Kohlrabi is a root vegetable that in my opinion, is extremely photogenic and exotic looking. It’s simply beautiful. If you’re planning any photoshoots soon… bring kohlrabi to the party.
It’s actually very similar in texture and flavor as raw chayote (it’s a different story when it’s cooked though!)! Kohlrabi is fantastic raw, I think eating raw does the vegetable the best justice (personal preference). However, it used commonly in Indian cooking – so whip out those warm Indian spices next time you’re on a creative kitchen mission!
Check out the Twirly Kohlrabi Recipes
What You Can Expect
- Kohlrabi can make EXTREMELY long dense spiralized noodles (unlike apples for example)
- Long, structured noodles that keep their shape
- A crispy melon-like texture, very similar to chayote
- Fresh flavor (unlike other root vegetables, such as squash)
- A mild spicey flavor (similar to dakon radish)
- Easy storage and preparation
- A neutral flavor when cooked that can easily be overpowered by other flavors – for the better or the worse!
- Cut off stems and ends. Save these! The entire kohlrabi is edible.
- Peel with patience until entire skin is removed. It’s a thick skin, so you’re going to need one too when it doesn’t come off easily
- Can be eaten both raw or cooked
- Recommended blades: 3mm or 6mm
- Eat raw
- Bake at 400 for 8-12 minutes
- Sautee on medium heat 5-8 minutes, to taste
- Steam for 2-5 minutes depending on preference of noodles (its already high moisture content = doesn’t take long to soften up)
- Best applications: noodle and rice dishes, salads
- 1 large kohlrabi = approximately 4 cups raw spiralized kohlrabi! (Good bang for buck here!)
- Store in airtight container for up to 5 days, mist with water before storing
- Can be frozen
- Mid-priced grocery store in Toronto: 3 large kohlrabies for $2.99 (which is equivalent to 12 cups spiralized kohlrabi…wow, super cheap)