Kohlrabi Home Fries Recipe (2024)

FAQs

What is the closest vegetable to kohlrabi? ›

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.

There are several ways to cook kohlrabi, most of them similar to how you cook potatoes: boiled, steamed, roasted, fried or mashed. Slices and sticks can be stir-fried, and the whole stem can be hollowed out and stuffed with a veggie and rice or meat filling and baked like stuffed peppers.

Wise words from Brad: "Always peel the bulb, because the outside layer is rather fibrous and unpleasant. It won't break down after being cooked." Use a sharp knife to remove the skin, as it's too thick for a traditional vegetable peeler. Kohlrabi is equally tasty raw or cooked.

A member of the cabbage family, kohlrabi carries a signature sweet-but-peppery flavor profile, with a taste and texture reminiscent of broccoli stems. When buying kohlrabi, pick vegetables that are firm and solid, never squishy.

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.

Direct seed kohlrabi in the garden from mid-April until early May, and again later in July. Avoid planting kohlrabi where you have grown related crops—broccoli, cauliflower, collards, kale, turnip, rutabaga, cabbage, mustard, bok choy, Brussels sprouts—during the previous four years.

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 ).

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 tastes like cabbage and looks like a turnip, albeit a spiney turnip that is sprouting leaves reminiscent of a cross between kale and collards. Kohlrabi resembles a root vegetable, but actually, the edible globe is the modified swollen stem of the plant and grows above ground.

Meat: Kohlrabi pairs well with meats such as bacon, chicken, sausage, and pork. Herbs: Fresh herbs such as parsley, dill, mint, rosemary, thyme, and chives complement the nutty, buttery flavour of kohlrabi and add a bright, fresh flavour.

Should I refrigerate kohlrabi? ›

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. Wash hands before and after handling fresh produce.

Kohlrabi is ready to harvest when its bulb is 1 to 3 inches in diameter, or about the size of a tennis ball. Do not pick the vegetable in warm weather, as the root becomes woody. Kohlrabi leaves are also edible.

The leafy part can be eaten raw when young and tender or cooked like other greens as they mature. Kohlrabi also has the nickname Sputnik, since the vegetable looks like the early Russian space satellite!

Initially, the stinky feet cabbage-like smell turned me off while they were steaming (it's actually the hydrogen sulfide emitted from all brassica oleracea vegetables–like broccoli and cabbage–when cooking), but all that was forgotten on first bite.

Kohlrabi juice has potent antioxidants such as vitamin C, isothiocyanates, anthocyanins, and glucosinolates. A study by Michalak in 2022 showed that the above-mentioned antioxidants present in kohlrabi could protect the cells from free radical damage and slow down the ageing process.

The so-called “cabbage family” – actually the species Brassica oleracea – has given us several botanical monstrosities we enjoy as food, but none I think is quite so outré as the kohlrabi. In fact most of this wacky family – cabbage, Brussels sprouts, cauliflower, broccoli, collards, kale, etc.

Kohlrabi, also called German turnip, is a cruciferous vegetable in the same family as broccoli, brussels sprouts, cauliflower, mustard greens, collards, and kale. It can be eaten raw or cooked and is a popular ingredient in salad or coleslaw. It tastes similar to broccoli with a slightly sweet flavor.

It's a true work of art when served as a savory side, and when topped with your favorite protein, creates an easy entrée for a weeknight dinner. Be sure to stop by your neighborhood Trader Joe's produce section to pick up a bag of Trader Joe's Kohlrabi Vegetable Pasta—and to see our other Brassica-based offerings, too.

Kohlrabi, also known as German turnip, is a cruciferous vegetable. Despite its secondary name, kohlrabi is not a root vegetable and does not belong to the turnip family. Instead, it belongs to the Brassica, or mustard family and is related to cabbage, broccoli, and cauliflower ( 1 ).