Got a bulb of kohlrabi and not sure how to use it? Kohlrabi is a cruciferous vegetable and belongs to the same family as cabbage, broccoli, cauliflower and kale. So it’s no surprise that the flavor of kohlrabi is like broccoli stems! Also known as the German turnip, it’s popular in German and Hungarian cuisine. It comes in both green and purple varieties and is easiest to find at farmer’s markets, though you can also come across it at grocery stores, too.The texture of kohlrabi is crunchy and hydrating: it’s similar in texture and flavor to jicama. So it’s at its best used raw, like in salads or slaws. Perhaps you’re not immediately sure how to use this alien-looking veggie? Here are our top kohlrabi recipes for ways to use using this unique vegetable, from fritters to salads!
And now…10 fun kohlrabi recipes!
Why not to make roasted kohlrabi?
Roasting vegetables typically brings out a sweet and tender flavor. You’d think that roasted kohlrabi is a natural way to use cook it: right? Unfortunately, roasted kohlrabi isn’t the best way to highlight this vegetable. It comes out bland and squishy, a much less satisfying bite than the hydrating crunch of its raw self. Roasted kohlrabi tastes a bit like roasted turnips (which we don’t love either). Even when we doused it in butter and Parmesan cheese, it still didn’t taste great. All three of us in this household gave it 2 thumbs down. So we recommend using kohlrabi in raw preparations (or those fritters, above). You’ll be glad you did! 5 from 1 review
