Energetics of Kohlrabi: Discover Your New Favorite Vegetable

photo credit: postbear via photopin cc

photo credit: postbear via photopin cc

Kohlrabi is more than a funny name, it is also very good for you. It’s name comes from the German word kohl, cabbage, and rabi, turnip. Hence its nicknames German Cabbage and turnip cabbage. Its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts: they are all bred from, and are the same species as the wild cabbage plant (Brassica oleracea).

The Best Way to Choose and Store

The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter. Young stems in particular can be as crisp and juicy as an apple, although not as sweet. Kohlrabi is grown annually. They weigh about 150 g and have good standing ability for up to 30 days after maturity. There are several varieties commonly available, including White Vienna, Purple Vienna, Grand Duke, Gigante (also known as “Superschmelz”), Purple Danube, and White Danube. Coloration of the purple types is superficial: the edible parts are all pale yellow. The leafy greens can also be eaten. Kohlrabi stems are surrounded by two distinct fibrous layers that do not soften appreciably when cooked. These layers are peeled away prior to cooking or serving raw. This results in stems that often provide a smaller amount of food than you assume from their intact appearance. Kohlrabi root is generally served raw in salads, while the leaves are a bit more versatile. The leaves can also be eaten raw, or they can be cooked and used like collard greens or kale.

Energetics

Kohlrabi nutritionKohlrabi is rich in vitamins and dietary fiber while only containing on 27 calories per 100g. Kohlrabi is especially high in vitamin C, with 102% of your recommended daily value. It also contains health-promoting phytochemicals such as isothiocyanates, sulforaphane, and indole-3-carbinol that are supposed to protect against prostate and colon cancers. Kohlrabi has high levels of minerals throughout the plant. The stem also has an abundance of copper, calcium, potassium, manganese, iron, and phosphorus. The leaves are also very nutritious, with high levels of carotenes, vitamin A, vitamin K, minerals, and B-complex group of vitamins.

Kohlrabi improves qi energy circulation, eliminates blood coagulation and stagnancy, reduces damp conditions in the body, relieves painful or difficult urination, stops bleeding in the colon, reduces swelling of the scrotum, and alleviates the effects of intoxication by drugs or alcohol. It is used in the treatment of indigestion and blood sugar imbalance, especially in people with hypoglycemia and diabetes. The juice is drunk as a remedy for nose bleeds.

Roasted Kohlrabi and Butternut Squash

Roasted Kohlrabi and Butternut Squash

Servings: 4

Ingredients

  • 4 medium kohlrabi (2 1/4 lb with greens or 1 3/4 lb without)
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons finely chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 1/2 lb butternut squash

 

Preparation

Put oven rack just below middle position and put baking pan on rack, then preheat oven to 450°F. (If roasting vegetables along with turkey, preheat pan for 15 minutes while turkey roasts, then roast vegetables underneath turkey.)

Trim and peel kohlrabi, then cut into 3/4-inch pieces. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes.

Meanwhile, peel butternut squash, then quarter lengthwise, seed, and cut into 3/4-inch pieces. Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in same bowl.

Stir kohlrabi, turning it, then push it to one side of pan.

Add squash to opposite side of pan and roast, stirring and turning squash over halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).

Toss vegetables to combine and transfer to a dish.

 

Source

Roasted Kohlrabi and Butternut Squash