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Experience the Thrill of Harvesting and Cooking with Fresh Korabi

This Video is from the Youtube channel: “Homegrown Passion”. 

Discover the secrets of harvesting Kohlrabi at the perfect time to ensure a crisp and flavorful outcome. From tips on growing in hydroponics to delicious recipe ideas, this video has everything you need to know about this unique vegetable. Hit that subscribe button to stay updated on all things Kohlrabi!

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10×15 Produce Bags
1 roll

Roasted Kohlrabi with Parmesan
Peel 6 kohlrabi and cut into 1-inch wedges; toss with 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a pinch of cayenne on a rimmed baking sheet. Roast at 450 degrees F, stirring every 10 minutes, until tender and golden, about 30 minutes. Toss with 3 tablespoons parmesan and 1 tablespoon chopped parsley.

Kohlrabi Slaw with Cilantro, Jalapeño and Lime
DESCRIPTION
Refreshing and healthy Kohlrabi Slaw made with kohlrabi, cilantro, lime, jalapeño and a simple citrus vinaigrette.

INGREDIENTS
6 cups kohlrabi -cut into matchsticks or grated in a food processor -about three x 4-inch bulbs (or you could substitute sliced fennel, apple, jicama, cucumber, or cabbage for part of the kohlrabi for more diversity)

1/2 cup chopped cilantro (one small bunch)
half of a jalapeno -minced
1/4 cup chopped scallion.
orange zest from one orange, and juice
lime zest from one lime, and juice.
Citrus Dressing:

0:00 Intro
1:43 When to harvest.
2:12 Leaves
2:29 Seeding
2:51 Harvest
4:00 Recipe

1/4 cup olive oil
1/4 cup fresh orange juice (juice form one orange)
1/8 cup lime juice plus 1 T (juice from one large lime), more to taste
1/4 cup honey (or agave syrup)
1/2 tsp kosher salt
1 Tablespoon rice wine vinegar

INSTRUCTIONS
Trim and peel kohlrabi. (I normally have to peel twice to get thru the thick skin). Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4-inch matchsticks.

Place in a large bowl with chopped cilantro, scallions, finely chopped jalapeño (1/2), lime zest and orange zest.

Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro. This tastes good the next day too.

NUTRITION
Serving Size: 1 cup Calories: 155