From: CSA, Recipes, Veggie Facts

Kohlrabi, we love you.

One of the lesser known and therefore lesser appreciated veggies we grow is the humble kohlrabi. A popular German veg, its name literally translates to: cabbage (kohl) turnip (rabi/rube). We grow both purple and white kohlrabi which taste very similar and can be enjoyed in many different ways.


Raw kohlrabi is a favourite for many of our Riverbend Gardens staff partially because it is such a fresh, light taste when you’re working the fields. While you can just slice it thin and enjoy, you can also make delicious slaws with this veggie.  Check out one example here: Kohlrabi and carrot slaw


Kohlrabi lives up to it’s name and can be prepared for soups in the same way as turnip and cabbage. We love the crispness it gives to a solid standard creamy potato soup like this one: Creamy kohlrabi and potato soup


Maybe a slightly more oily option for this veg, but a good kohlrabi fritter can be the perfect summer comfort food! Check out this recipe that uses avocado cream to top them off. What more could you ask for?!


Kohlrabi is particularly good for roasting. Its flavour sweetens while the outside becomes crispy and caramelized. Add some spices, beets and potatoes and you’ve got a side dish that really is a meal in itself!


Kohlrabi has a flavour reminiscent to it’s cousins, broccoli & cauliflower and this delicate taste is absolutely perfect steamed with a little butter, salt and pepper. Really though, once you’ve steamed the kohlrabi, use it in anything: frittatas, stir-fries, pasta, puree it with cream and spices… the world is your kohlrabi.   

Screen Shot 2015-07-13 at 5.41.23 PM  
Did You Know?
  • Kolhrabi is exceptionally rich in Vitamin C (one cup of kohlrabi has 140% of your daily value!!)
  • It’s a powerful antioxidant
  • Like most brassicas it has anti-inflammatory effects
  • Kohlrabi leaves can you used interchangeably with collard greens and kale