Kohlrabi, often overlooked in the produce aisle, is a vegetable that bridges the gap between the crisp texture of an apple and the subtle sweetness of a turnip. Preparing kohlrabi correctly is the key to transforming this unique brassica from a curious bulb into a versatile culinary staple. Its pale, creamy flesh and delicate flavor profile make it an excellent canvas for a variety of cooking methods, from raw and crunchy to roasted and silky smooth.
The Fundamentals of Selection and Storage
Choosing the right kohlrabi at the market is the first critical step in ensuring a successful dish. Look for specimens that are firm to the touch, with a smooth, unblemished skin that feels heavy for its size. Avoid any with soft spots, dark blemishes, or a spongy texture, as these indicate age or damage. Smaller to medium-sized bulbs tend to be more tender and flavorful than their larger counterparts, which can sometimes develop a woody core.
Once home, proper storage is essential to maintain freshness. Do not wash the kohlrabi until you are ready to prepare it. Store the unwashed bulbs in the crisper drawer of your refrigerator, ideally placed in a perforated plastic bag to retain moisture while allowing airflow. When stored correctly, raw kohlrabi can remain crisp and palatable for up to two weeks, giving you ample time to incorporate it into your meal planning.
Preparation Techniques: Peeling and Cutting
Before kohlrabi can be cooked or eaten raw, it requires careful preparation. The outer skin is tough and fibrous, much like a potato, and should always be removed. Use a sturdy vegetable peeler or a sharp paring knife to strip the skin away completely. If the kohlrabi is very large, you may also need to trim a thin layer of the flesh beneath the skin to ensure all fibrous bits are gone.
After peeling, the vegetable is ready to be cut according to your recipe's requirements. For roasting or grilling, cutting the kohlrabi into uniform 1-inch cubes ensures even cooking. If you are slicing it for a raw slaw or salad, a mandoline or sharp chef’s knife can create beautiful thin rounds or half-moons. For a texture similar to mashed potatoes, consider dicing the bulb into larger chunks that can be boiled down efficiently.
Cooking Methods for Different Textures
One of the greatest advantages of kohlrabi is its adaptability to various cooking methods. Roasting is arguably the most popular technique, as the high heat caramelizes the natural sugars, resulting in a delightful balance of sweetness and savoriness. Toss the cut pieces in olive oil, salt, and pepper, and roast at 400°F (200°C) until the edges are golden brown and the centers are fork-tender.
Steaming or boiling kohlrabi is an excellent method if you aim for a soft, potato-like consistency. Simply simmer the cubes in salted water until they yield easily to a knife, then drain well. This method is perfect for mashing or pureeing into a velvety soup. For a quick, crunchy side dish, consider stir-frying thin slices with garlic and soy sauce, which highlights the vegetable’s crisp bite and mild flavor.
Enhancing Flavor with Complementary Ingredients
Kohlrabi has a mild, slightly sweet flavor that readily absorbs the flavors of spices and aromatics. When preparing kohlrabi, seasoning is an opportunity to elevate its subtle profile. Classic pairings include garlic, onion, and butter for a creamy side dish, or lemon zest and fresh herbs like parsley or dill for a bright, fresh taste. The vegetable also pairs exceptionally well with richer proteins like pork or salmon.
For those who enjoy a bit of heat, incorporating red pepper flakes or a dash of smoked paprika can add complexity. Alternatively, a simple vinaigrette made from olive oil, apple cider vinegar, and a touch of honey can transform raw kohlrabi into a vibrant salad component. These combinations ensure that the kohlrabi is not just a side note, but a star in the ensemble of your meal.
Raw Kohlrabi: A Crisp and Nutritious Option
Many of the best ways to prepare kohlrabi require no heat at all. Raw kohlrabi offers a satisfying, apple-like crunch that is perfect for crudité platters or fresh salads. Julienned or spiralized kohlrabi makes an excellent low-carb alternative to pasta, providing a neutral base for bold dressings like a tangy ranch or a spicy sesame-ginger sauce.
Additionally, shredding raw kohlrabi and adding it to coleslaw mixes introduces a delightful variation in texture. Its high water content contributes a refreshing crispness, while also boosting the nutritional value of the dish with fiber and vitamin C. Just remember to salt the shredded vegetable lightly and let it sit for a few minutes to remove excess moisture before dressing it.
Utilizing the Greens
Preparing kohlrabi fully involves utilizing the entire plant, not just the bulb. The leaves attached to the top of the bulb are often discarded, but they are highly edible and nutritious. They resemble kale or collard greens and can be prepared in much the same way. Quickly sauté them with garlic and olive oil, or add them to soups and stews during the last few minutes of cooking.
Treating the greens as you would other hardy leafy greens ensures that nothing goes to waste. They offer a concentrated dose of vitamins and minerals and contribute an earthy, slightly bitter flavor that balances the sweetness of the bulb. By incorporating the leaves into your preparation, you achieve a more holistic and sustainable approach to cooking this unique vegetable.
