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Farmers market finds: Kohlrabi

Less well known than its family members, broccoli, cabbage, kale and Brussels sprouts, kohlrabi is referred to as a "German turnip." Its root or bulb is usually white, purple or pale green. Kohlrabi is popular in Europe and some Middle Eastern and Asian countries. Both its round, bulbous root and green leaves can be eaten, but most people peel and discard the tough outer layer of the root. 

When picking out kohlrabi, look for unblemished leaves and a bulb that's 3-4 inches in diameter. The bulb should be intact and not cracked.

You can store kohlrabi leaves in the refrigerator for 3-4 days in a plastic bag. The bulb will stay fresh in the fridge for several weeks.

Kohlrabi is a great source of fiber, Vitamin C and B6. It is low in saturated fat and is a packed with minerals including thiamin, folate, magnesium, phosphorus, potassium, copper and manganese.

Here is a great simple salad that features kohlrabi.

Tangy Kohlrabi

4 medium bulbs kohlrabi
½ medium orange, juice only (about ¼ cup juice)
1 medium lime, juice only (about 1/8 cup juice)
2 teaspoons white wine vinegar
1 tablespoon honey
¼ cup chopped cilantro

optional: ½ jalapeño, chopped


1. Cut the stems and leaves off of the kohlrabi bulbs. Using a potato peeler or paring knife, remove the peels. Then cut the kohlrabi into matchsticks. Place in a medium bowl and set aside.

2. In a small bowl, combine remaining ingredients to make the dressing. Whisk until well-combined.

3. Pour the dressing into the bowl with the kohlrabi. Toss to combine. Add chopped jalapeño, if desired. Cover and place in refrigerator for 30 minutes.

4. Serve chilled.


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