Der kohlrabi kohlrabi head kohlrabi leaf.
Jaeger sweater. Instead it belongs to the brassica. Although kohlrabi doesnt need to be peeled the outer layer can taste tough so feel free to peel it with a heavy duty vegetable peeler or a sharp paring knife. Kohlrabi from the german for cabbage turnip. It is delicious.
Brassica oleracea gongylodes group also called german turnip is a biennial vegetable a low stout cultivar of wild cabbageit is another cultivar of the same species as cabbage broccoli cauliflower kale brussels sprouts collard greens savoy cabbage and gai lan. Kohlrabi is a vegetable that is similar to cabbage broccoli cauliflower kale collard and brussels sprout. Kohlrabi also known as german turnip is a cruciferous vegetable. While they look different they taste the.
Cut the kohlrabi into 14 inch thick slices then cut each of the slices in half. Served cold it adds a pleasing crunch and mild spicy note to salads. Kohlrabi tastes great steamed stir fried added to soups and stews or dipped in batter and fried to make tempura or fritters. The word kohlrabi is german for cabbage turnip kohl as in cole slaw and ruebe for turnip though kohlrabi is not a root vegetable at allits a brassicalike cabbage broccoli and cauliflowerand those cute bulbous shapes grow above ground not below.
Combine olive oil garlic salt and pepper in a large bowl. Kohlrabi which can be green or purple is a bulbous vegetable surrounded by two layers of stiff leaves attached in a rosette like a cabbage. Everyone will be coming back for a second scoop. The stem and leaves of kohlrabi are eaten as food and as a medicine.
Toss kohlrabi slices in the olive oil mixture to coat. Despite its name kohlrabi is not a root vegetable and does not belong to the turnip family. Kohlrabi either come in a bright green or reddish purple color. Our peppery kohlrabi slaw has it all vibrant colours a little bit of heat and plenty of crunch.
It has long leafy greens that shoot out from the top.