Kohlrabi 101

We love featuring Kohlrabi in your harvest boxes! It’s a great introduction to one of the more unusual local vegetables for our customers. For those who don’t know what Kohlrabi is…don’t worry, I was once in your shoes, left to my own devices on how to interpret, prepare, and serve this bad boy.

Though I like to think that I am a skilled, intuitive cook, my kohlrabi was severely unimpressive. At SLO Veg, we pride ourselves in curating a unique selection of produce each week that not only supplies a staple produce selection, but also encourages our customers to think outside the box by cooking new, unfamiliar items. Kohlrabi is one of these distinct offerings that, in our opinion, requires a bit more of an explanation in terms of what it is and the best ways to eat it.

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What is Kohlrabi?

Kohlrabi is a member of the Brassica genus of plants (think cabbage, broccoli, and cauliflower). When eaten raw, Kohlrabi takes on more of a peppery flavor, similar to a radish. When cooked, the kohlrabi will take on sweeter notes. While the entire plant is edible, the bulb is the most commonly consumed part and has a crisper texture similar to cabbage or broccoli stems. Historically, kohlrabi has been widely consumed in Europe and Asia, although recently has become more popular in the U.S. due to its health benefits. While low in calories, this vegetable is very high in dietary fiber and vitamin C.

How do I prepare Kohlrabi?

This is up to you! There’s really no wrong way to slice, dice, or chop your kohlrabi. Raw or roasted, sauteed, fried — it’s all good! Here are some popular methods in preparing this vegetable:

Remove The Stems (optional — they’re edible!)

When talking about Kohlrabi, we’re usually referring to the bulb as opposed to the stems. That said, the stems are also great roasted with some olive oil.

Peel

Some people find that the skin on the bulb is tough to eat and prefer to peel it for a more consistent texture.

Remove The Core

There is a core in the center of the Kohlrabi, make sure when chopping the bulb that you remove the core before cooking.

Slice, Dice, Shave/Grate or Cube

For a more rustic roasted veg moment, try going with larger bite sized chunks. For salads, try thinly slicing or shaving the bulb with a mandolin chopper. There’s no way to go wrong here, but it is important to think about how you are cooking and serving your kohlrabi.