Low in sodium: may help reduce high blood pressure.
Low in calories: helps prevent weight gain.
Vitamin C: helps heal cuts and wounds and helps the immune system.
Fiber: aids in achieving a healthy weight by being more filling than low-fiber foods, helps reduce cholesterol levels, and may lower your risk of heart disease.
Selection
Choose kohlrabi globes that are heavy for their size and firm, without bruises or cracks.
Approximately 2 inches across is an ideal size. Larger kohlrabies are more fibrous and bitter. Smaller kohlrabies will be more tender.
If planning to use leaves, choose kohlrabies with healthy looking leaves.
Storing
Trim off leaves and refrigerate in a plastic bag wrapped in paper towels for up to 4 days.
Refrigerate untrimmed kohlrabi globes for up to 10 days, cut and peeled kohlrabies for 4–5 days.
Store cooked kohlrabies for 3–5 days in the refrigerator.
Cleaning
Just before using, wash greens in cold water. Blot dry with a paper towel.
Rinse globes under cool running water. Scrub lightly with veggie brush. Then peel outer skin.
Preparing
Greens:
Stir-fry over medium heat with a little oil, salt, and pepper and serve as a side dish.
Bulb:
Bulbs can be eaten raw, steamed, or roasted.
Slice thinly and add to salad.
Cut into chunks and steam.
Cut into chunks and roast with 1 tablespoon oil and a small amount of salt and pepper at 425°F until tender. Depending on size of chunks, this should take about 45 minutes.
