Kohlrabi Home Fries Recipe (2024)

FAQs

Do you peel kohlrabi before cooking? ›

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. To enjoy the crunch of raw kohlrabi, you'll want to cut it into delicate pieces.

You can enjoy kohlrabi raw, sautéed, and roasted. It's truly a delicious vegetable! Kohlrabi is also one of the best veggies to spiralize. The noodles look very similar to pasta when cooked, and they keep a great crunch without getting soggy.

Kohlrabi is very low in carbs, and has similar macros to cauliflower, but it tastes much more like a potato to me! There is a hint of sweetness on the end, but it's hardly noticeable unless you're looking for it.

All parts of the kohlrabi are edible, though most people just stick to the bulbous bottom. The leaves and stems are best sautéed or added to a stir-fry. The bulb can be eaten raw, which maintains its super-crisp texture and mild bite, or it can be roasted, sautéed, steamed, or boiled and mashed like a potato.

Storage and food safety

Kohlrabi can be stored in the refrigerator for several weeks. Storage life can be extended if kohlrabi is placed in sealed perforated plastic bags. To prevent cross-contamination, keep kohlrabi away from raw meat and meat juices.

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.

Kohlrabi is a good source of both soluble and insoluble fiber. The former is water-soluble and helps maintain healthy blood sugar and cholesterol levels. On the other hand, insoluble fiber isn't broken down in your intestine, helping add bulk to your stool and promote regular bowel movements ( 19 ).

Moreover, it's a good source of vitamin B6, which is essential for your metabolism, brain function, and red blood cell production. But that's not all! Kohlrabi is also rich in phytochemicals, such as glucosinolates, flavonoids, and phenolic acids, that have anti-inflammatory, anti-cancer, and anti-diabetic effects.

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.

Broccoli stems are my favorite substitute when I can't find kohlrabi at the farmers market. Both broccoli and kohlrabi are in the brassica family (cabbage family), and have a similar flavor and texture. Plus, you get broccoli stems for free when you buy a full broccoli crown, so using it is a total win-win.

What is the nickname for kohlrabi? ›

Kohlrabi also has the nickname Sputnik, since the vegetable looks like the early Russian space satellite! Kohlrabi has a long history and is popular in many cuisines including German, Irish, Indian, Chinese, and African.

Kohlrabi (German: [koːlˈʁaːbi]; pronounced /koʊlˈrɑːbi/ in English; scientific name Brassica oleracea Gongylodes Group), also called German turnip or turnip cabbage, is a biennial vegetable, a low, stout cultivar of wild cabbage.

Kohlrabi is an excellent source of vitamin C and a good source of fiber, vitamin B6 and potassium. Vitamin C plays an essential role in repairing wounds and forming scar tissue, as well as maintaining bones, teeth, and cartilage. Vitamin C rich foods also support absorption of iron.

Kohlrabi has no adverse side effects of its own. It's a cruciferous vegetable containing thiocyanates, preventing the body from absorbing iodine. As a result, individuals with thyroid problems should consult their doctor before taking any supplements or eating raw kohlrabi.

Kohlrabi is taken by mouth as an antioxidant and for cancer, heart disease, constipation, diabetes, gout, hemorrhoids, hot flashes, high cholesterol, liver disease, menstrual symptoms, a pain disorder called sciatica, scurvy, weight loss, and wound healing.

Harvest kohlrabi when the bulb is two to three inches in width. If the bulb gets too large, it will become tough, woody and bitter. Spring-planted kohlrabi harvested in summer is more likely to become fibrous if you allow them to become over-mature. Fall-harvested kohlrabi can grow a bit bigger without losing quality.

Kohlrabi's flavor

Kohlrabi is crunchy with a delicate pepper zing similar to turnips, yet it's also mild and slightly sweet like cabbage.