Kohlrabi Home Fries Recipe (2024)

FAQs

What is the closest vegetable to kohlrabi? ›

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.

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.

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.

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. The best quality kohlrabi is sweet, crisp and juicy.

Kohlrabi is incredibly versatile. Cut or slice as desired, steam, and most anything goes. Add steamed kohlrabi to dishes, like stir fries, pasta, soups, and stews. It's also fun to mash them with cauliflower or potatoes.

The taste and texture of kohlrabi is most similar to broccoli. Specifically, broccoli stems. Both have a fresh, crunchy bite with a mild and slightly sweet taste. Use a mandoline or julienne peeler or prep kohlrabi to use in place of broccoli slaw.

Plus, it's good to remove any damaged or bruised areas before eating. However, kohlrabi skin is edible, so it's up to you if you want to peel it. Read on to learn how to peel kohlrabi (hint: it's not with a swivel peeler!), followed by ways to cut and prepare this yummy vegetable. Enjoy!

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!

How do Germans eat kohlrabi? ›

Kohlrabi can be eaten raw or cooked. Raw kohlrabi is delicious and refreshing shredded with a vinaigrette dressing or added to a salad. For best results, choose small, young kohlrabi if using it raw. Kohlrabi can be boiled, steamed, baked, and filled.

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 is a healthy ingredient, and it's low in calories. Eating too much of any cruciferous vegetable can cause gas that can make you uncomfortable. Moderate your portion sizes to help ensure that you are able to enjoy the benefits of kohlrabi without negative digestive effects.

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.

A cup of cubed or sliced kohlrabi has just 36 calories and 8 grams of carbs - about one-third of the carbs and calories found in potatoes. Blood-pressure friendly: A cup of kohlrabi slices has just 27 mg sodium, with more potassium than a medium banana, making it doubly beneficial for managing blood pressure.

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.

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.

Part green, but mostly bulb, this veggie is like if jicama, turnip, and a radish had a baby, (what a hot three-some). The bulb also tastes like broccoli stems. When raw, kohlrabi has a crunchy texture with a hint of spice in taste.

Kohlrabi, rutabagas, and turnips are all members of the mustard family. Another name for kohlrabi is cabbage turnip. The flavor of its bulb-like stem is similar to a turnip. The rutabaga is a root much like the turnip but is yellow in color and a bit sweeter.