Kohlrabi might look unusual, but it's one of the most versatile and underrated vegetables around. With a mild, slightly sweet flavour similar to broccoli stems, it works beautifully raw or cooked.
What Is Kohlrabi?
Kohlrabi is a member of the brassica family, related to cabbage and broccoli. Both the bulb and the leaves are edible, making it a zero-waste vegetable.
How to Prepare Kohlrabi
Peel the tough outer skin with a knife or vegetable peeler. The flesh inside is crisp and juicy. You can slice it, dice it, grate it, or cut it into sticks.
3 Ways to Cook Kohlrabi
- Raw in a slaw: Grate kohlrabi and mix with carrot, apple, and a yoghurt dressing for a crunchy slaw.
- Roasted: Cut into wedges, toss with olive oil and cumin, and roast at 200°C until golden and tender.
- Stir-fried: Slice thinly and stir-fry with garlic, ginger, and soy sauce for a quick side dish.
Why You Should Eat More Kohlrabi
Kohlrabi is rich in vitamin C, potassium, and fibre. It's low in calories and incredibly filling. Order fresh kohlrabi from DeliverFresh and give it a try this week.
