Kohlrabi (German turnip) (Brassica oleracea Gongylodes group) is a low, stout cultivar of the cabbage that will grow almost anywhere. The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter. The same roots are also found in the German word "Kohlrübe", which refers to the rutabaga. Kohlrabi has been created by artificial selection for lateral meristem growth; its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts: They are all bred from, and are the same species as, the wild cabbage plant (Brassica oleracea).
Both the leaves and swollen underground stem are edible, specially the stem which can be green, white or purple. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. Its flavor is milder than a turnip's. If young and tender they may be eaten raw, very thinly sliced. Diced or julienned kohlrabi is good in salads, stir-fries, coated in batter and deep fried or steamed, and accompanied with a cheese sauce. If sliced kohlrabi is blanched first it can be frozen for up to 12 months. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.
Except for the Gigante cultivar, spring-grown kohlrabi much over 5 cm in size tend to be woody, as do full-grown kohlrabi much over perhaps 10 cm in size; the Gigante cultivar can achieve great size while remaining of good eating quality. The plant matures in 55–60 days after sowing. Approximate weight is 150 g and has good standing ability for up to 30 days after maturity. It is tolerant to cracking.
There are several varieties commonly available, including White Vienna, Purple Vienna, Grand Duke, Gigante (also known as "Superschmelz"), Purple Danube, and White Danube. Coloration of the purple types is superficial: the edible parts are all pale yellow. The leafy greens can also be eaten.
Kohlrabi RecipesRutabaga
The rutabaga, Swede (from Swedish turnip), or yellow turnip (Brassica napobrassica, or Brassica napus var. napobrassica, or Brassica napus subsp. rapifera) is a root vegetable that originated as a cross between the cabbage and the turnip. The roots are prepared for food in a variety of ways, and its leaves can also be eaten as a leaf vegetable.The word rutabaga has been derived from the Swedish word ‘rotabagge’ where ‘rota’ means ‘root’. Rutabaga is a root vegetable with a golden skin, having a purple tinge near the crown. Some sources say that rutabaga originated in Scandinavia or Russia. There have been records of the vegetable being widely used in England and France. Today, the vegetable is quite popular in Europe and America. Canada is one of the largest producers of rutabaga in the world. The root vegetable is known for its delicate sweetness and flavor that gives a hint of the light freshness of cabbage and turnip. Rutabagas form an important part of the Scandinavian cuisine.Unlike turnips, rutabaga are a powerhouse of nutritional value.
Rutabaga Nutrition Article
Rutabata/Turnip Recipes
Rutabaga Nutrition Article
Rutabata/Turnip Recipes
Turnip
Turnips are sometimes thought of as a "peasant food" but this southern staple root actually has a long, illustrious and varied history. Its image can be is found in heraldry and used as an icon. The turnip is eaten in many cultures, prepared in a multitude of ways. The turnip was a well-established crop in Hellenistic and Roman times, which leads to the assumption that it was brought into cultivation earlier. Wild forms of the hot turnip and its relatives the mustards and radish are found over west Asia and Europe, suggesting that their domestication took place somewhere in that area.
Turnip leaves are sometimes eaten as "turnip greens" ("turnip tops" in the UK), and they resemble mustard greens in flavor. Turnip greens are a common side dish in southeastern US cooking, primarily during late fall and winter. Smaller leaves are preferred; however, any bitter taste of larger leaves can be reduced by pouring off the water from initial boiling and replacing it with fresh water.
Varieties specifically grown for the leaves resemble mustard greens more than those grown for the roots, with small or no storage roots. Varieties of B. rapa that have been developed only for use as leaves are called Chinese cabbage. Both leaves and root have a pungent flavor similar to raw cabbage or radishes that becomes mild after cooking.
Turnip roots weigh up to 2 lbs. , although they are generally harvested when smaller. Size is partly a function of variety and partly a function of the length of time that the turnip has grown. Most very small turnips (also called baby turnips) are specialty varieties. These are only available when freshly harvested and do not keep well. Most baby turnips can be eaten whole, including their leaves. Baby turnips come in yellow-, orange-, and red-fleshed varieties as well as white-fleshed. Their flavor is mild, so they can be eaten raw in salads like radishes. Many of these smaller varieties have Asian origins.The turnip's root is high only in vitamin C. The green leaves of the turnip top ("turnip greens") are a good source of vitamin A, folate, vitamin C, vitamin K and calcium. Turnip greens are high in lutein (8.5 mg / 100g).
I am personally a big fan of turnips. I love them julienned and added to a platter of crudites. They are particularly good dipped in Ranch or Green Goddess dips. I have also used them mixed with cabbage to make cole slaw or occasionally by themselves in the same. My grandmother used to cook and mash them like potatoes, seasoned with butter and cream, salt and pepper. I also know people who mix them with mashed potatoes. They are very chameleon like in their flavor, which is strong because of the natural sulfur they contain (that is where the bad smell comes from when you cook them....but it is good for you!). I have a most excellent wild venison stew recipe that is basically venison and turnips (in some very, very savory marsala and rosemary flavored broth). The turnips pick up the flavor of the stew and lose their own strong flavor in that dish.
One of my most favorite foods in the world, however, are turnip greens. If they are prepared properly there is nothing better. The trick is in the preparation and it can go wrong very easily, so if you are going to eat turnip greens, learn how to cook them. Don't miss out on this wondrously rich green veggie by eating them ill prepared the first time!
Turnip Trivia: Turnip lanterns are an old tradition; since inaugural Halloween festivals in Ireland and Scotland, turnips (rutabaga) have been carved out and used as candle lanterns.[2] At Samhain, candle lanterns carved from turnips — Samhnag — were part of the traditional Celtic festival. Large turnips were hollowed out, carved with faces and placed in windows, used to ward off harmful spirits. In 19th century Scotland, masqueraders in disguise carried lanterns made out of scooped out turnips to celebrate Halloween.
