Kohlrabi, the lesser-known vegetable, is taking the culinary world by storm for its versatility and health benefits ...

There’s something about hot weather that makes me crave fish tacos. Maybe it’s because I first fell in love with them at ...

James Beard Award-winning chef Caroline Glover of Annette plates a roasted kohlrabi and maitake dish every fall and chops them raw to put in salads. “Kohlrabi is definitely an underrated ...

Kohlrabi is a cruciferous vegetable, but Tel Aviv chef Asaf Doktor’s roasted version tastes inexplicably—yet deliciously—like an unctuous artichoke heart. Slideshow: More Roasted Vegetable ...

I am not new to kohlrabi. I first found out about it back in 2008 at the annual ... Steamed, sauteed, roasted, and stir-fried are all ways in which this vegetable can be prepared. It can ...

Tear the reserved kohlrabi leaves into 3- or 4-inch strips, and drop them into the soup. They’ll quickly wilt into the broth, reminiscent of the wakame in miso soup.

Discover the 5 amazing benefits of kohlrabi, ... Whether sliced thinly in salads, roasted with other vegetables, or added to soups and stir-fries, kohlrabi offers endless culinary possibilities.

Also, kohlrabi’s vitamin B6 is a significant contributor to neurotransmitter creation. Neurotransmitters are signaling molecules in the brain, vital to healthy brain cell communication.

Choose small kohlrabi “bulbs” to serve raw; save the large bulbs for recipes in which the vegetable is treated like a potato. Either size should be peeled; the skin can be stringy and tough.

These sweet orbs are, primarily, exceptional sources of vitamin C, with 95% of your daily recommended dose. They’re also low-calorie and relatively low-carb, with a pretty decent amount of fiber.

2 medium-size kohlrabi bulbs, peeled and thinly sliced. 4 mandarin oranges, peeled and divided into wedges. 3 medium radishes, thinly sliced. 4-5 sprigs fresh mint, torn. 3 tablespoons extra ...