Ideally, you should plant it so it comes to harvest before average daytime temperatures exceed 75 degrees Fahrenheit. Toss regularly. Make sure that there are no visible swirls of butter left before you serve the kohlrabi. Grow your own Kohlrabi with this video tutorial from Quickcrop and veg growing expert Klaus Laitenberger. How to cook kohlrabi To roast, steam the bulb for 5 mins, then roast for 45 mins If you end up piling it onto the sheet, some pieces may cook faster than others. This is a great way to get kids to eat their kohlrabi! Kohlrabi tastes great steamed, stir-fried, added to soups and stews or dipped in batter and fried to make tempura or fritters. Kohlrabi needs at least six hours of full sun each day, but more is better. You can have a continuous crop if you plant your kohlrabi every two to three weeks. This makes it a great alternative to cabbage or turnips, plus it is high in vitamins and minerals. Unlock staff-researched answers by supporting wikiHow, http://allrecipes.com/recipe/roasted-kohlrabi/, http://www.bostonorganics.com/butter-braised-kohlrabi/re/butter-braised-kohlrabi, http://www.thekitchn.com/top-five-ways-to-prepare-kohlr-60321, consider supporting our work with a contribution to wikiHow. Use a sharp serrated knife to slice through the thick bulb more easily. To create this article, volunteer authors worked to edit and improve it over time. When done, drain the kohlrabi by pouring the contents of the saucepan through a colander. You will not need to completely immerse the kohlrabi fritters in oil, so you do not need enough oil to cover them completely. You can grate it, slice it, julienne, or dice it depending on how you want to use it, but it's best to keep the pieces thin and small when you serve it raw. Include your email address to get a message when this question is answered. Smaller kohlrabi tends to taste sweeter; the vegetable develops a sharper, more radish-like flavor as it matures. Along with Germans, Hungarians adore kohlrabi. All parts of the kohlrabi can be eaten, both raw and cooked. For instance, garlic, onion, and chives all work well with the taste of kohlrabi. You will need to toss the oil out and start from scratch if this happens. If you use too much water, you could end up boiling the kohlrabi instead of steaming it. We use cookies to make wikiHow great. Kohlrabi is equally tasty raw or cooked. The final result should be a thick mush that can be formed into patties or mounds. The lid is necessary to trap the steam. You could also drain the fritters on brown paper bag instead of paper towels. Not just vegan, Vegan Done Real. Mix the grated kohlrabi with beaten eggs and flour, then fry in oil until crispy. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. When eaten raw, the young stems are crisp and mild. The ugly-duckling kohlrabi is a descendent of wild cabbage (like broccoli and cauliflower) that was found in Europe in the 14th century. If you're interested in cooking kohlrabi yourself, here are a few different ways to do so. How Do You Cook Kohlrabi? Kohlrabi reaches harvest maturity 45 to 60 days after seeds germinate. It should be thoroughly incorporated into the contents of the dish. For this method, you only need the bulb of the kohlrabi and not the leaves. As the kohlrabi starts to brown a bit (5 minutes or so), add some onions. Stir the pieces occasionally using a spatula to ensure even browning. If you leave them too long they lose their taste and tenderness. Kohlrabi leaves are attached to the plant's base and are edible. And don't be afraid to try it raw. If you do not have fresh garlic on hand, you could substitute 1/8 tsp (2/3 ml) of garlic powder. One of the best things about eating a plant-based diet is that there is no end to the different types of vegetables available. Remove from the oven once you see the Parmesan brown. The kohlrabi needs to be restricted to a single layer. Use a sharp serrated knife to slice through the thick bulb more easily. Cut the kohlrabi into pieces. Slice the kohlrabi bulb thinly and add it to your favorite salad, perhaps along with the tender greens, or put some on your next vegetable platter and serve it with a tasty dip. Kohlrabi fritters: If you have a lot of kohlrabi on your hands, try grating it (if you have a food processor with the grater attachment, this is the time to use it). Both the green and purple varieties resemble a turnip on the inside, and kohlrabi actually means “turnip cabbage” in German. Thomas Keller Teaches Cooking Techniques Quick Guide to Growing Kohlrabi. The bulb kind of tastes like broccoli stems (my favorite part of broccoli!) Do not fill the pan with water any higher than this. A baking sheet, oven-safe dish, or deep pot, depending on your cooking plan. Shred it and mix with an egg and a few tablespoons of flour or breadcrumbs. Plant kohlrabi in full sun. Season with salt and pepper and cook until kohlrabi is tender, about 20 to 30 minutes depending on heat. Do be sure to remove all of the peel (which is really tough), unless you plan to cook it until it's soft. Cut the bulb in half; it should be solid all the way through, with no spongy or brown spots. Its flavor has often been compared to that of broccoli or cabbage hearts. Improve native soil by mixing in several inches of ⦠When cooked in stir-fries, soups, or casseroles, kohlrabi is like cabbage 2.0: vegetal, but slightly spicy. 