Kohlrabi

Peel the kohlrabi bulb thoroughly to remove the tough outer skin. Steam or boil until very soft (about 10-15 minutes), then puree until smooth with a little breast milk, formula, or water to reach a thin, soupy consistency. You can also mash it well for babies ready for thicker textures.

• Always peel completely as the skin is tough and fibrous.
• Steam instead of boil to preserve more nutrients.
• Mix with sweet potato or apple puree if your baby prefers sweeter flavors.
• Start with 1-2 teaspoons and gradually increase.
• Discard any stringy parts after cooking.

Cook kohlrabi until soft but not mushy, then cut into small, pea-sized pieces or mash with a fork for lumpier textures. You can also grate it finely and mix into oatmeal or yogurt. Offer as finger food in safe, soft pieces that your baby can pick up.

• Cut into pieces no larger than a pea to prevent choking.
• Roast with a little olive oil for enhanced sweetness.
• Combine with cooked quinoa or rice for texture variety.
• Let your baby practice self-feeding with soft pieces.
• Monitor closely as they explore new textures.

Serve cooked kohlrabi in various ways: diced in soups, roasted as a side dish, or shredded in salads. You can also offer thin, cooked slices as finger food. At this age, toddlers can handle more texture and flavor combinations.

• Try roasting with carrots and parsnips for a tasty medley.
• Add to mashed potatoes for extra nutrients.
• Use in homemade veggie patties or fritters.
• Involve your toddler in washing or peeling (with supervision).
• Keep portions small and pair with familiar foods.