Kohlrabi is easy to cook and can be processed into a variety of dishes. It’s cheap, tasty and available regionally. We will show you what you should consider when preparing.
Before you cook kohlrabi, it is important to choose the right tuber: do not reach for the largest specimen, often they have woody parts. You can recognize good kohlrabi by its crack-free skin and fresh, crisp leaves. By the way: You don’t necessarily have to peel young kohlrabi, it’s enough to cut off the base of the leaves and the root.
Less well known than the white-greenish kohlrabi is the bluish-purple kohlrabi, which is rarely found in conventional agriculture. It should be finer and spicier than the white one, but you can cook the purple kohlrabi just like the green one.
Cooking kohlrabi – instructions
With its sweet and nutty taste, kohlrabi offers a great variety in the vegetable kitchen. Cooked kohlrabi is particularly popular as a side dish.
You can cook kohlrabi whole and only then remove the peel if necessary – this way, many of the valuable ingredients such as potassium, selenium and vitamin C are retained.
Cooking kohlrabi whole:
Clean the kohlrabi and remove the roots and leaves.
Bring water to a boil in a saucepan and add some salt.
Put the kohlrabi in the pot and let it cook. The cooking time for a whole tuber is 20 to 30 minutes, depending on its size.
Cooking kohlrabi in pieces:
Remove the roots and leaves of the kohlrabi.
peel him.
Cut the kohlrabi into strips or pieces and remove woody parts.
Boil the kohlrabi in lightly salted water for about 15 minutes.
Practical tips:
Cooked kohlrabi can be seasoned particularly well with parsley or nutmeg and served with a little butter or a light sauce.
If the kohlrabi leaves are fresh and untreated, you can process them like other leafy greens or at least use them as a garnish. The leaves even have about twice as much phosphorus and vitamin C as the kohlrabi bulb.
You can combine kohlrabi particularly well with other vegetables, it goes particularly well with potatoes and carrots.
How else can you prepare kohlrabi?
The kohlrabi has many more uses in the kitchen:
The simplest version: You can cut the kohlrabi into manageable pieces or slices and eat them raw – with a delicious dip, the perfect snack for warm days.
Raw kohlrabi is also easy to grate into a leaf salad.
You can also add kohlrabi and young kohlrabi leaves to your green smoothie.
As a vegetarian alternative to the schnitzel, you can bread the kohlrabi slices after a short cooking time and fry them in a pan. The kohlrabi schnitzel tastes particularly good with a little lemon juice.
Of course you can also prepare kohlrabi in the oven as a casserole – together with other vegetables a good way to use up leftovers.
The stuffed kohlrabi, which you can also gratinate, is particularly sophisticated. Vegetables, bulgur or rice can be used as a filling.
In the cold season you can also use kohlrabi for vegetable soups and stews.
Kohlrabi can be used in many ways and brings variety to every dish. In addition, kohlrabi is healthy and available from May to October from regional cultivation. Pay attention to organic quality, because in this way you support ecological agriculture and avoid chemical-synthetic pesticides in your vegetables.