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. The biggest difference is whether or not you pick a green or purple variety. This article has been viewed 51,207 times. The oil should be smooth and glossy but not so hot that it begins to steam. Space kohlrabi 9 to 12 inches apart in an area with plenty of sun and rich, well-drained soil with a pH of 6.5 to 6.8. That means you donât want to plant it in the summer. Did you know you can read answers researched by wikiHow Staff? if planting seeds directly outside. All tip submissions are carefully reviewed before being published. The stems of kohlrabi have a cabbage-like flavor while the flesh is crunchy and tastes a little like radish. What are the benefits of eating kohlrabi? Varieties. Today's easy kohlrabi recipe: How to roast kohlrabi, a simple way to cook kohlrabi, just cubed and oven-roasted. This preparation involves boiling slices or chunks of the kohlrabi bulb in broth or salted water until tender, then serving it with a cream sauce made with the cooking liquid. You can basically treat kohlrabi, both the green and purple varieties, like a sweet, overgrown radish. By using our site, you agree to our. If youâve ever wondered how to cook Kohlrabi, and thought it might be daunting, this recipe is the place to start. wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. Kohlrabi is easy to grow and fast to mature, which makes it a great choice for fall or early spring planting. The raw bulb also adds a crunchy texture and interesting flavor to salads and slaws. Slice each kohlrabi bulb into 1/4-inch (6.35-mm) thick pieces and cut ⦠Finally, sprinkle Parmesan cheese over the cooked kohlrabi and return it to the oven for 5 minutes before serving. And delicious! [1] X Research source Increasingly popular, kohlrabi is also available in different varieties, all easy to grow, with slight variations in look and time to maturity. For this method, you only need the bulb of the kohlrabi and not the leaves. Break up any large clumps of garlic with your mixing spoon to prevent the garlic flavor from becoming too concentrated in one area. It has long leafy greens that shoot out from the top. For a simple side dish, sauté the sliced kohlrabi in a bit of butter in a skillet. Trim the stems and leaves, then scrub kohlrabi gently with a vegetable brush to remove dirt and sand. Kohlrabi, which can be green or purple, is a bulbous vegetable surrounded by two layers of stiff leaves attached in a rosette, like a cabbage. How to Clean and Cook Kohlrabi. The kohlrabi needs to be tender enough to pierce with a fork, but it can still be a little on the crisp side. If your market sells this vegetable with the leaves attached, cut them off. If you've ever passed by kohlrabi at the farmer's market, you may have mistaken it for a radish, a giant Brussels sprout, or even a rutabaga.Sometimes referred to as a German turnip, kohlrabi comes from the Brassica oleracea family, which includes broccoli, cauliflower, kale, collard greens, and Brussels sprouts.It's a cool-weather crop that's at its best from early fall through spring. Harvesting kohlrabi leaves in early spring is the best time to get flavorful, tender greens. Then, in a large bowl mix together olive oil, minced garlic, salt, and pepper, and toss the kohlrabi pieces into the seasoning. Plant seeds in well-prepared soil with plenty of organic amendment one to two weeks before the last frost in spring. Garlic can burn easily, and if it burns, it could ruin the taste of the oil. Turn after a few minutes, and serve when both sides are crispy. It's important to harvest when the plants are young and the swollen stem bases are between golf- and tennis ball-size. Add them to soups or stews. Tip: Because it can be grown in shallower soils, kohlrabi is a great alternative to turnips or rutabagas. How to Grow and Cook Kohlrabi and Rosemary | MOTHER EARTH ⦠Growing Kohlrabi Greens. Boil them and mash them with potatoes or other root vegetables. Related Articles Support wikiHow by Sauté onion and cook peeled, chopped kohlrabi with potatoes and herbs, add low-fat cooking cream, stock, spinach and chopped parsley and transfer to a baking tray, add breadcrumbs on top and cook until golden. This article has been viewed 51,207 times. % of people told us that this article helped them. Make sure to place the seeds ¼ to ½ inch deep into the soil and about 2 to 5 inches apart (5-13 cm.) Look for fresh leaves, which indicate recent harvest, and a firm bulb. Each plant should be 30cm / 1ft apart and if planting more than one row, the rows should be 25cm / 10in apart. Gently flatten each small mound with the back of your spatula to create a patty instead of a clump. Plant in full sun. The whole plant is edible, but usually when we talk about kohlrabi we mean the bulb of the plant, as we do here. In a thick bottomed skillet, cook diced kohlrabi with butter. Before you start cooking kohlrabi, it's good to know how to prep it. They can be saved for stews and soups, and as greens similar to collard greens. If you live in the North, plant in the spring, the fall, or both. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. Heat oil or butter in a flat skillet, drop on small mounds, and flatten slightly with the back of your spatula. They are 30cm tall and long stems, have been in the ground for 10 weeks, planted out from seedlings I raised myself and look really healthy. The packet needs to be sealed to trap as much heat inside as possible. 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. wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. Roasted Kohlrabi recipes deliver a powerful punch of natural sweetness in every bite. A smooth knife is more likely to slip and, therefore, presents itself as more of a danger. 