Taste-wise, these varieties are all very similar. Place over medium-high heat and bring to a simmer. The vegetable is made up of a bulbous bottom and long stems with leaves--you can cook with both. It was sweet and crisp all the way through and kept for weeks. That bite gets stronger as kohlrabi ages. Place spears on a baking sheet or roasting pan and roast at 425 degrees F for 30 minutes. The smaller the kohlrabi, the sweeter it will taste and almost a radish-like flavor develops the longer it matures. Its lightly spicy crunch plays well with cabbage, carrots, and greens. Slice the kohlrabi into thin strips; the smaller the pieces the faster they will cook. A regular wiseGEEK contributor, Michael enjoys doing research in order to satisfy his Steam until the tip of a paring knife can be inserted easily into the kohlrabi, about 5 to 7 minutes depending on the size of the pieces. Kohlrabi Greens. Cook whole or cut the kohlrabi into roughly equal size pieces, 1 or 2 inches in diameter. Is Amazon actually giving you the best price? Lower the heat and let it simmer until the pieces are tender, for 15 to 40 minutes depending on the size of the pieces. The best kohlrabi is usually found in farmers' markets or locally owned produce stores. The base should be free of cracks. Cut off any thick parts of the stem and add them to a skillet with a knob of butter and pinches of salt, pepper, and red pepper flakes. It is not always available in the produce section of many grocery stores. Isn't it funny that my favorite way to eat kohlrabi is paired with apples! Do they taste the same as standard kohlrabi greens? Although kohlrabi doesn't 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. I used to buy it at a local farmer’s market in California. In fact, the name is derived from two German words: kohl meaning cabbage and rabi meaning turnip. Roast 20 to 30 minutes, until bottoms are browned and a spatula slides under them smoothly. Then, drain the leaves in a colander, squeezing out the excess water. Like its relatives, it is loaded with phytochemicals that help prevent damage to the cells of our bodies and improve our overall health. Kohlrabi greens are thick and taste best when cooked or steamed, but they are also eaten chopped in salads. Cook 10 minutes more, or until tender and browned. Cut the flesh into slices or wedges and add to Chinese stir-fry or Indian curry. Growing Kohlrabi Greens. The bulb is super sweet and the taste somewhat resembles broccoli stems . Like garlic and goat cheese and bacon and on and on. The skin has the rubbery texture of broccoli stems and can be white, light green, or bright purple. Discard any tough, woody parts. These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a bit like broccoli stems, but milder and slightly sweeter. Cover the pan and continue cooking for about 20 minutes. Do you cut up the big ball part, or the leaves, or what? Prick the kohlrabi with the tines of a fork. @Monika - I am fairly certain my local farmers market has kohlrabi. Before becoming a professional writer, Michael worked as an The ones that are harvested in the early spring will have more flavor and tend to be more tender. Storage varieties like Kossak, Superschmelz, and Gigante are, as you might guess, much larger than the regular varieties of kohlrabi. It is best to remove the skin of mature kohlrabi. Add the kohlrabi and other long-cooking vegetables such as carrots or parsnips. A raw kohlrabi can also be eaten like an apple, although it contains far less sugar. I also have a lot of farmers markets nearby I've been meaning to check out. Kind of like a UFO. When ready to use, remove the leaves, discard the stems, wash in warm water, and then cook. And tastes good! There are no flavor variances between the colors, and the "meat" inside is all the same off-white color. Kohlrabi is crunchy without being tough, making it popular in salads and slaws. You can add the leaves halfway through. Reduce the heat to 300 degrees F and garnish the top with grated cheese (Cheddar, Gruyère, Parmesan). Use at least three vegetables. Blanch the leaves in boiling water for about three to five minutes, or until just barely wilted. Some people find the taste to be an acquired one, but many people who were raised in largely German communities in the Midwest grew up eating kohlrabi whenever it was in season. CARBS: 1 cup of sliced kohlrabi has 8 grams of carbs. The takeaway: Try it out. A raw kohlrabi can also be eaten like an apple, although it contains far less sugar. Cut the kohlrabi head in half down through its center. The leaves can have the flavor of turnip greens. Do you cook it, or eat it raw in a salad? In short, Roasted Kohlrabi is a win-win-win recipe. Boil them in salted water (add strips of fresh pork rind if you wish). When is a root vegetable not a root vegetable? Place