Kohlrabi is a versatile vegetable that can be enjoyed both raw and cooked. It has a slightly sweet flavor with a peppery zing and a texture similar to a broccoli stem or potato. Here are some ways to use kohlrabi:Raw:
- Salads and Slaws: Thinly sliced or grated kohlrabi adds a delightful crunch and mild spiciness to salads and slaws.
- Dips: Cut kohlrabi into sticks and serve it with your favorite dips, like hummus.
Cooked:
- Roasted: Kohlrabi can be roasted like other root vegetables. Cut into wedges or slices, toss with olive oil, salt, pepper, and desired seasonings, then roast until tender and golden brown. This Food Network recipe suggests roasting at 450°F for 30 minutes.
- Stir-fries: Kohlrabi can be cut into slices or matchsticks and added to stir-fries.
- Soups and Stews: Add kohlrabi to your favorite soups and stews.
- Fritters or Tempura: Dip kohlrabi slices or fritters in batter and fry.
- Steamed or Boiled: Kohlrabi can be steamed or boiled until tender.
- Stuffed: The whole stem can be hollowed out, stuffed with a filling, and baked.
- Mash: Kohlrabi can be mashed like potatoes or combined with cauliflower for a mashed dish.
- Spicy Kohlrabi Noodles: This is another option mentioned for cooking kohlrabi.
- Curry: Kohlrabi can be used in curries, as seen in this Kohlrabi Curry recipe.
Preparing Kohlrabi:
- Peeling: Always peel kohlrabi before eating it, as the outer skin is tough and indigestible.
- Cutting: You can slice kohlrabi into rounds, dice it, grate it, or cut it into matchsticks, depending on your recipe.
Kohlrabi leaves: The leaves of kohlrabi are also edible and can be cooked like spinach or kale.