Five Ways to Cook Kohlrabi
Kohlrabi season is nearing its end, but you'll still find mountains of monster bulbs at the farmers markets around San Diego and likely stuffed into your CSA box, too. You might be wondering what the heck it tastes like, and what in the world to do with it.
When raw, this member of the cabbage family is a little spicy, like a radish, and when cooked, it becomes sweet with an almost potato-like texture. Here we share five ways to enjoy your bounty of kholrabi, just remember, no matter what method you use to cook and enjoy this underrated vegetable, always be sure to peel and discard the outer layer, which is tough and doesn't get any more tender during cooking, and stick to the tender white interior flesh.
As a bonus, if you get yours with the leaves still attached, you can use the young tender leaves raw in a salad, or cook the mature leaves as you would kale or collards.
Skillet or Oven Fries
Pan Frying: Peel 1-2 pounds of kohlrabi and cut into thick sticks like home fries, about 1/2 inch thick and a couple inches long. Season flour with salt and then toss slices in the flour to coat. Heat a few tablespoons of oil over medium-high, and when hot, add kohlrabi slices to the pan, being sure not to over crowd it. Cook for 2-3 minutes per side until golden brown. Remove to drain on paper towels. Season while hot.
Oven Roasting: Preheat an oven to 450 degrees. Cut the kohlrabi into 1/4 inch thick french fry slices and toss with olive oil, garlic, salt, and pepper. Spread in a single layer on a baking sheet and cook for 15-20 minutes or until brown and crispy. Shake the pan and toss with tongs to encourage even browning. Finish with a sprinkle of parmesan, if you like.
Peel and quarter 2 pounds of kohlrabi and boil in salted water for about 30 minutes or until soft. Drain kohlrabi and puree in a food processor or with an immersion blender along with 2 tablespoons cream and 2 tablespoons butter. Season with salt and pepper to taste. Feel free to switch it up with the addition of parmesan cheese, cream cheese, olive oil in place of butter, or any variation you like when making mashed potatoes. Serve topped with fresh herbs.
Peel a large kohlrabi and grate it into shreds, combine with shredded cabbage, shredded carrots, finely diced onion, and torn cilantro in a large bowl. Whisk together 1/2 cup mayonnaise, 2 tablespoons cider vinegar, 2 tablespoons sugar, and two teaspoons salt. Add dressing a little at a time, tossing to coat until you reach your desired wetness. Chill for an hour or two and then serve.
Swap out your zuchinni and bell peppers next time you want to make a stuffed veggie and instead use hearty kohlrabi shells. Start by peeling the kohlrabi, then slice the bottom to make a flat surface so the bulb can "stand". Slice off the top of the vegetable and use a spoon or mellonballer to scoop out the interior, leaving at least 1/4 inch of kohlrabi "wall". Chop the removed flesh and set aside. Place shells in boiling water and cook until just tender, about 15-20 minutes, then set aside. Pre-heat oven to 350 while you prepare your filling. Sautee ground beef, ground turkey, or mushrooms along with reserved chopped kholrabi and season as you like using Italian, Indian, or Southwestern spices. Feel free to add some diced tomato as well. Place shells in a baking dish and stuff with meat or mushroom filling. Top with cheese, if you like. Cover the pan with foil and bake for 15-20 minutes.
Peel and slice 2 large kohlrabi, placing slices in a colander. Salt with about two tablespoons of salt and let it sit for an hour. Peel two carrots and cut into matchsticks, set aside. Combine 1 cup white vinegar, 1 cup water, two tablespoons sugar, 1 1/2 teaspoons pickling or kosher salt, 3 chopped garlic cloves, 1 teaspoon dill seeds, 1/2 teaspoon brown mustard seeds, 2 dreid chilis, and 6 black peppercorns in a sauce pan, boil until salt and sugar dissolve. Rince kohlrabi and pack into a quart jar along with carrots; pour pickling mixture overtop. Chill in the refridgerator for a day or two before enjoying.