How-To: Cooking With Kohlrabi
Before I even begin this post, please tell me I’m not the only one who thinks the above vegetable (kohlrabi) looks like an alien vegetable? Doesn’t it? Something you’d see on a Men In Black movie. Teleported right from space onto your kitchen table. Don’t you think? I know, I sure do!! It’s gotta be one of the wildest vegetables I’ve ever seen. Or eaten for that matter.
Alien or not, kohlrabi (also known as a German turnip) are popping up all over local farmer’s market, being that it’s a mid-Spring and early Summer vegetable. Part of the cabbage family, kohlrabi has a very similar taste to broccoli stems or obviously, a cabbage. It has a mild and a slightly sweet flavor. The texture sorta reminds me of a broccoli stem too – crunchy but not too tough. I actually really enjoy the taste – especially raw in salads or in the place of cabbage in coleslaw (see recipe below). As weird as it may look, it actually tastes quite delicious.
When selecting kohlrabi, make sure to pick ones that are firm to the touch, without bruises and feel heavy for their size. If the leaves are still attached, they should be full and not wilted. Nutritionally speaking, these little German turnips are low in calories, high in fiber, Vitamin C and potassium. A healthy addition to any meal.
Now, if you’re up for trying one of these wild veggies I’ve got some great tips on how to prepare and cook them in addition to two delicious recipes of mine! And remember, although they look a little strange, kohlrabi are really tasty! So grab a few the next time you’re at the market or store, you won’t be disappointed.
Tips for cooking kohlrabi:
- Make sure to peel the thick outer skin. It’s very tough and somewhat bitter and not very tasty.
- The leaves are edible! Yup, you can use the leaves of the kohlrabi plant just like kale, collard or mustard greens.
- Try kohlrabi raw in salads or alongside some crudite. It’s great all by itself too – just sprinkled with a little bit of salt.
- For a quick cooked kohlrabi recipe trying steaming it and topping it with butter or oil and salt and pepper.
- Not into steamed kohlrabi? Try it roasted! 425 F for about 20 minutes. It becomes caramelized and takes on a somewhat sweet flavor.
- Pickle it. Since it’s really crunchy and crispy, kohlrabi stands up well to pickling. Use any of your favorite pickling blends for a tangy twist.
You tell me! Have you tried kohlrabi? If so, what’s your favorite way to prepare it? What’s the weirdest veggie you’ve ever eaten?