Kohlrabi Home Fries Recipe (2024)

FAQs

Do you peel kohlrabi before cooking? ›

Whether you're cooking kohlrabi or serving it raw, you will need to completely peel and discard the thick, tough outer layer (you may need a sharp knife for this; the skin is quite tough and indigestible). Cut the kohlrabi. To enjoy the crunch of raw kohlrabi, you'll want to cut it into delicate pieces.

Don't forget to remove the tough outer peel, then use the bulb either raw or cooked. It can be prepared much like a broccoli stalk, too—if raw, shred it and use it in slaw or thinly slice and use in a salad. Small or thin pieces are best since the raw bulb is very crunchy.

Kohlrabi has a milder, sweeter taste than that of a turnip. It is crunchy with a texture similar to water chestnuts. Serve as sticks with dip or add to salads or slaws.

When serving raw, you may want to gauge the thickness of the skin—if it feels particularly thick and rubbery, you can remove it with a vegetable peeler. But the skin is perfectly edible. Many people actually eat kohlrabi right out of the garden, like an apple, in big crunchy bites.

Sliced very thin with apple in a salad - yoghurt honey and dill with a bit of olive oil and salt for dressing. Steamed with butter and pepper. - Eat raw, peeled and cut into slices or sticks, with optional dip of choice.

If the plants are overheated or struggling to take up water, they will produce chemicals that have strong, bitter flavors. The bulbs will also become fibrous and may crack. One inch of rainfall per week is good.

In fact, kohlrabi has been deemed an anti-diabetic agent¹² due to its antioxidant and anti-inflammatory potential. Meanwhile, the vitamin B6 found in kohlrabi plays a supporting role in more than 100 enzymatic reactions¹³ in the body, including those that help to metabolize carbs, fats, and protein.

Kohlrabi is a healthy ingredient, and it's low in calories. Eating too much of any cruciferous vegetable can cause gas that can make you uncomfortable. Moderate your portion sizes to help ensure that you are able to enjoy the benefits of kohlrabi without negative digestive effects.

What does kohlrabi taste like? Like many members of the brassica family, kohlrabi is subtly sweet and vaguely peppery when you eat it raw. Its texture is akin to a jicama or a broccoli heart, and the faster-maturing spring varieties can be juicy like apples, though rarely as sweet.

A. Eating kohlrabi in large quantities can cause bloating, gas, or even worsen diarrhoea. In addition, the fibre can lead to bloating as fibre takes a very long time to digest and break down.

What is the smell of kohlrabi? ›

Initially, the stinky feet cabbage-like smell turned me off while they were steaming (it's actually the hydrogen sulfide emitted from all brassica oleracea vegetables–like broccoli and cabbage–when cooking), but all that was forgotten on first bite.

Kohlrabi is taken by mouth as an antioxidant and for cancer, heart disease, constipation, diabetes, gout, hemorrhoids, hot flashes, high cholesterol, liver disease, menstrual symptoms, a pain disorder called sciatica, scurvy, weight loss, and wound healing.

This versatile vegetable can be roasted, steamed, stir-fried, or puréed in a soup. For a simple side dish, sauté the sliced kohlrabi in a bit of butter in a skillet. Once it begins to show some caramelization, season it with salt, nutmeg, and a little sugar​ for increased sweetness.

Combine olive oil, garlic, salt, and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly.

The easiest and most efficient way to peel kohlrabi is to use a vegetable peeler. Keep in mind that the outer skin of the bulb is tough and bumpy, so be careful. If there are large remnants of the stems, cut them off with a knife.