Roasting kohlrabi enhances its natural sweetness and gives it a tender texture. Peel and cut two kohlrabies into cubes to ...

Kohlrabi chips make for a healthy yet crunchy snack. Simply slice the kohlrabi thinly and bake until they crisp up. Season ...

This grilled kohlrabi with garlic-parmesan dipping sauce is an easy summer side dish that will have you singing the praises ...

Kohlrabi, also called German turnip, is a cruciferous vegetable in the same family as broccoli, brussels sprouts, cauliflower, mustard greens, collards, and kale. It can be eaten raw or cooked and ...

Also, kohlrabi’s vitamin B6 is a significant contributor to neurotransmitter creation. Neurotransmitters are signaling molecules in the brain, vital to healthy brain cell communication.

Kohlrabi, like the majority of produce items, has the best flavor and most nutrients when picked ripe and eaten fresh. Local farms such as Croft Family Farm, Minoru Farm, ...

Tear the reserved kohlrabi leaves into 3- or 4-inch strips, and drop them into the soup. They’ll quickly wilt into the broth, reminiscent of the wakame in miso soup.

Kohlrabi is a word borrowed from German that is a mash-up of kohl (cabbage) and rübe (turnip). While the flavor reminds me of a turnip — very mild with the ever-so-slightest hint of sweetness ...

Kohlrabi is an acquired taste. It’s bland, with a mild hint of mustard-like fire, and is surrounded by a tough, thick peel. “It tastes like the part of broccoli you throw away,” Sarah Aswell ...