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White Kohlrabi
Kohlrabi: Resembles an above ground turnip, a member of the cabbage family. The edible white, green, or purple “bulb” (Which is actually swollen stems) has a cabbage –turnip taste. Kohlrabi is sweeter and milder than either of those vegetables. Wonderful served in the Norwegian style boiled, then peeled and served with a little butter and onion (and preferably fish). Kohlrabi also makes an excellent fresh slaw: cut stems off, peel the bulb portion, then grate; mix 1/3 grated carrot to 2/3 grated kohlrabi; add mayo (or sour cream) and salt and pepper to taste. For storage, remove the stems and leaves, and the bulbs will keep for weeks in the fridge.
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