Kohlrabi is a highly nutritious and tasty plant that the kids think looks amazing. But how do you cut it and prepare it?
I show how in this video that my adorable kids recorded for me.
1. Cut the fibrous root off the bottom. This woody part is too tough to eat.
2. Take off the top and begin skinning the kohlrabi. You’ll be able to see where the flesh is tender, and where the fiberous parts are along the outside edges.
3. Slice off all the skin part. I know…you’re loosing the cool purple color of the kohlrabi but my kids say it still tastes purple, so there’s that to look forward to.
4. You’ll be able to tell the difference in texture between the fibrous, tough bits towards the edges and the soft, tender parts. The bottom side closest to the root is usually has a thicker woody part than the top side where the fibers are literally skin-deep.
5. We loved eating the kohlrabi in julienne cut sticks. They were crunchy like carrot sticks but had a flavor that was like a cross between cabbage and radishes, but sweeter.
Kohlrabi does well in the cool-season gardens, and while it can be grown year-round in some areas of the country, in areas where the climate is hotter like mine, it grows best in early and late seasons. My kids think it looks so cool that getting them to eat it is no problem.
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