Kohlrabi is a member of the cruciferous family, which includes cabbage, broccoli, cauliflower, and Brussel sprouts. Native to eastern Europe, this funny-looking vegetable quickly spread to other continents. It is most prevalent in Germany, India, and Vietnam. Germany loves it so much they call it a ‘German turnip’.
Kohlrabi is similar in texture and taste to the broccoli stem but is considered mild and sweeter. It has a hint of pepper when cooked.
Can You Eat Kohlrabi Raw?
Kohlrabi is often consumed raw, and it is perfectly safe to do so. It is important not to eat too much raw Kohlrabi, as the high sulfur content can produce stomach pain.
To eat it raw, you simply peel off the skin and cut it into small pieces.
What Does Kohlrabi Look Like?
Known as an ugly vegetable, kohlrabi can either be purple or green and has a fat base like a small cabbage. Long leaves shoot out of the top of the plant.
Is Kohlrabi Healthy for You?
Kohlrabi is extremely high in vitamin C, which helps with the growth, development, and repair of all body tissue. Additionally, it is a good source of vitamin B6, potassium, and fiber.
How to Prepare Kohlrabi for Cooking
- Cut off the stems: If the stems and leaves are still attached to the kohlrabi, cut them off.
- Slice in half: Cut the kohlrabi head halfway through its center.
- Slice into quarters: Place the halved kohlrabi cut side down and slice into quarters.
- Cut out the core: Use the tip of your knife to cut at an angle through the core. Discard the tough center.
- Peel the kohlrabi: Now that you have small, manageable quarters, use a sharp vegetable peeler to remove the tough skin.
How to Cook Kohlrabi
Kohlrabi can be prepared in a variety of ways. Raw kohlrabi can be made into slaw or pickled. Cooked kohlrabi can be roasted, stewed, stir-fryed, baked, boiled, or grilled.
This fun dish highlights the delicate flavors of raw kohlrabi. Kohlrabi can be swapped for any recipe that calls for raw broccoli.
- 2 bulbs kohlrabi
- 4 carrots
- 3 tablespoons vegetable oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon whole-grain mustard
- 1/2 teaspoon salt
- Freshly ground black pepper
- Trim and peel kohlrabi and carrots. See above for instructions on peeling kohlrabi. Set peeled vegetables aside.
- In a large mixing bowl, whisk together oil, vinegar, mustard, and salt until well blended. Add pepper to taste.
- Using large holes on a grater, grate kohlrabis and carrots into the large bowl.
- Toss everything together until kohlrabi and carrot are evenly coated with dressing. Taste and add more salt or pepper.
If you are looking to try kohlrabi cooked, roasting it is a fantastic way to showcase this funny-looking vegetable.
- 4 kohlrabi, peeled, cut into small wedges
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 teaspoon sea salt
- Pepper to taste
- ¼ cup grated parmesan cheese
- 1 tablespoon finely minced fresh parsley
- Preheat the oven to 425 degrees
- In a large bowl, toss the kohlrabi with olive oil, garlic, salt, and pepper until well coated.
- Pour onto a lined baking sheet.
- Roast until the kohlrabi is slightly brown and tender, about 30-35 minutes.
- Put the roasted kohlrabi into a serving dish and toss with Parmesan and fresh parsley.
Kohlrabi is available year-round at most major supermarkets and is simple to prepare. This cruciferous vegetable has a delightful flavor and packs a serious nutrition punch despite its ugly appearance.