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You are here: Home / Recipes and Cooking Tips / Kohlrabi: B List Veggie?

Kohlrabi: B List Veggie?

June 15, 2011 by Alea Milham 8 Comments

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Kohlrabi plant  (554x640)
When I brought Kohlrabi in from the garden yesterday my daughter asked what it was. When I told her it was kohlrabi she said, “Oh yes, that cabbage turnip plant. With a combination like that I don’t know why I don’t remember what it is…that combination almost rivals peanut butter and chocolate”.

Yes, I do get heckled and so do my poor vegetables. My daughter went on to describe my beautiful kohlrabi plants as “so uncool they didn’t make it into Veggie Tales”.

I like Kohlrabi because it is an easy to grow, cold hardy vegetable. I grow a spring crop and a fall crop. Most people buy the trimmed bulbous stem in the stores, but the leaves are also edible, so one plant produces quite a bit of food. Kohlrabi is often described as tasting like broccoli stems, but I think it tastes more like jicama. When I told my daughter I was going to share that comparison she said, “comparing one unknown vegetable to another unknown vegetable is not going to be very enlightening”.

Although she harassed me and made fun of my veggies, my daughter went back for seconds on the Broccoli Salad with Kohlrabi and Chicken and ate the leftovers for lunch the next day.

Broccoli Salad on bed of Kohlrabi Greens (640x477)

I shared my recipe for Broccoli Salad with Kohlrabi and Chicken on $5 Dinners this evening. I served the salad on top of kohlrabi leaves…which the kids ate without complaint.

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Alea Milham says

    June 16, 2011 at 2:55 am

    Thanks Melynda! I am honored to be included in your Wednesday links!

    Reply
  2. Melynda says

    June 16, 2011 at 12:05 am

    Hi Alea, I am sharing this great salad on my Wednesday links, thanks so much!

    Reply
  3. Rebecca says

    June 15, 2011 at 11:18 pm

    well, your daughter is so full of wit you made a post about kohlrabi pretty entertaining!

    Reply
  4. Swathi says

    June 15, 2011 at 7:38 pm

    I have to discover the taste of Kohlrabi, yes I am not using them. Salad looks delicious.

    Reply
  5. Aurelia says

    June 15, 2011 at 3:02 pm

    I'd never heard of Kohlrabi before so I have to agree with your daughter, comparing it to jicama (which I'd also never heard of before) didn't help much hehe!

    Kohlrabi looks an interesting plant though, kind of reminds me of a heart in shape with the stalks coming off it.

    If I ever see any, I'll give it a try 🙂

    Reply
  6. Kitchen Belleicious says

    June 15, 2011 at 12:40 pm

    Oh cool! Never heard of this before but now I want to give it a try. it sounds fun and interesting!

    Reply
  7. Sheila says

    June 15, 2011 at 11:52 am

    I've been reading lots about kohlrabi recently. I've never seen it in the stores around here so maybe I should just grow my own!! I bought jicama the other day but I'm sorry to say I let it sit there and go bad. I have wanted to try that for so long but wasn't sure of what to do with it once I bought it. Off to look at the broccoli salad recipe. Take care.

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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