Kohlrabi is a vegetable with a stem and bulb-like appearance. It is also a member of the cabbage family. Besides that, kohlrabi is popularly known as German turnip. Its name came from German terms, ‘kohl’ and ‘rabi, which means cabbage and turnips. More often than not, kohlrabi is mistaken as root vegetable, such as rutabaga. The fact is that this vegetable is a swollen stem that grows on the soil surface.
Moreover, this vegetable exists in multitude of colors, like purple, white, light green, just to name a few. However, the inside flesh is white, regardless of its exterior color. Sadly, in spite of its attractive colors, only a few people have any ideas on how to cook kohlrabi.
Compared to root vegetables, kohlrabi has milder taste with a twist of some sweetness. Unlike large kohlrabi, smaller ones are very tender, sweeter and juicy too. That is why; the smaller version of this vegetable is often preferred. Additionally, bigger ones are said to be fibrous and tougher.
Fortunately, this vegetable is available all throughout the year, but its peak is in the middle of July to middle of November.
As in the case of other vegetable, preparation is the key to a yummy dish. Start by cutting off the leafy stems, trim the top and base. Shortly, peel it with vegetable peeler; be sure to take off the tough part.
Now that you have the basic information about kohlrabi, let us head to the kitchen and start cooking this veggie. Kohlrabi may be cook by boiling, steaming and roasting.
For boiling and steaming, follow the instructions below
Instructions Boiling & Steaming:
1. Take off the stems and roots of the vegetable, and wash it prior to cooking. However, removing the skin may not be necessary if you are using young kohlrabi.
2. You have the option to slice kohlrabi into different shapes and sizes. But, you may boil the vegetable in whole too.
3. For whole vegetable boiling, put it in a pan filled with boiling water. Let it simmer for about 25 minutes.
4. For cubes cooking, cook the vegetable for 15 minutes in boiling water.
5. For steaming: cut the vegetable into cubes. Next, place the cubes in a steamer. If you don’t have one, use colander and place it on top of simmering water for 15 minutes.
6. Once cooked, you can pair boiled and steamed kohlrabi with butter, pepper, salt and chopped parsley for extra flavor.
To Roast Kohlrabi:
1. After cutting the kohlrabi into cubes, cover them with olive oil.
2. Add minced garlic and sprinkle some salt and pepper.
3. Place over the oven dish that is heated at 420 degree Fahrenheit. Roast for 30 minutes, at the same time, stir the cubes to make sure that they are evenly cook.
4. Sprinkle little amount of white vinegar.
