Remove from the oven once you see the Parmesan brown. Get daily tips and expert advice to help you take your cooking skills to the next level. Once seasoned, place the kohlrabi on the baking sheet in a single layer and bake it for 15-20 minutes. Cut the bulb in half; it should be solid all the way through, with no spongy or brown spots. Kohlrabi can be cooked—boiled or steamed (and then also mashed), sautéed, roasted or fried, but I more often than not use it raw for its appealing mild flavor and pronounced crispness. Steam the leaves as you would steam spinach, cooking them for about 5 minutes. Kohlrabi fritters: If you have a lot of kohlrabi on your hands, try grating it (if you have a food processor with the grater attachment, this is the time to use it). If you live in the North, plant in the spring, the fall, or both. It doesn’t have to be peeled, but the peel can be tough so I usually do. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Once it begins to show some caramelization, season it with salt, nutmeg, and a little sugar​ for increased sweetness. When done, drain the kohlrabi by pouring the contents of the saucepan through a colander. Thomas Keller Teaches Cooking Techniques How Do You Cook Kohlrabi? Learn more... Kohlrabi can be eaten raw, but many prefer to cook the bulb portion of the plant before consuming it. This article has been viewed 51,207 times. Gently flatten each small mound with the back of your spatula to create a patty instead of a clump. What are the benefits of eating kohlrabi? Serve as an appetizer with a garlic yogurt dipping sauce. The lid is necessary to trap the steam. Along with Germans, Hungarians adore kohlrabi. And delicious! Look for fresh leaves, which indicate recent harvest, and a firm bulb. As the kohlrabi starts to brown a bit (5 minutes or so), add some onions. Kohlrabi leaves are attached to the plant's base and are edible. Kohlrabi needs at least six hours of full sun each day, but more is better. You will not need to completely immerse the kohlrabi fritters in oil, so you do not need enough oil to cover them completely. Kohlrabi can also be stuffed, like squash- Try young kohlrabi raw, chilled, and sliced; the flavor is mild and sweet, and the vegetable has a nice, crisp texture. Another Hungarian dish is stuffed kohlrabi—ground or leftover pork and beef are combined with egg and sour cream and stuffed into a hollowed-out kohlrabi. For this method, you only need the bulb of the kohlrabi and not the leaves. The ugly-duckling kohlrabi is a descendent of wild cabbage (like broccoli and cauliflower) that was found in Europe in the 14th century. Kohlrabi is equally tasty raw or cooked. Just refrigerate them in plastic bags. You can grate it, slice it, julienne, or dice it depending on how you want to use it, but it's best to keep the pieces thin and small when you serve it raw. Wait until the flames die down and a layer of white ash can be seen over the coals. Also, when growing kohlrabi, keep the soil well watered or you’ll end up with tough,woody stemmed plants. You could also add other flavors and seasonings in, as well. wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. It should be thoroughly incorporated into the contents of the dish. What's the Difference Between Turnips and Rutabagas? Kohlrabi isn't suitable for canning, but freezing maintains the quality and texture of this flavorful, nutrient-rich vegetable for up to 12 months. Slice each kohlrabi bulb into 1/4-inch (6.35-mm) thick pieces and cut … A low level of water will give you just enough to create steam. You could also drain the fritters on brown paper bag instead of paper towels. Improve native soil by mixing in several inches of … A popular dish in that country is Hungarian creamy kohlrabi soup, in which the vegetable is puréed until smooth. [1] X Research source Increasingly popular, kohlrabi is also available in different varieties, all easy to grow, with slight variations in look and time to maturity. To roast kohlrabi, start by preheating your oven to 450 degrees Fahrenheit and preparing a baking sheet that’s lightly coated with cooking spray. Work 2 inches (5cm) of aged compost into the soil before you begin … To soups or stews usually do is better raw, but it can be grown shallower!, stuffed, creamed, in which the vegetable develops a sharper more! Easily, and if it burns, it could ruin the taste of kohlrabi, a great for! Thanks to all authors for creating a page that has been read 51,207 times kongo AGM: quality. 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