Looking like an overblown radish crossed with a groping space squid that grows in the ground, the kohlrabi doesn’t make many people’s lists of most-anticipated summer produce. Which is a shame, because this awkward little crucifer, while not as popular as its close cousins kale, cabbage and broccoli, is a delicious, versatile ingredient for warm-weather cooking.
SUMMER KOHLRABI – Brassica oleracea
A member of the cabbage family, kohlrabi carries a signature sweet-but-peppery flavor profile, with a taste and texture reminiscent of broccoli stems. When buying kohlrabi, pick vegetables that are firm and solid, never squishy. They will keep in your refrigerator for a week or more.
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. 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.
Don’t worry if that doesn’t sound appealing to you; kohlrabi absorbs other flavors excellently, making it the perfect backdrop for summer salads and slaws, like the one on the next page. It can also be used as a substitute for turnips, white radishes or celeriac in recipes that call for those vegetables. So the next time you’re in the produce aisle, take a second and get to know the much misunderstood kohlrabi. It’s not flashy. It doesn’t have its own bumper sticker campaign, but you might just fall in love all the same.
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FAQs
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.
What's the best way to eat kohlrabi? ›
To enjoy the crunch of raw kohlrabi, you'll want to cut it into delicate pieces. Chop it into julienne matchsticks, shred it using the shredding attachment on your food processor or thinly slice it with a mandoline. Or, if you're cooking it, you can cut it into coins or wedges.
How do you cut kohlrabi into wedges? ›
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.
What does kohlrabi taste like cooked? ›
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.
What does kohlrabi do for your body? ›
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 a laxative? ›
Like other cruciferous vegetables, the rich dietary fibre in kohlrabi improves digestive health and helps move your bowels. As a result, it reduces constipation, cramping and bloating. With nearly 5 grams of fibre in every cup, kohlrabi supports your gastrointestinal health while maximising nutrient uptake efficiency.
Is kohlrabi better raw or cooked? ›
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.
Does kohlrabi get soft when cooked? ›
Heartier varieties that grow in the fall, when they grow bigger, can have less sweetness and more structure (sometimes flavorless and too fibrous, if you get the wrong one), but they will add peppery, mustard-y flavors to curries and braises, and will soften well in cooked dishes.
How do Germans eat kohlrabi? ›
Kohlrabi can be eaten raw or cooked. Raw kohlrabi is delicious and refreshing shredded with a vinaigrette dressing or added to a salad.
How to tell if kohlrabi is good? ›
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.
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.
Is it better to eat kohlrabi raw or cooked? ›
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.
What does kohlrabi taste similar to? ›
The taste and texture of kohlrabi is most similar to broccoli. Specifically, broccoli stems. Both have a fresh, crunchy bite with a mild and slightly sweet taste. Use a mandoline or julienne peeler or prep kohlrabi to use in place of broccoli slaw.
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.
Looking like an overblown radish crossed with a groping space squid that grows in the ground, the kohlrabi doesn’t make many people’s lists of most-anticipated summer produce. Which is a shame, because this awkward little crucifer, while not as popular as its close cousins kale, cabbage and broccoli, is a delicious, versatile ingredient for warm-weather cooking.