Kohlrabi Home Fries Recipe (2024)

FAQs

What is the closest vegetable to kohlrabi? ›

Broccoli stems are my favorite substitute when I can't find kohlrabi at the farmers market. Both broccoli and kohlrabi are in the brassica family (cabbage family), and have a similar flavor and texture. Plus, you get broccoli stems for free when you buy a full broccoli crown, so using it is a total win-win.

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.

Meat: Kohlrabi pairs well with meats such as bacon, chicken, sausage, and pork. Herbs: Fresh herbs such as parsley, dill, mint, rosemary, thyme, and chives complement the nutty, buttery flavour of kohlrabi and add a bright, fresh flavour.

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. Small or thin pieces are best since the raw bulb is very crunchy.

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.

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 is a good source of both soluble and insoluble fiber. The former is water-soluble and helps maintain healthy blood sugar and cholesterol levels. On the other hand, insoluble fiber isn't broken down in your intestine, helping add bulk to your stool and promote regular bowel movements ( 19 ).

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.

Kohlrabi tastes like cabbage and looks like a turnip, albeit a spiney turnip that is sprouting leaves reminiscent of a cross between kale and collards. Kohlrabi resembles a root vegetable, but actually, the edible globe is the modified swollen stem of the plant and grows above ground.

If the outer skin or the leaves have turned yellow or brown, it might be starting to spoil. Bad kohlrabi may also have soft spots or areas of discoloration, and the texture can turn slimy or mushy when squeezed. The smell can also be a telltale sign, if it starts to smell sour or off-putting, it's best to toss it out.

What culture eats 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! Kohlrabi has a long history and is popular in many cuisines including German, Irish, Indian, Chinese, and African.

Kohlrabi can be eaten raw or cooked. Raw kohlrabi is delicious and refreshing shredded with a vinaigrette dressing or added to a salad.

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.

Fast growth without heat or moisture stress results in a good crop. Harvest kohlrabi when the bulb is two to three inches in width.

Kohlrabi, also called German turnip, is a cruciferous vegetable in the same family as broccoli, brussels sprouts, cauliflower, mustard greens, collards, and kale. It can be eaten raw or cooked and is a popular ingredient in salad or coleslaw. It tastes similar to broccoli with a slightly sweet flavor.

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.

Direct seed kohlrabi in the garden from mid-April until early May, and again later in July. 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.

What does kohlrabi taste like? Like many members of the brassica family, kohlrabi is subtly sweet and vaguely peppery when you eat it raw. Its texture is akin to a jicama or a broccoli heart, and the faster-maturing spring varieties can be juicy like apples, though rarely as sweet.