Kohlrabi, scientifically known as Brassica oleracea var. gongylodes, is a unique and versatile vegetable that belongs to the Brassicaceae family, which also includes cabbage, broccoli, cauliflower, kale, and Brussels sprouts. Its name originates from the German words "kohl" (cabbage) and "rabi" (turnip), reflecting its appearance and taste that seem like a cross between these two vegetables.

Characteristics:

Appearance: Kohlrabi has a round, bulbous stem that can be either green or purple, depending on the variety. The bulb grows above ground and sprouts multiple stems with large, edible leaves. The skin of the bulb is thick and fibrous but becomes tender when cooked.
Taste and Texture: The flesh of kohlrabi is crisp and juicy, with a sweet and slightly peppery flavor, somewhat reminiscent of a broccoli stem or turnip. The texture is similar to that of a radish or the stem of a broccoli but with a milder and sweeter taste.
Nutrition: Kohlrabi is low in calories but rich in nutrients. It provides a good amount of dietary fiber, vitamin C, vitamin B6, potassium, and magnesium. It also contains phytochemicals that may have antioxidant properties.

Culinary Uses:

Kohlrabi can be eaten both raw and cooked, which makes it a versatile ingredient in the kitchen.

Raw: When raw, it can be peeled and sliced for use in salads, slaws, or as a crunchy snack, often accompanied by a dip.
Cooked: Kohlrabi can be roasted, steamed, boiled, fried, or added to soups and stews. Cooking brings out its sweetness and makes the texture tender.
Leaves: The leaves of the kohlrabi are also edible and can be cooked similarly to kale or collard greens, offering a nutritious addition to meals.

Cultivation:

Kohlrabi prefers cooler temperatures for growth and can be planted in both spring and fall for dual harvests in many climates. It is relatively easy to grow and can be a good addition to home gardens.

Kohlrabi may not be as well-known as some of its cruciferous relatives, but its unique taste and texture, along with its nutritional benefits, make it a vegetable worth trying. Whether incorporated into a fresh salad or cooked into a warm dish, kohlrabi offers a delightful and nutritious option for a variety of culinary uses.

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Colección: Verdura

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