Kohlrabi is a versatile and nutrient-packed vegetable that offers a unique crunch and mild flavor, making it a fantastic addition to salads, stir-fries, and snacks. Its impressive health benefits and low-calorie profile make it an excellent choice for those looking to boost their nutrition naturally.
Ingredients
- 2 medium kohlrabi bulbs (about 1 pound each)
- 1 tablespoon olive oil
- 1 teaspoon sea salt (or to taste)
- ½ teaspoon black pepper
- Optional: 1 tablespoon lemon juice or vinegar
- Optional herbs for garnish: parsley, dill, or chives
Instructions
- Prepare the Kohlrabi: Start by rinsing the kohlrabi bulbs thoroughly under cold running water to remove any dirt or debris. Use a vegetable brush if needed.
- Peel the Bulbs: Using a sharp vegetable peeler, carefully peel off the tough outer skin of each kohlrabi bulb. The flesh underneath should be pale green or white and smooth.
- Cut into Pieces: Slice the peeled kohlrabi into thin rounds or small cubes, depending on your preferred presentation. Aim for uniform pieces to ensure even cooking or flavoring.
- Cook or Serve Raw: You can enjoy kohlrabi raw for a crisp texture or lightly cook it for a softer bite. To cook, bring a pot of salted water to a boil, add the sliced kohlrabi, and cook for 3-5 minutes until tender but still slightly firm. Drain well.
- Season and Toss: In a large bowl, combine the cooked or raw kohlrabi with olive oil, salt, pepper, and optional lemon juice or vinegar. Toss gently to coat evenly.
- Serve: Garnish with fresh herbs if desired and serve immediately as a side dish or snack. For added flavor, sprinkle with additional herbs or a dash of your favorite seasoning.
Tips
- Substitutions: If you don’t have olive oil, a neutral oil like avocado or grapeseed oil works well. For a tangy twist, use apple cider vinegar instead of lemon juice.
- Storage: Store uncut kohlrabi in a perforated plastic bag in the refrigerator’s crisper drawer for up to a week. Cooked kohlrabi leftovers should be kept in an airtight container and consumed within 2-3 days.
- Common Mistakes: Avoid over-peeling, as the skin contains nutrients and adds to the flavor. Also, don’t overcook—kohlrabi is best when slightly crisp.
- Additional Uses: Raw kohlrabi can be shredded into salads, added to coleslaws, or used as a healthy snack with dips. Cooked versions work well in soups and stir-fries.
Serving Suggestions
Enjoy your prepared kohlrabi as a refreshing side dish, a crunchy addition to salads, or even as a healthy snack with hummus or yogurt-based dips. Its mild flavor pairs well with a variety of herbs and spices, making it highly versatile in the kitchen.
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Kohlrabi: 20 Benefits, Side Effects & How Much to Eat