Learning how to eat kohlrabi opens up many tasty options in your kitchen. This vegetable works great both raw and cooked. You can slice it fresh for crunch or roast it for sweetness. The mild flavor fits into many different dishes and cuisines.
When I first tried kohlrabi, the taste surprised me. It reminded me of broccoli stems mixed with apple. That crisp texture and mild sweetness made it a hit with my whole family. Now it shows up in our meals at least twice a week during growing season.
Kohlrabi adapts so well because of its makeup. The high water content keeps it crisp when you eat it raw but tender after cooking. The mild flavor does not overpower your other foods. You can use it in Asian stir fries, German slaws, and American salads with equal success.
Raw kohlrabi is the simplest way to start. Peel the bulb and slice it thin like an apple. Eat the slices plain or dip them in hummus. Grate it into slaws for a fresh crunch. Kids often like raw kohlrabi sticks better than carrot sticks because of the mild taste.
Easy kohlrabi recipes start with roasting. Cut your peeled bulbs into 1 inch cubes. Toss them with olive oil, salt, and pepper. Roast at 400°F (200°C) for about 25 minutes. The edges turn golden and the center gets tender. You will love how sweet it tastes.
Cooking kohlrabi works in many other ways too. Steam chunks for a soft side dish. Add cubes to soups in the last 15 minutes of cooking. Slice thin and stir fry with garlic and soy sauce. Shred and ferment for a kraut style pickle. Each method brings out different flavors.
Peeling matters based on your bulb size. Small young kohlrabi under 2 inches has tender skin you can leave on. Larger bulbs get tough outer layers that need to come off. Use a sharp knife or vegetable peeler to remove the skin before you cook.
Pair kohlrabi with flavors that lift its mild taste. Lemon juice brightens raw preparations. Garlic and butter enrich cooked dishes. Soy sauce and sesame oil work for Asian inspired meals. Apple and cabbage make great slaw partners. Try different combos to find your favorites.
Start with one simple method and build from there. Roasting wins over most first timers with its caramel sweetness. Once you like that, branch out to raw slices and slaws. Soon you will have a whole list of kohlrabi recipes your family asks for.
Read the full article: Growing Kohlrabi: Beginner-Friendly Guide
