Kohlrabi is a lesser-known member of the cruciferous vegetable family, with a strange name and an even stranger appearance. This vegetable looks like a cross between a cabbage and a turnip, and its unique shape and size make it a conversation piece, but it’s the flavor that really sets it apart. Whether eaten raw or cooked, kohlrabi has a subtly sweet and crisp taste that’s hard to compare to any other vegetable.
If you’re someone who hasn’t tried kohlrabi before, you’re probably curious about what it tastes like. The flavor of kohlrabi is often described as being similar to that of broccoli stems or cabbage hearts, but with a slightly sweeter and milder taste. While it’s not as widely used as other vegetables in the kitchen, kohlrabi is beloved by many for its versatility, texture, and complex flavor profile. In this article, we’ll explore everything you need to know about the taste of kohlrabi and why you should give this unique vegetable a try.
What is Kohlrabi and How to Cook it?
Kohlrabi is a type of vegetable that belongs to the Brassica family, which includes other popular vegetables like broccoli, cauliflower, and Brussels sprouts. It has a bulbous shape, with a pale green or white color. The leaves of the plant are also edible and have a slightly bitter taste.
To cook kohlrabi, the first step is to peel off the thick outer skin using a vegetable peeler or sharp knife. Next, cut it into small pieces or thin slices and add it to your favorite dishes. Kohlrabi can be eaten raw, roasted, boiled, or steamed. It has a slightly sweet, mild flavor with a hint of peppery taste, similar to turnips or jicama. Its texture is crunchy and refreshing, making it a perfect addition to your salads or slaws. Moreover, kohlrabi is rich in nutrients, including fiber, potassium, and vitamin C, making it a healthy choice for your meals.
Taste Profile and Nutritional Value of Kohlrabi
Kohlrabi may not be as popular as other vegetables, but it packs a punch when it comes to taste and nutrition. It has a pleasant, sweet, and mild taste that is a cross between cabbage and turnip. The texture is similar to a juicy apple or radish, making it a versatile ingredient in numerous dishes. It can be consumed raw, cooked, roasted, or even pickled to enhance its flavors.
Apart from its taste, kohlrabi is also high in nutritional value. It is an excellent source of dietary fiber, vitamin C, and potassium. It is also low in calories, making it an ideal choice for people who are trying to lose weight. Moreover, kohlrabi is known for its numerous health benefits, including aiding digestion, reducing inflammation, and improving heart health. With its unique taste and impressive nutritional profile, kohlrabi is undoubtedly a vegetable that deserves more attention and appreciation.
Preparing Kohlrabi in Soups and Salads
Kohlrabi is a versatile vegetable that can be used in a variety of dishes, including soups and salads. When preparing kohlrabi for these types of dishes, it’s important to first peel and chop the vegetable into bite-sized pieces. Kohlrabi can be eaten raw or cooked, so the preparation method will depend on personal taste preferences.
For salads, kohlrabi can be thinly sliced and combined with other vegetables, such as carrots and cabbage. It can also be mixed with fruit for a sweeter salad, such as apples or pears. To add a bit of crunch, roasted kohlrabi can also be used as a salad topper. For soups, kohlrabi can be boiled or roasted and then added to the soup, which will add a sweet, nutty flavor to the dish. Kohlrabi can also be pureed and used as a thickener for soups, such as a cream of kohlrabi soup. Overall, kohlrabi is a flavorful and versatile vegetable that can enhance any soup or salad recipe.
Kohlrabi as a Substitute in Various Recipes
Kohlrabi is an extremely versatile vegetable that can be used in a wide range of recipes. It can be cooked in various ways – steamed or boiled, sautéed or roasted, and can also be eaten raw. Its mild flavor and crisp texture make it an excellent low-carb substitute in many recipes. Kohlrabi can be used in place of potatoes or turnips in stews, soups, and casseroles or mashed with olive oil, garlic, and parmesan cheese to create a healthy and delicious side dish.
