Vegan Cooking Tips
Quick and Easy Ideas for Kohlrabi
By Chef Nancy Berkoff, EdD, RD
Thee cabbage family includes just about every veggie color, shape, and size. Kohlrabi, also known as turnip cabbage, has a Star Trek-like appearance. Imagine a solid, smooth green apple topped with a slender stem and collard-like leaves that look like arms. Kohlrabi can be green or purple on the outside but is always creamy white on the inside. It's not a root vegetable; it grows just above the ground. The large, round part of kohlrabi is actually the stem.
Kohlrabi may have originated in Europe and is seen in the cuisines of Germany, Hungary, Russia, and the United Kingdom. In China kohlrabi is known as gai laarn tau and is steamed whole, stir-fried, and roasted. Kohlrabi is also popular in sections of Bhutan, India, Pakistan, and Tibet.
Kohlrabi's bulb may look like a green turnip but its flavor is a cross between a mild bell pepper and broccoli stalk with a hint of summer squash. It can be served shredded or raw, and used like cabbage or broccoli in slaws and salads. Kohlrabi can stand the heat of braising, roasting, sautéing, or steaming. The leaves are not plentiful; however, if you acquire a sufficient amount, you can steam them, obtaining the texture and taste of mild collard greens.
When shopping for kohlrabi, choose smaller stems (the round part), no more than 2 inches in diameter, as larger ones can be very tough. Do not buy kohlrabi with shriveled, dried, or damp leaves.
To prep kohlrabi, trim and thinly peel the stem, and cut off the leaves. To steam, place in steamer and steam the stem whole or cut in quarters, for 30-40 minutes. You can also braise it in vegetable broth.
Once cooked, you can slice kohlrabi and sauté in a small amount of vegetable oil. Cooked kohlrabi can be served with a sprinkle of freshly chopped parsley and a squeeze of lemon. The leaves may be cooked with your favorite greens recipe, or chopped and added to salads.
Grated raw kohlrabi adds sweetness and crunch to grain, green, or pasta salads. Try a shredded kohlrabi and carrot slaw with a paprika-horseradish dressing (vegan mayonnaise or silken tofu with paprika, prepared horseradish, and lemon juice).
