Kohlrabi information

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Kohl Rabi, Turnip-Cabbage is a rather unusual looking vegetable, belonging to the cabbage family, it is similar in size to a turnip.

It is a swollen stalk, not a root, with leaves growing out from the surface. It can be white or purple skinned. Kohlrabi may be cooked and served hot as a vegetable accompaniment, or it may be grated or sliced very thinly and eaten raw.

To select: Choose small kohlrabi, no more than 2 inches in diameter, as larger ones can be very tough. Do not buy any with decaying leaves.

To prepare: Trim base, cut off the leaves and stalks and peel the globe thinly. Alternatively, the vegetable can be cooked and peeled after cooking..

To cook: Cook in boiling salted water for 20-30 minutes, steam for 30-40 minutes, braise or fry. Cooked sliced kohlrabi is also delicious sauteed in melted butter for 5-10 minutes or until golden.

To serve: Grated raw kohlrabi add sweetness to a winter salad. Cooked kholrabi should be served hot with a knob of butter and a sprinkling of parsley, or coated in a cheese sauce.

: The kohlrabi originates in Europe. Its botanical name is : Brassica oleracea and is a member of the cabbage family.

: However it looks like a turnip and has a distinctive : enlarged stem just above the soil. It is best harvested : for food when this enlargement is 2 - 2½ inches in : diameter. At this stage the enlargement is globular to : slightly flattened, but if allowed to become old it becomes : elongated. The flesh resembles turnip, but is sweeter and : milder. The young tender greens maybe eaten as greens, : the thickened stem may be peeled and sliced and cooked in : the microwave or boiled till tender/crisp or however you : prefer your vegetables. Submitted By DIANE LAZARUS On 02-07-95

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