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Kohlrabi

Kohlrabi is delicious with a slightly sweet flavor and a satisfyingly crunchy texture. It is in the cabbage family and is German for “cabbage turnip”. Kohlrabi is loaded with antioxidants and is an excellent source of fiber. You can cook the leaves of kohlrabi like you would a mustard green or kale and you remove the tough outer skin of the bulb before eating the inside of the vegetable. Eat kohlrabi raw by removing the tough skin and cutting it into chunks, serve with a creamy dip or hummus. Spread slices of kohlrabi on a plate and sprinkle with good quality olive oil, lemon juice and salt or shred it and use it instead of cabbage in a recipe. To Grill Kohlrabi: simply cut the kohlrabi into chunks and set on top of a square piece of foil, drizzle with olive oil, salt and pepper and use the foil to form a pouch with the kohlrabi inside. Turn your grill on medium high and cook, turning often, for 30-45 minutes, depending on how much kohlrabi you’re grilling. It is done when it is very tender. It’s delicious and would be perfect topped with a short rib or a simple grilled steak. To roast kohlrabi: Cut the kohlrabi into chunks, drizzle with salt and pepper and roast at 400 for 45 minutes. You can also cut into sticks and substitute for french fries. Try adding any spice rub like a mixture of cumin, garam masala, curry and salt and pepper (about 1 tsp each except ½ tsp pepper) and dip into yogurt with mint for a fun Indian side dish.