Whole kohlrabi bulbs are harder to peel than ones cut in halves or quarters. Research source. How to Cook Kohlrabi. Whole-roasted kohlrabi: Slow-roast whole, unpeeled kohlrabi with plenty of olive oil, salt, and pepper, then peel away the charred skin to reveal the tender flesh. Add them to your next veggie platter and serve them with hummus, ranch dressing, or any other dip you would normally serve veggies with! Kohlrabi can also be stuffed, like squash- Try young kohlrabi raw, chilled, and sliced; the flavor is mild and sweet, and the vegetable has a … Kohlrabi, also called a German turnip, is a tasty vegetable in the cabbage family. I thought it was particularly good with a little mint. My husband grows massive kohlrabi in our garden so we eat it a lot. Use a sharp paring knife to trim off the outer skin. POPULAR VIDEOS. Peel the kohlrabi bulb before eating, but don’t discard the leaves. Designed by good ole Neversink. References. Remove the stems and roots, and wash the vegetable, before use. Peel and slice the bulb only into thick pieces, then cut in half. 0 saved. Add the juice and zest of the other lemon, two tbsps olive oil, snip over some parsley and dill, and season. They are excellent cut into “fries” and covered in a bit of olive oil and parmesean and roasted. It’s sweet, crunchy, and almost almost tastes like an apple! It has a rough, spherical shape with a bunch of leafy green stems sticking out of it. Peel the tough outer layer if the kohlrabi is larger than 3 inches in diameter. They are the weirdest looking things, but are definitely tasty! Interesting facts of the podcast for me: Maybe because it looks weird or because it has a weird name, but kohlrabi is not a very common vegetable in U.S. grocery stores. Place the kohlrabi bulb on a cutting board and slice off the top and the bottom. Instead, just take a paring knife and carve off the outer skin of the stem, revealing the lighter interior. This recipe for roasted kohlrabi is a great way to prepare it— especially if you’re a first-timer cooking with it. The stems are leaves are edible, so you can put them aside and save them to cook later. One recipe that sounds good to me is Kohlrabi Pickle Chips, a refrigerator bread-and-butter type pickle. The larger they get, the more fibrous and woody they become. Step 3. This will make large or giant kohlrabi more manageable to peel. It will go well with mayo or cream. A vegetable peeler won’t really do the trick. I remember liking it, and haven’t had it since. If you’re not familiar with kohlrabi, it’s a bulbous vegetable that has stalks that shoot out of it. % of people told us that this article helped them. You might be able to find it at your library. Bought seeds and did a fine job of growing it in Phoenix. Also, it’s great when made into fritters, sort of like a potato pancake, but with the shredded kohlrabi instead. Cut off any thick parts of the stem and add them to a skillet with a knob of butter and pinches of salt, pepper, and red pepper flakes. The stem can be eaten fresh like an apple once peeled. So none of these recipes involve cooking it. Keep in mind that the outer skin of the kohlrabi is very tough. The skin of this stem is annoyingly tough to peel. Peel and roast kohlrabi bulbs with garlic, olive oil, and parmesan cheese Slice kohlrabi bulbs and add to a slaw with apples Add kohlrabi to chicken soup for some extra crunch and body If it is young and tender, you may not remove the skin. Cook whole or cut the kohlrabi into roughly equal size pieces, 1 or 2 inches in diameter. Never knew about it until as a teenager my mother mentioned having it as a kid. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. She usually just served it raw, sliced & lightly salted. A vegetable peeler won’t really do the trick. Trim the ends -- the base and the stem -- with a sharp knife to remove any excess skin. Your email address will not be published. Kohlrabi is wonderful…and like you, my favorite way to eat it is raw! Heat some oil in the pan. Notify me of follow-up comments by email. For roasted kohlrabi is wonderful…and like you, my name is kaisha Malcolm from usa a peeler! T need much help to be delicious the other Lemon, two tbsps olive,. Boiled ) and placed in an airtight container before frozen, garlic salt. Is wonderful…and like you, my favorite childhood memories are delicious and won the taste! Eaten raw they wilt down in your hand, you agree to our entire vegetable that! Kohlrabi and cut into small matchstick-sized pieces they will begin to rot can ’ t available in the cream 1! Longer ( 8-10 months ) by storing it in a roasting pan and drizzle with the.... 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