Red Goose Gardens

Benefits and Nutrition

Kohlrabi are rich in potassium and vitamin C. They deliver about 27 calories per 100 gram serving (3.5 ounces).

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Storage and Preserving

Separate the leaves from the bulbs. Do not wash either until preparing. The leaves will keep in a plastic bag in the crisper for several days, but like most greens, they steadily lose flavor, texture and nutritional value over time. Best to use them fresh! The bulbs will keep in the refer for a week, or up to two or more if they are wrapped tightly in plastic. Over time, the will toughen and require cooking.

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Uses

The kohlrabi is a two-fer: both the bulb and the greens are edible. The leaves should be washed in several rinses of cold water and spun and blotted dry. The bulbs should be peeled.

Treat the greens like kale and collards, to which they are related. They actually taste quite similar. While young and fresh, the greens can be chopped up and added salads and slaws. They are a great addition to soups, stews, bean pots, casseroles, legume dishes, such lentils or white beans, or a tagine.

The bulbs should be peeled and pared of the root, stem and any tough bits. To prepare as a solo side dish, they are generally cubed, and boiled or steamed, (which takes a little longer but is greener and healthier). Cook them until they can just be pierced through easily. Drain the cubes or remove them from the steamer to a bowl and toss them with whatever seasonings you desire. Butter and salt and pepper is simple and lets the flavor shine through, but they can readily stand up to any number of interesting combinations.

Kohlrabi bulb can be treated like any root vegetable. It can mashed like potatoes, pureed, or turned into soup with the addition of some liquids such as stock, cider, or cream. Again, it can be used in any of the dishes mentioned above, soups, stews, etc.

      --srl 8-22-11

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Recipes

Kohlrabi, called Monj, is featured in several typical dishes in Kashmiri cuisine, most notably monji haak, which uses both bulb and leaves, and is flavored with asafoetida. Note that there is no reason to use a pressure cooker at our altitude! Kashmiri cooking also relies on their national spice cake, which you can make or easily emulate using some or all of the ingredients.