Ever walked past that sputnik-looking vegetable in the produce aisle and wondered what on earth it was? Chances are, it was kohlrabi. This member of the cabbage family might look a bit alien, but don’t let its appearance fool you. Kohlrabi, whose name comes from the German words for cabbage (‘kohl’) and turnip (‘rabi’), offers a wonderfully crisp texture and a subtly sweet, slightly peppery flavour, reminiscent of broccoli stems or turnip hearts, but milder and more refreshing. It’s incredibly versatile and, happily, quite good for you too.
Often overshadowed by its more famous brassica cousins like broccoli and kale, kohlrabi deserves its moment in the spotlight. It’s packed with nutrients, particularly Vitamin C – a fantastic antioxidant – and potassium, which is important for fluid balance and nerve signals. It also provides a decent amount of fibre, contributing to digestive health. But beyond the nutrients, it’s the sheer adaptability in the kitchen that makes kohlrabi a vegetable worth exploring. You can eat both the bulbous stem and the leaves (if they’re fresh), minimizing waste.
Embracing the Crunch: Raw Kohlrabi Delights
One of the simplest and arguably most rewarding ways to enjoy kohlrabi is raw. Its delightful crunch and mild taste make it a fantastic addition to salads, slaws, and crudité platters. Preparation is straightforward: trim off the tough stems, peel away the fibrous outer layer (you’ll need a sharp knife or a sturdy vegetable peeler for this), and then slice, dice, or julienne the crisp interior.
Sensational Salads and Slaws
Think beyond basic lettuce! Thinly sliced or julienned kohlrabi adds an unexpected crispness and mild sweetness that elevates any salad. Try pairing it with:
- Apples, walnuts, and a light vinaigrette
- Carrots, cilantro, lime juice, and a hint of chilli
- Cucumber, radish, fresh mint, and a creamy yogurt dressing
- Orange segments, toasted almonds, and a simple olive oil dressing
For a slaw, julienne kohlrabi and mix it with shredded carrots, red cabbage, and a tangy dressing – either a classic mayonnaise-based one or a lighter vinegar-based version. It holds its crunch beautifully, making it great for picnics and packed lunches. Don’t discard the leaves if they look fresh! Young, tender kohlrabi leaves can be chopped and added to salads much like kale or spinach, offering a slightly peppery bite.
Perfect Dipping Sticks
Forget boring carrot and celery sticks. Peeled kohlrabi cut into batons makes for fantastic crudités. Its firm texture holds up well to dips, and its mild flavour complements everything from hummus and baba ghanoush to ranch dressing and spicy peanut sauce. The satisfying crunch is a bonus!
Choosing Your Kohlrabi: When selecting kohlrabi at the market or store, look for bulbs that feel heavy for their size and have smooth, unblemished skin. Avoid any with cracks or soft spots. Generally, smaller bulbs (around tennis ball size) tend to be more tender and less woody than very large ones. If the leaves are attached, they should look vibrant green and fresh, not wilted or yellowed.
Turning Up the Heat: Cooking with Kohlrabi
While excellent raw, cooking kohlrabi transforms its texture and brings out its inherent sweetness. It becomes tender yet retains some bite, making it suitable for various cooking methods.
Roasted to Perfection
Roasting is perhaps one of the best ways to concentrate kohlrabi’s flavour. The high heat caramelizes its natural sugars, resulting in tender, slightly sweet morsels with lovely browned edges.
How to Roast:
- Preheat your oven to around 400°F (200°C).
- Peel the kohlrabi bulbs thoroughly, removing the tough outer layer.
- Cut the kohlrabi into uniform cubes or wedges (about 1-inch pieces work well).
- Toss the pieces with olive oil, salt, pepper, and any desired herbs or spices (rosemary, thyme, paprika, or garlic powder are great choices).
- Spread in a single layer on a baking sheet.
- Roast for 20-30 minutes, flipping halfway through, until tender and lightly caramelized.
Roasted kohlrabi is delicious on its own as a side dish, added to grain bowls, or even tossed into warm salads.
Steamed or Sautéed Simplicity
For a quicker, lighter preparation, steaming or sautéing works wonders. Steamed kohlrabi becomes tender and retains much of its moisture. Simply peel and chop the kohlrabi, then steam until tender-crisp (usually 5-10 minutes). Toss with butter or olive oil, salt, pepper, and perhaps some fresh parsley or chives.
Sautéing brings out a bit more flavour. Peel and dice the kohlrabi. Heat some oil or butter in a skillet over medium heat. Add the kohlrabi and sauté, stirring occasionally, until tender and lightly browned, about 8-12 minutes. You can add onions, garlic, or other vegetables towards the end of the cooking time. Sautéed kohlrabi is a fantastic side or can be incorporated into stir-fries.
Creamy Kohlrabi Mash
Move over, mashed potatoes! Kohlrabi makes a surprisingly delicious and lighter alternative mash. Peel and cube the kohlrabi, then boil it in salted water until very tender (similar to boiling potatoes). Drain thoroughly, then mash with butter, a splash of milk or cream (or a non-dairy alternative), salt, and pepper. You can also add roasted garlic or herbs for extra flavour. For a blend, try mashing it half-and-half with potatoes or cauliflower.
Soups, Stews, and Beyond
Don’t forget to add kohlrabi to your favourite soups and stews! Peeled and diced kohlrabi adds bulk, a subtle sweetness, and holds its shape well during longer cooking times. It pairs beautifully with root vegetables, lentils, and beans in hearty winter soups or can add a fresh element to lighter vegetable broths. You can even grate it and add it to fritters or vegetable pancakes for extra texture and nutrients.
Storing Your Sputnik Vegetable
To keep kohlrabi fresh, remove the leaves (you can store these separately like spinach, wrapped in a damp paper towel in a plastic bag, and use within a couple of days). Store the bulbs loosely in the crisper drawer of your refrigerator. Properly stored, the bulbs can last for several weeks, sometimes even longer, although they are best used when relatively fresh for optimal texture and flavour.
Kohlrabi is far more than just a weird-looking vegetable. It’s a crunchy, refreshing, and versatile ingredient that can be enjoyed in countless ways, both raw and cooked. Whether you’re slicing it into salads, roasting it until sweet, or mashing it into a creamy side, kohlrabi offers a unique taste and texture experience. So next time you see it, don’t just walk past – grab a bulb or two and start exploring its delicious potential. You might just discover your new favourite vegetable.
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