How to prep and eat this versatile, yet underrated veg. Plus we share our favourite kohlrabi recipe!
You’re at the farmers market. You have your reusable coffee cup and cloth bags. You’re surrounded by smiling people and fresh veggies. You’re excited. You think “why, yes, I am the person that tries new things at the farmers market. I am a person that likes adventure.” And you buy that odd looking vegetable your favourite farmer is raving about. By the time you are prepping dinner though, you can’t even remember it’s name nevermind how they told you to cook it. Tomorrow. You’ll look it up. And the whole week goes by. We understand. We’ve all been there. In this blog post we will share how to prep kohlrabi so it lasts longer and how to eat this underrated vegetable. We also share our favourite kohlrabi recipe!
The past two weeks we have had kohlrabi at our market stall. And we know that the above scene might be all too familiar with this knobby veg. It’s part bulb, part green. Tastes like a sweeter, more mild radish (sometimes we say a watery carrot or liken them to broccoli stems). Kohlrabi is also known as German turnip or cabbage turnip. It is rich in vitamin C and SO versatile in recipes. Move over cauliflower, kohlrabi is movin’ in.
How to prep kohlrabi:
When you get home from the market, cut the leaves off. They are completely edible raw or cooked (recipe below). We suggest wrapping them in a damp tea towel (or paper towel) and storing in a plastic bag or directly in the crisper. Eat within 3-4 days. The bulb will last weeks in the crisper with the leaves removed.
When you are ready to eat the bulb, use a paring knife or heavy-duty peeler to peel the outer layer. The flesh under both green and purple kohlrabi is white.
How to eat kohlrabi:
The greens.
An excellent side dish. Saute or steam. Can also be added directly to a salad, but we prefer to saute and eat them as a bonus veg with scrambled eggs.
Easy Sauteed Greens
Wash and trim greens. Coarsely chop into bite sized bits. Heat a splash of olive oil and mince garlic (1+ cloves, depending on taste) in a frying pan over medium heat for about a minute. Add chopped greens and heat until tender - about 5-7 minutes. Season with salt.
2. Raw.
The bulb is crunchy and mild. And is an ideal addition to your favourite slaw recipe. You can also cut into sticks to dip with hummus, or eat it alone with a drizzle of olive oil and sea salt.
3. Cooked.
Nearly everywhere you can use cauliflower, we have tried substituting kohlrabi. Added to curry, mashed, in fritters, grilled on the BBQ, roasted, pureed into soup, steamed, with white sauce, made into chips, stir-fried. It is so very versatile. Plus it freezes well and you can even dehydrate it (we also grow A LOT of kohlrabi). I have yet to pickle or ferment it, but it’s definitely on my list!
Our favourite way to eat kohlrabi though is raw and in a slaw. You just can’t beat that crunchy, slightly sweet taste. We find that a simple recipe really allows the kohlrabi to take centre stage.
Our favourite kohlrabi slaw
We eat slaws all year round - it’s truly a staple in our household - and usually with a vinaigrette rather than a creamy dressy. But you do you. Any mix of 2-3 veg, a herb if it’s in season, and your fav dressing = instant fridge clean out or inexpensive way to bulk up any meal. In the winter, it’s red cabbage, carrot and onion. In the spring and early summer, it's kohlrabi, kale and cilantro. Feel free to mix it up though and use whatever you have on hand - use radish or turnip instead of kale. Add an apple, seeds or dried cranberries. Substitute parsley. The world is your kohlrabi.
Ingredients
For the slaw
1 bulb kohlrabi, washed, trimmed and peeled
1 bunch kale, washed and stalks removed
1 bunch cilantro (or parsley)
For the dressing
2 tbsp lime juice (fresh or from the squeeze bottle)
2 tbsp red wine vinegar
1-2tsp honey (or more to taste)
1 tbsp dijon mustard
1 tsp cumin (optional)
Salt and pepper to taste
½ cup olive oil (or other favourite oil)
Julienne the kohlrabi either by hand or using a mandoline and cut slices into ¼ inch strips. Alternatively, you could grate it. Add to salad bowl.
Ensure stalks (ribs) are removed from kale. You can add these to your next sauteed greens. Slice leaves. Add to salad bowl.
Trim ends of cilantro. Roughly chop leaves and stems. Add to your bowl.
Combine all ingredients for dressing into a small mason jar and shake to combine. Season to taste.
Toss your slaw with the dressing and serve.
What is your fav kohlrabi recipe? Let us know in the comments below.
We will see you Saturday at the farmers market, kohlrabi in hand. You got this.
Until next time,
Cassondra