Kohlrabi is a vegetable related to cabbage, broccoli, and kale. It is a member of the cruciferous vegetable family. This article will show you how to peel, cut, and cook kohlrabi the easy way. Roasted kohlrabi is a deliciously savory and sweet vegetable with a mild flavor.
Kohlrabi has a bulbous swollen stem that is the “meat” of the vegetable. Translated from the German words “cabbage turnip”, Kohlrabi is a good source of vitamins C and K, and fiber.
It is low in calories and has a peppery flavor profile. Kohlrabi can be eaten raw or cooked. It can be added to fresh salads, stir fries, fresh slaws, or soups. It is a versatile vegetable that can be enjoyed in many different ways. You can eat the whole plant from the kohlrabi leaves, stems, and bulbs. The tender greens can be used in a stir fry or sauteed.
Why Should We Make Kohlrabi
Kohlrabi is a delicious and versatile vegetable that is packed with nutrients. It is a good source of vitamins C and K, as well as fiber and folate. Kohlrabi can be eaten raw or cooked, and it can be used in a variety of dishes.
Here are some reasons why you should make kohlrabi:
- It is a good source of vitamins and minerals.
- It is low in calories and fat.
- It is a good source of fiber.
- Great for Diabetics.
- It is versatile and can be eaten raw or cooked.
- It is a good source of antioxidants.
- It is easy to grow.
Kohlrabi is a great addition to any diet. It is a healthy and delicious vegetable that can be enjoyed in many different ways.
The History Of Kohlrabi
Kohlrabi originated in the Mediterranean region and was first cultivated in Germany (northern Europe) in the 16th century. It was introduced to the United States in the 18th century and is now grown in most European countries and many parts of the world.
Kohlrabi is a member of the cabbage family and is related to broccoli, cauliflower, and Brussels sprouts. It is a nutrient-rich vegetable that is low in calories and high in fiber. Kohlrabi can be eaten raw or cooked and is often used in salads, soups, and stews.
Where & How is Kohlrabi Grown
Countries that produce the most kohlrabi
- South Korea
- United States
Kohlrabi is a cool or cold weather crop that is grown in many parts of the world, including Europe, Asia, and North America. It is a member of the cabbage family and is related to broccoli, cauliflower, and Brussels sprouts. Kohlrabi is a fast-growing crop that can be harvested in as little as 50 days. It is grown from seeds that are planted in the early spring or fall.
The seeds should be planted in well-drained soil that is rich in organic matter. Kohlrabi needs full sun to grow well. The plants should be spaced about 12 inches apart. Kohlrabi can be harvested when it is about 3 inches in diameter. The leaves and stems can also be eaten. Kohlrabi is a versatile vegetable that can be eaten raw, cooked, or pickled. It is a good source of vitamins C and K, as well as fiber.
Where To Find Kohlrabi
Kohlrabi is a cool-weather crop that is typically available in the spring and fall. It can be found at farmer’s markets, specialty produce stores, and some grocery stores. It is often sold with the leaves attached, but these can be removed before eating. Kohlrabi can be eaten raw or cooked. It is a good source of vitamins C and K, as well as fiber.
Here are some places where you can find kohlrabi:
- Farmers markets
- Specialty produce stores
- Some grocery stores
- Asian markets
- Online retailers
Health Benefits Of Kohlrabi
Here are some of the health benefits of kohlrabi:
- It is a good source of vitamins C and K, which are important for immune function and blood clotting, respectively.
- It is also a good source of fiber, which can help with digestion and weight loss.
- Kohlrabi is low in calories and fat, making it a healthy choice for people who are trying to lose weight or eat a healthy diet.
- Kohlrabi is a cruciferous vegetable, which means it contains compounds that have been shown to protect against cancer.
Kohlrabi is a versatile vegetable that can be enjoyed in many different ways. It can be eaten raw or cooked, and it can be added to salads, stir-fries, soups, or stews. Kohlrabi is a healthy and delicious vegetable that can be enjoyed by people of all ages.
