[vc_row][vc_column width=”1/1″][vc_single_image img_link_target=”pretty_photo” img_size=”800 x 200″ image=”485″][/vc_column][/vc_row][vc_row][vc_column width=”2/3″][ctitle title=”Kohlrabi” color=”#1dc45a” background=”#fff”][vc_row_inner][vc_column_inner width=”1/2″][vc_toggle title=”Prep and Storage” open=”true” color=”green”]Kohlrabi bulbs will keep in your refrigerator’s veggie drawer for several weeks. Note that the bulbs tend to become woodier the longer you store them. Remove the leaves before storing. If your kohlrabi have the leaves attached, wrap the leaves in damp paper towels and store no longer than 2-3 days, as they lack the staying power of the bulb. You can use the leaves as you would kale in your meals.[/vc_toggle][vc_toggle title=”Culinary Tips” open=”true” color=”green”]A versatile veggie, both the bulb and the leaves are edible.
The bulb can be quartered and roasted like potatoes (toss with olive oil and salt and pepper first), pureed (especially nice mixed with potatoes), gratinéed with cheese, steamed, grilled or simply thinly sliced raw and tossed with olive oil, lemon juice, and salt and pepper.
Kohlrabi also makes a delicious slaw, grated or cut into thin matchsticks.
Cook kohlrabi leaves like you would other leafy greens, by either boiling for a few minutes in salted water, or by sautéing with olive oil and garlic until tender.
The leaves can be eaten raw, tossed into a salad and are also delicious thrown into a stir-fry.[/vc_toggle][/vc_column_inner][vc_column_inner width=”1/2″][vc_toggle title=”Preserving” open=”true” color=”green”]Kohlrabi is a great candidate for preservation. It can be fermented like sauerruben(sauerkraut made with turnips) or pickled. It even freezes well: blanch peeled and sliced kohlrabi for 2-3 minutes, then drop in an ice-water bath to shock, pat dry and freeze.[/vc_toggle][vc_toggle title=”Favorite Recipes” open=”true” color=”green”]

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