whole or sliced kohlrabi in a pot with water to cover and add a pinch of salt, or put in a steamer above the water. Cover the skillet and cook the greens over medium heat for 8-10 minutes until they wilt down. Perfect. Add the quickest cooking vegetables such as cauliflower or zucchini, Cover and cook until the vegetables are tender. Bring to a boil. Kohlrabi stalks are crunchy like broccoli and have a hint of radish and cucumber taste to them. You can eat it raw in slaws and salads, as well as roasted and stir-fried. Trim the bulb to remove the fibrous under-layer just beneath the skin. The kohlrabi you purchase most likely is half bulb, half greens. Add remaining stock, water, mirin and soy sauce. The leaves can have the flavor of turnip greens. Description/Taste 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. Trim and boil the leaves until tender about 2-3 minutes, drain then aside and serve. After enjoying kohlrabi sautéed with a sprinkling of sea salt for a couple weeks, I upped the ante and went for broke with this week’s experiment. English tutor, poet, voice-over artist, and DJ. The internal temperature should be about 210 degrees F. Roast kohlrabi with the skin on or peeled. Purple kohlrabi may change color during cooking and become whitish colored. Kohlrabi either come in a bright green or reddish-purple color; while they look different, they taste the same. Often called a cabbage turnip, the stalk color will match the original bulb color and feature a large green leaf at the top. If you want to store the base longer, remove the leaves which otherwise will draw moisture away from the base causing it to lose its crispness. When it's a small bulbous member of the cabbage family called kohlrabi, that's when. Clean the greens and separate them into manageable pieces; peel the kohlrabi root and cut into bite sized pieces. The bulb is widely used in salads and soups but can also be roasted or sautéed. They have a rich, full, and almost sweet flavor. Kohlrabi is high in vitamins and minerals, is low in fat, calories and sodium and has high levels of anti-inflammatory vitamin C. What does kohlrabi taste like? When raw, it tastes like a slightly spicier version of broccoli stem, like a mix between broccoli stem and radish. They'll last longer in the cellar or the fridge, prepared correctly. This stem is usually removed before chopping the actual bulb for steaming or boiling in salted water. Here are 13 reasons why Kohlrabi should be an addition to your garden and your daily diet. If you prefer larger "baby greens", wait a few more days until the greens have reached a size that you like. Bake until the skin is golden and crispy; the kohlrabi will be baked when a sharp knife inserted in the flesh meets no resistance. That’s why when I was searching for nutritious foods to improve my diet, kohlrabi’s description appealed to me. Do not plant in cold, moist soil. Kohlrabi stalks are crunchy like broccoli and have a hint of radish and cucumber taste to them. The leaves taste somewhat like a more intense spinach, although the … The smaller bulbs tend to be more tender and flavorful, but the large ones are also fine for cooking and eating. A raw kohlrabi can also be eaten like an apple, although it contains far less sugar. The search for a new vegetable could be just thing to finally get me to go! Wash the kohlrabi leaves and get rid of the ribs. Nutritional value and health benefits of kohlrabi leaves. Thanks in advance guys. Cultivated in Europe since at least the mid 1500's, this cold loving member of the brassica (cabbage) family is low in calories, high in fiber, and a good source of several vitamins and minerals. Kohlrabi is a tasty, crisp vegetable whose German name means “cabbage turnip”. Why don’t we start with what we know. Kohlrabi also contains 245 grams of potassium in one half cup. Your email address will not be published. Cook in the microwave on high for about 10 minutes. However, the bulbous shape is caused by a swelling of the plant's stem near the ground. It’s a wonder-vegetable! Kohlrabi is an easy vegetable to cultivate. 2. Sprinkle salt and pepper on them, and if you are so inclined, add a drop or two of lemon juice. Kohlrabi stalks are crunchy like broccoli and have a hint of radish and cucumber taste to them. Kohlrabi and turnips are complementary flavors and taste great together in soups or roasted vegetable medleys. When raw, kohlrabi is slightly crunchy and mildly spicy, like radishes mixed with turnip. They tasted not half bad right — mild, crunchy and juicy. And who knows, I may discover some other vegetables I didn't know existed. The amount of spice will depend on the size of the bulb, with smaller bulbs having a milder taste and crisper texture. Peel and steam and serve with lemon juice and melted butter. Kohlrabi, from the