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FREEZING KOHLRABI

Source of Recipe

Michigan State University Extension, Preserving Food Safely,


Recipe Link: www.msue.msu.edu/msue/imp/mod01/01600057.html

List of Ingredients

Select young, tender, mild-flavored kohlrabi, small to medium in size.
Cut off tops and roots. Wash, peel, and leave whole, or dice in 1/2-inch
cubes.

Water blanch:
Whole kohlrabi.................... 3 minutes
Cubes............................. 1 minute


Cool promptly in cold water, drain and package leaving 1/2 inch of
headspace. Seal, label and freeze.


Recipe