A big thanks to Heidi, an awesome fan from the CGE Facebook Page, for providing the guidelines for cooking this very interesting vegetable!
Kohlrabi. First, we need to talk about the name. “Kohl” is German for “cabbage.” Yes, I too will now call Kohl’s department store “Cabbage’s,” and smirk because aren’t-I-so-clever.
While Kohlrabi is from the cabbage family, its bulb reminds me much more of a turnip and it has a texture somewhat like Jicama.
Kohlrabi is mild enough that it could easily work in many recipes or as a standalone – dipped in salsa, as I love to do with Jicama, or just salted and enjoyed. I can see kids loving the crunch. Heidi’s recommendation was to roast the Kohlrabi, which created a very interesting dish as well.
First, cut the greens from the bulb (you can save these to cook just like beet tops). Peel the outer skin from the bulb and cut into chunks – Heidi recommended approximately 1/4″ pieces. I tossed the chunks with some olive oil and garlic salt and roasted at 450 for 20 minutes, turning once.
The finished product:
While they were tasty on their own, they’d also be delicious paired with roasted brussels sprouts and carrots as a warm veggie salad, or on top of dandelion greens as part of a steak salad with a warm mustard dressing with a dash of honey. Hmmm…that sounds pretty darn appetizing!
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