A member of the cabbage family, kohlrabi is notorious for its “weird” extra-terrestrial appearance. Although the whole plant is edible, most people eat the bulbous stem base. This rounded vegetable is actually the stem of the plant and it grows right on top of the soil. It has a sweet flavor and crisp texture, akin to a turnip or broccoli stem. Kohlrabi is pale green to creamy white on the inside with a green or bright purple outer peel.
How to store:
If the skinny stems and leaves are still attached, cut those off and store separately in a bag or container. Throw the bulb in your vegetable drawer and it will last 2-3 weeks.
Roasted whole or spiraled
Raw with dip or PB Stuffed
Steamed or Sautéed
You can eat the leaves as you would kale leaves. Peel the skin off the bulb. Cut it in half, then quarters. Then chop to desired size. Consider using a mandolin to slice the kohlrabi into very thin strips and drizzle them with olive oil and salt and pepper for a delicious raw snack.
How to Freeze:
To freeze kohlrabi, you have to blanch it first. When thawed, the kohlrabi will have a soft consistency. 1. Remove tops and roots. 2. Wash, peel and leave whole or cut into 1cm cubes. 3. Blanch (plunge into boiling water) for three minutes (if whole) or 1 1/2 minutes (for cubes) and chill quickly in ice cold water for the same amount of time. 4. Drain off excess moisture, package in airtight containers or freezer bags and freeze.
4 Ways To Cook Kohlrabi
Steamed: Steamed kohlrabi can be used in so many dishes. Once steamed, you can add it to frittatas, stir-fries, and pasta dishes or into mashed potatoes. You could puree it with a little cream and simple spices. Cut the kohlrabi into wedges. Place in a steamer basket in a saucepan and add about an inch of water, salt and pepper. Cover with a lid, and steam until the kohlrabi is tender, about 10 to 15 minutes. Drain and toss with parsley and olive oil or use in mashed potatoes or other dishes.
Raw: Chop them into bite size sticks and dip them in your favorite sauce or peanut butter. They have a crisp taste kind of like a cabbage, but sweeter.
Roasted: The flavor really caramelizes when roasted with a bit of olive oil and sea salt at 230˚C for 15-20 minutes, being sure to stir them occasionally. Try mixing them with other roasted veggies like carrots, beetroot, radishes, or turnips.
Soup: Throw in chunks of kohlrabi for a vegetable soup. Or cook it until soft and puree with potatoes or other vege ingredients.
Substitutes: Turnips, broccoli stem, cabbage, radish
Download a PDF copy of Kohlrabi 101 Plus Recipes below.
Click on the picture below to see the full info sheet including 5 recipes using kohlrabi.