" and "Rabi" meaning "turnip". This refers to the shape rather than the family, brassica.
The leaves and bulbous part of kholrabi grow just above ground. The bulbous part, which is actually a swollen stem, tastes like the stem of broccoli, and should be eaten whilst fairly young and small, as it gets a bit tough and fibrous if allowed to grow large. The leaves are also edible, and are used a bit like cabbage or kale, as part of a meal. They can also be added to soup or stew.
The skin of very young kohlrabi is edible, but as it ages, the skin toughens, so you will need to peel it. Use a potato peeler or a kitchen knife to peel off the skin of the kohlrabi.
The kohlrabi can then be sliced, chopped into small cubes or larger pieces, or grated, depending on your recipe.
This is my Favorite Kitchen Knife
This is a must-have kitchen knife - good quality and I find it particularly useful for cutting up onions and partially frozen fish or meat. Keep it really sharp at all times with a knife sharpener!
Growing Kohlrabi in the Garden - I've grown it from seed myself
Kohlrabi is very easy to grow, and matures about eight to twelve weeks after planting the seeds. Unlike many members of the brassica family, they don't take up much room, so you can afford to experiment with a few plants without them taking over your vegetable patch.
Plant the seeds between March and July (in the Northern Hemisphere), and if successive crops are required, plant a further lot of seeds two or three weeks after the first planting.
They should be planted in fertile ground and then kept watered and fertilized during their growth. Do not allow the plants to dry out, as it will cause the bulb to become fibrous. They grow best in cooler weather, but need sunshine.
Harvest the kholrabi when the bulb is just a little bigger than a golf ball, as they are at their sweetest then.
Take This Poll About Kholrabi
Have you tried Kholrabi, and, if so, do you like it?
It's clear what this lady thinks:
"That was terrible......
Only in my worst dreams!"
I'm not going to give you detailed Kohlrabi Recipes, as there are already many good web pages about Kohlrabi recipes
Below are some of the best I have found, and my intention is simply to describe Kohlrabi, whet your appetite, and then point you to where you can get recipes
Cooking with Kohlrabi - Links to various articles and recipes
- Healthy Kohlrabi Slaw
Cole slaw made with kohlrabi instead of cabbage. This recipe is from my local CSA (Community Supported Agriculture) farm. We have a half share from the farm which delivers produce weekly for the growning season. This is sweet, very yummy and refreshi
- Kohlrabi - 10 Reasons to Relish this Vital Veggie
Kohlrabi, loved by the Kashmiris are nutritious, delicious and have a host of other life enhancing qualities. Kohlrabi have cancer fighting ingredients and an exciting new study examines the anti-aging properties of this colorful cabbage variety.
- Hungarian Food-Stuffed Squash and Kohlrabi (Töltött Zöldségfel
Stuffed vegetables are one of the four crossbeams of Hungarian cooking. Along with soups, braised steak and cabbage as a main meal, they connect the four pillars (gulyas, paprikash, porkolt and tokany). Ever since the Turkish invasion introduced stuf
- How to Cook Kohlrabi (Vegetable Bulb) | eHow.com
How to Cook Kohlrabi (Vegetable Bulb). Kohlrabi, a varietal of the cabbage family, has a mildly sweet taste and tender leaves. Like cabbage, kohlrabi responds well to several cooking methods, particularly steaming, roasting and sauteing. It also has
- Hugh Fearnley-Whittingstall on cooking with Kohlrabi | Life and style | The Guardian
Kohlrabi isn't a looker, but it's the taste that counts, says Hugh Fearnley-Whittingstall