What goes well with kohlrabi?

Kohlrabi is delicious paired with chives, watercress, radishes, tomatoes, carrots, apples, and bacon as well as with seasonings like horseradish, sesame, ginger, and mustard. You can pickle it or use it as you would cabbage in your favorite slaws.

How do you make kohlrabi soup?

Add roasted kohlrabi, stock, 3 cups water, the bay leaf and 1 teaspoon salt. Bring mixture to a boil; reduce heat to medium, cover partly, and simmer until tender, about 30 minutes. Discard bay leaf. Using an immersion blender or working in batches in a food processor, purée soup until very smooth.

What is the flavor of kohlrabi?

A member of the cabbage family, kohlrabi carries a signature sweet-but-peppery flavor profile, with a taste and texture reminiscent of broccoli stems. When buying kohlrabi, pick vegetables that are firm and solid, never squishy.

Is it better to eat kohlrabi raw or cooked?

Kohlrabi is equally tasty raw or cooked. Brad likes to thinly shave the peeled, raw bulbs into matchsticks (you can use a mandoline for help with this) and toss them into a slaw.

How do you make kohlrabi taste better?

Peel 6 kohlrabi and cut into 1-inch wedges; toss with 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a pinch of cayenne on a rimmed baking sheet. Roast at 450 degrees F, stirring every 10 minutes, until tender and golden, about 30 minutes. Toss with 3 tablespoons parmesan and 1 tablespoon chopped parsley.

How long do you boil kohlrabi?

Cover with water, and bring to a boil over medium-high heat. Cook until kohlrabi can be pierced with a fork, but remains firm, about 5 minutes. Drain, reserving 1 cup of cooking water.

Can you use kohlrabi in vegetable soup?

Add water and crumbled vegetable cube; bring to the boil. Stir in chopped kohlrabi leaves. Cook the soup over the low heat for 15 minutes. Remove from the heat and stir in soy sauce.

How do I prepare kohlrabi?

For raw preparations, thinly slice the kohlrabi with a mandoline or grate it. To make basic roasted kohlrabi, toss kohlrabi cubes in some olive oil, salt, and pepper. Spread out on a lined baking sheet, and roast for 30 to 35 minutes at 450°F, flipping halfway through.

Does kohlrabi have to be peeled?

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. However, kohlrabi skin is edible, so it’s up to you if you want to peel it.

Do you need to peel kohlrabi?

Whether you’re cooking kohlrabi or serving it raw, you will need to completely peel and discard the thick, tough outer layer (you may need a sharp knife for this; the skin is quite tough and indigestible). Cut the kohlrabi.

Does kohlrabi need to be peeled?

How to cook kohlrabi in soup?

Directions. Add kohlrabi; cook and stir another 2 minutes. Pour vegetable broth and milk over the onion mixture. Bring the mixture to a boil, place a cover on the pot, and reduce heat to low; cook at a simmer until kohlrabi is tender, about 25 minutes. Remove and discard bay leaf; allow the soup to cool slightly.

What does kohlrabi taste like?

The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter. Serve with your favorite bread. Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir another 2 minutes.

What can I do with kohlrabi root?

Caramelized Kohlrabi Soup. This is a great way to use the mountains of kohlrabi and turnips available in winter at the farmers’ market (or crammed into your community-supported agriculture box). When caramelized in the oven and simmered into soup, these hardy roots turn sweet and mellow, making for a comforting and cozy soup.