What to Look for?
Kohlrabi is available at most grocery and health food stores. Look for bulbs that still have the leaves attached. The bulb should feel firm and heavy in your hand. The smaller the kohlrabi the sweeter it is. The skin is either green or a pinkish purple but the flavour is the same for both.
How to Store It
Separate the leaves from the bulb and store separately in the refrigerator. The leaves will last for a few days refrigerated and the bulb will last a month or more.
How to Prepare
You’ll need to peel the kohlrabi bulb before eating but after that is is good either raw or cooked. You can also finely chop the leaves and sauté with a bit of olive oil.
2 tbsp melted coconut oil or avocado oil
Preheat oven to 425F
Peel kohrabi and cut into sticks. Toss kohlrabi with coconut oil on a parchment lined cookie sheet. Sprinkle with sea salt. For a spicier version you can add cumin and chili powder. Rosemary and sea salt is also delicious.
Bake for 30 minutes.
2 other delicious ways to enjoy kohlrabi:
Thai Inspired Kohlrabi Coleslaw by the Spicie Foodie http://www.spiciefoodie.com/2011/09/02/thai-inspired-kohlrabi-slaw-and-thank-you/
Mashed Cauliflower and Kohlrabi