Kohlrabi Recipe: Easy Ways to Cook This Crunchy Vegetable

You know that odd-looking bulb you see at the supermarket, the one that resembles a green, knobbly alien? That's kohlrabi, and it's a vegetable that's been hiding in plain sight for too long. Yes, it looks a bit unusual, but trust me, it's a delicious and versatile veggie waiting to be discovered. Once you get over the initial “what is this?” moment, you’ll be hooked.

Kohlrabi belongs to the cabbage family, and it’s basically a giant, swollen stem. You can eat the whole thing, including the leaves, but the stem is the star of the show. It has a subtly sweet, nutty flavor and a satisfying texture that's somewhere between a turnip and an apple – firm yet juicy. It’s a true crowd-pleaser, and it's surprisingly easy to cook. You can whip up a tasty dish in a flash!

If you're thinking, "I have no idea where to even start," don't worry! I'm here to guide you, step by step, through the world of kohlrabi. In this article, I'll share my favorite ways to cook this unique veggie, from simple and straightforward recipes to more adventurous options. Get ready to unlock the magic of kohlrabi and turn this humble vegetable into a culinary star!

(Part 1) The Basics: Picking, Storing, and Preparing

Choosing the Right Kohlrabi

First things first, you need to pick a good kohlrabi. Look for firm, smooth bulbs with vibrant green leaves. Avoid any that feel soft or have bruises or blemishes. The ideal size? Anything between a tennis ball and a grapefruit is perfect. The smaller kohlrabi, around tennis ball size, will be more tender and have a slightly sweeter flavor. Larger kohlrabi, closer to grapefruit size, will have a slightly more robust flavor and firmer texture.

Storing Kohlrabi

Once you’ve got your kohlrabi home, pop it into a plastic bag in the crisper drawer of your fridge. It'll keep for a week or so, but I always aim to use it within a few days to get the best flavour and texture.

Preparing Kohlrabi: It’s Easy Peasy!

Preparing kohlrabi is a breeze. First, you need to trim off the leaves and the top root. Then, you can either peel the outer skin or leave it on, depending on the recipe. If you're peeling, a vegetable peeler works well. But honestly, I often leave the skin on for added texture and flavor. Just make sure you scrub it clean first! The skin adds a nice peppery note to dishes.

Once peeled, you can chop the kohlrabi into cubes, slices, or whatever shape suits your dish. And remember, the leaves are edible too! You can add them to soups or stews for a bit of extra flavour and nutrients. The leaves have a slightly bitter flavor, but they add a nice earthy touch to soups and stews. You can also use the leaves in a pesto, or sauté them like spinach.

(Part 2) Simple and Delicious kohlrabi recipes

Now, let’s get into the fun stuff – the recipes! Here are a few of my go-to ways to cook kohlrabi that are perfect for beginners and seasoned cooks alike.

Kohlrabi Salad: A Refreshing Start

This salad is light, crunchy, and a great way to showcase the natural sweetness of kohlrabi. Just dice the kohlrabi, toss it with a vinaigrette, and add some toasted walnuts or sunflower seeds for extra texture.

Here’s a simple recipe you can try:

Ingredients:

1. 1 medium kohlrabi, peeled and diced
2. 2 tablespoons olive oil
3. 1 tablespoon white wine vinegar
4. 1 teaspoon Dijon mustard
5. Salt and pepper to taste
6. 1/4 cup toasted walnuts or sunflower seeds (optional)
7. Optional: Fresh herbs (parsley, chives, or dill) chopped finely

Instructions:

1. Combine olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl and whisk until emulsified.
2. Add diced kohlrabi to the bowl and toss to coat.
3. Sprinkle with toasted walnuts or sunflower seeds, if desired, and add fresh herbs for a vibrant touch. Serve immediately.

Simple, right? And so delicious. It’s a great light lunch or a side dish for a grilled meal.

Roasted Kohlrabi: A Quick and Easy Side Dish

Roasting kohlrabi is a great way to bring out its natural sweetness and give it a lovely golden brown colour. It's so easy to do, just toss some cubed kohlrabi with olive oil, salt, and pepper, then roast in a preheated oven until tender.

