Kohlrabi
Kohlrabi is a bulbous brassica stem that tastes like a cross between cabbage and broccoli stalk, with a sweetness closer to jicama when raw. It's a staple of German and Kashmiri home cooking and an excellent, underused keeper vegetable.
How to buy
Choose small to medium bulbs that feel heavy and firm, with smooth, unblemished skin. Larger bulbs tend to turn woody and fibrous at the core, so smaller is generally better for tenderness.
How to store
Remove the leafy tops (which spoil faster and can be cooked separately) and refrigerate the bulb in a bag; it's an excellent keeper, lasting 2-3 weeks or more in the crisper drawer.
Culinary profile
- Flavor
- Mild, sweet, and slightly peppery, landing somewhere between cabbage, broccoli stem, and turnip. It's sweeter and crisper raw, and turns milder and a bit starchy once cooked.
- Texture
- Crisp and dense raw, similar to a cross between apple and jicama. Cooking softens it into something closer to cooked turnip or potato.
- Aroma
- A faint cabbage-like smell, much subtler than cabbage or turnip itself.
How to prepare
- Peeled and sliced raw — The thick outer skin is peeled away, then the flesh is sliced thin for salads or crudités.
- Julienned into slaw — Cut into fine matchsticks and tossed with a tangy dressing for a crunchy raw slaw.
- Roasted — Cubed and roasted until the edges caramelize and the inside turns tender.
- Mashed — Boiled until soft and mashed, often mixed with potato for a milder flavor.
- Added to soups and stews — Cubed and simmered alongside other root vegetables until tender.
Classic dishes
American
- Roasted kohlrabi wedges — Kohlrabi cut into wedges and roasted until browned at the edges and tender inside.
- Kohlrabi apple slaw — Shredded kohlrabi tossed with julienned apple and a light vinaigrette.
- Kohlrabi and carrot slaw — Matchsticks of kohlrabi and carrot combined in a crunchy, lightly dressed slaw.
Indian
- Monji haak — A Kashmiri dish that braises kohlrabi bulb together with its own greens in mustard oil and spices.
- Kohlrabi ki sabzi — Diced kohlrabi stir-fried with turmeric, cumin, and chili as a simple spiced side dish.
French
- Gratin de chou-rave — Thinly sliced kohlrabi baked in cream with a browned cheese topping.
- Kohlrabi remoulade — A kohlrabi take on the classic French celeriac remoulade, shredded and bound in a mustardy mayonnaise dressing.
Mediterranean
- Kohlrabi fritters — Grated kohlrabi bound with egg and herbs, then pan-fried into crisp cakes.
- Raw kohlrabi salad with lemon and olive oil — Thin kohlrabi slices dressed simply with lemon juice, olive oil, and herbs.
Middle Eastern
- Kohlrabi and chickpea stew — Cubed kohlrabi simmered with chickpeas, tomato, and warm spices into a hearty stew.
German
- Kohlrabisalat — A German raw kohlrabi salad, thinly sliced or grated and dressed in vinegar or a light cream dressing.
- Kohlrabigemüse — Cubed kohlrabi simmered and finished in a light white sauce, a traditional German side dish.
- Kohlrabisuppe — A creamy German soup built around simmered kohlrabi and potato.
- Kohlrabi and potato stew — Diced kohlrabi and potato simmered together in broth until tender.
- Kohlrabi mash — Boiled kohlrabi mashed with butter, sometimes blended with potato for a creamier result.
Substitutions
- Turnips — Similar peppery crunch raw; use in roughly equal amounts, though turnip is slightly sharper and less sweet.