Scalloped Kohlrabi Recipe - How to Cook Kohlrabi - These Old Cookbooks (2024)

FAQs

How do you cook kohlrabi and what does it taste like? ›

All parts of the kohlrabi can be eaten, both raw and cooked. It is delicious steamed, sautéed, roasted, stuffed, creamed, in soup or stew, and eaten raw. Smaller kohlrabi tends to taste sweeter; the vegetable develops a sharper, more radish-like flavor as it matures.

Whether you're cooking kohlrabi or serving it raw, you will need to completely peel and discard the thick, tough outer layer (you may need a sharp knife for this; the skin is quite tough and indigestible). Cut the kohlrabi. To enjoy the crunch of raw kohlrabi, you'll want to cut it into delicate pieces.

In a thick bottomed skillet, cook diced kohlrabi with butter. As the kohlrabi starts to brown a bit (5 minutes or so), add some onions. Season with salt and pepper and cook until kohlrabi is tender, about 20 to 30 minutes depending on heat. Toss regularly.

All parts of the kohlrabi are edible, though most people just stick to the bulbous bottom. The leaves and stems are best sautéed or added to a stir-fry. The bulb can be eaten raw, which maintains its super-crisp texture and mild bite, or it can be roasted, sautéed, steamed, or boiled and mashed like a potato.

Throughout Europe and around the globe, kohlrabi is considered a typical German vegetable. Kohlrabi goes very well with roasts, steaks, Schnitzel, poultry, fish, and egg-dishes. Start by giving the kohlrabi a good wash with warm water.

It is better to grow giant kohlrabi as a fall crop. Direct seed kohlrabi in the garden from mid-April until early May, at one inch spacing, and one-fourth to one-half inch deep. Avoid planting after May 1. The high temperatures will not produce good quality.

Kohlrabi can be stored in the refrigerator for several weeks. Storage life can be extended if kohlrabi is placed in sealed perforated plastic bags. To prevent cross-contamination, keep kohlrabi away from raw meat and meat juices.

Kohlrabi is a low glycemic index food. As a result, it can help improve satiety and glycemic control. As part of a healthy diet, kohlrabi can help improve overall metabolism and aid with weight loss. Because kohlrabi is high in calcium and magnesium, it contributes to stronger bones.

Broccoli stems are my favorite substitute when I can't find kohlrabi at the farmers market. Both broccoli and kohlrabi are in the brassica family (cabbage family), and have a similar flavor and texture. Plus, you get broccoli stems for free when you buy a full broccoli crown, so using it is a total win-win.

Yellows, clubroot, black rot and downy mildew are a few cabbage family diseases that may affect kohlrabi but are not common in the home garden. Plant disease resistant varieties when available and maintain vigorous plants. Avoid handling the plants when they are wet and remove any infected plants/plant parts.

Can I freeze kohlrabi? ›

Leave whole or dice in 1/2 inch cubes. Water blanch whole 3 minutes and cubes 1 minute. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze.

Kohlrabi is a good source of both soluble and insoluble fiber. The former is water-soluble and helps maintain healthy blood sugar and cholesterol levels. On the other hand, insoluble fiber isn't broken down in your intestine, helping add bulk to your stool and promote regular bowel movements ( 19 ).

What Does Kohlrabi Taste Like? Kohlrabi tastes similar to a broccoli stalk, but a bit more tender and sweet. Don't forget to remove the tough outer peel, then use the bulb either raw or cooked. It can be prepared much like a broccoli stalk, too—if raw, shred it and use it in slaw or thinly slice and use in a salad.

The taste and texture of kohlrabi is most similar to broccoli. Specifically, broccoli stems. Both have a fresh, crunchy bite with a mild and slightly sweet taste. Use a mandoline or julienne peeler or prep kohlrabi to use in place of broccoli slaw.

It may not look like the most delectable or visually stunning vegetable, but kohlrabi is nutrient-dense, subtly tasty, and worth adding to stews, curries, soups, pickles, and salads. Oh, and you can even eat it on its own — take a smaller springtime kohlrabi, peel back the leaves, and just bite it like an apple.