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.

It may not look like the most delectable or visually stunning vegetable, but kohlrabi is nutrient-dense, subtly tasty, and worth adding to stews, curries, soups, pickles, and salads. Oh, and you can even eat it on its own — take a smaller springtime kohlrabi, peel back the leaves, and just bite it like an apple.

Kohlrabi has a taste between broccoli stem and cabbage, with a hint of spicy radish, but when cooked it gets sweeter. Don't be confused if you see kohlrabi looking different every time you visit the market, they can be purple, green or white.

What Does Kohlrabi Taste Like? Kohlrabi tastes similar to a broccoli stalk, but a bit more tender and sweet. Don't forget to remove the tough outer peel, then use the bulb either raw or cooked. It can be prepared much like a broccoli stalk, too—if raw, shred it and use it in slaw or thinly slice and use in a salad.

Kohlrabi can be stored in the refrigerator for several weeks. Storage life can be extended if kohlrabi is placed in sealed perforated plastic bags. To prevent cross-contamination, keep kohlrabi away from raw meat and meat juices.

Kohlrabi is a low glycemic index food. As a result, it can help improve satiety and glycemic control. As part of a healthy diet, kohlrabi can help improve overall metabolism and aid with weight loss. Because kohlrabi is high in calcium and magnesium, it contributes to stronger bones.

All color varieties of kohlrabi are high in isothiocyanates and glucosinolates, which are powerful antioxidants associated with a lower risk of certain cancers, heart disease, and inflammation ( 16 , 17 , 18 ).

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

Does kohlrabi make you gassy? A. Eating kohlrabi in large quantities can cause bloating, gas, or even worsen diarrhoea. In addition, the fibre can lead to bloating as fibre takes a very long time to digest and break down.

Broccoli stems are my favorite substitute when I can't find kohlrabi at the farmers market. Both broccoli and kohlrabi are in the brassica family (cabbage family), and have a similar flavor and texture. Plus, you get broccoli stems for free when you buy a full broccoli crown, so using it is a total win-win.

Is kohlrabi gut healthy? ›

May Improve Digestion

Just like most cruciferous vegetables, kohlrabi may be a good source of dietary fiber that can seriously improve digestive health.

Freezing: Cut off tops and roots and wash well. Slice ¼-inch thick or dice into ½-inch cubes. Blanch diced or sliced kohlrabi in boiling water for 1 to 2 minutes. Pack in containers, leaving ¼ inch head space.

Meat: Kohlrabi pairs well with meats such as bacon, chicken, sausage, and pork. Herbs: Fresh herbs such as parsley, dill, mint, rosemary, thyme, and chives complement the nutty, buttery flavour of kohlrabi and add a bright, fresh flavour.

How to prepare kohlrabi. Snip off the leaf stems, trim off the base and top, then use a potato peeler or sharp knife to peel it as if it's an apple. Then thinly slice, chunk or cut into wedges.

Kohlrabi (German: [koːlˈʁaːbi]; pronounced /koʊlˈrɑːbi/ in English; scientific name Brassica oleracea Gongylodes Group), also called German turnip or turnip cabbage, is a biennial vegetable, a low, stout cultivar of wild cabbage.

When serving raw, you may want to gauge the thickness of the skin—if it feels particularly thick and rubbery, you can remove it with a vegetable peeler. But the skin is perfectly edible. Many people actually eat kohlrabi right out of the garden, like an apple, in big crunchy bites.

The easiest and most efficient way to peel kohlrabi is to use a vegetable peeler. Keep in mind that the outer skin of the bulb is tough and bumpy, so be careful. If there are large remnants of the stems, cut them off with a knife.