Kohl rabi has a mild, slightly sweet turnip-like flavour and both its stalks and leaves can be eaten. A member of the cabbage family, kohl rabi’s stalks are thick and bulbous, resembling turnips, while its leaves are large and green, with purple veins. The leaves can be shredded or steamed whole, similarly to spinach, while the stems can be grated and served raw, or cooked in similar ways to turnips – stir-fried, boiled, steamed or baked. Kohl rabi is available all year round.
To Buy
Look for kohl rabi with fresh-looking, green leaves. Their roots should be firm, with no soft patches
To Store
Store kohl rabi in the crisper section of your fridge for 3 to 4 days.
To Prepare
Peel away the outer layer from the stem then dice, grate or slice as required. Wash leaves in cold water before using in cooking.
Kohl rabi is a good source of vitamin C. Among other benefits, this vitamin helps with wound healing, as well as helping to maintain a healthy immune system.
| Quantity per serve (120g) | Quantity per 100g | |
|---|---|---|
| Energy | 160kJ | 135kJ |
| Protein | 4.4g | 3.7g |
| Fat, total | 0.1g | 0.1g |
| -saturated | 0.0g | 0.0g |
| Carbohydrate | 5.0g | 4.2g |
| -sugars | 5.0g | 4.2g |
| Sodium | 20mg | 16mg |
| Dietary fibre | 4.0g | 3.3g |
| Folate | 100mcg | 82mcg |
| Vitamin C | 68mg | 57mg |
| Potassium | 610mg | 510mg |
QUANTITIES STATED ABOVE ARE AVERAGES ONLY
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