Kohlrabi: A Versatile Vegetable with a Mildly Peppery Flavor

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The humble kohlrabi is one of the most misunderstood and much maligned vegetables. Kohlrabi, a plant belonging to the Brassica oleracea family, is frequently the last item to be used in a farmers market haul or the leftovers from a CSA delivery. Its unusual octopus-like shape, plethora of leaves, and rugged exterior can stump even the most experienced chef. Why is it sometimes purple and sometimes green? Is it a giant Brussels sprout or a tiny cabbage? How even do you cut it?

Similar to its brassica family siblings, which include broccoli, cauliflower, kale, and pretty much everything farty, kohlrabi wears many hats and can be used in a wide variety of delectable meat- and vegetarian-focused recipes that are found in many different cuisines. Though it might not appear to be the most appetizing or visually appealing vegetable, kohlrabi is a nutrient-dense, delicately flavorful vegetable that works well in soups, stews, curries, pickles, and salads. Indeed, it can be consumed on its own. Simply take a smaller springtime kohlrabi, remove the leaves, and chew it like an apple.

But first, uh, what is kohlrabi?

The common name for this vegetable, kohlrabi, is a combination of the German words kohl (cabbage) and rabi (turnip). Kohlrabi, a vegetable that is neither a cabbage nor a turnip but somewhat similar to both, is cultivated every year on multiple continents, including Europe and South Asia. Alessandro Ascherio, farm field manager at the Mort Brooks Memorial Farm in Philadelphia, explains that “kohlrabi was selected for a thick bulbous stem, turnips were selected for big roots, and broccoli was selected for really big flower buds.” “[The stem] is the part you’re eating. Ascherio compares the kohlrabi stem to the interior of the broccoli stem. It’s similar to that, he says, if you’ve ever met people who are obsessed with eating the nice, crunchy white part inside broccoli stems. “It’s not bitter. It’s mild and sweet. ”.

Being a hardy vegetable, kohlrabi grows in the spring, fall, and in the Northeastern region of the United States, it can even be harvested in the winter. “Kohlrabi sits right on top of the ground. It’s one of the reasons I enjoy it so much as a farmer, at least in the area where I’ve been growing. I can get away with no cover,” Ascherio says. Kohlrabi tastes milder and sweeter in the spring and summer, and it usually grows to a smaller size, more akin to a baseball than a softball. It grows much larger in the fall and can become woody if it gets too big, which is why it’s usually found in stews and curries, where it can be softly broken down. However, Ascherio notes that “it excels as a raw vegetable even during the winter.” If you have some kohlrabi that you’re not sure what to do with just yet, you can keep it in the refrigerator for a few weeks or longer; just make sure you check it occasionally to make sure it’s not becoming too soft. That’s usually a sign that it’s on the way out.

What does kohlrabi taste like?

When eaten raw, kohlrabi tastes slightly sweet and slightly peppery, similar to many other members of the brassica family. Its texture is similar to that of a jicama or a heart of broccoli, and the spring varieties, which mature more quickly, can be juicy like apples but not always as sweet. Fall-blooming, heartier varieties tend to be more structured and less sweet (sometimes flavorless and too fibrous if you choose the wrong one), but they also add a mustardy, peppery flavor to curries and braises and soften nicely in cooked dishes. When kohlrabi leaves are in good condition, they can also be eaten. According to Ascherio, “they almost look like small collards or dinosaur kale.” Add those to any stew or soup, or stir-fry them on their own with garlic to serve with a side of hearty greens that can accompany any type of meal.

How do you prepare kohlrabi for cooking?

Despite its alien appearance, kohlrabi is easier to prepare for cooking than, say, pomegranates. To begin disassembling this occasionally awkward vegetable, cut off the leaves and stems that emerge from the bulb in all directions. (If the leaves appear crisp and healthy, save them for cooking; if not, throw them out.) ) Cut off the bulb’s base, just like you would with an eggplant or cabbage, and use a vegetable peeler to remove the outer layer until the white interior is visible. You can now chop your kohlrabi however you want, depending on the dish you’re making. Match sticks are great in fresh salads, chunks in stews, and strips in pickles with other veggies (or on their own, for that matter).

How is kohlrabi used in the kitchen?

“Kohlrabi is actually present in Indian cuisine in almost all different regions — South, North, West, and East,” says Lopamudra Mishra, cook and writer of the food blog Away in the Kitchen, where Mishra features recipes for Indian home cooking. “If you go to India, you would find it is in most regional cuisines but it’s never a star dish. Nobody will say, ‘Oh, I love kohlrabi’ — except if someone is from Kashmir.” In Kashmir, kohlrabi is known as monji haakh — the monji refers to the bulbous part of the vegetable and the haakh the leaves — and it is often cooked with a very simple mix of spices and ingredients. “[Kashmiris] prepare this very basic stew, which hardly has any spices,” Mishra says. “It has asafetida, it has a little bit of Kashmiri chili. Sometimes they may use a little bit of ver masala which is like Kashmiri garam masala. It’s optional. And that’s it.” The leaves aren’t chopped — they’re cleaned and cooked whole with a lot of water, Mishra explains. “It becomes a stew until the kohlrabi is soft and tender but still holds its shape.”

German-style kohlrabi can also be prepared as a side dish and braised in a rich bechamel sauce. It can be consumed similarly to how braised cabbage is served alongside schnitzel or meatballs. Vietnamese food also includes preparations like stir-fries and salads with pickled carrots and daikon. Kohlrabi shows up in Israeli cuisine, roasted. Most cultures have a recipe for it because it’s a robust vegetable that grows well in a variety of climates and seasons and has a mild, approachable flavor. Additionally, this unattractive little vegetable is nearly always available for purchase at the market when the lacinato kale and ramps are both sold out.

Like carrots, cabbage, and other hearty winter vegetables, kohlrabi pickles nicely when prepared in oil or vinegar with spices, as is common in many Indian cuisines. When making a pickle with kohlrabi as the main ingredient, Mishra says, “you clean the kohlrabi, cut them into cubes, then rub the spices onto the kohlrabi pieces.” It’s not necessary to cook the kohlrabi; however, some people prefer to do so. You just add the oil. If you’re using mustard oil, you should first heat it, then let it cool before adding it. Add salt. They all will act as fermenting agents. ”.

Kohlrabi is a fantastic vegetable to pickle and preserve, according to Mishra. Pickled kohlrabi is one of my favorite foods because it has a hint of sweetness. It’s on the sweeter side,” Mishra says. “You eat it with rice and dal. It’s really handy as a condiment. ”.

When Ascherio sees kohlrabi, she gets excited and loves to eat it raw in slaws and salads or cut it into strips and eat it with peanut butter. Naturally, one can also choose to treat it like an apple. Don’t write it off, though, as Ascherio says, “I’d say in my experience it remains underappreciated.” “To my dismay, I have not noticed much excitement. However, there are a few CSA members who are enthusiastic about anything you give them and are willing to prepare it in any way. ”.

To get you started, here are some recipes that you can try making with kohlrabi:

Lopamudra Mishra’s Kohlrabi Pickle

Romy Gill’s Kohlrabi Aloo Sabzi

Melissa Clark’s Caramelized Kohlrabi Soup

Vidya Narayan’s Noolkol Poriyal

Jennifer McGavin’s Kohlrabi in Creamy Sauce

Sophia Pappas is a Pittsburgh-based illustrator.

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Kohlrabi – What is it and How to Eat