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July 24, 2019

Kohlrabi is a brassica, which is just a fancy way of saying that it is in the same plant family as broccoli, cabbage, and cauliflower. A prime kohlrabi is sweet and crisp, almost like an apple, and can be peeled and eaten raw. You can eat kohlrabi greens, but they tend...

June 13, 2018

Lillet & Brown Butter Glazed Radishes w/ Kohlrabi: Super simple (but fancy sounding) way to prepare your kohlrabi (or kohlrabies as Martha likes to call them) and radishes. Both are great raw as well but you can’t go wrong with brown butter! I just sub any white wine I...

August 3, 2017

If you’ve never had it, tabbouleh is a traditional middle eastern salad made with couscous or bulgar wheat, cucumbers, tomatoes and fresh mint, parsley and lemon juice. It’s light and fresh, perfect as a summer side dish. The fresh herbs are key, and the use of kohlrab...

July 27, 2017

As a lover of pickles, this recipe sounds like an amazing fusion! A lighter, brighter slaw for the warmer (well, kinda…) summer months, with a blend of colors that will look beautiful on the plate: https://susaneatslondon.com/2013/06/17/kohlrabi-radish-and-golden-beet-...

July 27, 2017

Kohlrabi is a member of the brassica family (think cabbage, broccoli, etc). The bulb has a similarly sweet and mild flavor to jicama, and is crunchy and crisp like a radish but without the spiciness. Although the bulb part is the most often used (peeled first) you can...

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