Kohlrabi Home Fries Recipe (2024)

FAQs

What is the closest vegetable to kohlrabi? ›

Broccoli stems are my favorite substitute when I can't find kohlrabi at the farmers market. Both broccoli and kohlrabi are in the brassica family (cabbage family), and have a similar flavor and texture. Plus, you get broccoli stems for free when you buy a full broccoli crown, so using it is a total win-win.

There are several ways to cook kohlrabi, most of them similar to how you cook potatoes: boiled, steamed, roasted, fried or mashed. Slices and sticks can be stir-fried, and the whole stem can be hollowed out and stuffed with a veggie and rice or meat filling and baked like stuffed peppers.

If you're interested in cooking with kohlrabi, you may be wondering whether or not you should peel it. I recommend that you do peel kohlrabi, since it's surrounded by such a tough outer layer. Plus, it's good to remove any damaged or bruised areas before eating.

What Does Kohlrabi Taste Like? Kohlrabi tastes similar to a broccoli stalk, but a bit more tender and sweet. 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.

Kohlrabi (German: [koːlˈʁaːbi]; pronounced /koʊlˈrɑːbi/ in English; scientific name Brassica oleracea Gongylodes Group), also called German turnip or turnip cabbage, is a biennial vegetable, a low, stout cultivar of wild cabbage.

Direct seed kohlrabi in the garden from mid-April until early May, and again later in July. Avoid planting kohlrabi where you have grown related crops—broccoli, cauliflower, collards, kale, turnip, rutabaga, cabbage, mustard, bok choy, Brussels sprouts—during the previous four years.

Supports Gastrointestinal Health

Kohlrabi is rich in both soluble and insoluble (doesn't dissolve in water) fiber. Insoluble fiber can't be broken down by your digestive system, speeding up the movement of food through your stomach and intestine. It also adds bulk to your stool.

Kohlrabi tastes like cabbage and looks like a turnip, albeit a spiney turnip that is sprouting leaves reminiscent of a cross between kale and collards. Kohlrabi resembles a root vegetable, but actually, the edible globe is the modified swollen stem of the plant and grows above ground.

Meat: Kohlrabi pairs well with meats such as bacon, chicken, sausage, and pork. Herbs: Fresh herbs such as parsley, dill, mint, rosemary, thyme, and chives complement the nutty, buttery flavour of kohlrabi and add a bright, fresh flavour.

Kohlrabi can be stored in the refrigerator for several weeks. Storage life can be extended if kohlrabi is placed in sealed perforated plastic bags. To prevent cross-contamination, keep kohlrabi away from raw meat and meat juices. Wash hands before and after handling fresh produce.

How do you know when kohlrabi is done? ›

Kohlrabi is ready to harvest when its bulb is 1 to 3 inches in diameter, or about the size of a tennis ball. Do not pick the vegetable in warm weather, as the root becomes woody. Kohlrabi leaves are also edible.

The leafy part can be eaten raw when young and tender or cooked like other greens as they mature. Kohlrabi also has the nickname Sputnik, since the vegetable looks like the early Russian space satellite!

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, also known as turnip cabbage or German turnip, might not be the most familiar vegetable in your kitchen, but its nutritional prowess makes it a superfood worth exploring.

Kohlrabi, also called German turnip, is a cruciferous vegetable in the same family as broccoli, brussels sprouts, cauliflower, mustard greens, collards, and kale. It can be eaten raw or cooked and is a popular ingredient in salad or coleslaw. It tastes similar to broccoli with a slightly sweet flavor.

It's a true work of art when served as a savory side, and when topped with your favorite protein, creates an easy entrée for a weeknight dinner. Be sure to stop by your neighborhood Trader Joe's produce section to pick up a bag of Trader Joe's Kohlrabi Vegetable Pasta—and to see our other Brassica-based offerings, too.

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.

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.