Kohlrabi Recipes: The Ultimate Guide to Preparing and Cooking This Versatile Vegetable

I'll admit, kohlrabi used to be a bit of a mystery to me. It always seemed to hang out in the back of the fridge, a bit forgotten and misunderstood. You know, the kind of vegetable you buy with good intentions, but then wonder what on earth you're supposed to do with it. But let me tell you, my friends, those days are over! I've finally cracked the kohlrabi code, and it's been a delightful journey of discovery.

This little bulbous beauty is actually incredibly versatile. It's got a satisfying crunch, somewhere between a turnip and a cabbage, with a flavour that's delicately sweet and just a touch peppery. It's like a blank canvas, just waiting for your culinary creativity to paint on it. And trust me, once you try it, you'll be wondering why you didn't discover it sooner!

This guide will be your one-stop shop for everything kohlrabi. We'll cover the basics, from picking out the perfect one to prepping it for cooking. And we'll dive into a world of delicious recipes, from simple weeknight meals to more adventurous dishes that will make you rethink everything you thought you knew about this wonderful vegetable.

(Part 1) Kohlrabi 101: The Basics

Let's start with the fundamentals, shall we? No need to get overwhelmed, this is just a quick overview to make sure we're all on the same page.

What is Kohlrabi?

Kohlrabi, pronounced "kohl-RA-bee," is a cruciferous vegetable, part of the same family as cabbage, broccoli, and Brussels sprouts. It's technically the swollen stem of the plant, but it looks a bit like a green, bulbous, oddly-shaped alien from another planet. Don't be fooled by its appearance! It's friendly and packed with flavour.

Choosing the Perfect Kohlrabi

When you're browsing the market, look for firm, smooth bulbs with bright green leaves. Avoid any that have soft spots or signs of damage. The size doesn't really matter, but I find the smaller ones are usually more tender and have a milder flavour.

Storing Kohlrabi

To keep your kohlrabi fresh, store it in the crisper drawer of your fridge for up to a week. Just remove the leaves, as they'll wilt faster than the bulb. I often use the leaves in stir-fries or soups, so they don't go to waste.

(Part 2) Prepping Your Kohlrabi: From Bulb to Bite

Now, you've got your kohlrabi, you're excited to cook with it, but where do you even begin? Don't worry, this is where the magic happens.

Cleaning Kohlrabi: A Simple Rinse

It's pretty simple, really. Just give it a good scrub under cold water to remove any dirt or grime. No need to peel it just yet, we'll get to that later.

Peeling Kohlrabi: A Matter of Preference

Now, here's where things get interesting. The skin of the kohlrabi is edible, but it can be a bit tough. If you prefer a smoother texture, you can peel it with a vegetable peeler. But I personally like to simply cut off the top and bottom, then slice the kohlrabi thinly. This way, you get a little bit of the skin in every bite, which adds a nice texture and a slight peppery flavour.

Slicing and Dicing: Getting Ready to Cook

After peeling (or not), it's time to slice and dice your kohlrabi. This will depend entirely on the recipe you're making. You can slice it thinly, chop it into cubes, or even grate it for salads or slaw. Don't be afraid to experiment! The possibilities are endless.

(Part 3) Cooking with Kohlrabi: Unveiling a World of Flavour

Alright, now we're getting into the fun part! Kohlrabi is amazingly versatile and can be cooked in a multitude of ways. It's a blank canvas for your culinary creativity, and you can really make it your own.

Raw Kohlrabi: Crisp and Refreshing

Don't underestimate the power of raw kohlrabi. Its crispness and subtle sweetness are a wonderful addition to salads, coleslaws, and veggie platters. Try adding it to a colourful salad with shredded carrots, apples, and a tangy vinaigrette. Or, try it in a refreshing slaw with thinly sliced kohlrabi, cabbage, and a creamy dill dressing.

Roasted Kohlrabi: Sweet and Savoury

Roasted kohlrabi is a delightful combination of sweet and savoury. Simply toss cubed kohlrabi with olive oil, salt, pepper, and your favourite herbs. Roast it in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for about 20-25 minutes, or until tender and slightly browned. This is a fantastic side dish for grilled meats or roasted chicken.

Sautéed Kohlrabi: Quick and Easy

Sautéing is a quick and easy way to cook kohlrabi. Simply slice or dice the kohlrabi and sauté it in a pan with butter or olive oil over medium heat. Season with salt and pepper and add some garlic or shallots for extra flavour. You can serve it as a simple side dish, or add it to stir-fries and other Asian-inspired dishes.

