What do you know about kohlrabi? That vegetable you see at the ranchers market looks somewhat like a little outsider. That is called Kohlrabi. In the event that you love broccoli, cauliflower, and brussels sprouts, you’ll undoubtedly adore kohlrabi as well.
In this blog post, I’ll impart to you what is the best way to eat kohlrabi and how to cook it.
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What is kohlrabi?
It is a cruciferous vegetable, very much like cabbage, broccoli, and kale. It comes into the season in mid-year.
The interesting-looking vegetable is about the size and state of an orange, with a lot of verdant stems standing out. It has a toughness that can go from light green to purple, however within is consistently an extremely light yellow.
The more modest bulbs will generally be more delicate and delightful. Yet the huge ones are likewise fine for cooking and eating. The bulb and the leaves are palatable (the freshest kohlrabi will in any case have the leaves appended, which can be eaten crudely or cooked like any greens).
Every last trace of the veggie is loaded with fiber, L-ascorbic acid, potassium, and, surprisingly, some protein.
What does kohlrabi taste like?
It suggests a flavor like a peppery rendition of the internal parts of a broccoli stem. It has the pleasantness of broccoli with a touch of the peppery flavor of turnips or radishes. To underline its pleasantness, have a go at adding a spot of sugar while you’re cooking it.
Instructions to store it
When you bring your kohlrabi home, separate the leaves from the bulbs. Brad keeps both the leaves and the bulbs in the refrigerator; the leaves go in a fixed zip-top plastic pack, and the bulbs are put away free. Utilize the leaves within a couple of days, however, the unpeeled bulbs will keep going for quite a long time.
Step-by-step instructions to cook
Step-by-step instructions to prep
Strip the kohlrabi. Whether you’re cooking it or serving it crude, you should totally strip and dispose of the thick, intense external layer
Cut the kohlrabi. To partake in the mash of crude kohlrabi, you’ll need to cut it into fragile pieces. Cleave it into julienne matchsticks, shred it utilizing the destroying connection on your food processor, or daintily cut it with a mandoline. Or then again, assuming you’re cooking it, you can cut it into coins or wedges.
Step-by-step instructions to enjoy raw kohlrabi
In view of its engaging crunch, shaved or destroyed it is frequently transformed into slaw or prepared into plates of mixed greens.
There are multiple ways of cooking it, the vast majority of them like how you cook potatoes: bubbled, steamed, simmered, seared, or squashed. Cuts and sticks can be pan-seared, and the entire stem can be emptied out and loaded down with a veggie and rice or meat filling and prepared like stuffed peppers.
It greens are the top leaves that shoot off up the sides. And they can be cooked like spinach, or meagerly cut and added crude to servings of mixed greens.
I have made another article on this How to Eat Healthy on a Low-Carb Diet?
Kohlrabi recipes
Southeast Asian Pork Salad
I love the simplicity of a pack of slaw blend, however, to bet everything with It, you can strip and mesh it in. One way or another, this salad is tasty.
Broiled Kohlrabi with Parmesan
They seek the simmered potato treatment in this recipe and afterward, it’s tidied with parmesan cheddar. One nibble will persuade any kohlrabi cynic that it truly deserved all the applause.
Cabbage-Kohlrabi Slaw
The sensitive bite of savoy cabbage meets the mash of kohlrabi in this lemon-dill dressed slaw.
Kohlrabi-Blue Cheese Slaw
You’ll be truly glad that the recipe for this sweet-crunchy kohlrabi slaw makes 2 cups of blue cheddar dressing however utilizes just 1. The extras are ideally suited for a wedge salad later in the week.
Kohlrabi and Apple Salad
Apples and kohlrabi are a decent combo in slaws and mixed greens: the sweet apple adjusts the cruciferous flavors in the kohlrabi.
Kohlrabi Mash
It’s consistently good to have an option in contrast to pureed potatoes, and our Kohlrabi squash is an extraordinary choice to save to your recipe box.
Really like to cook your kohlrabi? Keep it basic. I like to sauté the greens and slashed stems with garlic and olive oil. Add a hint of squashed red pepper and you’re set. You can likewise regard the bulb as you would some other root vegetable — hack it and meal it until delicate, or add it to soups and stews.
Broiled Kohlrabi with Pumpkin Seeds
 One of my number one methods for getting a charge out of kohlrabi is broiled. Cut into little, uniform lumps, simmering caramelizes them perfectly, improving their flavor delightfully.
Throw them with olive oil, season daintily with salt and pepper, add a couple of spices — I like the kind of thyme here — and get done with a sprinkle of vinegar on the off chance that you like. Attempt them in my recipe, Roasted Kohlrabi with Pumpkin Seeds — garlic, cumin, pumpkin seeds, and white wine vinegar truly make them sparkle.
Why it’s great as far as we’re concerned?
There’s a large number of motivations behind why it ought to appear on our plates more regularly.
First of all, it’s insanely low in carbs and calories. A cup of cubed or cut kohlrabi has only 36 calories and 8 grams of carbs – around 33% of the carbs and calories tracked down in potatoes.
Circulatory strain well disposed ofÂ
A cup of kohlrabi cuts has only 27 mg sodium, with more potassium than a medium banana, making it doubly useful for overseeing pulse.
It’s fiber-rich, with 5 grams of fiber in each cup, which assists support solid blood with sugaring levels, cholesterol executives, and gastrointestinal wellbeing.
A great wellspring of L-ascorbic acid
Ounce-for-ounce, it has more L-ascorbic acid than an orange.
Hostile to malignant growth propertiesÂ
Vegetables of the Brassica oleracea species, including it, have defensive impacts against specific kinds of disease, to some extent shielding the body from cancer-causing agents that enter through our weight control plans and the climate.
Calming and hostile to diabetic properties
It makes a mitigating difference, which can assist with diminishing the gamble of creating insulin opposition and type 2 diabetes.