. Kohlrabi stems are surrounded by two distinct fibrous layers that do not
soften appreciably when cooked. These ...
Jul 17, 2014 ... You've probably spotted knobby purple or green kohlrabi at the farmers market
recently and wondered what the heck this odd-shaped thing ...
Jul 15, 2014 ... Cut off the stems: If the stems and leaves are still attached to the kohlrabi, cut
them off. (Save the leaves and cook them just like kale or turnip ...
Megan Saynisch is a freelance writer, cook, gardener and the creator of
Brooklynfarmhouse.com. The first time I saw kohlrabi was about 10 years ago at
my local ...
Prep. 10 m. Cook. 20 m. Ready In. 30 m. Preheat an oven to 450 degrees F (230
degrees C). Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices ...
Feb 3, 2013 ... http://www.insonnetskitchen.com Have you been perplexed by how to prepare
and use kohlrabi? Today I'll show you how simple kohlrabi is to ...
Apr 3, 2008 ... Wondering how to prepare kohlrabi? Here is a collection of links to kohlrabi
recipes from food blogs from around the world.
Jun 15, 2012 ... Kohlrabi is a crispy, crunchy alien vegetable that you can prepare in more ways
than we were able to catalogue. Here are some of our favorites:.
Oct 8, 2015 ... Kohlrabi: demystified. Here's how to cook with the weirdest-looking veggie at the
Mar 9, 2012 ... It's important when you cook with kohlrabi to peel it thoroughly. Beneath the thick,
hard skin is another fibrous layer, which should also be ...