Kohlrabi Home Fries Recipe (2024)

FAQs

How do you prepare kohlrabi? ›

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.

What Does Kohlrabi Taste Like? Kohlrabi tastes similar to a broccoli stalk, but a bit more tender and sweet. 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.

Even though kohlrabi doesn't have the starchiness of Russets or Idaho potatoes, it still works as a substitute for spuds. Grate kohlrabi to use in latkes and potato pancakes, or stir it into the pot for a heartier batch of soup.

Kohlrabi can be eaten raw or cooked. I've grilled it, roasted it, braised and mashed it, all with great success.

It may not look like the most delectable or visually stunning vegetable, but kohlrabi is nutrient-dense, subtly tasty, and worth adding to stews, curries, soups, pickles, and salads. Oh, and you can even eat it on its own — take a smaller springtime kohlrabi, peel back the leaves, and just bite it like an apple.

Kohlrabi is ready to harvest when its bulb is 1 to 3 inches in diameter, or about the size of a tennis ball. Do not pick the vegetable in warm weather, as the root becomes woody. Kohlrabi leaves are also edible.

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.

If you're interested in cooking with kohlrabi, you may be wondering whether or not you should peel it. I recommend that you do peel kohlrabi, since it's surrounded by such a tough outer layer. Plus, it's good to remove any damaged or bruised areas before eating.

The best quality kohlrabi—sweet, crisp, juicy—results from fast growth without heat or moisture stress. If the plants are overheated or struggling to take up water, they will produce chemicals that have strong, bitter flavors.

What is the nickname for 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!

Eating kohlrabi in large quantities can cause bloating, gas, or even worsen diarrhoea. In addition, the fibre can lead to bloating as fibre takes a very long time to digest and break down. So if you have issues related to gastrointestinal problems like bloating or gas, you should avoid consuming it in raw form.

Cauliflower. Much like broccoli, cauliflower can also be used as a kohlrabi substitute with it's especially neutral flavor. As cauliflower florets tend to hold together more than broccoli florets, the entire head of cauliflower can be used in most kohlrabi recipes.

Kohlrabi, also known as turnip cabbage or German turnip, might not be the most familiar vegetable in your kitchen, but its nutritional prowess makes it a superfood worth exploring.

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.

Kohlrabi is packed with nutrients that are linked to various health benefits. It's a good source of fiber, which is important for a healthy gut and proper digestion. Plus, its many nutrients and plant compounds support your immune system and may lower your risk of heart disease, certain cancers, and inflammation.