Kohlrabi Home Fries Recipe (2024)

FAQs

Do you peel kohlrabi before cooking? ›

Whether you're cooking kohlrabi or serving it raw, you will need to completely peel and discard the thick, tough outer layer (you may need a sharp knife for this; the skin is quite tough and indigestible). Cut the kohlrabi. To enjoy the crunch of raw kohlrabi, you'll want to cut it into delicate pieces.

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.

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.

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.

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.

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.

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.

Both the water and fiber abundant in kohlrabi help this veggie are good for your gut and digestive health as well. It contains both soluble and insoluble fiber, which promotes overall digestive regularity while combating common gastrointestinal (GI) complaints like gas, bloating, diarrhea, and constipation.

Hyperkalemia can occur when potassium intake is very high, which can lead to heart attacks. Kohlrabi is rich in potassium and can lead to such symptoms if taken in excess. Additionally, it is a cruciferous vegetable that can block the intake of iodine.

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.

Is kohlrabi healthier than potatoes? ›

There's a multitude of reasons why kohlrabi should show up on our plates more often. For starters, it's crazy-low in carbs and calories. 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.

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.

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.

Kohlrabi is cheap, nutritious, healthy, bulky, and most importantly incredibly versatile. Its flavor is somewhere between a radish and brokkoli stems, it's delicious raw and cooked.

It doesn't have to be peeled, but the peel can be tough so I usually do. You can eat it raw in slaws and salads, as well as roasted and stir-fried.

When serving raw, you may want to gauge the thickness of the skin—if it feels particularly thick and rubbery, you can remove it with a vegetable peeler. But the skin is perfectly edible. Many people actually eat kohlrabi right out of the garden, like an apple, in big crunchy bites.