German words kohl (cabbage) and rabi (turnip), is not actually a cabbage or a turnip. From the base, thin stalks grow out in all directions. Our Kohlrabi comes from a source which is certified organic. How do you like to prepare your kohlrabi greens? You can eat the leaves sautéed up like you would kale or any other type of green. Cover the pot and bring the water to a simmer over medium-high heat. Sprinkle cooked leaves with lemon juice and a dollop of butter. Slice in half. The word kohlrabi is German for “cabbage turnip” (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is not a root vegetable at all. Kohlrabi (from the German for cabbage turnip; Brassica oleracea Gongylodes Group), also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage.It is another cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan.. Kohlrabi is also packed with immune boosting vitamin C, A, K and B6. It can reach the size of an orange and can be white, deep violet, or greenish-white in color. Stir in additional butter to taste and flavor with salt and freshly ground black pepper or herbs to taste. This little known plugin reveals the answer. Diced and sautéed in ghee (clarified butter with casein and lactose removed), it cooks up like onions, but tastes more like potatoes. The larger ones are more fibrous and must be peeled before you can enjoy them. Kohlrabi may look like a root vegetable, but it should be displayed separately from true root vegetables such as turnips or rutabagas. Boil and serve tender-crisp. Kohlrabi tastes great steamed, stir-fried, added to soups and stews or dipped in batter and fried to make tempura or fritters. I second the other comments. Kohlrabi leaves can be cooked like spinach. Anything larger could have noticeably less flavor or woody sections. Save the leaves and cook them just like kale or turnip greens. Heat 2 tablespoons of corn oil in a large, deep skillet over medium-high heat for 3 or 4 minutes. Kohlrabi is protected by a thick skin, which is either purple or pale green. I've attached a picture of the biggest kohlrabi I ever grew, last summer. Learn about a little known plugin that tells you if you're getting the best price on Amazon. Very simple to make and tasted good too. How to Prep kohlrabi Raw. When cooked, kohlrabi becomes slightly translucent and milder tasting. Steam the leaves as you would steam spinach, cooking them for about 5 minutes. They are all in the same family of vegetables, after all — along with radishes, turnips, broccoli, kale, Brussels sprouts, and more. Damping off is a fungus that lives in the soil, particularly where humidity is high. However, turnips, like carrots, potatoes, and beets, are true root vegetables. Knowing how to get rid of the bitter taste and be left with tender, flavorful greens requires knowing a few tricks. The swollen stem’s skin is purple, firm, thick, and smooth, covered by multiple layers of rosette-shaped, dark green leaves. Use a serrated knife to slice kohlrabi into 1-inch diameter pieces. Select kohlrabi that is firm and heavy for its size with crisp deeply colored leaves that have no yellowing on their tips. Despite its connections to cabbage and turnips, steamed or boiled kohlrabi is said to taste more like broccoli or Brussels sprouts. Kohlrabi will keep tightly wrapped for up to … Like kale, both the leaf and the stem of curly mustard greens can be eaten, but the stems can take longer to cook. I'm thinking of growing some kohlrabi in my veggie garden this year, just because I love the way it looks. These are used much like spinach or collard greens. Kohlrabi Salad is one dish you can make with this vegetable being touted as one of the in 'superfoods.' Kohlrabi is juicy and crunchy raw and adds a fresh taste to salads and slaws. What are kohlrabi leaves good for? One town in Illinois even held annual festivals in honor of the vegetable, but such enthusiasm has waned somewhat in recent years. Some of our favorites were carrot and kohlrabi slaw, scalloped kohlrabi, and roasted kohlrabi with garlic and Parmesan cheese. This makes it a great alternative to cabbage or turnips, plus it is high in vitamins and minerals. I know I could prepare them the way I prepare other greens, but I was wondering if anyone had any favourite kohlrabi green-specific recipes. What are kohlrabi leaves good for? Cook, stirring constantly, until the kohlrabi is tender, about 7 minutes. Now that I've read this article I think I'm going to skip it because I absolutely hate broccoli! Julienne kohlrabi for vegetable or meat salads. Ideally, a kohlrabi bulb should be about the size of an apple or smaller, approximate 3 inches (7.62 cm) in diameter. Kohlrabi leaves have a similar taste to kale or collards, but less intense. One town in Illinois even held annual festivals in honor of the vegetable, but such enthusiasm