Kohlrabi, the slightly odd root vegetable born of the cabbage family is something that you probably haven’t ever tried. And I only say that because it’s not your typical grocery store fare. But, the rubbery stems that resemble broccoli stems can be chopped off and cooked by themselves. And the bulb has a fantastic sweet flavor with a hint of pepper that can be eaten both raw and cooked. Long story short: if you haven’t had tried kohlrabi, now is the time to do so.
How to Cook Kohlrabi
Kohlrabi is simple to cook. In fact, it’s so low-maintenance, there’s really no wrong way to do it. As a side dish by itself, you can actually slice kohlrabi up, drizzle it with some olive oil and a sprinkle of salt and eat it plain and raw. It’s delicious and makes a great appetizer or snack in between meals. You can also use a box grater to shred raw kohlrabi into a slaw or a salad.
If you want to cook up a little kohlrabi, you can try all kinds of things. Roasting kohlrabi is a popular choice since the outside of the vegetable caramelizes and the insides become even sweeter. Toss them in with some other root vegetables for a roasted veggie medley.
Steaming kohlrabi can be a great way to cook the vegetable for using in other dishes, like pasta or stir fry. It only takes a few minutes to prepare, and kohlrabi softens up so much after steaming, you can even mash it or puree it into a soup.
And lest we forget about the most American way of cooking, you can also fry kohlrabi. Cube the kohlrabi and whip up some stir fry with strips of steak and other vegetables. Or, shred the kohlrabi and add some egg and flour to make fried kohlrabi fritters.
There’s really no end to how you can use kohlrabi, from a tasty snack before dinner to a soup or a stir fry. Have you ever tried kohlrabi? What’s your favorite way to cook it? Share it with us in the comments!
