Kohlrabi

PURCHASE

Choose smooth tubers. Leaves should be firm. Avoid wilted leaves or blemished tubers. It should feel heavy for its size when picked up. The smaller the bulb, the more flavorful it will be.

KEEP

If leaves are still attached, cut off. Leaves and tubers should be stored separately in plastic bags in the refrigerator for up to a week

PREPARE

Rinse kohlrabi under cool water before eating or using in a recipe. Leaves can also be rinsed and eaten.

RECIPE

Stir-it-up Stir Fry

2 tablespoons Soy sauce
¼ cup Vegetable broth
1 tablespoon Rice vinegar
½ teaspoon Sesame oil
1 teaspoon Corn starch
1 tablespoon Canola oil
½ cup Celery (chopped)
1 cup Leeks (chopped)
1 cup Carrots (chopped)
1 cup Bell pepper (chopped)
2 cups Broccoli (chopped)
2 cups bok choy (chopped)
1 cup Swiss Chard (chopped)
1 cup Napa cabbage (chopped)
2 cups Kohlrabi (peeled and chopped)
1 tablespoon Garlic (finely chopped)
1 tablespoon Fresh ginger (peeled and finely chopped)
1½ cups Brown rice (cooked)

1. Mix soy sauce, vegetable broth, rice vinegar, sesame oil and corn starch in a medium bowl. Set aside.
2. Heat 1 tablespoon canola oil in large wok or skillet. Add celery, leeks, carrots and bell pepper. Cook, stirring occasionally, until slightly softened, about 2 minutes.
3. Add broccoli, bok choy, Swiss chard, cabbage and kohlrabi. Cook for about 3 minutes.
4. Push vegetables to the sides, clearing a space in the center of the wok or skillet. In the clear space add garlic and ginger. Cook for 30 seconds, then mix into vegetables.
5. Add sauce mixture to the vegetables. Mix together and cook for 1 minute.

Serve over pre-cooked, warmed, brown rice.

View this recipe and more like it at eatfresh.org.