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W H I T E   D A N U B E   K O H L R A B I
The White Danube is a variety of kohlrabi with pale green stems and a mild, sweet flavor.
Kohlrabi is a turnip-like relative of cabbage that will easily grow almost anywhere and has a squat Sputnik-like shape. The name comes from the German words kohl (cabbage) and rabi (turnip). Like cabbage, kale and broccoli, kohlrabi descends from the wild cabbage plant.
The taste and texture of kohlrabi is similar to that of broccoli stem or cabbage heart, but milder and sweeter. Raw young kohlrabi has the crisp, juicy texture of an apple but is not sweet.
H E A L T H   B E N E F I T S
Kohlrabi is a good source of vitamin C and dietary fiber, and like all cruciferous vegetables has been shown to protect against cancer, are gentle on ulcers, alleviate respiratory infections and are beneficial to the skin.
H I S T O R Y
The first description of kohlrabi came from Europe in 1554. Records of the plant in the US traces back to 1806.
S E L E C T I O N  &  S T O R I N G
If the stems are still attached to the kohlrabi stalks, trim them and store them separately. Select small bulbs (3 inches) to peel and eat raw, they can be a good substitute for radishes on a vegetable plate and are also a good addition to a salad. Avoid stems that are large as they are likely to be woody.
Kept in a plastic bag, kohlrabi should keep in the refrigerator for about a week.
P R E P   T I P S
Kohlrabi can be eaten raw as well as cooked. Fresh green tops are great blanched and sautéed. The stems can be cooked like a turnip, with skin intact and either roasted, boiled or steamed, then peeled and drizzled with olive oil and salt.
R E C I P E SRoasted Kohlrabi • Roasted Kohlrabi and Butternut Squash • Celery Root, Kohlrabi, and Apple Purée • Curried Red Lentil Kohlrabi, and Couscous Salad • Sautéed Kale with Kohlrabi • Kohlrabi Purée • Noolkol / Kohlrabi Kalan • Celeriac and Kohlrabi Rösti • Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing • Kohlrabi Side Dish (Navalkola Sukke) • Kohlrabi & Squash Empanadas • Kohlrabi Remoulade • Quick Kohlrabi Pickles

W H I T E   D A N U B E   K O H L R A B I

The White Danube is a variety of kohlrabi with pale green stems and a mild, sweet flavor.

Kohlrabi is a turnip-like relative of cabbage that will easily grow almost anywhere and has a squat Sputnik-like shape. The name comes from the German words kohl (cabbage) and rabi (turnip). Like cabbage, kale and broccoli, kohlrabi descends from the wild cabbage plant.

The taste and texture of kohlrabi is similar to that of broccoli stem or cabbage heart, but milder and sweeter. Raw young kohlrabi has the crisp, juicy texture of an apple but is not sweet.

H E A L T H   B E N E F I T S

Kohlrabi is a good source of vitamin C and dietary fiber, and like all cruciferous vegetables has been shown to protect against cancer, are gentle on ulcers, alleviate respiratory infections and are beneficial to the skin.

H I S T O R Y

The first description of kohlrabi came from Europe in 1554. Records of the plant in the US traces back to 1806.

S E L E C T I O N  &  S T O R I N G

If the stems are still attached to the kohlrabi stalks, trim them and store them separately. Select small bulbs (3 inches) to peel and eat raw, they can be a good substitute for radishes on a vegetable plate and are also a good addition to a salad. Avoid stems that are large as they are likely to be woody.

Kept in a plastic bag, kohlrabi should keep in the refrigerator for about a week.

P R E P   T I P S

Kohlrabi can be eaten raw as well as cooked. Fresh green tops are great blanched and sautéed. The stems can be cooked like a turnip, with skin intact and either roasted, boiled or steamed, then peeled and drizzled with olive oil and salt.

R E C I P E S
Roasted Kohlrabi • Roasted Kohlrabi and Butternut Squash • Celery Root, Kohlrabi, and Apple Purée • Curried Red Lentil Kohlrabi, and Couscous Salad • Sautéed Kale with Kohlrabi • Kohlrabi Purée • Noolkol / Kohlrabi Kalan • Celeriac and Kohlrabi Rösti • Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing • Kohlrabi Side Dish (Navalkola Sukke) • Kohlrabi & Squash Empanadas • Kohlrabi Remoulade • Quick Kohlrabi Pickles

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