Kohlrabi

Kohlrabi’s swollen stem tastes like a cross between broccoli stems and cabbage hearts. If you have never tried this strange-looking vegetable, you are missing out on a crisp, mildly sweet, and incredibly versatile ingredient. It looks like an alien spaceship, but it is actually a member of the cabbage family, and it is easier to cook with than you might think.

This guide will show you exactly what kohlrabi is, why it is good for you, and how to prepare it in several simple ways. You will learn how to pick the best bulbs, store them properly, and turn them into salads, slaws, and warm dishes. By the end, you will know exactly what to do with this funny vegetable the next time you see it at the market.

What Is Kohlrabi And Why Should You Eat It?

Kohlrabi is a cool-season vegetable that belongs to the Brassica family, alongside broccoli, cauliflower, and kale. The name comes from the German words for cabbage and turnip, but it is neither a root nor a true turnip. The part you eat is the bulbous stem that grows above the ground, with leafy stalks sprouting from the sides.

People often describe the flavor as a blend of broccoli stem, cucumber, and a hint of radish. When raw, it is incredibly crunchy and juicy. When cooked, it becomes softer and sweeter, taking on a texture similar to a potato or a turnip but with a milder taste.

Nutritional Benefits Of Kohlrabi

This vegetable is a nutritional powerhouse. It is low in calories but high in fiber, making it a great addition to any diet. A single cup of raw kohlrabi contains only about 36 calories, yet it provides a significant amount of vitamin C. In fact, one bulb can give you over 100% of your daily recommended intake of this immune-boosting vitamin.

It is also a good source of potassium, which helps regulate blood pressure, and copper, which is important for energy production. The skin is rich in antioxidants, so it is best to eat it unpeeled if you can, though the skin can be tough on older bulbs.

High in Vitamin C and B6
Excellent source of dietary fiber
Contains potassium, magnesium, and copper
Low in calories and carbohydrates
Rich in antioxidants and glucosinolates

These nutrients support digestion, heart health, and even bone strength. The fiber content helps keep you full and satisfied, which is helpful if you are watching your weight. The antioxidants help fight inflammation and protect your cells from damage.

Now that you know the basics, let us get into the practical part. How do you choose, store, and prepare this vegetable? It is simpler than you think, and once you get the hang of it, you will find many ways to enjoy it.

How To Select The Best Kohlrabi

When shopping for kohlrabi, size matters a lot. Look for bulbs that are small to medium, roughly the size of a tennis ball or a bit larger. These are the sweetest and most tender. Larger bulbs, the size of a grapefruit or bigger, tend to be woody, fibrous, and have a stronger, more pungent flavor.

Check the skin for any cracks, soft spots, or blemishes. The skin should be firm and smooth. If the leaves are still attached, they should look fresh and green, not yellowed or wilted. The leaves are edible too, so do not throw them away. They taste similar to collard greens or kale.

How To Store Kohlrabi

Proper storage keeps kohlrabi fresh for weeks. If the leaves are still attached, cut them off right away. The leaves draw moisture away from the bulb, causing it to shrivel. Store the leaves separately in a plastic bag in the crisper drawer, and use them within a few days.

Place the unwashed bulbs in a perforated plastic bag or a loosely closed container in the refrigerator. They will stay crisp for up to three weeks. Do not peel them before storing, as the skin acts as a protective layer that locks in moisture and nutrients.

How To Prepare Kohlrabi

Preparing kohlrabi is straightforward. Start by cutting off the top and bottom of the bulb with a sharp knife. Then, use a vegetable peeler to remove the skin. The skin is thick and fibrous, so you want to remove it completely. For younger, smaller bulbs, the skin is thinner and you might get away with just scrubbing it well, but peeling is always safer.

Rinse the bulb under cold water to remove any dirt.
Slice off the stem end and the root end.
Peel the skin with a vegetable peeler or a paring knife.
Slice, dice, or shred the flesh as needed for your recipe.
Wash the leaves thoroughly and chop them for cooking.

Once peeled, you can eat it raw. It is fantastic sliced into sticks for dipping into hummus or ranch dressing. You can also grate it into salads for a crunchy addition. If you prefer it cooked, it can be roasted, sautéed, steamed, or added to soups and stews.

Raw Kohlrabi Recipes And Ideas

Eating kohlrabi raw is the best way to enjoy its crisp texture and fresh flavor. It is a fantastic substitute for cabbage in coleslaw, as it stays crunchier and has a sweeter taste. You can also use it in place of water chestnuts in Asian-inspired dishes.

One of the simplest ways to eat it is to slice it into thin rounds and sprinkle with salt and lemon juice. This makes a refreshing snack. You can also julienne it and toss it into a green salad for extra crunch. The leaves can be eaten raw in salads if they are young and tender, though they are usually better cooked.

Simple Kohlrabi Slaw

This slaw is a crowd-pleaser and takes less than fifteen minutes to make. You will need one medium kohlrabi, one carrot, and a simple dressing. The combination of sweet and tangy flavors works perfectly.

1 medium kohlrabi, peeled and grated
1 large carrot, peeled and grated
1/4 cup plain yogurt or mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon honey or maple syrup
Salt and pepper to taste

Mix the grated kohlrabi and carrot in a large bowl. In a small bowl, whisk together the yogurt, vinegar, honey, salt, and pepper. Pour the dressing over the vegetables and toss well. Let it sit for ten minutes before serving so the flavors meld together.

