
Kohlrabi Benefits & Cooking Tips
Praised for their cancer fighting properties, cruciferous vegetables like broccoli, cauliflower and kale provide high fibre nutrition and are a great addition to any low carb, grain free or ketogenic diet.
While the lesser known kohlrabi, also known as the German turnip, may not have made it's way into mainstream pizza crusts (yet), it is a delicious and versatile veggie that deserves a moment in the spotlight.
Like all cruciferous vegetables, kohlrabi is low in calories but high in vitamins A, C & K along with fibre, antioxidants and sulfur-containing compounds which can help fight inflammation, regulate blood sugar, support healthy body weight, improve heart health and promote estrogen balance. On the flip side, for those with thyroid issues, it is worth mentioning that you may need to be cautious not to overdo it with this or any other brassicas.
How to Best Enjoy the Benefits of Kohlrabi
Kohlrabi has a taste best described as a mix between broccoli and cucumber. It is crispier and lighter in texture than it's more turnip-like cousin, the Rutabaga.
Kohlrabi can be boiled, sauteed, roasted, pureed, added to soups, pickled or used raw in salads or slaw. Both the bulb and stems can be eaten and, like cabbage, it comes in both purple and green varieties.
VIDEO: Here is a short video by Riverford Organic Farmers showing a great tutorial on How to Cook Kohlrabi.
Now you're equipped with the inspiration and the knowledge, it's time to try adding kohlrabi to your next slaw in place of cabbage, or peel then slice it into strips for a healthier take on fries. As kohlrabi has a relatively mild flavour, it can take on the flavours that you add to it. Butter, salt, spices... there are endless ways to make your kohlrabi shine and enjoy the many health benefits of this beautiful brassica.
Let the kitchen be your playground. Have fun with it!
Written by Sita Huber, BHsc (Nutritional Medicine) for Edible Island Whole Foods Market