Learn All About Kohlbrabi, Including How to Prepare It (2024)

FAQs

How do you prepare and eat kohlrabi? ›

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.

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.

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.

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.

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.

It is better to grow giant kohlrabi as a fall crop. Direct seed kohlrabi in the garden from mid-April until early May, at one inch spacing, and one-fourth to one-half inch deep. Avoid planting after May 1. The high temperatures will not produce good quality.

Storing kohlrabi in the fridge will help it stay at its best for a week or two. It may even last for a month. Trim off any leaves and store them separately, as they can draw moisture away from the bulb.

Don't bring the kohlrabi home if there are any soft, squishy, or brown spots in the kohlrabi bulb. Additionally, if the kohlrabi is sold with the stems and leaves attached, look for leaves that are evenly green with firm stems. Yellow leaves are a sign that the kohlrabi is rotting, so leave these behind.

Eating kohlrabi in large quantities can cause bloating, gas, or even worsen diarrhoea. In addition, the fibre can lead to bloating as fibre takes a very long time to digest and break down. So if you have issues related to gastrointestinal problems like bloating or gas, you should avoid consuming it in raw form.

It may not look like the most delectable or visually stunning vegetable, but kohlrabi is nutrient-dense, subtly tasty, and worth adding to stews, curries, soups, pickles, and salads. Oh, and you can even eat it on its own — take a smaller springtime kohlrabi, peel back the leaves, and just bite it like an apple.

What do we call kohlrabi in English? ›

Kohlrabi, also known as German turnip, is a cruciferous vegetable. Despite its secondary name, kohlrabi is not a root vegetable and does not belong to the turnip family.

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.

Throughout Europe and around the globe, kohlrabi is considered a typical German vegetable. Kohlrabi goes very well with roasts, steaks, Schnitzel, poultry, fish, and egg-dishes. Start by giving the kohlrabi a good wash with warm water.

Meat: Kohlrabi pairs well with meats such as bacon, chicken, sausage, and pork. Herbs: Fresh herbs such as parsley, dill, mint, rosemary, thyme, and chives complement the nutty, buttery flavour of kohlrabi and add a bright, fresh flavour.