ABOUT Kohlrabi

Kohlrabi is a plant with origins in Northwestern Europe, particularly Germany which is also where it got its name, meaning “cabbage turnip”. While kohlrabi is popular in North and Western European cuisine, its also popular in Kashmiri Indian and Vietnamese cuisines where its typically stir-fried or added to soups.

Kohlrabi’s peak season is spring through fall. The taste of it is almost like a mildly sweet spicy cabbage. The texture of it when it’s raw is crunchy but not tough. That’s what makes it popular to have in salads. However, Kohlrabi can be roasted, raw, pureed into soup, steamed, stir fried, and even deep fried.

COOKING & STORAGE

Edible parts: Bulb, stems, and leaves
Medicine and Nutrients: Rich in potassium, fiber, and vitamin C.
Storing and Shelf Stability: To store it, remove any leaves (and reserve them for later, those can be used) and keep the bulb in the fridge, wrapped in a moist kitchen towel or in a plastic bag in the vegetable drawer. This will keep your kohlrabi crunchy for about a week.

Ways to Prepare

RAW: The bulb and leaves of kohlrabi can be shredded into a salad dressed with a punchy vinaigrette, or made into a slaw as a side dish or to top your favorite sandwich.
COOKED: Kohlrabi bulbs can be can be roasted, pureed into soup, steamed, stir fried, and even deep fried. The leaves are best sauteed or braised.

RECIPES

Monji Haakh (Kashmiri Style Kohlrabi) (Spice Roots)
Su Hao Xao Toi (Vietnamese Kohlrabi Stir-Fry) (VietWorld Kitchen)
Kohlrabi Slaw (The Kitchn)
Kohlrabi Fritters (A Couple Cooks)
Sweet Potato Kohlrabi Fritters (Jessica in the Kitchen)
Asian Kohlrabi Salad (Destination Delish)

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri