two weeks. Washed Kohlrabi leaves, wrapped in paper towels, can be refrigerated for up to 3 days.
How To Prepare
There is no waste when it comes to kohlrabi. You can eat the whole vegetable. Cook kohlrabi leaves the same way you would cook kale or collard greens. Cut a thin slice off the bottom, so the bulb sits flat. Then use a vegetable peeler to peel off the tough outer skin. Slice into quarters lengthwise then cut out the core from each piece. Voila! You’re ready to
dice, slice, shred or shave as your recipe requires.
Shred the stems for slaws, salads, or fritters. Get maximum health benefits by stir-frying, steaming, or microwaving kohlrabi. Add them to soups, stews, roasts, and vegetable stir-fries. Steamed stems can be added to omelets, pasta dishes, risotto, empanadas, or calzones.
Kohlrabi can be baked, like home fries, without all the carbs. Braised or roasted kohlrabi can be stuffed with other vegetables and meat.
What To Serve It With
Kohlrabi pairs well with a variety of low carb, low-calorie vegetables such as cabbage, broccoli, spinach, turnips, and herbs and spices like mustard, cilantro, dill, garlic, and mint.
Constance Brown-Riggs, is a registered dietitian, certified diabetes educator, national speaker and author of the Diabetes Guide to Enjoying Foods of the World, a convenient guide to help people with diabetes enjoy all the flavors of the world while still following a healthy meal plan. Follow Constance on social media @eatingsoulfully