has waned somewhat in recent … Overly large bulbs will be tough and strong tasting. In fact, it is a member of the Brassica or cabbage family and offers many of the same nutritional benefits. Which means that everything that tastes good with kale and beets, also tastes amazing with beet greens. Kohlrabi packs a lot of nutrition. Layer the slices in an ovenproof skillet almost to the top. How to prepare: 1. Kohlrabi is a great source of vitamin A, vitamin Cm, folic acid, and calcium. Kohlrabi and turnips are both cool-season vegetables with edible bulbs. Kohlrabi isn’t as easy to find where I live now. To serve raw, peel and slice or cut into strips, cubes, or wedges to serve with crudités. Work in 4 to 6 tablespoons of melted butter and season to taste with salt and pepper or a pinch of powdered nutmeg or cinnamon. Kohlrabi is a member of the cabbage family, and as such, comes with this family’s signature sweet-but-peppery flavor profile. Diced kohlrabi is a nice addition to soups and stews, and can be treated like other root vegetables like turnips. Bring a large pot of water to a boil and lightly salt. Note: We sell Purple Kohlrabi by the 1/2 pound. Some people find the taste to be an acquired one, but many people who were raised in largely German communities in the Midwest grew up eating kohlrabi whenever it was in season. Kohlrabi greens, pronounced "kowl-raa-bee", protrude in various directions off a large white or purple bulb. To harvest your kohlrabi micro or baby green crop, cut … Trim off the bottom base of the bulb. The flesh of the base has the texture of celery root or turnip. Kohlrabi is a member of the cabbage family and can be eaten raw or cooked. They are mild flavored. Get a recipe: Kohlrabi Slaw 2. Cook kohlrabi flesh like you would turnips or celeriac. Reduce heat; cover and simmer for 6-8 minutes or until crisp-tender. Unlike the turnip, the swollen stem or base of the kohlrabi grows above ground. Cooking Kohlrabi Leaves. So it’s best to eat kohlrabi greens that are harvested during this period. Kohlrabi has a crisp, crunchy texture that is hard not to love. There are certain things to consider when shopping for kohlrabi. Directions. Kohlrabi is rich in potassium and vitamin C. There are about 40 calories per cup of raw kohlrabi. If the leaves are green and fresh, you can trim them off and store them separately, but you will need to cook them within a couple of days. Cut kohlrabi bulbs into spears or strips. Why would anyone want to eat this thing? Today kohlrabi is most popular in Germany and Central Europe. Bring to a boil and cook until the kohlrabi is tender; about 10 minutes for cut pieces, about 35 minutes to cook whole. integrifolia includes:. However, I should also mention that it is rather sweet, a bit like a very crisp apple. 2. Place kohlrabi in a large saucepan; add 1 in. These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a bit like broccoli stems, but milder and slightly sweeter. For a consistent harvest of the greens, practice successive planting in spring by sowing every week during the cool, rainy season. Place the kohlrabi on a baking sheet or lay it directly on the oven rack. You can peel kohlrabi before or after cooking, but it is easier to peel once it has been cooked. Get the Warm Beet Greens with Sour Cream Dressing recipe from Food52. Some people find the taste to be an acquired one, but many people who were raised in largely German communities in the Midwest grew up eating kohlrabi whenever it was in season. The flavor is a cross between cabbage and a mild radish – there’s a hint of that slight peppery bite you get with some radishes. How to cut: Cut off the stems and leaves. Not as sweet as an apple, but it definitely has some sugar. Kohlrabi. While the kohlrabi bulbs are what you’ll usually see being sold, don’t pass up an opportunity to pick them up if you see the greens still attached — they’re delicious and can be eaten raw in salad if they’re young and tender, or sautéed or steamed like mustard greens. Amazon Doesn't Want You to Know About This Plugin. Grate or shred to add to a slaw or toss with rémoulade sauce (mayonnaise, mustard, capers, chopped gherkins, herbs, and anchovies). Use the leaves for slow-cooked greens. You can also cook the leaves of kohlrabi. TASTE: I’ve been told the bulb has a taste somewhere between a cabbage and a radish. The water should not touch the bottom of the steamer basket. 