Do you have to peel a kohlrabi?

Do you have to peel a kohlrabi?

Whether you’re cooking kohlrabi or serving it raw, you will need to completely peel and discard the thick, tough outer layer (you may need a sharp knife for this; the skin is quite tough and indigestible). Cut the kohlrabi.

Can you eat the green tops of kohlrabi?

These are used much like spinach or collard greens. Kohlrabi greens are thick and taste best when cooked or steamed, but they are also eaten chopped in salads. Harvesting kohlrabi leaves in early spring is the best time to get flavorful, tender greens.

What can you do with kohlrabi leaves?

Although the bulb of the plant is the most frequently prepared and eaten portion, the leaves are also entirely edible. Chiffonade them finely and toss them in a vinaigrette, or give them a rough chop and either steam or sauté them, as you would collard greens or kale.

Can you eat kohlrabi leaves and stems?

Kohlrabi is one great example: its leaves are super-tasty, especially when cooked in a similar way to cabbage or collard greens; the skin and stalks will most likely be edible, too, unless it’s a particularly mature specimen.

What do kohlrabi greens taste like?

Food Network says once the bitter, outer layers are peeled away, kohlrabi tastes mildly of other vegetables in the family, and with a slightly spicy note like you might find in radishes or turnips. The leaves can also be enjoyed, prepared as you would do for Swiss chard or kale.

How does kohlrabi taste?

A member of the cabbage family, kohlrabi carries a signature sweet-but-peppery flavor profile, with a taste and texture reminiscent of broccoli stems. When buying kohlrabi, pick vegetables that are firm and solid, never squishy.

What is the benefit of kohlrabi?

Kohlrabi is packed with nutrients that are linked to various health benefits. It’s a good source of fiber, which is important for a healthy gut and proper digestion. Plus, its many nutrients and plant compounds support your immune system and may lower your risk of heart disease, certain cancers, and inflammation.