Get to Know Kohlrabi With Three Easy Recipes

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The grocery section has a section where curious foods live, full of gnarled root vegetables and endless greens. I have a mission to try them all, find their best sides and, when I can, grow them at home. You’re likely to see early summer kohlrabi this month, and these satellite-like balls are tastier and more versatile than they look.

What is kohlrabi?

Despite its appearance, kohlrabi is not a root crop. It belongs to the cruciferous family and is a cousin of cabbage, broccoli, and cauliflower. It’s kind of like jicama, with a dense starch and sweetness, and a root like broccoli or cauliflower.

Kohlrabi in the garden looks very different than on the farm. The leaves and stems grow outward from small balls and come in charming shades of purple, pale green, or white, although inside they are all the same pale ivory. They look odd and sculptural in the garden, and young kohlrabi are serious contenders for being the most adorable vegetable in the garden. Every year I plant too many, tempted by their unintended appeal. At harvest, these extra leaves and stems are cut away so you are left with a ball.

Break:

These sweet balls are, first and foremost, exceptional sources of vitamin C, accounting for 95% of the recommended daily intake. They are also low in calories and relatively low in carbs, with a pretty decent amount of fiber.

Make Crispy Kohlrabi Salad

Most of the recipes I see call for chopped kohlrabi julienne in a salad or salad, and I often see it paired with an apple. As we approach the peak of summer, when I’m struggling to find new and interesting salad options, it’s worth exploring kohlrabi. If you only have one or two kohlrabi left, grab a mandolin and start slicing. You don’t need to clean the kohlrabi, but you do need to shave off the protruding parts (these are the remaining stems). Because of its crunchiness, kohlrabi holds up well in a raw salad dressing. (They should call it “kohl-raw-bi.”) I love to keep my salads as colorful as possible without drowning in dressing, and this recipe is a real winner on both counts.

Colorful kohlrabi with soy lime sauce

Ingredients:

  • 1 cup coarsely chopped kohlrabi, any color
  • 2 cups shredded purple cabbage
  • 1 cup julienned carrots
  • ½ cup pickled red onion (can substitute fresh red onion, chopped)
  • ½ cup red radish, chopped
  • ½ cup Kewpie mayonnaise
  • 3 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1-2 tbsp sambal or chili garlic sauce to taste (Sriracha can be substituted)
  • 1 garlic clove
  • ¼ cup sesame oil
  • Optional: cilantro

If you don’t have a mandolin grater, you can cut matches of any size (instead of real julienne ), but when you’re done, all your vegetables should be about the same size. Mix all vegetables together. Add everything except the sesame oil to a blender or bowl and blend or blend with a hand mixer until smooth, then add the sesame oil with the blender or hand mixer running to create an emulsion. Toss with salad and refrigerate until serving. Garnish with chopped cilantro if you like.

Make a puree

If you like mashed potatoes, mashed kohlrabi is a unique and desirable alternative. It has the same consistency as mashed cauliflower but is slightly spicier. As with cauliflower, mashed kohlrabi doesn’t need dairy, though it certainly won’t hurt. You can effectively puree it on its own or with stock for extra flavor.

Kohlrabi puree with dill

Ingredients:

Cut the kohlrabi into quarters and bring a medium pot of water to a boil. Season the water better than the broth and add the kohlrabi. Simmer for 20-30 minutes until it can be easily pierced with a fork. Drain and return the kohlrabi (no broth) to the pot. Add the oil and mustard and use a masher or fork to crush the vegetables and mix them into the oil and mustard. Season with salt to taste. Chop the dill and add it to the puree, stir and serve.

Grill kohlrabi as a great replacement for potatoes

I haven’t read anyone doing this before, but kohlrabi turns out to be shockingly delicious after being grilled. It forms a crispy outer shell with a starchy, soft center that gives the chips a unique tangy flavor. Whether you’re looking for a unique side dish for your next BBQ, or you love the look of a giant grilled vegetable dish, kohlrabi is worth checking out. It takes the sauce in spectacular fashion, but all you need is some Parmesan.

Grilled kohlrabi pieces

Ingredients:

  • 1 large kohlrabi
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • Salt and pepper for taste
  • ¼ cup grated Parmesan

Cut the kohlrabi into ½ inch thick pieces. Marinate slices in olive oil and garlic for at least 3 hours. Remove them from the oil, season with salt and pepper, and place on a hot grill away from direct heat. I put them on the very back of the grill and turned that particular section off. Close the lid and let them fry for 8 minutes on each side. You’re looking for browning on both sides, and it should feel a bit like fried potatoes with blistered skins. Once it reaches this stage, sprinkle it with Parmesan, cover again for one minute, then serve hot.

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