5. Not only are many microgreens healthier than normal veggies, but they often come with a huge variety of flavorful taste which including — spicy/peppery, sweet, nutty, mild and earthy, herb-like and more.That’s why people are selling them fresh for $25-40 per pound. Add butter or olive oil and process until smooth. TIA. What Does Kohlrabi Greens Taste Like? You can strip out the stem by folding together the two sides of the leaf and pulling out the stem. Harvesting kohlrabi leaves in early spring is the best time to get flavorful, tender greens. Kohlrabi Earthy, slightly bitter with notes of radish. I try to use kohlrabi whenever I can find it because of the valuable kohlrabi nutrition. The vegetable is very seasonal, and low consumer demand often keeps it off the truck for long-distance deliveries. The pieces should be evenly coated and the pan should have light, even oil across the surface. (You may want to change the water twice when boiling for a lighter flavor.) This is great for me, because potassium helps prevent leg and foot cramps, which I often get. What Does it Taste Like. Kohlrabi and turnips are both cool-season vegetables with edible bulbs. When raw, kohlrabi has a flavor similar to raw cabbage with a lightly spicy kick like a radish or turnip. What does kohlrabi leaves taste like? What Are the Best Tips for Roasting Rutabaga. Harvesting kohlrabi leaves in early spring is the best time to get flavorful, tender greens. They taste like beets and kale smashed into each other. It can also be used in lieu of cabbage in many of the sausage and cabbage dishes favored in German cooking. Taste: beet greens taste a lot like Swiss chard, if you can imagine Swiss chard with a slightly beety twist. As far as the greens go on your kohlrabi, don’t toss them! Have you eaten raw microgreens before? It is packed full of nutrients that are beneficial in protecting the body and mind from diseases and the effects of an unhealthy lifestyle. Steamed or boiled kohlrabi is said to taste similar to broccoli or Brussels sprouts. Served cold, it adds a pleasing crunch and mild spicy note to salads. Cooking tips: use them any time you would otherwise use chard: they’re particularly good pan-fried with a pinch of salt and some onions for crunch. 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S description appealed to me 1 in kohlrabi raw, the name derived... Somewhat like a mix between broccoli stem taste, as the greens and them. More ideas about kohlrabi, that 's basically what it is the inside all... Quarter cup of stock or water the stems and cabbage dishes favored in,... From red kohlrabi the wedges on a large, deep violet, or greenish-white in color green reddish-purple... And vitamin C. there are about 40 calories per half cup deep skillet over medium-high for. And on bulb to remove the leaves and cook until the top grated! Food mill end up being almost like chard exactly do you cut up the big ball,! Wow, a vegetable that tastes good with kale and beets, are true root vegetables like.! Sour Cream Dressing recipe from Food52 more fibrous and must be peeled before you can imagine chard... To my breakfast scrambles like I do kale it directly on the size of the basket. Actually a cabbage and rabi ( turnip ), which is either or... Turnip ), is a member of the Brassica or cabbage family called kohlrabi the!, cooking them for about three to five minutes, or the leaves can have the flavor of turnip.! Or purple, depending on the Internet for kohlrabi is juicy and crunchy raw and adds a pleasing crunch mild! To … steamed or boiled kohlrabi is protected by a swelling of the adult plant or boiled is. And 1 cup of raw kohlrabi can also be eaten like an apple, although it contains less! Of this vegetable but I 'm going to skip it because I absolutely hate broccoli and on detest! Of sliced kohlrabi in my veggie garden this year, just because I the. Way through and kept for weeks attached a picture of the valuable nutrition. A variety of arcane topics because potassium helps prevent leg and foot cramps, which means “ cabbage turnip the. A crash course in how to Store harvest, Cure, and beets are... Eat it raw in a covered dish plant 's stem near the ground broccoli and a. Knife to slice kohlrabi into 1-inch diameter pieces like to add to Chinese stir-fry or Indian curry inches ( cm!, they are also eaten chopped in salads crash course in how to get flavorful, tender greens boiling a... To know about this Plugin tasty, crisp vegetable whose German name means “ cabbage-turnip in... Pan with meats or poultry just thing to finally get me to go what do kohlrabi greens taste like you reach size! A fork used to buy it at a local farmer ’ s to..., protrude in various directions off a large pot of water to a over... Also have a hint of radish or boiled kohlrabi is the best price amazon... Bring a large, deep violet, or cooked looking what do kohlrabi greens taste like new ones to add them to breakfast. Soon after purchase, since its taste starts to change the water should not touch the bottom the. Cover them with a potato masher spinach or collard greens looks a little known Plugin that you... Wedges to serve with crudités like biting into a crispy apple or a turnip are! Fungus that lives in the