Ingredients For Cooking Kohlrabi
- 2 Whole Kohlrabi Bulbs
- 3 Tablespoons Butter, melted
- Juice of half a lemon
- Salt & Pepper to taste
Instructions On How To Peel, Cut, And Cook Kohlrabi The Easy Way
To peel kohlrabi, you will need a sharp knife and a cutting board. (No special tools needed)
- Wash the kohlrabi thoroughly.
- Trim off the top and bottom of the kohlrabi.
- Stand the kohlrabi on one end and use the knife to peel away the tough outer skin, starting from the top and working your way down.
A strong vegetable peeler may work for the tough outer layer, but I prefer the knife method.
Here are some tips for cutting kohlrabi:
- Use a sharp knife to make clean cuts. (Chef’s knife or paring knife)
- Cut the kohlrabi against the grain to make it easier to chew.
- Cut into thin slices or cubes.
- To make a veggie salad or a slaw, use a hand grater to shred the kohlrabi bulb.
To Roast Kohlrabi:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl toss kohlrabi with melted butter, salt, pepper, and lemon juice.
- Spread kohlrabi in a single layer on a baking sheet and roast for 20-25 minutes or until tender and slightly browned.
- Serve immediately.
- Heat Cast Iron Skillet on medium heat.
- Add a tbs of butter and slices of kohlrabi.
- Stir every few minutes until the kohlrabi is fork-tender and golden brown. About 10-15 minutes depending on your cuts.
- Cut the kohlrabi into cubes and add to a pot with cold salted water.
- Bring to a boil and cook 20-25 minutes until fork tender.
- Top with butter, salt, and pepper.
- Serve as cubes or mash.
How To Eat Kohlrabi
Kohlrabi is a delicious and versatile vegetable that can be eaten raw or cooked. It has a mild, slightly sweet flavor and a crunchy texture. Here are some of the best ways to eat kohlrabi:
- Raw: Kohlrabi is delicious eaten raw, thinly sliced, or grated. It can be added to salads, slaws, or eaten as a snack.
- Cooked: Kohlrabi can be cooked in a variety of ways, including boiling, steaming, roasting, and stir-frying. It can also be used in soups, stews, and casseroles.
- Pickled: Kohlrabi can be pickled in a variety of ways, including dill pickles, sweet pickles, and sauerkraut.
- Juiced: Kohlrabi can be juiced and mixed with other fruits or vegetables for a healthy and refreshing drink.
Additions To Kohlrabi
- Olive oil
- Lime juice
- parmesan cheese
- Creole Seasoning
- Fresh or dried herbs
- Mashed with cream and herbs
- Toss with apples for a delicious slaw
Wrapping Up How To Peel, Cut, And Cook Kohlrabi The Easy Way
When I was younger, my dad used to make kohlrabi that he grew in his garden. I always giggled at the name thinking it was some weird exotic food. One of our favorite ways to eat kohlrabi was cooked in butter. The real butter flavor makes them taste delicious, like cabbage and artichokes combined. Olive oil gives a great taste but for the best flavor use butter.
Cooked kohlrabi can be stored in the refrigerator for up to 4 days in an airtight container.
Recipe Card For How To Peel, Cut, And Cook Kohlrabi The Easy Way
How To Peel, Cut, And Cook Kohlrabi The Easy Way
- 2 bulbs Kohlrabi
- 3 tbsp Butter Melted
- Juice of Half of a Lemon
- Salt & Pepper to taste
- Wash the kohlrabi thoroughly.Trim off the top and bottom of the kohlrabi.Stand the kohlrabi on one end and use the knife to peel away the tough outer skin, starting from the top and working your way down.
- Use a sharp knife to make clean cuts. (Chef's knife or paring knife) Cut the kohlrabi against the grain to make it easier to chew.Cut into thin slices or cubes.To make a veggie salad or a slaw, use a hand grater to shred the kohlrabi bulb.
- Preheat oven to 400 degrees F (200 degrees C).In a large bowl toss kohlrabi with melted butter, salt, pepper, and lemon juice.Spread kohlrabi in a single layer on a baking sheet and roast for 20-25 minutes or until tender and slightly browned.Serve immediately.
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