Healthy Recipes Blog

I first came across kohlrabi when I was living in Germany - I hadn’t tasted it before then, but found it absolutely delicious. It’s a cross between a cabbage and a turnip and is a lovely crunchy raw vegetable. It also is very tasty cooked - just remember to peel the larger older roots as the skinis a bit tough.

As for the nutritional content, the kohlrabi is a member of the cruciferous family and is therefore full of potential cancer-fighting properties (like broccoli and other cabbages). It also contains a large amount of vitamin C and vitamin E.

I often buy kohlrabi, peel them and slice them up and munch them while watching a film - a very healthy substitute for crisps!