Purple Kohlrabi

High in vitamin C and a good source of fiber and potassium, purple kohlrabi is a colorful addition to a veggie tray.  It also contains high amounts of phosphorus, magnesium, calcium and iron.
The word “kohlrabi” comes from the Germanic words for cabbage, “kohl”, and turnip, “rabi”, so named for its close resemblance to both a cabbage and a turnip.  Many people say the flavor is similar to crisp broccoli with a hint of radish and the texture of an apple.
Purple kohlrabi can be prepared in the same way as the green.  Remove the greens and stems, then peel the skin.  The larger bulbs may have more fibrous, tougher layers to remove.  Purple kohlrabi can be shredded raw into salads and slaws.  Cut into large matchstick size for veggie trays.  Kohlrabi chunks can be added to stir-fries and soups.  After steam cooking, kohlrabi can be added to omelettes, pasta or rice dishes.
Kohlrabi keeps well in the refrigerator, wrapped in perforated plastic.  Store greens separately and remember to use them as soon as possible.  They are excellent when steamed lightly with other greens, such as kale or Swiss chard.

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