Kohlrabi

I have been trying to be more adventurous with cooking. I made the trek to Whole Foods last week in pursuit of interesting looking vegetables – maybe ones that I have eaten before, maybe not.

I strolled by bunches of absolutely beautiful rainbow carrots, perused through octopi-shaped mushrooms and finally decided on this little purple ball of Kohlrabi.

I had no idea what it was, but it looked like we could have fun together, so I bought a small bushel.

From the purple, almost scaly exterior of the little alien root to the richly green leaves growing out of the top, every aspect of Kohlrabi is intriguing. And what I made with it was just as fascinating as Kohlrabi its’ self, but that’s for later…

I researched the humble plant, and found out that it tastes like a radish-brocolli fusion {Kohlrabi is of German descent, and is actually translated to “Cabbage Turnip”).

According to 3 Fat Chicks, the German root is a “nutrient dense” food – this means that the nutrient per calorie level is extremely high, in turn making it a better for you vegetable.

Another benefactor? Zero fat and zero cholesterol, 5 grams of fiber and 2 grams of protein. Plus, it has 140% of your DVs of vitamin C – all this for less than 30 calories per serving.

LiveStrong tells us that “Kohlrabi is particularly rich in arginine, which can be helpful for dieting. Research from the July 2010 issue of “Amino Acids” indicates that arginine supplementation can reduce fat mass and encourage the burning of stored energy, which aids in weight loss.”

A deceiving little vegetable, she is, but definitely worth a try. Stay tuned to find out what creative concoction I made with Kohlrabi!

Enjoy!

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