Sunday, May 02, 2010


Memories of a kid and eating them right out of the garden at my Grandma's house :-) They are in season now and can be found at the grocery store. Peal and dust with salt.

Kohlrabi (German Turnip) from the cabbage family that will grow almost anywhere. The name comes from the German Kohl ("cabbage") plus RĂ¼be ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter.

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.

The plant matures in 55-60 days after sowing.

Kohlrabi can be eaten raw as well as cooked.

Nutritional value per 100 g (3.5 oz)
Energy 113 kJ (27 kcal)
Carbohydrates 6.2 g
Sugars 2.6 g
Dietary fiber 3.6 g
Fat 0.1 g
Protein 1.7 g
Water 91 g
Vitamin C 62 mg (103%)
Percentages are relative to US recommendations for adults.

No comments:

Post a Comment