Kohlrabi also makes a delicious slaw, grated or cut into thin matchsticks. Kohlrabi Flavor Partners Cover with a lid, and steam until the kohlrabi is tender, about 10 to 15 minutes. Here's how to cook with the weirdest-looking veggie at the market. Cook kohlrabi and onion in butter over medium-high heat until almost tender. Every Wednesday, he hits the market with his reusable grocery bags to stock up on what's fresh and good—and do a little snacking and snapping along the way, of course. Prefer to cook your kohlrabi? https://www.thespruceeats.com/roasted-kohlrabi-recipe-2216540 Look for fresh leaves, which indicate recent harvest, and a firm bulb. A popular dish in that country is Hungarian creamy kohlrabi soup, in which the vegetable is puréed until smooth. Brad likes to thinly shave the peeled, raw bulbs into matchsticks (you can use a mandoline for help with this) and toss them into a slaw. Another Hungarian dish is stuffed kohlrabi—ground or leftover pork and beef are combined with egg and sour cream and stuffed into a hollowed-out kohlrabi. Season with salt, pepper, and nutmeg. Chopped, the cook time decreases to 15 to 20 minutes. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Kohlrabi may look like a root vegetable, but it is actually related to cabbage, with a cabbage-like smell and the taste of broccoli stems. Kohlrabi is called out because it's easy to grow—many farmers plant it—but until recently, it hadn't infiltrated mainstream grocery store shelves. Kohlrabi bulbs can last for up to a week when stored in a loose-fitting produce bag in the fridge. I mean, what's up with that?". Kohlrabi is a rather versatile vegetable when it comes to how to prepare. Kohlrabi can be grated raw into salads, used as an alternative to celeriac in a rémoulade, or simply dressed in a garlicky, lemony vinaigrette. In the summer and fall, when the farms are cranking out the good stuff, Brad is like a kid in a candy store. Smaller kohlrabi tends to taste sweeter; the vegetable develops a sharper, more radish-like flavor as it matures. One of the best parts about our test kitchen manager, Brad Leone's, job is his weekly trip to the farmers' market. We usually eat them raw—peeled, sliced and added to a salad or used for serving with a dip. Sprinkle cooked leaves with lemon juice and a dollop of butter. Use a sharp knife to remove the skin, as it's too thick for a traditional vegetable peeler. Kohlrabi can be cooked—boiled or steamed (and then also mashed), sautéed, roasted or fried, but I more often than not use it raw for its appealing mild flavor and pronounced crispness. It is delicious steamed, sautéed, roasted, stuffed, creamed, in soup or stew, and eaten raw. Pan-fry Bake in the oven, flipping once, until they are soft and getting blistered and dark on the outside, about 30 minutes. Kohlrabi is equally tasty raw or cooked. Once … Roast them all together for a few minutes. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Cook bacon in a large skillet over medium heat, stirring occasionally, until bacon begins to brown, … Prefer to cook your kohlrabi? In Germany, where kohlrabi is a popular vegetable and readily available, you will often find kohlrabi cooked in cream. And don't be afraid to try it raw. Stir in kohlrabi leaves, and cook until wilted. Cut the bulb in half; it should be solid all the way through, with no spongy or brown spots. There are no flavor variances between the colors, and the "meat" inside is all the same off-white color. Add kohlrabi and cook (it’s not cooked very long as to retain its crispness). To revisit this article, visit My Profile, then View saved stories. Most greens are traditionally cooked down in a stock or flavorful broth. For a simple side dish, sauté the sliced kohlrabi in a bit of butter in a skillet. The Spruce Eats uses cookies to provide you with a great user experience. You can cut it into larger cubes for use in a stew or for roasting, or even hollow out the interior to be stuffed with a meat or vegetable filling. Popular vegetable and readily available, you will often find kohlrabi cooked in how to cook kohlrabi leaves a dollop butter. Make sure to store the greens and chopped stems with garlic and olive oil to,. A mild, slightly sweet radish-like flavour Account, then View saved stories, according Brad... Kohlrabi out to where it ’ s in a bit of butter a vegetarian version or add … After short. 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