do you know how to cook this vegetable? -green kohlarbi

I looked this up and found this: Tender, young kohlrabi is delicious eaten raw. Peel the outer skin with a paring knife. Slice, dice, or grate, and add to salads. Use on raw vegetable platters or serve with a creamy dip. Substitute in recipes calling for radishes. Grated kohlrabi can be added to slaw, but lightly salt it first and let stand for several minutes. Squeeze to remove any excess water before adding dressing. Kohlrabi can also be steamed or boiled. For this preparation don't peel until after they are cooked. Steam or boil until bulbs are tender, peel skin, and season with butter, salt, and pepper, a cheese sauce, or just enjoy plain. If the leaves attached to the kohlrabi bulb are fresh and green, they can be enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from leaves. Chop leaves, then saute in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice.

Even though I live in Texas I have never heard of this but I did do a search and this is what I found. I hope that I am allowed to do this on this site. Handling: If the kohlrabi leaves are still attached to the bulb, trim them and store separately. If the leaves are in good shape—firm and green—they can be cooked but will need to be used within a couple of days. The bulbs should be stored, unwashed, in a plastic bag. They will hold for about a week in the refrigerator. Smaller kohlrabi are the sweetest and most tender. Bulbs much bigger than the size of a tennis ball won't be as tasty and often have a pithy flesh. Simple preparation: Tender, young kohlrabi is delicious eaten raw. Peel the outer skin with a paring knife. Slice, dice, or grate, and add to salads. Use on raw vegetable platters or serve with a creamy dip. Substitute in recipes calling for radishes. Grated kohlrabi can be added to slaw, but lightly salt it first and let stand for several minutes. Squeeze to remove any excess water before adding dressing. Kohlrabi can also be steamed or boiled. For this preparation don't peel until after they are cooked. Steam or boil until bulbs are tender, peel skin, and season with butter, salt, and pepper, a cheese sauce, or just enjoy plain. If the leaves attached to the kohlrabi bulb are fresh and green, they can be enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from leaves. Chop leaves, then saute in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice. http://www.care2.com/greenliving/how-to-use-kohlrabi.html

Ah, kohlrabi. I used to grow it when I had a garden. When it is fresh I like to grate it into cole slaw or just peel it and slice it like an apple and eat it raw when I feel snackish. One of my relatives peels it, slices it and uses some of the young green leaves as well. She steams or boils it,puts salt and pepper and some butter on it and serves it as a vegetable side dish. You should try it, it is really tasty and rich in fibre, so it is healthy as well.

I have grown kohlrabi, but I ate it raw, shredded in salads, etc. I understand that you strip all of the leaves and cook it like turnips. It is a cabbage family but tastes milder than cabbage. When my kids were little we had a favorite salad. I called it "Cranky Salad" and I tended to serve it to them when I felt they were not getting enough fruits and vegetables, and were cranky. It had [/b]Carrots, Raisins, A pples, Nuts, and K[b]ohlrabi. Shred carrots, add raisins, chopped apples, chopped nuts and Kohlrabi, moisten with mayo, or coleslaw dressing, or poppyseed dressing. Thanks for bringing back a good memory.

We are using kolorabi here, we eat it as it is fresh, and i could give you 2 things to do with it 1. Salat 2. supe if you like i will send you the recepi.

I am glad that you started this discussion - as I find kohlarbi in our produce departments - but have never cooked with it - and am not sure if I have ever eaten it before (maybe in a oriental restaurant prepared meal??) I always see it over with the various cabbages so I am sure it is in the Cole family. But to me it looks more like a beet or turnip type root veggie.

Hello winterose, I have seen this type of food before, only a few times never bought it though. I don't know if anyone has answered yet(since answering from email) But I found a link that tells you what to do with it. Basically anything you use radishes in maybe. Tender, young kohlrabi is delicious eaten raw. Peel the outer skin with a paring knife. Slice, dice, or grate, and add to salads. Use on raw vegetable platters or serve with a creamy dip. Substitute in recipes calling for radishes. Grated kohlrabi can be added to slaw, but lightly salt it first and let stand for several minutes. Squeeze to remove any excess water before adding dressing. Kohlrabi can also be steamed or boiled. For this preparation don't peel until after they are cooked. Steam or boil until bulbs are tender, peel skin, and season with butter, salt, and pepper, a cheese sauce, or just enjoy plain. For more information about it go here and it will tell you more. http://www.care2.com/greenliving/how-to-use-kohlrabi.html Well, I wish you luck in trying something new and hope you like it. I like radishes so maybe it is worth trying next time I see it.Have a nice night winterose.

I haven't heard of this vegetable either until I did a search on it. I found a few good sites that you might want to look at, and even after looking at it and you still don't want to fuss with it. You can always ask around to see if your neighbors likes it or not. http://www.prairienet.org/pcsa/recipes/kohlrabi.htm http://www.vegparadise.com/highestperch24.html These sites has a lot of information on this vegetable and a few recipes. Hope this helps.

I wouldn't have any idea. But, knowing you, you could track down the information and make a great meal.

I love this stuff raw. I have also eaten it boiled with butter salt and pepper and it's Ok but I love it raw.

I was curious about it, so did a little research. This link will give you some recipes for the kohlrabi. http://www.writerguy.com/deb/recipes/keyingred.html#kohlrabi You can take off the outer skin and eat it raw. It's said to taste like a cross between a radish and broccoli stem. It has also been said to taste a bit like cabbage.