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September 21, 2016

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The whole plant is edible, but usually when we talk about kohlrabi we mean the bulb of the plant, as we do here. A popular dish in that country is Hungarian creamy kohlrabi soup, in which the vegetable is puréed until smooth. Harvesting kohlrabi leaves in early spring is the best time to get flavorful, tender greens. Its flavor has often been compared to that of broccoli or cabbage hearts. We use cookies to make wikiHow great. The garlic does not need to stick to each piece of kohlrabi, but it should still be distributed among the pieces fairly evenly. The kohlrabi needs to be tender enough to pierce with a fork, but it can still be a little on the crisp side. Weight Watchers Friendly. wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. Plants can be harvested until mid-December, and the leaves can also be eaten. A smooth knife is more likely to slip and, therefore, presents itself as more of a danger. Tender raw ones add great flavor to salads or you can sauté or steam them as you would other greens. Finally, sprinkle Parmesan cheese over the cooked kohlrabi and return it to the oven for 5 minutes before serving. The lid is necessary to trap the steam. Slice the kohlrabi bulb thinly and add it to your favorite salad, perhaps along with the tender greens, or put some on your next vegetable platter and serve it with a tasty dip. Note that you can also steam the kohlrabi leaves, if desired. Next, cut the kohlrabi into ⅛ inch thick pieces. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Stir the pieces occasionally using a spatula to ensure even browning. When cooked in stir-fries, soups, or casseroles, kohlrabi is like cabbage 2.0: vegetal, but slightly spicy. To learn how to steam kohlrabi, keep reading! Toss regularly. It’s so much fun to try new foods and learn how to cook with them. Each plant should be 30cm / 1ft apart and if planting more than one row, the rows should be 25cm / 10in apart. And don't be afraid to try it raw. Just refrigerate them in plastic bags. You could also add other flavors and seasonings in, as well. The skillet should be fairly deep and 12 inches (30.5 cm) in diameter. How Should I Choose Kohlrabi? If you use too much water, you could end up boiling the kohlrabi instead of steaming it. The high heat is also necessary because it creates more steam at a quicker rate. Learn more... Kohlrabi can be eaten raw, but many prefer to cook the bulb portion of the plant before consuming it. The kohlrabi needs to be restricted to a single layer. Thinly sliced kohlrabi cooks faster, and matchstick, half-moon or small dice pieces are best for sautéeing or stir-frying. In Germany, where kohlrabi is a popular vegetable and readily available, you will often find kohlrabi cooked in cream. Improve native soil by mixing in several inches of … All tip submissions are carefully reviewed before being published. Serve as an appetizer with a garlic yogurt dipping sauce. Heat oil or butter in a flat skillet, drop on small mounds, and flatten slightly with the back of your spatula. Select a variety of kohlrabi. unlocking this staff-researched answer. You can cut it into larger cubes for use in a stew or for roasting, or even hollow out the interior to be stuffed with a meat or vegetable filling. You do, however, need enough oil to completely cover the bottoms. For this method, you only need the bulb of the kohlrabi and not the leaves. Make sure to place the seeds ¼ to ½ inch deep into the soil and about 2 to 5 inches apart (5-13 cm.) That means you don’t want to plant it in the summer. Stir-fry them with … For instance, garlic, onion, and chives all work well with the taste of kohlrabi. The packet needs to be sealed to trap as much heat inside as possible. Along with Germans, Hungarians adore kohlrabi. Boil them and mash them with potatoes or other root vegetables. It doesn’t have to be peeled, but the peel can be tough so I usually do. By signing up you are agreeing to receive emails according to our privacy policy. Both the green and purple varieties resemble a turnip on the inside, and kohlrabi actually means “turnip cabbage” in German. Continue cooking until slightly al dente, with a bit of crispness, and serve it immediately. Steam the leaves as you would steam spinach, cooking them for about 5 minutes. Watch the garlic carefully as you cook it. Thanks to all authors for creating a page that has been read 51,207 times. If you live in the North, plant in the spring, the fall, or both. You will not need to completely immerse the kohlrabi fritters in oil, so you do not need enough oil to cover them completely. Did you know you can read answers researched by wikiHow Staff? % of people told us that this article helped them. If your market sells this vegetable with the leaves attached, cut them off. A baking sheet, oven-safe dish, or deep pot, depending on your cooking plan. If using a gas grill, turn on all the eyes to a medium-high temperature. They are 30cm tall and long stems, have been in the ground for 10 weeks, planted out from seedlings I raised myself and look really healthy. Use a sharp serrated knife to slice through the thick bulb more easily. We love her style and hope you follow suit. Cut the bulb in half; it should be solid all the way through, with no spongy or brown spots. To create this article, volunteer authors worked to edit and improve it over time. If you leave them too long they lose their taste and tenderness. Do not fill the pan with water any higher than this. It has long leafy greens that shoot out from the top. You could also drain the fritters on brown paper bag instead of paper towels. Tip the plant out of the module and plant it in the ground gently firming the soil around it. Unlock staff-researched answers by supporting wikiHow, http://allrecipes.com/recipe/roasted-kohlrabi/, http://www.bostonorganics.com/butter-braised-kohlrabi/re/butter-braised-kohlrabi, http://www.thekitchn.com/top-five-ways-to-prepare-kohlr-60321, consider supporting our work with a contribution to wikiHow. Season with salt and pepper and cook until kohlrabi is tender, about 20 to 30 minutes depending on heat. To learn how to steam kohlrabi, keep reading! Then, in a large bowl mix together olive oil, minced garlic, salt, and pepper, and toss the kohlrabi pieces into the seasoning. All parts of the kohlrabi can be eaten, both raw and cooked. And delicious! This article has been viewed 51,207 times. wikiHow is where trusted research and expert knowledge come together. This is a great way to get kids to eat their kohlrabi! Make sure that there are no visible swirls of butter left before you serve the kohlrabi. You can also cook kohlrabi, then cut it into strips and marinate the strips in an oil and vinegar dressing; chill this salad to serve with cold cuts. Do be sure to remove all of the peel (which is really tough), unless you plan to cook it until it's soft. Kohlrabi greens are thick and taste best when cooked or steamed, but they are also eaten chopped in salads. You will need to toss the oil out and start from scratch if this happens. Another Hungarian dish is stuffed kohlrabi—ground or leftover pork and beef are combined with egg and sour cream and stuffed into a hollowed-out kohlrabi. Space kohlrabi 9 to 12 inches apart in an area with plenty of sun and rich, well-drained soil with a pH of 6.5 to 6.8. Trim the stems and leaves, then scrub kohlrabi gently with a vegetable brush to remove dirt and sand. 10 Nov 19, Duana (Australia - temperate climate) Hi, my kohl rabi have failed to form the swollen tuber. Whole30 Friendly. Sauté onion and cook peeled, chopped kohlrabi with potatoes and herbs, add low-fat cooking cream, stock, spinach and chopped parsley and transfer to a baking tray, add breadcrumbs on top and cook until golden. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. If you do not have fresh garlic on hand, you could substitute 1/8 tsp (2/3 ml) of garlic powder. Work 2 inches (5cm) of aged compost into the soil before you begin … Turn after a few minutes, and serve when both sides are crispy. 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