Kohlrabi, also known as the German turnip, is a unique vegetable that is often overlooked in the produce section. It’s a member of the Brassica family, which includes broccoli, cauliflower, and cabbage, and is prized for its bulbous shape and mild flavor. But what does kohlrabi taste like? Is it good or bad? In this article, we’ll explore the taste profile of kohlrabi, as well as its texture, appearance, and color varieties.
Understanding Kohlrabi
Kohlrabi is a cool-season vegetable that is grown for its edible stem, which can be eaten raw or cooked. It has a mild, sweet flavor that is often compared to a cross between a turnip and a cucumber. The taste of kohlrabi can vary depending on its age and size. Young kohlrabi tends to be more tender and sweeter, while larger kohlrabi can be tougher and have a slightly bitter taste.
Taste Profile of Kohlrabi
Kohlrabi has a mild, sweet flavor with a slight nutty undertone. It’s not overpowering like some other vegetables, which makes it a great addition to salads, slaws, and stir-fries. The texture of raw kohlrabi is crunchy and juicy, similar to a radish or jicama. When cooked, kohlrabi becomes tender and has a texture similar to a potato. Its mild flavor makes it a versatile ingredient in many recipes, and it pairs well with a variety of other flavors.
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Key Takeaways
- Kohlrabi has a mild, sweet flavor that is often compared to a cross between a turnip and a cucumber.
- The texture of raw kohlrabi is crunchy and juicy, while cooked kohlrabi is tender and has a texture similar to a potato.
- Kohlrabi is a versatile ingredient that pairs well with a variety of other flavors and can be used in many recipes.
Understanding Kohlrabi
Kohlrabi is a unique vegetable that is a part of the cabbage family. It is a cruciferous vegetable that is also known as a root vegetable. Kohlrabi is a bulb-shaped vegetable that comes in two colors: green and purple. Both the bulb and the leaves of kohlrabi are edible.
The taste of kohlrabi is often described as a combination of broccoli stems and cabbage, with a slightly sweet and nutty flavor. Some people also compare the taste of kohlrabi to that of turnips or radishes. Kohlrabi is a versatile vegetable that can be eaten raw or cooked, and it can be used in a variety of dishes.
When selecting kohlrabi, it is important to choose bulbs that are firm and free of blemishes. The leaves should be bright green and fresh-looking. Kohlrabi can be stored in the refrigerator for up to a week.
Overall, kohlrabi is a nutritious and flavorful vegetable that can be a great addition to any meal.
Taste Profile of Kohlrabi
Kohlrabi is a unique vegetable that belongs to the same family as broccoli, cauliflower, and cabbage. It has a bulbous shape with a thick, tough skin that can be green or purple. The flesh inside is crisp and juicy, with a texture similar to that of a radish or turnip.
In terms of taste, kohlrabi is often described as mild and sweet, with a flavor that is somewhere between a cabbage and a turnip. It has a slightly nutty taste that is both refreshing and satisfying. The sweetness of kohlrabi is subtle, but it is definitely present and adds to the overall flavor profile.
When cooked, kohlrabi becomes even sweeter and takes on a more delicate flavor. It can be boiled, steamed, roasted, or even grilled, and it pairs well with a variety of seasonings and spices. Some people even enjoy eating kohlrabi raw, as it has a refreshing crunch that is perfect for salads and slaws.
Overall, the taste of kohlrabi is quite pleasant and unique. It is not overpowering or bitter, but rather mild and refreshing. Whether eaten raw or cooked, it is a versatile vegetable that can be used in a variety of dishes and recipes.
Texture and Appearance
Kohlrabi has a unique appearance and texture that sets it apart from other vegetables. The vegetable has a round shape with a stem that extends from the top. The skin of the kohlrabi is usually pale green or purple, and it has a slightly rough texture.
When it comes to texture, kohlrabi is crunchy, firm, and crisp. The vegetable has a texture that is similar to that of a radish or jicama. The inside of the kohlrabi is tender and juicy, making it a refreshing addition to salads or slaws.
The tough outer skin of the kohlrabi must be peeled before cooking or eating. Once the skin is removed, the flesh of the kohlrabi can be sliced or diced into cubes. Kohlrabi can be eaten raw or cooked, and it can be boiled, roasted, or grilled.
In summary, kohlrabi has a unique appearance and texture that makes it an interesting addition to any dish. Its crunchy, firm, and crisp texture pairs well with other vegetables in salads and slaws, and its tender and juicy flesh makes it a delicious addition to soups and stews.
Color Varieties
Kohlrabi comes in a variety of colors, including purple, green, white, and yellow. Each color has its unique flavor profile, but the taste is generally similar across all varieties.
Purple Kohlrabi
Purple kohlrabi is the most visually striking variety, with its deep purple skin and white flesh. Its taste is slightly sweeter than green kohlrabi, with a hint of earthiness. It can be eaten raw or cooked and is a popular addition to salads.
Green Kohlrabi
Green kohlrabi is the most common variety and has a pale green skin and white flesh. Its taste is mild and slightly sweet, with a texture similar to a turnip. It is often eaten raw, sliced into sticks and served with dips, or cooked in soups and stews.
