Kohlrabi
Kohlrabi
Kohlrabi (pronounced: /ˈkoʊlˌrɑːbi/), also known as German turnip, is a biennial vegetable, and is a low, stout cultivar of wild cabbage. It is another cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan.
Etymology
The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter.
Description
Kohlrabi is a hardy, cool-season vegetable that is part of the cabbage family. It grows best in temperatures of 40-75°F. It is easy to grow and is rich in vitamin C and dietary fiber. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter.
Varieties
There are several varieties of kohlrabi, including white or pale green and the less common purple. The interior of both is creamy white.
Culinary Uses
Kohlrabi can be eaten raw as well as cooked. The leaves can also be eaten as a leaf vegetable. For cooking, it can be used in soups and stews, or it can be steamed, boiled, baked, grilled, or roasted.
Related Terms
External links
- Medical encyclopedia article on Kohlrabi
- Wikipedia's article - Kohlrabi
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