Looking like an overblown radish crossed with a groping space squid that grows in the ground, the kohlrabi doesn’t make many people’s lists of most-anticipated summer produce. Which is a shame, because this awkward little crucifer, while not as popular as its close cousins kale, cabbage and broccoli, is a delicious, versatile ingredient for warm-weather cooking.
SUMMER KOHLRABI – Brassica oleracea
A member of the cabbage family, kohlrabi carries a signature sweet-but-peppery flavor profile, with a taste and texture reminiscent of broccoli stems. When buying kohlrabi, pick vegetables that are firm and solid, never squishy. They will keep in your refrigerator for a week or more.
All parts of the kohlrabi are edible, though most people just stick to the bulbous bottom. The leaves and stems are best sautéed or added to a stir-fry. The bulb can be eaten raw, which maintains its super-crisp texture and mild bite, or it can be roasted, sautéed, steamed, or boiled and mashed like a potato. When serving raw, you may want to gauge the thickness of the skin—if it feels particularly thick and rubbery, you can remove it with a vegetable peeler. But the skin is perfectly edible. Many people actually eat kohlrabi right out of the garden, like an apple, in big crunchy bites.
Don’t worry if that doesn’t sound appealing to you; kohlrabi absorbs other flavors excellently, making it the perfect backdrop for summer salads and slaws, like the one on the next page. It can also be used as a substitute for turnips, white radishes or celeriac in recipes that call for those vegetables. So the next time you’re in the produce aisle, take a second and get to know the much misunderstood kohlrabi. It’s not flashy. It doesn’t have its own bumper sticker campaign, but you might just fall in love all the same.
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FAQs
There are several ways to cook kohlrabi, most of them similar to how you cook potatoes: boiled, steamed, roasted, fried or mashed. Slices and sticks can be stir-fried, and the whole stem can be hollowed out and stuffed with a veggie and rice or meat filling and baked like stuffed peppers.
How do you cut kohlrabi into wedges? ›
Cut off the stems: If the stems and leaves are still attached to the kohlrabi, cut them off. (Save the leaves and cook them just like kale or turnip greens.) Slice in half: Cut the kohlrabi head in half down through its center. Slice into quarters: Place the halved kohlrabi cut side down and slice into quarters.
Should you cook kohlrabi? ›
All parts of the kohlrabi can be eaten, both raw and cooked. It is delicious steamed, sautéed, roasted, stuffed, creamed, in soup or stew, and eaten raw. Smaller kohlrabi tends to taste sweeter; the vegetable develops a sharper, more radish-like flavor as it matures.
Can you eat kohlrabi raw? ›
All parts of the kohlrabi are edible, though most people just stick to the bulbous bottom. The leaves and stems are best sautéed or added to a stir-fry. The bulb can be eaten raw, which maintains its super-crisp texture and mild bite, or it can be roasted, sautéed, steamed, or boiled and mashed like a potato.
What's the best way to eat kohlrabi? ›
It may not look like the most delectable or visually stunning vegetable, but kohlrabi is nutrient-dense, subtly tasty, and worth adding to stews, curries, soups, pickles, and salads. Oh, and you can even eat it on its own — take a smaller springtime kohlrabi, peel back the leaves, and just bite it like an apple.
What does kohlrabi taste like cooked? ›
Kohlrabi tastes similar to a broccoli stalk, but a bit more tender and sweet. Don't forget to remove the tough outer peel, then use the bulb either raw or cooked. It can be prepared much like a broccoli stalk, too—if raw, shred it and use it in slaw or thinly slice and use in a salad.
How do you know when kohlrabi is cooked? ›
You want to cook them until the bottom starts to stick then toss and repeat. It will take about 45 minutes to cook. After you remove them from the oven, drizzle with balsamic vinegar and serve warm. In a thick bottomed skillet, cook diced kohlrabi with butter.
Can you eat too much kohlrabi? ›
Kohlrabi is a healthy ingredient, and it's low in calories. Eating too much of any cruciferous vegetable can cause gas that can make you uncomfortable. Moderate your portion sizes to help ensure that you are able to enjoy the benefits of kohlrabi without negative digestive effects.
Does kohlrabi get soft when cooked? ›
The canonical application for kohlrabi that I'm familiar with is soup, for which you shred the vegetable (or if you're feeling fancy, julienne it). Naturally, the smaller pieces then get pretty soft when cooked.
Is kohlrabi a laxative? ›
Kohlrabi is a good source of both soluble and insoluble fiber. The former is water-soluble and helps maintain healthy blood sugar and cholesterol levels. On the other hand, insoluble fiber isn't broken down in your intestine, helping add bulk to your stool and promote regular bowel movements ( 19 ).
Kohlrabi can be stored in the refrigerator for several weeks. Storage life can be extended if kohlrabi is placed in sealed perforated plastic bags. To prevent cross-contamination, keep kohlrabi away from raw meat and meat juices. Wash hands before and after handling fresh produce.
What do you eat kohlrabi with? ›
Sliced very thin with apple in a salad - yoghurt honey and dill with a bit of olive oil and salt for dressing. Steamed with butter and pepper.
Is kohlrabi good for your gut? ›
Kohlrabi is a good source of both soluble and insoluble fiber. The former is water-soluble and helps maintain healthy blood sugar and cholesterol levels. On the other hand, insoluble fiber isn't broken down in your intestine, helping add bulk to your stool and promote regular bowel movements ( 19 ).
Looking like an overblown radish crossed with a groping space squid that grows in the ground, the kohlrabi doesn’t make many people’s lists of most-anticipated summer produce. Which is a shame, because this awkward little crucifer, while not as popular as its close cousins kale, cabbage and broccoli, is a delicious, versatile ingredient for warm-weather cooking.