How to Cut Kohlrabi

The kohlrabi has become one of the most misunderstood vegetables in the world, but that doesn’t mean you can’t enjoy this tasty vegetable. It’s easy to cook and can be eaten raw or roasted.

This sputnik-shaped veggie is a member of the cabbage family, but it has a milder flavor than other brassicas. It can be sliced, grated, diced, or julienned to add crunch and texture to salads or slaws.

Remove the Leaves

Kohlrabi is a member of the Brassica family, which also includes kale and collard greens. Like those greens, kohlrabi leaves can be eaten raw in salads or cooked as slow-cooked, wilted greens.

When you purchase a new kohlrabi, separate the bulb and stems from the leaves. The bulbs and stems last for weeks in the refrigerator if you store them loosely, and the leaves are edible within a few days of harvesting.

To separate the leaves from the stems, use a long piece of paper towel and wrap them up tightly inside a plastic bag. You can then eat the leaves right away or keep them for future meals.

Young kohlrabi leaves are best for slaws and salads, while older ones can be used for stir-fries or sauteed as a side dish. As with other leafy greens in the Brassica family, kohlrabi greens are rich in vitamins and minerals. Glucosinolates are a type of antioxidant that may improve your immune system.

Cut the Bulb

Kohlrabi is a cruciferous vegetable like cabbage, broccoli and kale. It comes into season in the summer, but it can also be found year-round in supermarkets and farmer’s markets.

This funky-looking vegetable gets a bad rep, but it has an appealing crunch and a light flavor that’s somewhere between broccoli stems and apples. It’s delicious roasted, mashed, or sliced thin for salads and slaws.

After you’ve removed the leaves, peel off the tough woody skin with a knife or vegetable peeler. Then cut the bulb in half.

If you’re looking for a quicker way to prepare your kohlrabi, try steaming it. Steaming kohlrabi for 5 minutes or so will make it tender and ready to eat.

Another lesser-known preparation is to pickle it. Slice it and mix it with vinegar, sugar and spices for a quick-pickled veggie snack that goes well on sandwiches. You can store this in the fridge until you’re ready to use it.

Peel the Skin

Kohlrabi is a vegetable that is often overlooked but has a delicious and healthful flavor. It is a member of the cabbage family and can be eaten raw or cooked.

It is also a versatile vegetable that can be added to soups and stews, as well as stir-fries. You can also boil, steam, roast, or grill it.

In order to peel the skin from kohlrabi, you will need to use a sharp knife. The skin is very thick and is too tough for a traditional vegetable peeler.

The sputnik-shaped kohlrabi is usually sold in a purple or green color with a white interior. This makes the vegetable look a little bit like broccoli stems, but it’s a lot milder and sweeter.

It’s important to peel the skin from kohlrabi because it will prevent the bulb from softening when it is cooked. The skin will also keep the vegetable fresh longer.

Cut the Stems

Kohlrabi (pronounced kuh-rah-bee) belongs to the cabbage family and is a popular vegetable for winter and spring. Its enlarged stem is best harvested as soon as it reaches two to three inches in diameter.

Kohlrabi is also known as the German turnip, and it has a sweet flavor and peppery aroma like broccoli or cucumber. You can roast, steam, boil or even stir fry it with other vegetables.

The kohlrabi bulbs, leaves and stems are all edible. However, you should peel the kohlrabi before using it.

To remove the kohlrabi bulb, use a peeler or a paring knife to strip it of its skin. It will peel easily if you steam it first.

Ken Onion

Ken Onion is an innovative knifemaker whose work has revolutionized the industry. Born in 1963, he hails from Kaneohe, Hawaii, and invented the SpeedSafe assisted opening mechanism for Kershaw Knives - earning him a position as Premier Knife Designer with them.

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