It’s lovely to see Kohlrabi in the Urban Acres shares this weekend. People have been raving about the nutritional value of this great vegetable in Europe, where they have been extremely popular for centuries. This veggie won popularity because of its hardiness to tolerate frost and because of its longevity after being picked.
Kohlrabi looks like a root growing above ground. Some people even compared it to a UFO before. There must be some truth to the name seeing this vegetable somewhat levitating above ground.
Kohlrabi has a tennis ball size swollen stem above ground. Its outer layer is very hardy to protect it from the elements and this is why it is recommended to peel with a vegetable peeler before preparing.
Popular ways to prepare this veggie
Slice it thin and eat it raw: you can sprinkle with oil and sea salt, or toss it in salads.
Roast it: the sweetness of this vegetable releases in the oven therefore it is a huge crowd pleaser. Try it as fries instead of potatoes.
In a Soup: the most popular way to eat this veggie in Eastern Europe. Please, enjoy Urban Acres team member, Barbara’s recipe handed down for generations.
Hungarian Kohlrabi Soup
- 2 heads of kohlrabi
- 2 Tbsp olive oil
- 4 Tbsp flour
- 1 Tbsp sour cream
- 1 bunch parsley
- Clean the kohlrabi of its outer layer and chop it into small pieces.
- Heat the oil in a pot, salt and sauté kohlrabi until soft.
- Sprinkle with flour and keep cooking for a few minutes.
- Add water to have the consistency of a soup.
- Cook for 15 minutes.
- Add chopped parsley.
- Mix in sour cream right before serving.
Let us know which preparation method was your favorite.