Have you heard of the vegetable called kohlrabi ? I have been dying to try some kohlrabi for months now, but our grocery stores don’t sell it, sadly. Happily, my local summer vegetable stand had a few (and just a very few) for sale last week, and I snatched some up. So glad that I did! This crazy vegetable was hit in our household. So, what is kohlrabi? Kohlrabi – aka “cabbage-turnip” is a cruciferous vegetable that is pale green or purple in color, kind of circular, and smooth, except for the where the leaves sprout out of it. The kohlrabi I bought had the leaves already removed. Kohlrabi, like all cruciferous vegetables, has a lot to offer nutritionally. Kohlrabi is a great source of dietary fiber, and it’s an excellent source of vitamin C. Amazingly, a single half cup serving of cooked, diced kohlrabi has about 74% of the RDA for vitamin C and 16% more potassium than a half cup of orange juice. It’s a good source of B vitamins, magnesium, and phosphorous, and a very good source of copper and manganese. Throw in antioxidants, a decent dose of iron and calcium, and protein, and this vegetable (like pretty much all of the cruciferous vegetables) is a great one to add to your diet! I’ve been so keen on trying this vegetable because of the descriptions I’ve read about its flavor. I’ve heard the flavor described as a cross between celery and apple in its raw form changing to a sweet turnip flavor when cooked. Might be the batch that I got, but I didn’t get any apple flavor from mine. To my husband and me, it tasted more like a sweet jicama with just a little radish zing. It’s really good raw and would be great in a salad. My daughter gave it two thumbs up in raw form, but she’s easy that way. I pondered how to prepare this vegetable after buying it, and finally decided to roast it. I like most any vegetable roasted

Original Source of Meatless Monday – Roasting vegetables and kohlrabi