Cooking Kohlrabi

Although it looks a little funny, and has a bit of an odd name, kohlrabi is a delicious and wonderfully versatile veggie! It’s name actually comes from the German words for “cabbage” and “turnip,” and is also sometimes called a “German turnip.” However, unlike turnip, kohlrabi is not a “root vegetable” – the part we usually eat is often referred to as a “bulb” & it’s actually an above-ground enlarged or swollen part of the stem! The leaves are edible as well – you can use them in similar ways to collard greens or chard.

Kohlrabi is also related to broccoli, cabbage, and Brussels sprouts – all part of the Brassica genus informally referred to as the cruciferous vegetables & known for their beneficial antioxidant effects. Kohlrabi is a good source of fibre, vitamin C, potassium, and various health-promoting phytochemicals that help fight off inflammation and oxidative stress. Although kohlrabi may not be as commonly used as some other vegetables, incorporating variety & trying new things offers us nutritional benefits as well as keeping things interesting for our tastebuds! Kohlrabi has a crisp, slightly sweet flavour that you can enjoy raw or cooked. You’ll just want to peel off the tough skin first. What next? On to the recipes!

Enjoy it in Salads

Roast it

Like many other vegetables, roasted kohlrabi develops a lovely sweet and complex flavour as it caramelizes in the oven. You can check out this recipe for roasted kohlrabi with parmesan or try roasting it with olive oil, salt and pepper.

Saute it

Have you ever cooked with kohlrabi before? Or do you prefer it raw? Let me know what you think in the comments!