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Old 07-10-2005, 12:07 PM   #1
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How do you make kohlrabi not be stringy?

Every time I cook kohlrabi, there are fibrous stringy parts that I cannot eat. I have tried peeling deeper, cooking longer, etc., but still the fibrous strings remain.

I love the flavor but can't abide the strings.

Any suggestions?

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Old 07-10-2005, 12:58 PM   #2
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Stringy Kohlrabi

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Originally Posted by oldcook
Every time I cook kohlrabi, there are fibrous stringy parts that I cannot eat. I have tried peeling deeper, cooking longer, etc., but still the fibrous strings remain.

I love the flavor but can't abide the strings.

Any suggestions?
Try buying small young kohlrabi. The older it gets the more fibrous it gets. That may be your problem. Don't go for the big bulbs and get them as soon as they are in season.
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Old 07-10-2005, 02:28 PM   #3
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I was just going to say the same thing. If the kohlrabi is still young its not stringy. Sometimes people ( like my parents ) let the kohlrabi grow untils it a giant veggie and then they become chewy and stringy.. I usually never boil mine. I love to eat it raw. Like carrots or Sellerie sticks
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