The survey results are in!
Thanks so much for the incredible participation in our first ever Just for Fun Kohlrabi survey! Please see the graphic below for the results. Among respondents it turns out that more than 50% are in the “Umm, what do I do with it” category. An additional 14% were in the “Be gone ugly space creature” bucket.
For those in the “Yum what a healthy treat” camp, they were kind enough to share some additional recipe ideas such as: Apple and Kohlrabi slaw, Kohlrabi and Beet Salad, Kohlrabi sticks dipped in dressing, Kohlrabi with homemade dill dip, Kohlrabi chips, Raw with chili and lime, Sliced and dipped into hummus!
It all sounds delicious, thanks to everyone for sharing your thoughts and tips! We’re hoping that this blog provides some inspiration to try Kohlrabi for the first time or perhaps to prepare it in a different way!
What is it and what do I do with it?
You may have noticed Kohlrabi offered on the Seasonal Roots menu recently. Our Kohlrabi is one of the many delicious veggies currently coming from either Flores Farms or Westmoreland Produce.
Admittedly, it’s a bit of an odd looking thing – but it is also a fabulous “cruciferous” vegetable that gets its name from the German words for “cabbage” and “turnip.” Kohlrabi is nutrient-dense, rich in fiber, may help reduce the risk of some cancers, and can have a positive effect on blood pressure. It’s also valued as a great addition to a healthy diet because it can help improve overall metabolism and aid with weight loss.
Before we share a few recipes below, we thought we’d ask 2 questions to get a sense for our collective thoughts about Kohlrabi.
Kohlrabi has a similar texture and taste to vegetables like cabbage and broccoli and it’s just as versatile. It can be eaten raw, roasted, baked or boiled! Plus, the leaves are also edible and can be prepared similarly to kale.
Kohlrabi Preparation Tips
- Wash Kohlrabi and dry
- Consider trimming the tops and stems and freezing them for future use (it’s great in a stir fry!)
- Carefully cut the bulb into halves
- Peel the Kohlrabi using a vegetable peeler
If you’re ready to give this veggie a try, we have 2 recipes for you.
- 1 lb Kohlrabi, peeled and sliced into matchsticks
- 2 Carrots, peeled and sliced into matchsticks
- 1 Apple, sliced into matchsticks
- 1 Spring Onion, sliced thin
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp White Wine Vinegar
- 1 tbsp Honey
- 1/2 tbsp Dijon Mustard
- Salt and Pepper to taste
- Add all the cut veggies and fruit into a bowl.
- In a jar or container with a lid, add the olive oil, vinegar, honey, mustard, and seasoning. Shake or mix well and pour over the vegetables.
- Mix well until everything is coated and enjoy!
- 1 lb Kohlrabi, peeled and cut into pieces of similar size (1/4 inch slices and then cut the slices in halves)
- 1 tbsp Olive Oil
- 1 tsp garlic, minced
- Salt and Pepper to taste
- 1/3 c. Parmesan Cheese
- Parsley, for garnish
- Preheat your oven to 450 degrees.
- Combine olive oil, salt, garlic, and pepper in a bowl and toss Kohlrabi slices until evenly covered.
- Spread in a single layer on a baking sheet and sprinkle on Parmesan Cheese.
- Bake for 15 to 20 minutes stirring occasionally.
- Garnish with Parsley after baking.
- That’s it, enjoy!
About Seasonal Roots
Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our neighborhood market managers – who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grass fed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.