Grocery
Fresh Kohlrabi
What it is
Kohlrabi is a cruciferous vegetable with a bulbous stem and leafy greens. The stem has a mild, slightly sweet flavor, reminiscent of a cross between a turnip and a cabbage. The leaves are also edible and can be prepared like other leafy greens. It is a versatile vegetable that can be enjoyed raw or cooked, offering a unique texture and taste to various dishes.
How people cook with it
Kohlrabi can be incorporated into meals in many ways, adding a fresh crunch or a tender bite.
- Sliced thinly for salads
- Diced and roasted
- Shredded into slaws
- Steamed as a side dish
To prepare kohlrabi, trim off the tough outer skin of the bulb using a sharp knife or vegetable peeler. The inner flesh can then be sliced, diced, or shredded. For raw preparations, such as salads or slaws, thinly slice or shred the bulb. When cooking, dice the bulb and roast it alongside other root vegetables, or steam it until tender. The leaves can be sautéed or added to soups and stews, similar to kale or collard greens. Both the bulb and leaves can be enjoyed.
How it differs from similar foods
Unlike turnips, kohlrabi has a milder, sweeter flavor and a crisper texture when raw. Its bulb is also more tender than that of a rutabaga. The appearance is also distinct, with its swollen stem above ground.
Who it is for
Home cooks looking to explore new vegetables will find kohlrabi an interesting addition to their repertoire.
How to keep the rest
Store unwashed kohlrabi bulbs in the refrigerator, ideally in a loosely tied plastic bag. They can last for several weeks when stored properly. If the greens are still attached, it is best to remove them before storing the bulb to help it retain moisture and prevent wilting.