Cooked Kohlrabi Recipes And Ideas

Cooking kohlrabi transforms its texture. It becomes tender and slightly sweet, similar to a potato or a turnip. It is a wonderful addition to roasted vegetable medleys. Toss peeled and cubed kohlrabi with olive oil, salt, and your favorite herbs, then roast at 400°F for about 25-30 minutes until golden brown.

You can also mash it like potatoes. Boil peeled and cubed kohlrabi until fork-tender, then mash with butter, milk, and a pinch of nutmeg. It is a lower-carb alternative to mashed potatoes with a unique flavor. Sautéing is another quick option. Thinly slice the bulb and cook it in a pan with butter and garlic for about five minutes until it is tender-crisp.

Kohlrabi And Potato Soup

This soup is creamy, comforting, and perfect for a cold evening. It combines the mild flavor of kohlrabi with the heartiness of potatoes. You will need a few basic ingredients and about thirty minutes of your time.

Heat 1 tablespoon of olive oil in a large pot over medium heat.
Add 1 chopped onion and 2 minced garlic cloves. Cook until soft.
Add 2 peeled and cubed kohlrabi bulbs and 2 peeled and cubed potatoes.
Pour in 4 cups of vegetable broth. Bring to a boil.
Reduce heat and simmer for 20 minutes, until vegetables are tender.
Blend the soup until smooth using an immersion blender.
Stir in 1/2 cup of heavy cream or coconut milk. Season with salt and pepper.

Serve the soup hot with a drizzle of olive oil and some fresh herbs on top. This dish is filling and packed with nutrients. You can also add some cooked bacon or croutons for extra texture.

Kohlrabi Leaves: Don’t Throw Them Away

The leafy greens attached to the bulb are completely edible and very nutritious. They are packed with vitamins A, C, and K, as well as calcium and iron. They taste similar to kale or collard greens, but they are a bit more tender.

To cook the leaves, wash them thoroughly to remove any grit. Remove the tough central stems and chop the leaves into smaller pieces. Sauté them in a pan with olive oil, garlic, and a pinch of red pepper flakes. Cook for about five to seven minutes until they are wilted and tender. They make a great side dish for any meal.

You can also add the chopped leaves to soups, stews, or stir-fries. They cook down significantly, so use a lot of them. If you have a surplus, you can blanch and freeze them for later use, just like you would with spinach or kale.

Frequently Asked Questions About Kohlrabi

Here are some common questions people have about this unique vegetable. These answers will help you feel more confident when you bring it home.

Do You Have To Peel Kohlrabi Before Eating?

Yes, you should peel kohlrabi before eating it, especially the larger bulbs. The skin is tough, fibrous, and can be bitter. A vegetable peeler works great for this. For very small, young bulbs, the skin is thinner, but peeling is still recommended for the best texture and flavor.

Can You Eat Kohlrabi Raw?

Absolutely. Eating kohlrabi raw is one of the most popular ways to enjoy it. It has a crisp, juicy texture similar to a crisp apple or a water chestnut. It is excellent sliced into sticks for dipping, grated into salads, or used in slaws. The raw flavor is mild, slightly sweet, and a little peppery.

What Does Kohlrabi Taste Like?

Kohlrabi tastes like a cross between a broccoli stem, a cucumber, and a mild radish. It is not as pungent as a turnip and has a pleasant sweetness. When cooked, it becomes milder and sweeter, with a texture similar to a potato. The leaves taste like a milder version of kale or collard greens.

Is Kohlrabi A Root Vegetable?

No, kohlrabi is not a root vegetable, even though it looks like one. It is a swollen stem that grows above the ground. This is why it is sometimes called a stem cabbage. The bulb is the edible part of the stem, and the roots grow from the bottom of it.

Can You Eat Kohlrabi Leaves?

Yes, the leaves are edible and very nutritious. They can be eaten raw when young and tender, but they are usually cooked. Sautéing or steaming the leaves makes them tender and delicious. Use them anywhere you would use kale, Swiss chard, or collard greens.

Final Thoughts On Cooking With Kohlrabi

Kohlrabi is a versatile and underrated vegetable that deserves a regular spot in your kitchen. Its crisp texture and mild flavor make it perfect for raw preparations, while its ability to absorb flavors makes it wonderful in cooked dishes. Whether you are looking to add more nutrients to your diet or simply try something new, this is a great choice.

Start with a simple raw salad or a roasted side dish. You will quickly discover how easy it is to work with. The next time you see it at the farmers market, do not walk past it. Grab a couple of bulbs, some fresh leaves, and give it a try. You might just find a new favorite vegetable.

Remember to store it properly, peel it well, and experiment with both the bulb and the greens. There are so many ways to enjoy this crunchy, slightly sweet, and highly nutritious veggie. It is a simple way to add variety to your meals without much effort.

So go ahead and pick up a kohlrabi today. Slice it up, add it to your salad, or roast it with dinner. Your taste buds and your body will thank you for it. It is a small change that can make a big difference in your daily vegetable intake.

Enjoy the process of learning to cook with new ingredients. It is one of the best ways to keep your meals exciting and healthy. And with kohlrabi, you have a reliable, tasty, and good-for-you option that works in almost any dish.

Now you have all the information you need to handle this unique vegetable with confidence. From selecting the perfect bulb to preparing it in multiple ways, you are ready. Happy cooking, and enjoy your delicious and nutritious kohlrabi.