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.
Kohlrabi, also called German turnip, is a cruciferous vegetable in the same family as broccoli, brussels sprouts, cauliflower, mustard greens, collards, and kale. It can be eaten raw or cooked and is a popular ingredient in salad or coleslaw.
Kohlrabi is protected by a thick skin, which is either purple or pale green. There are no flavor variances between the colors, and the “meat” inside is all the same off-white color. Wise words from Brad: “Always peel the bulb, because the outside layer is rather fibrous and unpleasant. It won’t break down after being cooked.” Use a sharp knife to remove the skin, as its too thick for a traditional vegetable peeler.Cook It… Or Dont
Kohlrabi is called out because its easy to grow—many farmers plant it—but until recently, it hadnt infiltrated mainstream grocery store shelves. These days, its much easier to find kohlrabi; if you havent cooked with it, chances are youve at least heard of it. Here are Brads tips about what to look for when buying kohlrabi, as well as how to prepare it. Consider kohlrabi de-mystified, once and for all.What Makes a Good Kohlrabi?
As soon as you bring your kohlrabi home, separate the leaves from the bulbs. Brad keeps the both the leaves and the bulbs in the fridge; the leaves go in a sealed zip-top plastic bag, the bulbs are stored loose. Use the leaves within a few days, but the unpeeled bulbs will last for weeks.Eat It All
We dont have to tell you that we prefer kohlrabi from our friendly neighborhood farmers, do we? Says Brad, “I always recommend buying organic from a farmers market for the freshest and most tasty specimens.” Beyond that, Brad says to seek out bulbs that still have their leaves attached. “Its a good indicator that the veg is fresh, and that it was harvested recently, because the leaves wilt faster than the bulb.” The bulbs themselves should be enclosed with skin thats very firm and tight. Kohlrabi is heavy, and should feel more like a baseball in your hand—less like a Nerf ball.
Kohlrabi is equally tasty raw or cooked. Brad likes to thinly shave the peeled, raw bulbs into matchsticks (you can use a mandoline for help with this) and toss them into a slaw. Theyre also crunchy, juicy, and crisp, which makes them a great addition to salads and grain bowls—think of them as less-sweet apples in terms of texture.
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.
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.
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.
Kohlrabi – What is it and How to Eat
FAQ
What to do with raw kohlrabi?
What’s the best way to eat kohlrabi?
What does kohlrabi taste like raw?
Does kohlrabi need to be cooked?