Week 2--Kohlrabi

Kohl what?  Don't worry if you have never heard of this root vegetable.  I hadn't until last Winter when the amazing guys at the Terra Bella farm stand introduced me to it.

Kohlrabi (German turnip) is a low, stout cultivar of the cabbage that grows almost anywhere.  The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin.  The young stem in particular can be as crisp and juicy as an apple, although much less sweet.  Kohlrabi can be eaten raw as well as cooked and its leafy greens can also be eaten. (Source:   http://en.wikipedia.org/wiki/Kohlrabi)

Why should you eat Kohlrabi?  

5 reasons

1.Kohlrabi is a nutrient dense food, meaning for merely 35 calories per cup you get a load of good nutrients.
2. Kohlrabi is good for the circulatory system as it is low is saturated fat and cholesterol.
3. Kohlrabi maintains a healthy immune system, which can be attributed to its high vitamin C content (1 cup contains approximately 140% RDA).
4. Kohlrabi promotes healthy digestion.  A cup of kohlrabi contains 5 grams of dietary fiber which is 19% of the required RDA.  Dietary fiber helps promote bowel regularity by maintaining healthy intestines and colon.  Fibers are also important in preserving the population of good bacteria.
5. Kohlrabi assists in proper muscle and nerve function, the main function of potassium in the body.  A cup of cooked kohlrabi contains 14% the RDA of potassium.
Source:  http://www.3fatchicks.com/5-health-benefits-of-kohlrabi/

This week I picked a really simple, yet delicious recipe:  Roasted Kohlrabi with Parmesan Cheese.  The recipe is not mine to claim.  You can find it here:  http://allrecipes.com/recipe/roasted-kohlrabi/.  Here is what you will need:

Ingredients

• 4 kohlrabi bulbs, peeled
• 1 tablespoon olive oil
• 1 clove garlic, minced
• salt and pepper to taste
• 1/3 cup grated Parmesan cheese

Directions

1. Preheat an oven to 450 degrees F (230 degrees C).
2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.

3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

Enjoy! :)