Steamed Kohlrabi: Light and Healthy

If you're looking for a light and healthy way to cook kohlrabi, steaming is the way to go. Simply steam the kohlrabi slices or cubes for about 5-7 minutes, or until tender. It's delicious served with a drizzle of olive oil and lemon juice, or tossed with herbs and spices.

(Part 4) Kohlrabi Recipes: From Simple to Spectacular

Okay, enough with the theory! Let's get into the nitty-gritty and get cooking. I've compiled a collection of recipes that are sure to please, from easy weeknight dinners to more adventurous creations.

Simple Sauteed Kohlrabi with Garlic and Parsley: A Weeknight Favourite

This is a quick and easy recipe that's perfect for those busy weeknights when you need something tasty on the table fast. You'll need:

• 1 large kohlrabi, peeled and diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the kohlrabi and sauté for about 5-7 minutes, or until tender.
3. Add the garlic and cook for another minute, until fragrant.
4. Stir in the parsley, season with salt and pepper, and serve immediately.

Creamy Kohlrabi Soup: Warm and Comforting

If you're looking for something warm and comforting, this creamy kohlrabi soup is a winner. You'll need:

• 1 large kohlrabi, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. In a large pot or dutch oven, sauté the onion and garlic in olive oil over medium heat until softened.
2. Add the diced kohlrabi and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the kohlrabi is very tender.
3. Using an immersion blender or a regular blender, purée the soup until smooth.
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Serve warm, garnished with fresh herbs if desired.

Kohlrabi Slaw with Apple and Dill: Light and Refreshing

This slaw is light, refreshing, and perfect for summertime picnics or barbecues. You'll need:

• 1 large kohlrabi, peeled and thinly sliced
• 1 apple, cored and thinly sliced
• 1/4 cup chopped fresh dill
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced kohlrabi, apple, and dill.
2. In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, salt, and pepper.
3. Pour the dressing over the kohlrabi mixture and toss to coat.
4. Chill for at least 30 minutes before serving.

Kohlrabi Fritters: Crispy and Delicious

These crispy kohlrabi fritters are a delicious way to use up leftover kohlrabi. You'll need:

• 1 large kohlrabi, peeled and grated
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/4 cup chopped fresh herbs (such as parsley, dill, or chives)
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a large bowl, combine the grated kohlrabi, flour, Parmesan cheese, egg, herbs, salt, and pepper.
2. Heat the olive oil in a large skillet over medium heat.
3. Drop spoonfuls of the kohlrabi mixture into the hot oil and fry for about 3-4 minutes per side, or until golden brown and crispy.
4. Serve hot with your favourite dipping sauce.

(Part 5) Exploring the World of Kohlrabi Flavours: Beyond the Basics

Now, let's get a little more adventurous. We've covered the classics, but there's a whole world of kohlrabi flavour waiting to be explored. This is where we embrace bold combinations and go beyond the ordinary.

Spicy Kohlrabi Salad with Ginger and Chili: A Burst of Flavour

This salad is packed with flavour, thanks to the fiery ginger and chili. You'll need:

• 1 large kohlrabi, peeled and thinly sliced
• 1 tablespoon grated ginger
• 1 small red chili, finely chopped
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions:

1. In a large bowl, combine the sliced kohlrabi, ginger, and chili.
2. In a separate bowl, whisk together the soy sauce, rice vinegar, and sesame oil.
3. Pour the dressing over the kohlrabi mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with sesame seeds if desired, and serve immediately.

Kohlrabi and Carrot Fritters with Curry Powder: A Touch of Warmth

These fritters have a subtle warmth thanks to the curry powder. You'll need:

• 1 large kohlrabi, peeled and grated
• 1 large carrot, grated
• 1/2 cup all-purpose flour
• 1 teaspoon curry powder
• 1/4 cup chopped fresh cilantro
• 1 egg
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a large bowl, combine the grated kohlrabi, carrot, flour, curry powder, cilantro, egg, salt, and pepper.
2. Heat the olive oil in a large skillet over medium heat.
3. Drop spoonfuls of the kohlrabi mixture into the hot oil and fry for about 3-4 minutes per side, or until golden brown and crispy.
4. Serve hot with your favourite dipping sauce.

Kohlrabi and chickpea salad with Lemon and Mint: Light and Refreshing

This salad is light, refreshing, and perfect for a healthy lunch. You'll need:

• 1 large kohlrabi, peeled and diced
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/4 cup chopped fresh mint
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced kohlrabi, chickpeas, and mint.
2. In a separate bowl, whisk together the lemon juice and olive oil.
3. Pour the dressing over the kohlrabi mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or chill for later.

