does anybody know what kohlrabi is?

Answer 1

Kohlrabi (Brassica oleracea Gongylodes Group) is a low, stout cultivar of the cabbage which has been selected for its swollen, nearly spherical, Sputnik-like shape. The name comes from the German kohl (cabbage) plus rabi (turnip), because the swollen stem resembles the latter. Kohlrabi has been created by artificial selection for lateral meristem growth, its origin in nature is the wild mustard plant.

The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet. Except for the Gigante cultivar, spring-grown kohlrabi much over 5 cm in size tend to be woody, as do fall-grown kohlrabi much over perhaps 10 cm in size; the Gigante cultivar can achieve great size while remaining of good eating quality.

There are several varieties commonly available, including White Vienna, Purple Vienna, Grand Duke, Gigante (aka "Superschmeltz"), Purple Danube, and White Danube. Coloration of the purple types is superficial: the edible parts are all pale yellow.

Hamburg Township, Michigan has titled itself the "Kohlrabi Capital of the World" and at one time had a kohlrabi festival which drew 600 people at its peak in 1985 [1]

Some varieties are grown as feed for cattle.

Answer 2

Kohlrabi is a part of the cabbage family. It was first grown in Europe around 1500 and was imported into America 300 years later. It has a turnip like appearance, with leaves standing out like spokes from the edible portion, which is a rounded, enlarged stem section growing just above the soil line. Kohlrabi is sometimes misclassified as a root vegetable.

Answer 3

I love it sliced and with a little sea salt.

It has a great crunch-factor for snacking raw. I have never cooked it.

To me it tastes exactly like a potato crossed with a radish. Very mild yet intriguing flavor.

Try some!

Answer 4

It's a wonderful vegetable!! As a child I would swipe a couple while my mom was peeling them (before she chopped them up for inclusion in a pot of creamy vegetable soup). I'd just salt them and eat them like a apples! YUM!
They're sort of turnip-like in consistency and may be eaten raw (as I still do) or cooked in soups, etc. Years ago it was harder to find in grocery stores so we always grew our own and chopped/blanched/froze the excess for use year round. Be sure to get them before they split open as they may become "woody" and not be at their best.

Answer 5

Choose a whole-wheat wrap instead of two slices of wheat loaf of bread.

Answer 6

It's the best vegetable ever! It's in the cabbage family. You can eat it raw or cooked.

Answer 7

Salt causes bloating and butter is an excellent source of calories, so flavor pasta, soups, meat, and stews with fresh herbs, garlic, and onions as an alternative.

Answer 8

Add protein powder to sweet recipes (like these Rice Krispies treats) to improve the nutrition.

Answer 9

When making cookies, bake half the batch and scoop the remainder into ice-cube trays. When your current sweet tooth kicks in, pop out one and bake it to meet your craving without breaking this calorie bank.

Answer 10

Add protein powder to special recipes (like these Rice Krispies treats) to further improve the nutrition.