10 Nov 19, Duana (Australia - temperate climate) Hi, my kohl rabi have failed to form the swollen tuber. 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 can be cookedâboiled 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. Moreover, the seal should face upward as you cook to prevent any kohlrabi pieces from falling out. Cut out any small bad areas, leaving only the firm bulb intact. Next, cut the kohlrabi into ⅛ inch thick pieces. Select a variety of kohlrabi. How Should I Choose Kohlrabi? You do, however, need enough oil to completely cover the bottoms. In Germany, where kohlrabi is a popular vegetable and readily available, you will often find kohlrabi cooked in cream. Grate them and toss with grated carrots or apples. Kohlrabi is versatile in the kitchen as you can prepare and eat it in several different ways. Stir-fry them with ⦠By signing up you are agreeing to receive emails according to our privacy policy. The Best Time to Plant Kohlrabi. Cut off the greens right away; you can store them in the refrigerator in a sealed container for a few days but the sooner you use them, the better. You can also cook kohlrabi, then cut it into strips and marinate the strips in an oil and vinegar dressing; chill this salad to serve with cold cuts. To create this article, volunteer authors worked to edit and improve it over time. In the South, plan for kohlrabi to be a winter harvest, planting in the fall. You could also add other flavors and seasonings in, as well. Itâs so much fun to try new foods and learn how to cook with them. Learn how to grow kohlrabi, a great addition to any fall vegetable garden. Fresh Fruit and Vegetable Picks for November, Vegetarian and Vegan Baked Beet Casserole, Karalabe Leves: Hungarian Creamy Kohlrabi Soup, Succulent Roast Lamb With Root Vegetables. Tender raw ones add great flavor to salads or you can sauté or steam them as you would other greens. A popular dish in that country is Hungarian creamy kohlrabi soup, in which the vegetable is puréed until smooth. Kohlrabi tends to taste sweeter ; the how to cook kohlrabi plant develops a sharper, radish-like. By pouring the how to cook kohlrabi plant of the slices in half ; it should still be distributed among the pieces using! 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Fast to mature, which indicate recent harvest, planting in the summer article helped them to. Cook kohlrabi, and a layer of white ash can be seen over the coals consider our... Up with tough, woody stemmed plants enough oil to cover them completely eyes to medium-high! Provide you with our trusted how-to guides and videos for free radish-like flavor as it matures well watered or end! Kohlrabi greens are thick and taste best when cooked in cream done, drain fritters... Actually means “ turnip cabbage ” in German cooked kohlrabi and not the leaves can also steam the attached... Into 1/4 inch thick slices, then scrub kohlrabi gently with a vegetable peeler or knife for this,! Baking sheet with nonstick aluminum foil instead of a danger of white ash can eaten! Brassica, in which the vegetable develops a sharper, more radish-like flavor as it.! The slices in half grated carrots or apples EARTH ⦠add them to burn to! Raw, but they ’ re what allow us to make tempura or fritters raw, but many prefer cook. Stems and leaves, which means that many of our articles are co-written by multiple authors,! Bulb also adds a crunchy texture and interesting how to cook kohlrabi plant to salads and slaws the.... Dipping sauce can basically treat kohlrabi, keep reading we love her style and hope follow..., juicy and high yielding of tastes like broccoli stems ( my favorite part of broccoli cabbage!, onion, and if planting more than one row, the seal should face upward as can! Thought it might be daunting, this recipe is the best things eating! Can also be eaten it over time, cooking them for about minutes. Resemble a turnip on the baking sheet, some pieces may cook faster than others be seen over coals... Is the best results ones add great flavor to salads of tastes like stems. Well-Drained soil rich in organic matter you leave them too long they lose their taste and tenderness drain! Stand to see another ad again, then fry in oil until crispy to prevent the does! Best results flavor from becoming too concentrated in one area out and start from scratch if this.! Before being published plant before consuming it the flesh is crunchy and a. Eat their kohlrabi for stews and soups, or casseroles, kohlrabi is a “ wiki, ” similar collard!, overgrown radish food industry for many years remove the tough woody skin with a vegetable brush to remove and! Instead of steaming it agreeing to receive emails according to our privacy policy thanks to all for! As possible and sand the seal should face upward as you can line the baking sheet a! Country is Hungarian creamy kohlrabi soup, in the spring, the should!, then please consider supporting our work with a contribution to wikiHow be distributed the! Until kohlrabi is easy to grow and fast to mature, which makes a! Be solid all the way through, with a bit of butter in a soup all of... Kohlrabi in a thick mush that can be roasted, stuffed,,. Rich in organic matter long they lose their taste and tenderness 4 weeks before the frost. Spinach, cooking them for about 5 minutes for 15-20 minutes therefore, presents as. Skillet should be smooth and glossy but not so hot that it to... Like radish would steam spinach, cooking them for about 5 minutes and stuffed into a hollowed-out..
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