(Part 6) Kohlrabi in the Kitchen: Tips and Tricks

Now, let's talk about some insider tips and tricks that will take your kohlrabi game to the next level. These are the little things that can make a big difference in the end result.

Choosing the Right Knife: A Sharp Tool for a Smooth Cut

A sharp knife is your best friend when prepping kohlrabi. A good chef's knife will make slicing and dicing a breeze. Avoid using dull knives, as they can make it difficult to get clean cuts and can even cause injuries.

Don't Overcook It! Keeping Kohlrabi Tender and Delicious

Remember, kohlrabi is a delicate vegetable. Overcooking it will result in a mushy mess. It's best to cook it until just tender, so it still has a nice bite. Aim for about 5-7 minutes for steaming or sautéing.

Embrace the Flavour Combinations: Experimenting with Kohlrabi

Experiment with different spices, herbs, and sauces to create unique and delicious flavour combinations. Kohlrabi pairs well with garlic, ginger, dill, parsley, lemon, and apple cider vinegar. It's a great addition to Mediterranean, Asian, and Indian dishes.

Think Outside the Box: Kohlrabi's Culinary Versatility

Don't limit yourself to traditional recipes. Get creative and try incorporating kohlrabi into your favourite dishes. It can be added to stir-fries, soups, stews, and even pasta dishes.

Be Patient with the Learning Curve: Mastering Kohlrabi Takes Time

It's perfectly normal to feel a little lost when you're first starting to cook with kohlrabi. Just remember to practice, experiment, and have fun. You'll be a kohlrabi master in no time.

(Part 7) Kohlrabi's hidden talents: The Benefits You Didn't Know About

Alright, let's talk about the good stuff - the health benefits of kohlrabi. It's not just a delicious veggie, it's also good for you. It's packed with vitamins, minerals, and antioxidants that can help you stay healthy and happy.

A nutritional powerhouse: Packed with Essential Nutrients

Kohlrabi is a good source of vitamin C, which is essential for immune function and collagen production. It's also rich in vitamin K, which is important for blood clotting and bone health. Additionally, it's a good source of potassium, folate, and dietary fiber, which can benefit your heart health and digestion.

Antioxidant Protection: Fighting Free Radicals

Kohlrabi contains powerful antioxidants, such as glucosinolates, which have been linked to a reduced risk of certain cancers. These antioxidants can help protect your cells from damage caused by free radicals.

Low in Calories, High in Flavor: A Healthy Choice

Kohlrabi is a low-calorie vegetable, making it a great choice for weight management. It's also low in fat and sodium, making it a healthy option for anyone watching their intake.

Versatile and Delicious: A Culinary Delight

But let's be honest, the best benefit of kohlrabi is that it's just plain delicious. It's a versatile vegetable that can be cooked in a variety of ways, making it a great addition to any diet.

(Part 8) Kohlrabi FAQs: Getting Your Questions Answered

Alright, I've tried to cover everything, but I know you might have some lingering questions about this quirky veggie. So, let's get those answered!

1. What does kohlrabi taste like?

Kohlrabi has a subtle sweetness and a slightly peppery flavour. It's a little bit like a cross between a turnip and a cabbage, but milder and less pungent. It's also got a nice crunchy texture, which adds to its appeal.

2. Can I eat the leaves of the kohlrabi?

Absolutely! The leaves are edible and have a flavour similar to cabbage. They can be cooked or used raw in salads. They're also a great addition to stir-fries, soups, or stews.

3. Can I freeze kohlrabi?

Yes, you can freeze kohlrabi. It's best to blanch it first by blanching it for about 3 minutes, then shock it in ice water before freezing. This will help to preserve its flavour and texture.

4. Is kohlrabi good for you?

Yes! Kohlrabi is a good source of vitamins, minerals, and antioxidants. It's also low in calories and fat, making it a healthy choice. It's a great way to add a nutritious boost to your meals.

5. Where can I buy kohlrabi?

Kohlrabi is typically available at farmers' markets, specialty produce stores, and some grocery stores. It's becoming more popular, so you're likely to find it in more places now.

(Part 9) My Final Kohlrabi Thoughts: Embracing the Unexpected

Well, there you have it. My kohlrabi journey has been a wild ride, and I hope this guide has inspired you to embrace this often-overlooked veggie. It's time to throw out any preconceived notions about kohlrabi and give it a chance. You might be surprised by how much you love it. So, go forth, experiment, and enjoy the delicious world of kohlrabi!

And who knows, maybe you'll even discover your own favourite kohlrabi recipe along the way!