What part of kohlrabi can you eat

Kohlrabi is heavy, and should feel more like a baseball in your hand—less like a Nerf ball. You've heard the phrase, "the darker the berry, the sweeter the fruit," right? Well, according to Brad: the smaller the bulb, the sweeter the kohlrabi. As soon as you bring your kohlrabi home, separate the leaves from the bulbs.

Brad keeps the both the leaves and the bulbs in the fridge; the leaves go in a sealed zip-top plastic bag, the bulbs are stored loose. Use the leaves within a few days, but the unpeeled bulbs will last for weeks. Although the bulb of the plant is the most frequently prepared and eaten portion, the leaves are also entirely edible. For some extra colour, add half a pink grapefruit, peeled and finely diced.

Stir everything together and season generously with salt. Serve on the reserved kohlrabi leaves, or marinate in the fridge for up to five days. Kohlrabi: eat more than just the bulb. Trim off the ends with a chef's knife. If you have a very large kohlrabi, slice it in half. Use a paring knife to remove the tough outer skin from each half. Slice the kohlrabi into 1-inch rounds. If you want smaller pieces, dice those rounds into cubes.

For raw preparations, thinly slice the kohlrabi with a mandoline or grate it. To make basic roasted kohlrabi, toss kohlrabi cubes in some olive oil, salt, and pepper. Notes Kohlrabi skin is tough and sometimes rubbery, but it is edible.

If you want to keep the skin on, you can. Store kohlrabi bulbs wrapped in a damp paper towel in a loose-fitting plastic bag in the fridge for up to a week. Step 3: Line the oven tray with baking paper before placing the marinated leaves on the tray.

Make sure each piece is separated and are not sticking to each other. Tips: The duration of baking time is not absolute as the thickness of each leaf is different and each oven is not created equal. Ideally, check the chips every now and then to see if they have reached crispiness with light brown color and nice roasted aroma.

Recipe adapted from Mehr Power Auf Dauer. What you will need: Kohlrabi leaves chopped , 1 clove of garlic, 2 pinches of thyme, 1 mid-sized potato chopped , 1L vegetable stock, 2 tbs cream, seasoning to your liking pepper, salt, dried chili, marjoram, a splash of fresh lemon , cooking oil.

Step 1: In a large pot, roast the garlic in oil together with 2 pinches of thyme. Step 2: Add the chopped potato. Step 3: After a short while, add the chopped kohlrabi leaves.

Roast them all together for a few minutes. Step 4: Add vegetable stock and let them simmer for about 20 minutes. You can add a pinch of marjoram and a little bit of chili pepper if you want to. Step 5: Blend everything with a hand blender or food processor. Step 6: Season with salt, pepper, and a drizzle of lemon.

Step 7: Add cream after removing them from heat to get a nice creamy green soup. Instead of being trimmed off and discarded, kohlrabi leaves can be juiced to gain a lot of health-promoting nutrients. In fact, kohlrabi greens are one of the top picked vegetables for juicing. Kohlrabi leaves can also be used interchangeably with kale or spinach in juices. Chicken eggs being one of the healthiest…. In the Mediterranean, they are known as…. Yakult is a popular probiotic beverage created….