White Kohlrabi
White kohlrabi has a pale green skin and white flesh, similar to green kohlrabi. Its taste is slightly milder than green kohlrabi, with a sweeter flavor and a crisp texture. It is often used in salads and slaws and can also be roasted or sautéed.
Yellow Kohlrabi
Yellow kohlrabi has a pale yellow skin and white flesh. Its taste is similar to green kohlrabi, with a mild, slightly sweet flavor and a crisp texture. It is often used in salads and can also be roasted or grilled.
Overall, kohlrabi has a unique taste that is difficult to describe but is generally considered to be pleasant and mild. The different color varieties offer slight variations in flavor and texture, making them a versatile vegetable in the kitchen.
Comparisons to Other Vegetables
Kohlrabi is a unique vegetable with a taste that is difficult to compare to any other vegetable. However, it shares some similarities with a few other vegetables, including cabbage, broccoli, and turnips.
Cabbage and kohlrabi are both members of the Brassica family, and they share a similar taste profile. Both vegetables have a slightly sweet and earthy taste, but kohlrabi has a milder taste than cabbage.
Broccoli stems are also similar to kohlrabi in taste and texture. They have a similar crunch and a slightly sweet taste, but kohlrabi has a more delicate flavor.
Turnips are another vegetable that shares some similarities with kohlrabi. They both have a slightly sweet taste and a crunchy texture, but kohlrabi has a milder flavor than turnips.
Kale and cauliflower are two vegetables that are often compared to kohlrabi, but they have very different tastes. Kale has a bitter taste, while cauliflower has a mild and slightly nutty taste.
Carrots and radishes are also different from kohlrabi in taste and texture. Carrots have a sweet and slightly earthy taste, while radishes have a sharp and peppery taste.
Potatoes are another vegetable that is often compared to kohlrabi, but they have a very different taste and texture. Potatoes have a starchy taste and a soft texture, while kohlrabi has a crunchy texture and a mild, slightly sweet taste.
Overall, while kohlrabi shares some similarities with other vegetables, it has a unique taste that is difficult to compare to any other vegetable.
Preparation and Cooking Methods
Kohlrabi is a versatile vegetable that can be eaten raw or cooked in a variety of ways. Here are some preparation and cooking methods to bring the best out of kohlrabi:
Preparing Kohlrabi
Before cooking kohlrabi, it is important to prepare it properly. The first step is to wash and peel the outer layer of the kohlrabi. Then, cut off the top and bottom of the kohlrabi and discard them. Kohlrabi can be cut into cubes, slices, or wedges depending on the recipe.
Cooking Kohlrabi
Kohlrabi can be cooked in a variety of ways, including roasting, boiling, grilling, sautéing, and stir-frying. Each method brings out a unique flavor and texture of the vegetable.
Roasting kohlrabi is a popular method as it brings out the sweetness of the vegetable. To roast kohlrabi, cut it into wedges or cubes, toss it with oil and seasonings, and bake in the oven until tender.
Boiling kohlrabi is another simple and easy way to cook it. Simply cut the kohlrabi into cubes and boil in salted water until tender.
Grilling kohlrabi is a great way to add a smoky flavor to the vegetable. Cut the kohlrabi into thick slices and brush with oil before grilling.
Sautéed kohlrabi is a quick and easy way to cook it. Cut the kohlrabi into small pieces and sauté in a pan with oil and seasonings until tender.
Stir-fried kohlrabi is a popular Asian-style dish. Cut the kohlrabi into thin slices and stir-fry in a pan with oil and other vegetables and seasonings.
Raw Kohlrabi
Kohlrabi can also be eaten raw. It has a crunchy texture and a slightly sweet and nutty flavor. Raw kohlrabi can be sliced or grated and added to salads or used as a dip for vegetables.
Mashed Kohlrabi
Mashed kohlrabi is a great alternative to mashed potatoes. Simply boil the kohlrabi until tender and mash it with butter, milk, and seasonings.
In conclusion, kohlrabi is a versatile vegetable that can be prepared and cooked in a variety of ways. Whether you prefer it raw or cooked, there is a method that will bring out the best of this nutritious vegetable.
Incorporating Kohlrabi into Recipes
Kohlrabi is a versatile vegetable that can be used in a variety of dishes. Its mild and slightly sweet flavor makes it a great addition to salads, slaws, soups, stews, and side dishes. Here are some ideas for incorporating kohlrabi into your recipes:
Salads and Slaws
Kohlrabi can be thinly sliced or grated and added to salads and slaws for a crunchy texture. It pairs well with other vegetables such as carrots, cabbage, and radishes. Try this Kohlrabi Slaw recipe:
- 1 kohlrabi, peeled and grated
- 1 carrot, peeled and grated
- 1/2 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Mix all ingredients together and let sit for at least 30 minutes before serving.
