Kohlrabi - Okapi/Kara-rapi

Translated from German, kohlrabi means cabbage-turnip.

These two names explain the taste and texture of kohlrabi, although it is milder and sweeter than either of them. It is not a root vegetable, but rather a stem that swells to a turnip-shape above the ground. It is a member of the brassica family. The inside flesh of kohlrabi is pale green, slightly sweet, and crispy. The taste of kohlrabi is similar to broccoli stems or cabbage heart, but sweeter.

What to look for

Select firm smooth skinned kohlrabi.

Availability

Available: all year
Limited supply: September to October

Store

In the refrigerator vegetable drawer.

How to prepare

Prepare kohlrabi in a similar way to turnips. Cut off the base and trim or remove the stalks. Boil, steam or microwave whole if they are small, otherwise slice first. Peel after cooking for to retain nutrients and for maximum flavour. Kohlrabi can be peeled, sliced or grated, and eaten raw.

Ways to eat

Serve steamed, mashed or in a stir fry. Bake, stuff, or add to soups, braises or stews. Young kohlrabi can be eaten raw, sliced or finely grated in a salad. Kohlrabi leaves are very high in nutrients and can be treated like spinach – eaten raw or cooked. Kohlrabi can be peeled, sliced and grated and used in salads, sandwiches, wraps or sliced and eaten as a snack. 

Cooking methods

Bake, boil, microwave, steam, stew.

Nutrition

Kohlrabi is a good source of vitamin C and a source of dietary fibre. Like other members of the brassica family, kohlrabi is a rich source of phytonutrients, including glucosinolates and phenolic compounds.

Nutrition table

Retailing

Many customers will not know how to use kohlrabi, so use the QR code on labels.

Store at 0°C with a relative humidity of 90-100%.

Purchase kohlrabi with the New Zealand GAP logo.