➤ When: Kohlrabi is a member of the cabbage family that has a greatly enlarged, edible stem. It’s available from midspring to midfall but is best in the summer.
➤ What to Look For: This vegetable looks like a spaceship from another planet, with its purple- and green-streaked leaves flying everywhere. A fresh kohlrabi feels heavy for its size and has firm (not floppy) dark leaves. Avoid any kohlrabies having soft spots on the bulb or yellowing of the leaf tips. The tenderest kohlrabies are less than 3 inches in diameter.
➤ Why: Kohlrabi is not only tasty but rich in folate, flavonoids, and potassium, making it an almost-ideal nutrient-rich, calorie-poor, RealAge choice.
➤ How to Use: Kohlrabi is commonly served as crudités: peeled, cut into wedges, or sliced thinly and served with sea salt. It’s also eaten raw in salads, on a sandwich, or in soups.
This Side Dish Recipe was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p184'
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