You've probably spotted knobby purple or green kohlrabi at the farmers market recently and wondered what the heck this odd-shaped thing with the weird name is! Well, it's a fantastically versatile vegetable with a taste and texture somewhere between cabbage and broccoli stems.
We think that it's time for kohlrabi to step up and take a more prominent place in our cooking, and here are our top five favorite ways to eat it.
How Do You Prep Kohlrabi?
While kohlrabi bulbs are what you'll usually see being sold, don't pass up an opportunity to pick them up if you see the greens still attached — they're delicious and can be eaten raw in salad if they're young and tender, or sautéed or steamed like mustard greens.
Kohlrabi needs little prep, but you should always peel off the tough outermost layer of the bulb with a vegetable peeler first.
→ Learn how to deal with kohlrabi: How To Cut Up Kohlrabi
How Should I Eat Kohlrabi?
Kohlrabi is found in a lot of Indian cooking, so it naturally does well with traditional Indian spices. Honestly, though, we feel that the mild flavor of kohlrabi gets lost if mixed with too many other vegetables or seasonings, so we tend toward simple preparations where the kohlrabi can take center stage:
1. Eaten Raw
When raw, kohlrabi is slightly crunchy and mildly spicy, like radishes mixed with turnip. You can toss them in a salad, make a slaw out of grated kohlrabi, or eat them on their own with a drizzle of good olive oil and a sprinkling of sea salt.
2. In Soup
While kohlrabi can be thrown into a basic chunky vegetable soup, we particularly like it in a creamy, pureed soup with mild spices so that sweet kohlrabi flavor can really shine through. Kohlrabi can also be added to recipes for Cream of Potato, Cream of Broccoli, and even Cream of Mushroom soup!
3. Made Into Fritters
This is a great way to get kids to eat their kohlrabi! Shred it and mix with an egg and a few tablespoons of flour or breadcrumbs. Heat oil or butter in a flat skillet, drop on small mounds, and flatten slightly with the back of your spatula. Turn after a few minutes, and serve when both sides are crispy.
Like other root vegetables, when roasted in the oven, the outside of the kohlrabi caramelizes, and the flavor sweetens and mellows. We like to toss it with other roasted veggies like eggplant and potatoes for a hearty side dish.
This is kind of a cheat-suggestion because kohlrabi can be used in literally anything once steamed. We throw steamed kohlrabi into frittatas, stir-fries, and pasta dishes. We also like to puree it with a little cream and simple spices. There are even recipes for stuffing steamed kohlrabi into empanadas and calzones!
Your turn! What are your favorite kohlrabi recipes?
(Image credits: Christine Gallary)