Recipes

How to cook kohlrabi: techniques, recipes and advice

Raw kohlrabi

Have you often seen it at the market but have no idea how to use it for your recipes? We explain how to cook kohlrabi.

Cooking kohlrabi, or green turnip, is much simpler than you might think. In fact, this type of cabbage can be eaten both raw , cut into thin strips (including leaves) and cooked . It is not only the bulb that is edible, but also the leaves, which are rich in iron.

Kohlrabi is a variety of Brassica oleracea . It has a flavor similar to that of radishes and, despite a very low caloric intake (27 kCal per 100 g of product), it is rich in mineral salts, vitamin C and calcium. You can use it to prepare a thousand delicious dishes, or just for great-tasting salads or side dishes. Let's see together some ideas and suggestions for using it in the kitchen!

Recipes with raw kohlrabi

Both the stem and leaves of kohlrabi are consumed . The stem should be washed under running water and then peeled with a potato peeler. The leaves must also be washed carefully to remove any residual soil.

Raw kohlrabi can make an excellent side dish .

All you need to do is clean it and then cut it into thin slices, with the help of a mandolin, or julienne, using a knife – preferably ceramic.
Mix the kohlrabi with other raw vegetables (green leaves), some dried fruit and, if you want , some flaked or chopped cheese , and season with extra virgin olive oil, salt and vinegar.

If you want stronger flavors you can also opt for anchovies , which always go well with cabbage, but also capers . Other suggestions for raw pairings could be julienned vegetables , such as carrot or courgette: season everything with a tasty emulsion of oil, salt and lemon and you will have created a delicious salad in just a few minutes!

Recipes with cooked kohlrabi

Cooked kohlrabi, on the other hand, can give life to many recipes, from the simplest perfect as a side dish, to the tastiest to be served as a second course or main course.

Baked kohlrabi

How is kohlrabi cooked? A very interesting idea is to prepare chips with this vegetable. After placing the slices on a baking tray covered with baking paper, you can drizzle them with oil and then bake them until they are cooked and crispy.

You can also cook kohlrabi au gratin in the oven. After peeling it and cutting it into half-centimeter slices or chunks, blanch it in salted water for 15 minutes. Season it with homemade bechamel , sprinkle with parmesan and gratinate for 5-10 minutes at 180°C.

Pan-fried kohlrabi

If you wish to boil the kohlrabi , after peeling it, be careful to leave the ends. This way it will absorb less water during cooking. However, no one is stopping you from cutting it into small pieces to make this step quicker.

You can also use this vegetable to prepare excellent soups . After cleaning it and cutting it into pieces, place it in a pot, adding other vegetables such as potatoes or pumpkin to taste. Cover with water, season with salt and cook. If you want, you can also blend everything with an immersion blender to make a delicious kohlrabi puree.

Cabbage can also be an excellent condiment for pasta , steamed or cooked in the oven and then sautéed in a pan with onion, garlic and oil, or with other vegetables. You can also flavor a special pesto, using its leaves raw, and then using the bulb in chips or flakes, to give an extra touch to the dish.

Pan-fried kohlrabi leaves are a delicious side dish. Prepare a sauté with oil and garlic (chopped or whole according to your taste) and add the leaves, washed and cut into strips. Leave to cook with the lid on over low heat for 10 minutes, adding salt at the end.

Turnips with lard are a typical dish of Trentino cuisine. Heat the oil in a pan and add the diced lard. Add the turnips, peeled and cut into chunks, a pinch of salt, a pinch of sugar and cook, adding water a little at a time if needed. Serve hot and you won't regret it!

Steam kohlrabi

To appreciate all the flavor of this vegetable in purity while maintaining its nutritional properties almost unchanged, you can steam it. Sliced or diced, the cooking time varies from 10 to 15 minutes. Once cooked, serve it in a salad seasoning it with oil and salt or try it together with a delicious yogurt sauce .

Properties of kohlrabi

There are two varieties of kohlrabi: the white one and the purple one. In addition to being delicious, versatile and easy to treat, this cabbage contains many useful properties for our body. Inside we find vitamins of groups B and C, numerous dietary fibres , phosphorus, potassium, calcium and iron.

It is also an excellent ally for those who want to lose weight, given the very few calories, but also for those who want to fight constipation, swelling, abdominal pain or blood pressure problems, as it also acts as a vasodilator .