IN SEASON NOW


This funny-looking vegetable is so versatile and delicious. Try it raw in a crunchy slaw, blended into a velvety soup, or in place of rice for a low-carb side.


KOHLRABI 37


HOW TO PRONOUNCE IT? “COLE-RAH-BEE”


BUY & STORE


CALORIES Per 1 cup of raw diced kohlrabi


You’ll find both green and purple varieties, though they taste the same. Look for firm, solid bulbs. Refrigerate unpeeled bulbs in your crisper drawer for about 2 weeks.


HOW TO PREP


Though it looks like a


root, kohlrabi is actually a bulb that


grows above ground. It’s in the same family as cabbage,


kale, Brussels sprouts, and cauliflower.


70 JANUARY 2020 SAVORYONLINE.COM


If leaves are attached, remove and reserve for other recipes (cook them as you would kale). Cut a thin slice off the bottom so the bulb sits flat. Peel off the tough outer skin with a vegetable peeler. Slice into quarters lengthwise, then cut out the core from each piece. Dice, slice, or shave per recipe instructions.


FLAVOR & TEXTURE 472


When eaten raw, kohlrabi is crunchy and mildly peppery, like radishes. When cooked, it becomes slightly tender and sweeter (similar to turnips and parsnips). The skin, while colorful, is slightly tough and won’t soften when cooked. Go ahead and peel first.


POTASSIUM per cup of diced kohlrabi, or as much as a medium banana. Potassium is essential for keeping your heart and nervous system working in top condition.


MG


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