If you sometimes feel worn out by all the exotic superfoods from faraway lands were supposed to be adopting daily, good news: Were here to talk to you now about a vegetable thats delicious, chock-full
of great nutrition and a humble member of the cabbage family. Its kohlrabi, that odd-looking bulb youve likely seen at farmers markets or in your CSA box. Heres what you should know about kohlrabi 1. Its in season in fall and winter. 2. When
raw, it tastes like a slightly spicier version of broccoli stem, like a mix between broccoli stem and radish. When cooked, its a bit sweeter, especially if caramelized. You can cut it into cubes or wedges and roast it, or slice or cut into matchsticks and stir-fry. 3. Youll see white, pale green, and purple bulbs. They all have a creamy white interior.
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4. The leaves are edible (and loaded with iron); add them to a salad or saut with garlic as you would mustard or beet greens. 5. Kohlrabi is a good source of fiber, vitamins C and B6, and potassium. 6. A cup (raw) has just 36 calories. Get our Health Newsletter. Sign up to receive the latest health and science news, plus answers to wellness questions and expert tips.
Thank you! For your security, we've sent a confirmation email to the address you entered. Click the link to confirm your subscription and begin receiving our newsletters. If you don't get the confirmation within 10 minutes, please check your spam folder. How to buy kohlrabi 7. Select: Choose kohlrabi that are small, fresh-今期跑狗69期 looking, and free or cracks or blemishes. They should be firm to the touch. Larger bulbs tend to be tougher. 8. Store: Keep it in the fridge in the crisper drawer; it will keep for up to 5 days. 9. Prep: Peel the tough outer part with a vegetable peeler. Slice, cut into wedges or cubes, or shred.
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Gianna What can I make with kohlrabi? There are tons of uses for this versatile vegetable. Here are a few favorites: 10. Thinly slice (I use a mandolin for this), lay on a plate, drizzle with olive oil and sprinkle with salt and freshly ground black pepper for a simple appetizer or salad topper. 11. Add thin slices to a cold-weather salad with apple, frisee and manchego, drizzled with a lemon-mustard vinaigrette. (Top with a little bit of crumbled bacon, if you like.) 12. Cut raw kohlrabi into sticks and add it to a crudit platter to dunk into a dip. 13. Cut into cubes, mix with cubed butternut squash, toss with olive oil, a dash of maple syrup, salt and pepper and roast. 14. Shred and mix into your favorite slaw recipe. Or take the slaw mix and stir-fry it with ginger, garlic and soy sauce and turn it into a quick, delicious moo shu thats way better than takeout. 15. Chop and simply saut with olive oil or butter. Seaso
n with salt and pepper and serve. This article originally appeared on Health.com More from Health.com: 10 Foods Youre Probably Eating Wrong 13 Veggies You Can Absolutely Learn to Love Stir-Fried Noodles with Kohlrabi and Basil Contact us at firstname.lastname@example.org.