As you know, I'm totally into purple produce. So, when I saw this crate of purple goodness at the SF Ferry Building farmers market, I was intrigued. This vegetable is called Kohlrabi, a tuber, that comes in white and purple, and according to Wikipedia:
The name comes from the German Kohl "cabbage" plus Rübe ~ Rabi, Swiss German variant for "turnip." Its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts.
Kohlrabi is common in German cuisine as well in Southern Indian dishes where it is called Knolkhol (English) or Nookal (Hindi.)
Healthwise, kohlrabi is high vitamin C, packed with antioxidants, and has only 27 calories per 100 g, a negligible amount of fat, and zero cholesterol. To me, kohlrabi tasted like a hearty jicama although it's been described as a milder and sweeter version of broccoli stems.
Yesterday, I posted about how I roasted some kohlrabi, and I highly recomend trying this vegetable if you want to try something new. To get you started, here is some kohlrabi inspiration from delectable food bloggers around the noshosphere:
- Kohlrabi Avocado Salad [Golubka]
- Kohlrabi Curry [Cook's Hideout]
- Mahi Mahi Tacos with Fresh Slaw, Grilled corn and Julienne Kohlrabi [Thyme in Our Kitchen]
- Kohlrabi Carpaccio [Kucharnia] (Use Google Chrome to translate from Polish to English)
Have you tried kohlrabi? What's your favorite dish?