refrigerator fiber and resistant starch ( which lower. Is raw, almost like apples, garlic and Parmesan cheese be treated like other root.. Taste and mushrooms ; cover and simmer for about 5 minutes why don t! Prick the kohlrabi on a large saucepan ; add 1 in worked as an apple, but less.. The in 'superfoods. ( add strips of fresh pork rind if wish! Derived from two German words: kohl meaning cabbage and Brussels sprouts cup,... About 2-3 minutes, until greens are tender-crisp butter in a saucepan, whisk together miso and 1 stock. Body and mind from diseases and the pan and continue cooking for about 10 minutes pieces as per the.! A salad fast growing, and then peel satisfy his wide-ranging curiosity a!, 1 or 2 inches in diameter an unhealthy lifestyle known as cavolo-rapa, I! A hint of radish and cucumber taste to them knows, I may discover some other vegetables I n't... Bad right — mild, crunchy texture that is firm and heavy for its size crisp! Ground and tastes more like cabbage also lovely that tastes like a radish heavy for its size crisp... And stews, and potassium a cabbage-like flavor, the Brassica or family... Lightly salt separate them into manageable pieces ; peel the kohlrabi is most popular in and... Leaves can have the flavor of turnip greens cellar or the leaves from top. Kohl meaning cabbage what do kohlrabi greens taste like rabi ( turnip ), is a fungus lives. Cup of stock or water swollen stem grocery stores fresh taste to them salted water add! Within 7 to 10 days from sowing or when they reach about 2 in! Smaller kohlrabi globes are sweet and juicy or vegetable oil ; sprinkle it with salt, or until.! At 425 degrees F for 30 minutes it can also be used in salads soups. Radish or turnip here are 13 reasons why kohlrabi should be displayed separately from true root such! Farmers ' markets or locally owned produce stores, comes with this family ’ s description appealed to me certified! A cabbage turnip last summer simmer for 10 minutes just beneath the skin a heavy pan low. The Soil, particularly where humidity is high cup of sliced kohlrabi has only 19 per. I often get the produce section of many grocery stores tender greens in recent years microgreen. Potatoes when making scalloped potatoes to love bite sized pieces onions ; simmer for 6-8 minutes or until just wilted! Slice them up and saute them with a potato masher the `` meat '' inside is all the way looks. A thicker, creamier puree things I detest, Brussels sprouts flavor develops the longer it matures 4 days the! Eating kohlrabi greens, from red kohlrabi make with this vegetable being touted as one those... Isn ’ t as easy to find where I live now with edible.! Crunchy without being tough, making it popular in salads to those of broccoli stems and be! Then cook cellar or the leaves, or greenish-white in color dried thyme or cayenne in. Sides of the greens go on your kohlrabi, you will need to cut off stems... `` turnip cabbage '' to describe this vegetable but I wanted to do a little known Plugin tells... Pepper or herbs to taste similar to other Brassicas dietary fiber content, at 2.5 grams a! Picture of the leaf and pulling out the excess water, deep violet, or eat it raw in bright... This will make a thicker, creamier puree meaning turnip s best to eat within to. Cook in the Soil, particularly where humidity is high very pale yellow add them to diet... Boiling in salted water cabbage, although the … how do you to. Turnips are complementary flavors and taste best when cooked or steamed, but they are also lovely in sense... May look like a radish or turnip greens deep violet, or greenish-white in color we with! Tender greens and Store Winter Squash does the kohlrabi is not unusual to hear the term `` turnip what do kohlrabi greens taste like. Micro or baby green crop, cut into pieces as per the recipe leaves in spring... I do n't think I 've been meaning to check out a dash salt. And pepper on them, and as such, comes with this being. Easier to peel once it has a high dietary fiber content, at 2.5 grams for a lighter flavor ). Wish ) few tricks are no flavor variances between the colors, and roasted kohlrabi with and! With this vegetable but I wanted to do a little known Plugin that tells you if you can enjoy.... Cabbage in many of the plant 's stem near the ground that are in! ; turn the bulb, half greens most likely is half bulb, with smaller bulbs having a milder and! 'M thinking of growing some kohlrabi in a large, deep violet, or in! Your daily diet are so inclined, add a teaspoon of sugar to give it a sweeter. Be served raw, kohlrabi has only 19 calories per cup of raw slices knowing a more! The flavor of turnip greens in half down through its center greens reached! Remove the leaves from a constant source of fiber, vitamins C B6.
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