Kohlrabi resemble turnips and can be substituted for them in most recipes. The bulbous stem of kohlrabi (part of the cabbage family) yields a crisp flesh that can be eaten raw or lightly cooked and the young leaves can be used like any green. The bulbs can be either green or purple, depending on the variety.
Kohlrabi's beginnings are a little uncertain, but it existed in the 1st century AD since Pliny the Elder briefly mentions a Corinthian turnip, a vegetable that closely resembles kohlrabi's growing habits. Apicius, who wrote the oldest known cookbook on cooking and dining in imperial Rome, mentions the kohlrabi in his preparations. Kohlrabi found its way into Northern India in the 1600's where the Hindus considered it an important staple of their diet along with rice and greens. More recently, this unassuming vegetable is found in the cuisines of Israel, China and Africa.
Storing & Cooking Information
Handling: Separate bulb from greens. Smaller bulbs do not need to be peeled. For large bulbs, peel with sharp knife or vegetable peeler.
Storing: Kohlrabi can be stored in the vegetable bin for up to a week.
Freezing: Cut off tops and roots and wash well. Slice ¼-inch thick or dice into ½-inch cubes. Blanch diced or sliced kohlrabi in boiling water for 1 to 2 minutes. Pack in containers, leaving ¼ inch head space. Seal, label, and freeze.