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Featured Veggie of the Week – Kohlrabi

kohlrabiWhat Is Kohlrabi?

Kohlrabi is a member of the cabbage family, and as such, comes with this family’s signature sweet-but-peppery flavor profile. We usually eat the bulbous bottom, but the entire kohlrabi plant is actually edible. The skin has the rubbery texture of broccoli stems and can be white, light green, or bright purple. The insides are usually a creamy white.


2/1/2015 KristasKitchen.US

Mashed “non-potatoes” made from cauliflower! The taste is very similar to mashed potatoes with a little bit of a risotto texture. However, they don’t have nearly as much sugar or carbs and full of more fiber & vitamins. These are surprisingly good and easy. I made them in 15 minutes and served them with steak topped balsamic grilled onions and mushrooms one night and bacon-wrapped, mushrooms and brie stuffed chicken the next. Enjoy! ~ Krista

1 head of cauliflower, cut florets off
1-2 kohlrabi, peeled and cubed (optional)
1 heaping tablespoon horseradish
1/2 cup non fat geek yogurt
2 tablespoons chopped chives
1 tablespoon Parmesan cheese (optional)
1 tablespoon Nutritional Yeast (optional)
Salt and pepper to taste

Steam cauliflower florets and kohlrabi over 2-3″ of water in a basket for 10 minutes or until kohlrabi is very tender. Remove veggies from basket, discard the water and return the veggies back to the hot pot. Add remaining ingredients and mash really well. I added a splash of vegetable broth to thin it out.