How to Work with Kohlrabi

[@ozdoits]

The key to skinning kohlrabi as nicely and easily as shown is to have an extremely sharp knife.

[@cherelledanker3574]

you know you can eat the leaves? Don't throw them away! I usually stick them in a jar of water before eating them so they perk up abit. The germans and indians do! This is a staple food in Germany and Northern India....great baked, raw or in curries!

[@choppingblock]

Great idea!

[@algigirl]

Need sharp knife but not thick knife.. Then wash it thoroughly to get rid the sap residue. If want just soak with salt water for two mins. Slice thinly. Can julienne for rice paper filling with prawns etc. Or dip in salt or soya sauce.

[@emersonpbj1]

what skillet is this?

[@choppingblock]

All-Clad