This is one of my favourite ways to serve kohlrabi, it’s simply delicious as a side dish to roast chicken or fish. Here's how you can do it:

Ingredients:

1. 1 medium kohlrabi, peeled and cubed
2. 2 tablespoons olive oil
3. Salt and pepper to taste
4. Fresh herbs (optional, such as rosemary, thyme, or sage)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss kohlrabi cubes with olive oil, salt, pepper, and fresh herbs, if using.
3. Spread kohlrabi in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until tender and golden brown.

You can add a few sprigs of fresh herbs to the baking sheet for extra flavour while it’s roasting. You can also roast the kohlrabi with other root vegetables like carrots and parsnips for a delicious medley.

Kohlrabi Soup: A Warm and Comforting Meal

Who doesn't love a comforting bowl of soup on a chilly day? Kohlrabi soup is a creamy and delicious way to enjoy this veggie. You can make it simple or add other ingredients like potatoes, carrots, or onions for a more complex flavour.

Here’s a quick recipe to get you started:

Ingredients:

1. 1 medium kohlrabi, peeled and chopped
2. 1 onion, chopped
3. 2 cups vegetable broth
4. 1/2 cup milk or cream (optional)
5. Salt and pepper to taste
6. Fresh herbs (optional, such as parsley or chives)

Instructions:

1. In a large pot, sauté onion in olive oil until softened.
2. Add chopped kohlrabi and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until kohlrabi is tender.
3. Using an immersion blender or regular blender, blend the soup until smooth.
4. Stir in milk or cream, if desired. Season with salt and pepper.
5. Garnish with fresh herbs, if desired, and serve warm.

I like to add a spoonful of sour cream or Greek yogurt to my soup for a tangy twist, but that's entirely up to you. You can also experiment with different spices like cumin or coriander for a more complex flavor profile.

(Part 3) Stepping It Up: More Adventurous Kohlrabi Recipes

Ready to get a little bolder with your kohlrabi cooking? Here are a few recipes that take this humble vegetable to the next level.

Kohlrabi Fritters: A Crispy and Delicious Treat

These fritters are a great way to use up leftover kohlrabi. They're crispy on the outside and soft and fluffy on the inside, and they make a fantastic appetizer or side dish.

Here's a simple recipe you can try:

Ingredients:

1. 1 medium kohlrabi, grated
2. 1/2 cup all-purpose flour
3. 1 egg, beaten
4. 1/4 cup chopped fresh herbs (such as parsley, chives, or dill)
5. Salt and pepper to taste
6. Oil for frying

Instructions:

1. In a large bowl, combine grated kohlrabi, flour, egg, herbs, salt, and pepper.
2. Heat oil in a large skillet over medium heat.
3. Drop tablespoons of the kohlrabi mixture into the hot oil. Cook for 2-3 minutes per side, or until golden brown and crispy.
4. Remove fritters from the pan and drain on paper towels. Serve hot with your favourite dipping sauce.

I like to serve these fritters with a dollop of sour cream or a squeeze of lemon juice. You can also add grated cheese, like Parmesan or cheddar, to the batter for extra flavor and richness.

Kohlrabi Curry: A Flavour Explosion!

This curry is a real taste sensation! Kohlrabi pairs beautifully with the spices in a traditional Indian curry, and it adds a nice crunch to the dish. You can use a pre-made curry paste or make your own from scratch.

Here’s a recipe for a simple kohlrabi curry:

Ingredients:

1. 1 medium kohlrabi, peeled and diced
2. 1 onion, chopped
3. 2 cloves garlic, minced
4. 1 tablespoon ginger, grated
5. 1 tablespoon curry powder
6. 1 can (14 ounces) coconut milk
7. 1/2 cup vegetable broth
8. Salt and pepper to taste
9. Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot or dutch oven, sauté onion, garlic, and ginger in olive oil until softened.
2. Stir in curry powder and cook for 1 minute, or until fragrant.
3. Add diced kohlrabi, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until kohlrabi is tender.
4. Season with salt and pepper to taste. Garnish with fresh cilantro, if desired. Serve hot with rice or naan bread.

You can adjust the spiciness of the curry by adding more or less curry powder, or by adding a pinch of cayenne pepper. To add depth of flavor, you can also include other vegetables like potatoes, chickpeas, or spinach.

