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I’ve always thought that kohlrabi looks like an alien spaceship. The weirdly cylindrical shape, the skinny arms — what is this stuff? Lucky for us, kohlrabi isn’t alien at all but a delicious addition to summer salads and slaws. To consume them, there are three ways to get past this vegetable’s eccentric appearance and slice it up so you can eat it.
If you’ve received one of these whimsical-looking vegetables in your CSA, or bought one for the first time at the farmers market, here’s what you should know:
Now, let’s look at how to cut up these little guys.
Comments
Nutritional Info
Equipment
- Cutting board
- Chef's knife
- Peeler
- Mandoline
Instructions
Peeling and Basic Instructions
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.
Cut out the core: Use the tip of your knife to cut at an angle through the core. Discard the tough center.
Peel the kohlrabi: Now that you have small, manageable quarters, use a sharp vegetable peeler to remove the tough skin.
Method 1: Thick Slices
Slice off the top of the kohlrabi: If you want to simply slice each quarter for baking or stir frying, begin by cutting off the top of the vegetable.
Slice: Use a sharp chef's knife to carefully cut the vegetable into slices of even thickness.
Method 2: Thin Slices
Process on a mandoline: If you want thinner slices for salads, the best tool is a mandoline as shown here. Position a kohlrabi quarter on a mandoline, and use a finger guard to hold it in place as you slice.
Method 3: Matchsticks
Start with slices: If you want matchsticks for stir fries or slaws, start with either thick or thin slices as directed above.
Stack the slices and cut: Stack the slices and use a sharp chef's knife to create evenly-sized matchsticks.
Recipe Notes
Don't discard the kohlrabi leaves or stems as they are perfectly edible and delicious in sautés and stir fries.
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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.
Can you eat skin of kohlrabi? ›
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.
What does a kohlrabi taste like? ›
What Does Kohlrabi Taste Like? 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.
Is kohlrabi better raw or cooked? ›
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.
Should you refrigerate raw kohlrabi? ›
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.
Is kohlrabi good for you? ›
Kohlrabi is a low glycemic index food. As a result, it can help improve satiety and glycemic control. As part of a healthy diet, kohlrabi can help improve overall metabolism and aid with weight loss. Because kohlrabi is high in calcium and magnesium, it contributes to stronger bones.
Is kohlrabi inflammatory? ›
All color varieties of kohlrabi are high in isothiocyanates and glucosinolates, which are powerful antioxidants associated with a lower risk of certain cancers, heart disease, and inflammation ( 16 , 17 , 18 ).
Is kohlrabi a superfood? ›
Kohlrabi is an excellent source of vitamin C and a good source of fiber, vitamin B6 and potassium. Vitamin C plays an essential role in repairing wounds and forming scar tissue, as well as maintaining bones, teeth, and cartilage. Vitamin C rich foods also support absorption of iron.
How do you remove the skin from kohlrabi? ›
The easiest and most efficient way to peel kohlrabi is to use a vegetable peeler. Keep in mind that the outer skin of the bulb is tough and bumpy, so be careful. If there are large remnants of the stems, cut them off with a knife.
How do you soften kohlrabi? ›
Steaming is just as easy: bring water to a boil in a stock pot, place diced kohlrabi into a steamer basket above it, and cover and cook until tender about 45 minutes. Roasting kohlrabi brings out its earthiness and makes it super tender.
Remove the leaves and stems and place the kohlrabi in sealed perforated plastic bags. Store between 32-40 degrees (F). Kohlrabi likes it cold and needs the crisper for humid storage. Don't throw away the leaves, you can eat them as well.
