How to cook kohlrabi (vegetable bulb)

Written by a.j. andrews Google
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How to cook kohlrabi (vegetable bulb)
Select firm kohlrabi, free of bruising and blemishing. (Ryan McVay/Digital Vision/Getty Images)

Kohlrabi, a varietal of the cabbage family, has a mildly sweet taste and tender leaves. Like cabbage, kohlrabi responds well to several cooking methods, particularly steaming, roasting and sautéing. It also has a neutrality of taste akin to leafy greens, which allows it to pair well with a wide array of spices, ranging from the pungent, such as garlic, to the mild, as in cardamom. The stems are also edible, and add texture and bite when used in raw preparations.

Skill level:
Easy

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Things you need

  • Roasted:
  • 5 kohlrabi bulbs
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Sautéed:
  • 5 kohlrabi bulbs
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • Kosher salt
  • Freshly ground black pepper
  • Steamed:
  • 2 fennel fronds
  • 3 black peppercorns
  • 2 cardamom pods
  • 1 star anise pod
  • Olive oil
  • Freshly squeezed lemon juice
  • Kosher salt
  • Freshly ground black pepper

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Instructions

  1. 1

    Remove the stems from the kohlrabi and peel the bulbs. Rinse the bulbs in cool running water and pat dry with paper towels.

  2. 2

    Cut the bulbs in quarters and cut the quarters in half. Coat the kohlrabi with olive oil and season to taste with kosher salt and freshly ground black pepper.

  3. 3

    Heat the oven to 232 degrees Celsius. Arrange the slices on a sheet pan and place on the middle rack of the oven.

  4. 4

    Roast the kohlrabi until golden-brown, approximately 20 minutes.

  1. 1

    Remove the stems from the kohlrabi and rinse and peel the bulbs. Slice the bulbs into 1/4-inch pieces and season to taste with kosher salt and freshly ground black pepper.

  2. 2

    Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a sauté pan over medium heat for three minutes. Add the kohlrabi to the pan.

  3. 3

    Sauté until golden-brown, approximately six minutes.

  1. 1

    Fill a sauce pot with 3 inches of water and add 2 fennel fronds, 3 black peppercorns, 2 cardamom pods and 1 star anise pod. Insert a steamer basket and bring to a boil.

  2. 2

    Peel the bulb, rinse and dry with paper towels. Cut the bulbs in quarters, place in the steamer basket and cover.

  3. 3

    Steam the kohlrabi until tender, approximately six minutes. Drizzle with olive oil and a squeeze of lemon juice and season to taste with kosher salt and freshly ground black pepper.

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