Kohlrabi can also be used to add a refreshing crunch to salads or sandwiches. It can be grated or shaved thinly and added to coleslaw or mixed with other vegetables to make a colorful and tasty slaw. Kohlrabi leaves can also be used as a leafy green in salads or sautéed and used in stir-fries. Kohlrabi is low in calories, high in fiber, and rich in vitamin C, making it an excellent addition to any diet. If you are looking to add a healthy and delicious vegetable to your diet, try using kohlrabi in your favorite recipes as a substitute for high-carb ingredients.
How to Choose and Store Kohlrabi for Best Flavor
Choosing and storing kohlrabi is crucial to ensure that you get the best flavor out of this unique vegetable. When selecting kohlrabi, look for small to medium-sized bulbs that are firm, smooth, and free of cracks or blemishes. The skin color should be consistent and the leaves should be fresh-looking and not wilted.
To store kohlrabi, remove the leaves and place them in a plastic bag in the refrigerator. The bulbs can also be stored in the refrigerator in a plastic bag or airtight container for up to two weeks. However, it’s important not to wash the kohlrabi until you’re ready to use it, as excess moisture can cause it to spoil quickly. Additionally, if you’re planning to cook kohlrabi, it’s best to peel it before using as the skin can be tough and fibrous. By following these simple tips, you can ensure that you get the best flavor out of your kohlrabi every time.
Popular Kohlrabi Varieties and Their Unique Tastes
Popular Kohlrabi Varieties and Their Unique Tastes:
1. Purple Kohlrabi – The color of the purple kohlrabi is stunning, and it has a slightly less sweet taste than the green kohlrabi. It has a milder flavor and a harder texture that many love.
2. White Kohlrabi – The white kohlrabi has a crisp texture and a sweeter, milder flavor compared to the green kohlrabi. It is sometimes referred to as “sweet turnip” because of its similar texture and taste to turnips.
3. Green Kohlrabi – The green kohlrabi is the most common variety of kohlrabi. Its flavor is similar to broccoli stem, crispy, with a slightly sweet, nutty taste. It is delicious when eaten raw or cooked, and it can be prepared in many different ways.
4. Early Vienna Kohlrabi – The Early Vienna variety is a quick-growing type of kohlrabi that produces tender bulbs. It has a sweet taste and a mild flavor. It is favored by many because of its early harvest season.
5. Gigante/Derby Kohlrabi – The Gigante/Derby kohlrabi is a larger variety with a milder and sweeter taste compared to the green kohlrabi. It has a softer texture and pairs well with cheese and savory dishes.
These are some of the popular kohlrabi varieties and their unique tastes to help you decide which one to try next.
Exploring Different Cuisines That Use Kohlrabi as a Primary Ingredient
Kohlrabi has found its way into the cuisine of several countries, and it’s an essential ingredient in many traditional dishes. In Eastern Europe, Kohlrabi is used in soups, stews, and roasted dishes. Germans have also been known to incorporate Kohlrabi in their recipes – for example, making it into chips, sautéing it, or adding it to a salad.
In the Middle East, kohlrabi is a prevalent vegetable known as “Knol-Kohl” or “Karnab”. It’s often cooked in savoury stews, roasted, or used as a base for dips. In Asia, particularly in India, kohlrabi is used as a primary ingredient in curries and chutneys. Additionally, Kohlrabi is sometimes used in South America, particularly in Brazilian and Peruvian cuisine, to add a unique crunch to salads and other cooked dishes. With so many different cuisines and cooking styles incorporating Kohlrabi, it’s clear this is a versatile vegetable that can be enjoyed in many different ways!
Wrapping Up
Kohlrabi may not be the most popular vegetable on the market, but it certainly deserves more recognition for its unique flavor and versatility. Its flavor is often compared to that of broccoli stem or turnip, with a slightly sweet and nutty taste. Its crunchy texture is perfect for use in salads or slaws, and it can also be roasted, grilled, or sautéed as a tasty side dish.
Whether you are a seasoned chef looking to add a new ingredient to your repertoire or a curious eater seeking out new flavors, kohlrabi is definitely worth a try. Its distinct taste and versatility make it an excellent addition to a variety of dishes, and its nutrient-packed profile makes it a healthy choice for any diet. So next time you see a colorful bunch of kohlrabi at the farmers market or grocery store, don’t hesitate to give it a chance.