Kohlrabi Home Fries Recipe (2024)

FAQs

Do you peel kohlrabi before cooking? ›

Whether you're cooking kohlrabi or serving it raw, you will need to completely peel and discard the thick, tough outer layer (you may need a sharp knife for this; the skin is quite tough and indigestible). Cut the kohlrabi. To enjoy the crunch of raw kohlrabi, you'll want to cut it into delicate pieces.

While the kohlrabi bulbs are what you'll usually see being sold, don't pass up an opportunity to pick them up if you see the greens still attached — they're delicious and can be eaten raw in salad if they're young and tender, or sautéed or steamed like mustard greens.

Kohlrabi, also called German turnip, is a cruciferous vegetable in the same family as broccoli, brussels sprouts, cauliflower, mustard greens, collards, and kale. It can be eaten raw or cooked and is a popular ingredient in salad or coleslaw.

Kohlrabi has a milder, sweeter taste than that of a turnip. It is crunchy with a texture similar to water chestnuts. Serve as sticks with dip or add to salads or slaws.

The best quality kohlrabi—sweet, crisp, juicy—results from fast growth without heat or moisture stress. If the plants are overheated or struggling to take up water, they will produce chemicals that have strong, bitter flavors.

A member of the cabbage family, kohlrabi carries a signature sweet-but-peppery flavor profile, with a taste and texture reminiscent of broccoli stems.

A study by Jung et al. in 2014 showed that the green and purple-red kohlrabi varieties have flavonoids and phenolics compounds that act as anti-inflammatory agents. The kohlrabi extracts also inhibit the production of compounds that are involved in inflammatory processes.

Kohlrabi can be eaten raw or cooked. Raw kohlrabi is delicious and refreshing shredded with a vinaigrette dressing or added to a salad.

Your good friend kale and its' smelly sisters, including cauliflower, broccoli, kohlrabi and Brussels sprouts are difficult for the body to digest because they are high in fibre. We do need fibre but we don't want the gas. These vegetables are also bloat causing thanks to the sugar, raffinose, a FODMAP carb.

Kohlrabi grows best when temperatures do not exceed 75°F. Young plants may be damaged by hard frosts. Mature plants will flower if average temperatures during growth are less than 45°F. Transplants may be planted 1-2 weeks before the last frost date for the growing area.

What is the closest vegetable to kohlrabi? ›

Kohlrabi is related to cabbage and is similar in taste and texture. It is often mistaken as a root vegetable (so we're including it here!), but kohlrabi actually belongs to the Brassica genus of plants and is related to cabbage, broccoli and cauliflower.

Kohlrabi may look like a root vegetable, but it is actually related to cabbage, with a cabbage-like smell and the taste of broccoli stems.

Kohlrabi is taken by mouth as an antioxidant and for cancer, heart disease, constipation, diabetes, gout, hemorrhoids, hot flashes, high cholesterol, liver disease, menstrual symptoms, a pain disorder called sciatica, scurvy, weight loss, and wound healing.

We usually eat the bulbous bottom, but the entire kohlrabi plant is actually edible. The skin has the rubbery texture of broccoli stems and can be white, light green, or bright purple. The insides are usually a creamy white.

For a simple side dish, sauté the sliced kohlrabi in a bit of butter in a skillet. Once it begins to show some caramelization, season it with salt, nutmeg, and a little sugar​ for increased sweetness. Continue cooking until slightly al dente, with a bit of crispness, and serve it immediately.