Often when the word kohlrabi is pronounced we hear “What is kohlrabi”. The name derives from the German for cabbage turnip. It has a mild, sweet flavour, somewhere between a turnip and a water chestnut, with a crisp, crunchy texture. It’s so juicy and the taste so fresh that reminds a cucumber. All parts of the kohlrabi can be eaten, both raw and cooked. We love it raw seasoned with salt or dressed with lemon and olive oil. It is equally delicious steamed, sautéed, roasted, stuffed, creamed, in soup or stew.
Here are few ideas what to do with kohlrabi
Kohlrabi, Carrot & Celery Salad
Grate the kohlrabi and carrots. Chop the celery. Crush one garlic clove. Add sliced red onions. Mix the veg with olive oil, lemon, salt and tahini dressing. Sprinkle with parsley and roasted sunflower seeds.
Kohlrabi Soup
Chop kohlrabi, potatoes. onions or leeks. Stir-fry everything for about 10 mins. Add hot water and boil until the potatoes become a bit mushy. Depending on your texture preferences you can also blend it. Add loads of fresh parsley or dried thyme. Crush a clove of garlic.
Kohlrabi fingers (raw or cooked)
Cut the kohl rabi into fingers and steam for 10-15 mins. Prepare a breading mixture with bread crumbs, salt, paprika, dried garlic and thyme. Dip the fingers into the mixture and fry until golden. Serve with a dip or pesto of your choice. If you don’t have time to cook the kohlrabi fingers you can always eat them raw with your favourite dips.
More cooking ideas with kohlrabi:
Roasted kohlrabi with buttered hazelnuts
Kohlrabi goes well with:
Cabbage, mushrooms, carrots, fennel, celery, potatoes, spinach, turnips, corn, bean sprouts, lemons, and apples
sesame oil, cream
rice, quinoa
seafood, chicken, bacon, and beef