In German, kohl means “cabbage,” and rabi means “turnip,” which is why it’s the perfect name! Kohlrabi tastes like cabbage and looks like a turnip, albeit a spiny turnip that is sprouting leaves reminiscent of a cross between kale and collards. Kohlrabi is high in vitamin C and dietary fiber, and is a good source of vitamin B6, potassium, phosphorus, and manganese, among other minerals. Kohlrabi, like many other vegetables, is most nutritious when consumed raw, so adding it raw to soups, noodle dishes, stir-fry, or salads is typically the best way to eat it when factoring in nutritional value.
Buying & Storing
When shopping for kohlrabi, especially in early summer as the spring kohlrabi is starting to come to market, look for globes that measure about 2-3 inches in diameter. Unless they are of the Gigante variety, spring kohlrabi will tend to get a little woody if they are larger than 3-3.5 inches wide.
Store the kohlrabi globe and the leaves separately. You can either cut off the stems near the base, or snap them off as they are fairly delicate and snap easily near where they attach to the globe. The globe will last for one month refrigerated in a plastic bag, sometimes longer. Wrap the leaves in a damp towel, or place in a plastic bag, and keep in the hydrator/crisper drawer of the refrigerator. Use the greens as soon as possible, though they will last about a week if stored properly. The globe can be pickled or frozen whole for long-term storage.
Cooking
Roasted Broccoli Rabe | Roasted Kohlrabi with Parmesan | Hungarian Creamy Kohlrabi Soup | Shaved Kohlrabi with Apple and Hazelnuts
Preparation: remove greens from the globe and wash both parts separately. Trim away any woody or tough portions of the skin. Kohlrabi does not have to be peeled but due to the two fibrous layers around the globe, it tends to be. To peel, use a vegetable peeler to remove the outer layers, or cut off the top and bottom of the globe and then remove the sides with a knife.
After washing the greens, the center ribs are typically removed just as the ribs of kale are removed. The greens of kohlrabi can be used like other greens and can be added to salad mixes, sautéed, or added to pasta dishes. They also hold up nicely in soups and can be a nice addition to spring veggie pestos.
Raw – after peeling the globe, grate, slice, cube, or matchstick kohlrabi and add to salads, cold noodle dishes, soups, tacos, or slaws. It has a very similar texture and flavor to broccoli stems, but sweeter. You can even peel and eat as you would an apple or slice it and use it with dip.
Sauté – peel the outer layers if they are tough. Then, cube or matchstick the kohlrabi and toss with some oil, salt, and pepper. Sauté on medium-high heat until slightly browned. Add more vegetables and rice for a delicious stir-fry, or add herbs and butter to the kohlrabi and eat as a side dish.
Steam – Place a steamer rack over about 1-inch of water in a pot and bring the water to a boil. Peel and then steam kohlrabi whole for 25-30 minutes or in thin slices for 5-10 minutes. Make sure the pot has a tight fitting lid so that the steam doesn’t escape. Once it is tender, remove the kohlrabi from the pot. Dress lightly with oil, lemon juice, dill weed, and some plain yogurt. You can even dip the steamed kohlrabi in flour (best when using sliced kohlrabi) and lightly fry.
Roast – Slice kohlrabi into ¼ or ½ inch slices, toss in olive oil, salt, and pepper, and spread on a baking sheet. Roast at 450 for 15-20 minutes. Flip the sliced kohlrabi after about 8-10 minutes for even cooking.
Mash – Cook kohlrabi however you desire and mash. Add kohlrabi to mashed potatoes and serve plain with butter, salt, and pepper, or form into patties and fry in butter for delicious potato-kohlrabi pancakes.
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