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Kohlrabi is a member of the cabbage family grown for its swollen, turnip-shaped portion of the stem which rests on the ground. The edible portion can be white, purple, or green with a creamy white interior. It is eaten raw in salads or can be cooked like a turnip.
Selection: Look for kohlrabi bulbs that appear fresh and that are less than three inches in diameter. Leaf stems should be succulent and tender. Large kohlrabi can be woody and tough.
Nutrition Information: Kohlrabi is a good source of vitamin C and potassium. It is low in both sodium and calories. One cup diced and cooked kohlrabi contains only 40 calories and 140% of the RDA for vitamin C.
Preparation: Small kohlrabi bulbs that are young and tender generally do not require peeling. Medium to larger sizes should be peeled to remove the protective outer skin. The crisp flesh can be served raw in salads, as a relish, or as a crunchy accompaniment to dips. The bulb can be sliced, cut into quarters, cubes or julienne strips and steamed until crisp-tender. Kohlrabi bulbs can be hollowed out and stuffed with a vegetable or meat filling.