On
account of its shape it is often called _turnip cabbage_. The edible
part of kohlrabi is the enlarged stem, which has the flavor of both
turnip and cabbage. The stems of the leaves are attached to the enlarged
portion that is used for food, and these must be removed in the
preparation of the vegetable. Kohlrabi is not a perishable vegetable and
therefore stands storage very well. For market, it is usually placed in
bunches and tied as are beets and carrots. In food value, this
vegetable, like cabbage, is somewhat low. The food value it does have is
carbohydrate in the form of sugar. 23. After the stems of the leaves
have been cut off, the kohlrabi should be washed and then pared to
remove the outer skin. It is usually diced or sliced thin, and then
cooked and dressed in any desirable way. This vegetable, like cabbage,
cauliflower, etc., should be cooked with the cover removed from the
kettle, in order to allow some of the flavor to escape in the steam.
Kohlrabi that is old or that has been in storage for some time develops
woody portions as do turnips, beets, and other winter vegetables, and
must therefore be cooked sufficiently long to make it palatable.
24. BOILED KOHLRABI.--Persons fond of kohlrabi as a vegetable will
undoubtedly prefer it merely boiled and flavored with butter, pepper,
and salt. When it is to be cooked in this way, prepare it in the manner
just explained. Then put it on to cook in sufficient boiling salted
water to cover it well, and allow it to cook with the cover removed
until it can be easily pierced with a fork.
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