How do you eat kohlrabi purple?

How do you eat kohlrabi purple?

Kohlrabi is equally tasty raw or cooked. Brad likes to thinly shave the peeled, raw bulbs into matchsticks (you can use a mandoline for help with this) and toss them into a slaw.

Can you eat the skin of purple kohlrabi?

We usually eat the bulbous bottom, but the entire kohlrabi plant is actually edible. The skin has the rubbery texture of broccoli stems and can be white, light green, or bright purple.

How do you prepare kohlrabi to eat?

Trim kohlrabi and peel it very thoroughly (you may need a sharp knife for this; the skin is quite tough and indigestible). Slice, julienne or grate it into your salad or slaw for a great crunch and a fresh but slightly spicy flavor. It also can be cooked — boiled, steamed, sauteed, roasted or fried.

Do you peel kohlrabi before roasting?

Cut the bulbs into halves or quarters so they are easier to handle. Peel them with a vegetable peeler and then slice them all the same size so they roast evenly. Whole kohlrabi bulbs are harder to peel than ones cut in halves or quarters.

What does purple kohlrabi taste like?

Purple kohlrabi is juicy and crunchy with a mild, peppery, and sweet flavor reminiscent of broccoli, cabbage, and cucumber.

Is kohlrabi a Superfood?

Kohlrabi is just that. A nutrient-dense cabbage, this cruciferous vegetable is cousins with brussels sprouts, cauliflower, broccoli, and kale. In order to be a superfood, the item must be nutrient-rich, which kohlrabi is. It is high in nutrients while also being low in calories!

Can dogs eat kohlrabi?

Any or all of the following vegetables can be used alone or in combination: broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, corn, green beans, greens, kohlrabi, okra, parsnips, peas, pumpkin, sprouts, squash, sweet potatoes, turnips, and rutabagas.

Should kohlrabi be refrigerated?

Storage and food safety Kohlrabi can be stored in the refrigerator for several weeks. Storage life can be extended if kohlrabi is placed in sealed perforated plastic bags. To prevent cross-contamination, keep kohlrabi away from raw meat and meat juices.

How do you cut purple kohlrabi?

How to Cut and Cook Kohlrabi

1. If the leaves are still attached, remove and reserve for other recipes (you can cook them as you would kale).
2. Cut a thin slice off the bottom so the bulb sits flat.
3. Use a veggie peeler to remove the tough outer skin.
4. Slice into quarters lengthwise, then cut out the core from each piece.

What is the difference between white and purple kohlrabi?

There is almost no taste differences between the bright greenish-white kohlrabi and the reddish-purple colored ones, with the slight exception of the purple being a bit more sweet in taste. The slightly sweet, crisp taste of meat resembles that of radish, while stems and leaves taste a bit more like cabbage.

What does purple kohlrabi look like?

Purple kohlrabi is medium to large in size with a round, bulbous stem averaging 7-10 centimeters in diameter and long leafy greens growing directly from the stem. The swollen stem’s skin is purple, firm, thick, and smooth, covered by multiple layers of rosette-shaped, dark green leaves.

How do you cook raw kohlrabi?

Raw kohlrabi is fantastic in salads and slaws, a bit like a radish. You can boil it into soup, toss into stir-fries, or add it to stews 30-40 mins before the end of cooking. Or for an easy side, toss with oil and seasoning and roast at 200°C/Gas 6 for 30 mins. Keep in the fridge, remove leaves to retain moisture.

Can you eat purple kohlrabi leaves?

In addition to steaming and boiling, Purple kohlrabi can be baked, like home fries, braised and roasted, or stuffed with other vegetables and meat. The leaves are also edible and can be prepared steamed or sautéed, similarly to kale or collard greens.

What does kohlrabi taste like?

It has long leafy greens that shoot out from the top. All parts of the kohlrabi can be eaten, both raw and cooked. It is delicious steamed, sautéed, roasted, stuffed, creamed, in soup or stew, and eaten raw. Smaller kohlrabi tends to taste sweeter; the vegetable develops a sharper, more radish-like flavor as it matures.

Do you have to Peel kohlrabi?

Kohlrabi is protected by a thick skin, which is either purple or pale green. There are no flavor variances between the colors, and the “meat” inside is all the same off-white color. Wise words from Brad: “Always peel the bulb, because the outside layer is rather fibrous and unpleasant. It won’t break down after being cooked.”