Kohlrabi Home Fries Recipe (2024)

FAQs

How do you prepare kohlrabi? ›

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.

A member of the cabbage family, kohlrabi carries a signature sweet-but-peppery flavor profile, with a taste and texture reminiscent of broccoli stems. When buying kohlrabi, pick vegetables that are firm and solid, never squishy.

Even though kohlrabi doesn't have the starchiness of Russets or Idaho potatoes, it still works as a substitute for spuds. Grate kohlrabi to use in latkes and potato pancakes, or stir it into the pot for a heartier batch of soup.

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.

Enjoy it Raw.

Definitely give grated kohlrabi a go in slaws. Tossed with a good quality olive oil and lightly seasoned, it's so good, but try mixing in other slaw faves for color and flavor, like I do in my recipe, Shaved Kohlrabi, Carrot, Radish Slaw.

For raw preparations, thinly slice the kohlrabi with a mandoline or grate it. To make basic roasted kohlrabi, toss kohlrabi cubes in some olive oil, salt, and pepper. Spread out on a lined baking sheet, and roast for 30 to 35 minutes at 450°F, flipping halfway through.

Kohlrabi is a low glycemic index food. As a result, it can help improve satiety and glycemic control. As part of a healthy diet, kohlrabi can help improve overall metabolism and aid with weight loss. Because kohlrabi is high in calcium and magnesium, it contributes to stronger bones.

No matter what you end up doing with it, you'll first need to peel the kohlrabi. To do that, first slice off the top and bottom so it sits flat on your cutting board. Then you'll want to use a knife to peel away the tough skin.

The best quality kohlrabi—sweet, crisp, juicy—results from fast growth without heat or moisture stress. If the plants are overheated or struggling to take up water, they will produce chemicals that have strong, bitter flavors.

What is the nickname for kohlrabi? ›

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!

Eating kohlrabi in large quantities can cause bloating, gas, or even worsen diarrhoea. In addition, the fibre can lead to bloating as fibre takes a very long time to digest and break down. So if you have issues related to gastrointestinal problems like bloating or gas, you should avoid consuming it in raw form.

Cauliflower. Much like broccoli, cauliflower can also be used as a kohlrabi substitute with it's especially neutral flavor. As cauliflower florets tend to hold together more than broccoli florets, the entire head of cauliflower can be used in most kohlrabi recipes.

Sliced very thin with apple in a salad - yoghurt honey and dill with a bit of olive oil and salt for dressing. Steamed with butter and pepper.

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.

We usually eat the bulbous bottom, but the entire kohlrabi plant is actually edible. The skin has the rubbery texture of broccoli stems and can be white, light green, or bright purple. The insides are usually a creamy white.