Kohlrabi and Apple Slaw: A Sweet and Savoury Combination

This slaw is a delightful mix of sweet and savoury flavours, thanks to the combination of kohlrabi and apple. It's a perfect side dish for grilled meats, fish, or even burgers.

Here's how to make it:

Ingredients:

1. 1 medium kohlrabi, peeled and shredded
2. 1 apple, cored and shredded
3. 1/4 cup mayonnaise
4. 2 tablespoons white vinegar
5. 1 tablespoon sugar
6. Salt and pepper to taste

Instructions:

1. In a large bowl, combine shredded kohlrabi and apple.
2. In a separate bowl, whisk together mayonnaise, white vinegar, and sugar. Season with salt and pepper.
3. Pour the dressing over the kohlrabi and apple mixture. Toss to coat.
4. Chill for at least 30 minutes before serving.

You can use any variety of apple you like, but I find that Granny Smith or Honeycrisp apples work especially well. For an added crunch, you can also add some chopped walnuts or pecans to the slaw.

(Part 4) Kohlrabi: More Than Just a Veggie

Now, you’ve probably heard that kohlrabi is good for you, but did you know just how good it is? This humble veggie is packed with vitamins, minerals, and antioxidants. It’s a good source of vitamin C, which is important for immune function, as well as vitamin K, which is essential for blood clotting. Kohlrabi also contains a good amount of fiber, which helps with digestion and keeps you feeling full. So, you’re not just getting delicious flavours but also a nutritional boost. Win-win!

(Part 5) Beyond the Kitchen: The Other Uses of Kohlrabi

Kohlrabi isn't just for eating, you know. It can also be used to add a bit of whimsy and colour to your garden. The leaves of kohlrabi can be used as edible garnishes, and you can even use the stems to create decorative arrangements. The unusual shape and vibrant green color make it a unique addition to floral arrangements.

(Part 6) Kohlrabi: A Versatile Veggie for Every Season

You can enjoy kohlrabi all year round, but it's at its best during the cooler months. It’s a great choice for hearty winter meals, and it's also delicious in salads and other light dishes during the summer months. So, no matter what the weather is like, there's always a way to incorporate kohlrabi into your cooking.

(Part 7) Kohlrabi: Embrace the Unusual

I know, I know, it might seem strange at first. But I encourage you to give kohlrabi a chance! It’s a unique and delicious vegetable that’s well worth trying. Once you’ve experienced its crunchy texture and sweet, nutty flavor, you’ll be hooked.

(Part 8) Kohlrabi: A culinary adventure Awaits

So there you have it – a whole new world of kohlrabi recipes at your fingertips! You can try out all the ideas I’ve shared or get creative and invent your own dishes. The possibilities are endless! It’s an exciting journey, and I hope you’ll enjoy it as much as I do.

FAQs

1. Is kohlrabi difficult to grow?

No, kohlrabi is actually quite easy to grow. It prefers cool weather, so it’s best to plant it in early spring or late summer. It can be grown in a garden or in containers. Make sure you choose a sunny spot with well-drained soil. Kohlrabi is also relatively pest-resistant, making it a low-maintenance crop.

2. What other vegetables taste similar to kohlrabi?

Kohlrabi has a similar flavour to turnip and rutabaga, but it’s slightly sweeter. It also has a bit of a nutty flavour, similar to Brussels sprouts. If you enjoy the taste of these vegetables, you'll likely appreciate kohlrabi.

3. How do I know when kohlrabi is cooked?

Kohlrabi is cooked when it is tender, but still has a slight firmness. It should be easily pierced with a fork. If you're roasting kohlrabi, it should have a golden brown color and a slightly caramelized texture.

4. Can I freeze kohlrabi?

Yes, you can freeze kohlrabi. It’s best to blanch it first, then freeze it in a sealed container. Blanching helps to preserve the color and texture. Frozen kohlrabi will last for up to six months.

5. What are some other ways to use kohlrabi?

You can use kohlrabi in a variety of other ways. It can be added to stir-fries, stews, and soups, or even used as a substitute for potatoes in mashed dishes. You can also pickle kohlrabi for a crunchy and tangy snack. You can also shred kohlrabi into a slaw, or use it in a quick pickle for a refreshing appetizer.

There you have it – a complete guide to kohlrabi, from picking to preparing to cooking. Now, go out there and give this amazing veggie a try! You might just discover your new favourite vegetable!