Soups and Stews
Kohlrabi can also be added to soups and stews for a hearty and nutritious meal. It pairs well with other root vegetables such as potatoes and carrots. Try this Kohlrabi and Potato Soup recipe:
- 2 kohlrabi, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 onion, chopped
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
In a large pot, sauté the onion until translucent. Add the kohlrabi and potatoes and sauté for a few minutes. Add the broth and bring to a boil. Reduce heat and simmer until the vegetables are tender. Add the cream and blend with an immersion blender until smooth.
Side Dishes
Kohlrabi can also be roasted, boiled, or sautéed as a side dish. It pairs well with rice and can be stuffed with other ingredients for a flavorful dish. Try this Stuffed Kohlrabi recipe:
- 4 kohlrabi, peeled and hollowed out
- 1 cup cooked rice
- 1/2 cup chopped mushrooms
- 1/2 cup chopped onion
- 1/2 cup grated cheese
- Salt and pepper to taste
Mix all ingredients together and stuff into the hollowed-out kohlrabi. Bake at 375°F for 30-40 minutes until the kohlrabi is tender and the cheese is melted.
Dips
Kohlrabi can also be used to make a delicious dip. It pairs well with other vegetables such as carrots and celery. Try this Kohlrabi Dip recipe:
- 1 kohlrabi, peeled and chopped
- 1 cup plain Greek yogurt
- 1/4 cup chopped fresh dill
- 1 tablespoon lemon juice
- Salt and pepper to taste
Mix all ingredients together and serve with vegetables or crackers.
Incorporating kohlrabi into your recipes is a great way to add nutrition and flavor to your meals. Try these ideas and experiment with your own recipes to discover new ways to enjoy this versatile vegetable.
Storing and Selecting Kohlrabi
When selecting kohlrabi, it is important to choose the right one based on its appearance and texture. Look for kohlrabi that has a firm, smooth surface with no cracks or bruises. The skin should be a pale green or purple color, depending on the variety. If the kohlrabi has leaves attached, they should be fresh and green.
To store kohlrabi, remove the leaves and wrap the bulb in a damp paper towel. Place it in a plastic bag and store it in the crisper drawer of the refrigerator. Kohlrabi can last up to two weeks in the refrigerator if stored properly.
It is important to use a sharp knife when cutting kohlrabi, as it can be tough to slice through. To prepare kohlrabi for cooking, cut off the top and bottom ends and peel the skin with a vegetable peeler or a sharp knife. Kohlrabi can be sliced, diced, or grated and used in a variety of recipes.
Kohlrabi is a cool-season crop that is typically harvested in the spring and fall. It is a member of the cabbage family and is related to broccoli, cauliflower, and kale. Kohlrabi has a mild, sweet flavor and a crisp texture, similar to that of a turnip. It can be eaten raw or cooked and is a versatile vegetable that can be used in a variety of dishes.
Nutritional Value
Kohlrabi is a nutritious vegetable that is low in calories and high in fiber, vitamin C, potassium, and sugar. One cup of chopped kohlrabi contains approximately 36 calories, 8 grams of carbohydrates, 5 grams of fiber, and 2 grams of protein.
Kohlrabi is an excellent source of vitamin C, which is essential for maintaining a healthy immune system and protecting the body against oxidative stress. One cup of kohlrabi contains approximately 84% of the daily recommended intake of vitamin C.
In addition to vitamin C, kohlrabi is also a good source of potassium, which helps regulate blood pressure and maintain optimal heart health. One cup of kohlrabi contains approximately 13% of the daily recommended intake of potassium.
Kohlrabi is also high in fiber, which is essential for maintaining digestive health and preventing constipation. One cup of kohlrabi contains approximately 20% of the daily recommended intake of fiber.
Finally, kohlrabi contains a small amount of sugar, which can provide a quick source of energy for the body. One cup of kohlrabi contains approximately 3 grams of sugar.
Overall, kohlrabi is a nutritious vegetable that can be a great addition to a healthy diet.
Frequently Asked Questions
Is kohlrabi good for you?
Yes, kohlrabi is good for you. It is low in calories and high in fiber, vitamins C and B6, and potassium. It also contains antioxidants that can help protect against disease.
How to eat kohlrabi?
Kohlrabi can be eaten raw or cooked. To prepare it, remove the tough outer skin and slice or chop the inner flesh. It can be added to salads, stir-fries, soups, or roasted as a side dish.
Can you eat kohlrabi leaves raw?
Yes, kohlrabi leaves can be eaten raw. They have a slightly bitter taste and can be added to salads for extra nutrition. However, they can also be cooked like other leafy greens.
What do kohlrabi leaves taste like?
Kohlrabi leaves taste slightly bitter and have a similar flavor to other leafy greens like kale or collard greens.
What is the best way to eat kohlrabi?
The best way to eat kohlrabi depends on personal preference. It can be eaten raw or cooked in a variety of dishes. Some people enjoy it roasted or sautéed, while others prefer it in salads or as a crunchy snack.
What does kohlrabi taste like raw?
Kohlrabi has a mild, slightly sweet flavor when eaten raw. It has a crispy texture similar to that of an apple or jicama.