Haven’t you seen a kohlrabi and associated it with a green beetroot or something similar? Some compare it with an octopus. Though it looks unfamiliar with the thin leaves, the kohlrabi is a good tasty food. Here I give you many ways on how to cut a kohlrabi precisely and make it something pretty.
You got it as a gift or saw your friend using it in a salad or seen it at the market first time. Whatever, there are some things you need to know.
The meaning of the word Kohlrabi in German is simple – cabbage-turnip as it is a member that belongs to the cabbage and turnip family. In most markets, you could find the kohlrabi year-round. However, the peak season of this vegetable is from mid-spring right to the mid-fall.
What sets it apart from the turnip is that the circular stem or base grows on top of the soil. Usually, it is found in dark violet, whitish-green or white and could reach the size of a big orange. You can see that base grows thin stalks towards all directions. These stems are attached to large leaves like in broccoli, are edible, and can be prepared just like spinach.
Though the entire plant is edible, most people associate it with the bulb part. Its bulb has a similar flavor of broccoli stems which is delicious. Kohlrabi stalks are very crunchy as in broccoli, and there is a subtle taste of cucumber or radish in them. You will find the leaves to be as tasty as the greens of the turnip. Younger kohlrabies are delicate, crisp and juicy.
Do you know that the skin of the young kohlrabi stalk is also edible? As for the mature kohlrabi, my best suggestion would be to remove the skin. It is also interesting that the flesh at the base resembles the texture of turnip or celery root. You could use the Kohlrabi when the base is less than 3 inches in diameter because it is quite tender then.
How to pick the right one?
Choose the kohlrabi which is dense and firm compared to its’ size and has crisp dark-hued leaves. Moreover, avoid the ones with yellow-tipped leaves.
Check if the base does not have any cracks. Medium-sized and smaller sized stalk is more sweet and tender. If you prefer the strong flavor, then the mature ones will do just fine.
You can place the vegetable tightly wrapped inside a refrigerator, and they stay fresh for up to four days. Here’s a tip if you like to save the stalks for longer, chop away the leaves, as they tend to remove the moisture that makes them less crispy.
You do not need to peel it, but peeling is easy if you follow the way I do it. Three popular ways to eat it is as stir-fried roasted and just eat it raw as slaws and salads. Now, get ready with a nice sharp chef’s knife and slice it up, here’s how you do it!
- Cutting board
- Chefs’ knife
Take the kohlrabi and remove the leaves and the stems. Now wash it with warm water and only cook them. You can use the tasty leaves just like in slow-cooked greens. To use the kohlrabi raw, take away the stems and peel it. Try stripping the stem by folding the two sides of the leaf together and just pull away from the stem.
Do you know that the kohlrabi is easier to peel after cooking it? Just steam the bulb, and the kohlrabi loosens the skin. Now, carefully take away the inner fibrous layer right below the skin.
The stem – If the kohlrabi has stems and leaves still attached to it, chop them off. However, you can save the leaves, which could be cooked similarly as turnip greens or kale.
The first thing to do is cut off the woody base. Next from the center cut the kohlrabis head in half.
- Slicing – Start to slice the cut side of the halved kohlrabi in quarters.
- The strong core – Using the tip of your knife makes an angle at the center. You can cut the center and throw them off.
- Peeling – All you possess now are those cute and comfortable to handle quarters, now take a sharp vegetable peeler and remove the firm skin away.
For getting Thicker Pieces
Cut away the top of the kohlrabi – Start cutting the top part of the kohlrabi, If you like to use the slices of each quarter for stir-frying or grilling. With a sharp chef’s knife carefully dice the vegetable into even sized slices.
For Thinner Slices
- Use a mandolin – Whenever you require smaller slices for salads, the great tool for it is the mandolin. Place the quarter of the kohlrabi over the mandolin, now remember to use a finger guard to help it in place, while you slice.
- Stir-fries or Slaws Matchsticks – You can use the same above method if you want thick or thin sliced matchsticks for either stir fries or slaws.
- Stack them together – Hold the slices one top of the other and with a sharp chef’s knife creates equal-sized matchsticks.
- Tips you can use – As I have mentioned earlier, please don’t throw away the leaves of the kohlrabi leaves. You can use them in sautés and stir-fries as they are delicious and juicy.
You may trim the stalk clean it and boil it or sliced for about 20 to 30 minutes, drain, peel the cover, and serve it hot and mashed along with the white sauce or melted butter.
- Kohlrabi is used grated, raw, grated, with some salt, or just cooked. It is stir-fried, steamed, mixed to stews and soups.
- You can serve them raw, peeled, cut into wedges, cubes or strips along with crudités.
- Shred or grate them for adding into slaw or toss with rémoulade sauce, which is a mix of mustard, capers, herbs, anchovies, chopped gherkins and mayonnaise.
- Roast the kohlrabi cubes in a flat pan along with poultry or meats.
- You can also cut it into wedges or slices to add them in Indian curry or Chinese stir-fry.
- Mix them along with potatoes while preparing scalloped potatoes.
- Now dip the sticks or slices into batter and deep fry it till golden brown.
- You can cook Kohlrabi leaves just like spinach. Cut and cook the leaves in boiling water for two to three minutes until it turns tender, drain it and serve.
- Splash some drops of lemon and a spoon of butter on the cooked leaves.
- The toned purple kohlrabi might change color while cooking and turn white in color.
Nutrition Facts – The Kohlrabi has many nutrients like it has a good percentage of Vitamin C and potassium. In calorie count, one cup of raw kohlrabi has 40 calories.
Fun Facts about the Kohlrabi Plant
Do you know the truth is that the first Kohlrabi belongs to Northern Europe, seen long before in the fifteenth or sixteenth century?
The ancient Romans mention a similar vegetable cultivated in the first century by the Romans. This elusive food was then called Pliny. Isn’t it surprising? Well, nowadays the kohlrabi is best known in Central Europe and Germany. Moreover, in Italy, the vegetable is called as cavolo-rapa, that means a cabbage turnip.
So how did you find this post on how to cut a kohlrabi for a delicious salad and other dishes? Please send in your valuable comments to the comment section below. We love to listen to your opinions and suggestions.