Kohlrabi can be eaten raw, but it is preferable to cook the bulb of the plant before ingesting it. Its flavor is often combined with that of broccoli or the heart of cabbage. If you want to cook kohlrabi yourself, here are several ways to do it.
Ingrediants
Roasted
Makes four servings
- 4 kohlrabi bulbs, peeled
- 15 ml of olive oil
- 1 minced clove of garlic
- Salt and ground black pepper, just enough
- 80 ml of grated Parmesan cheese
Steamed
Makes four servings
- 4 kohlrabi bulbs, peeled
- 15 ml of olive oil
- Salt as needed
- Waterfall
Grilled
Makes four servings
- 4 kohlrabi bulbs, peeled
- 15 ml of olive oil
- Salt and ground black pepper, just enough
Stir-fried
Makes four servings
- 4 kohlrabi bulbs, peeled
- 15 ml of olive oil
- 1 minced clove of garlic
- Salt and ground black pepper, just enough
Braised
Makes four servings
- 4 kohlrabi bulbs, sliced but not peeled
- 250 ml of chicken or vegetable broth
- 60 ml unsalted butter, diced
- 7.5 ml of fresh thyme leaves
- Salt and ground black pepper, just enough
Fried (like pancakes)
Doses for two portions
- 2 kohlrabi bulbs, peeled
- 1 egg
- 30 ml of flour
- Vegetable oil
Steps
Method 1 of 6: Roasted
Step 1. Preheat the oven to 230 degrees Celsius
Prepare a baking sheet by coating it lightly with non-stick cooking spray.
You can prepare the baking sheet with non-stick aluminum foil, as an alternative
Step 2. Cut the kohlrabi into slices
Slice each kohlrabi bulb into small pieces about 6mm thick, and cut each in half.
For this recipe, you will only need the kohlrabi bulb, not the leaves. Use a sharp serrated knife to cut the bulb more easily. A smooth-bladed knife tends to slip off, and is therefore more of a problem than a solution
Step 3. Prepare the toppings
In a large pot, add the olive oil, the minced garlic clove, the salt and the pepper, mixing well to mix everything.
If you don't have fresh garlic on hand, you can replace it with 2/3 ml of garlic powder
Step 4. Soak the kohlrabi
Dip the kohlrabi wedges in the seasoned olive oil, shaking well to coat each wedge.
The garlic does not have to stick to every single clove of kohlrabi, but it should be reasonably spread over the various cloves. Break up all the large lumps of garlic with the spoon you use to mix, to prevent the garlic flavor from becoming too concentrated in one area
Step 5. Place the kohlrabi in the baking sheet you prepared
Arrange the kohlrabi wedges on the baking sheet in a single, even layer.
The kohlrabi must be cooked on a single layer. If you end up stacking multiple layers on the pan, some wedges may cook faster than others
Step 6. Leave in the oven until it browns
This should take between 15 and 20 minutes.
Turn the wedges occasionally with a spatula to ensure proper browning
Step 7. Sprinkle with cheese
Sprinkle the Parmesan on top of the cooked kohlrabi before returning it to the oven. Let it roast for another 5 minutes, or until the Parmesan is lightly toasted and golden.
- Remove from the oven as soon as you see the browning of the Parmesan.
- If you are using flaked Parmesan rather than grated, you should wait until the Parmesan is well melted before removing the pan.
Step 8. Serve hot
As soon as the cheese melts and begins to brown, remove the kohlrabi from the oven and enjoy the dish immediately.
Method 2 of 6: Steamed
Step 1. Cut the kohlrabi into bite-sized pieces
Slice the kohlrabi bulbs into 2.5 cm slices.
Use a sharp serrated knife to cut the bulb more easily. A smooth-bladed knife tends to slip off, and is therefore more of a problem than a solution
Step 2. Place the kohlrabi slices in a saucepan
Fill the saucepan with 1.25 cm of water and add a handful of salt.
Do not fill the saucepan with a larger volume of water. If you use too much water, you may end up boiling the kohlrabi rather than steaming it. A low level of water will be enough to create the steam
Step 3. Boil the water
Cover the saucepan and bring the water to a boil over high heat.
The lid is essential for retaining the steam. The high temperature creates more steam in less time
Step 4. Reduce flame and steam
Reduce the heat to low, and steam the kohlrabi for 5-7 minutes, or until soft enough to pierce with a fork.
- Keep in mind that you can steam kohlrabi leaves as well if you wish. Steam them as you would spinach, letting them cook for about 5 minutes.
- Once finished, drain the kohlrabi by pouring the contents of the saucepan through a colander.
Step 5. Serve
Steamed kohlrabi can be enjoyed hot.
Method 3 of 6: Grilled
Step 1. Preheat the grill
The grill should be preheated to a medium-high temperature.
- If you're using a gas grill, light all burners at medium-high heat.
- If you're using a charcoal grill, place a large pile of it on the grill. Wait for the flames to subside and for a layer of white ash to form on the coals.
Step 2. Slice the kohlrabi
Cut each bulb into thin slices. Put the kohlrabi in a large bowl.
For this recipe, you will only need the kohlrabi bulb, not the leaves. Use a sharp serrated knife to cut the bulb more easily. A smooth-bladed knife tends to slip off, and is therefore more of a problem than a solution
Step 3. Season the kohlrabi
Sprinkle the olive oil on the slices and add a handful of salt and pepper. Mix well so that each slice is well coated.
You can add other spices to the dressing as well. For example garlic, onion or chives - they all match the flavor of kohlrabi
Step 4. Roll the kohlrabi in non-stick aluminum foil
With the opaque side up, place the seasoned kohlrabi on a sheet of non-stick aluminum foil. Fold the paper to form a package that can hold the kohlrabi inside.
The package must be well sealed to retain as much internal heat as possible. Also, the sealed part should be face up as it cooks so the kohlrabi slices don't fall out
Step 5. Cook for 10-12 minutes
You don't need to turn the kohlrabi over. Once finished, the slices should be somewhere between tender and crunchy, and easily pierced with a fork.
Step 6. Enjoy
The kohlrabi is ready to serve and eat.
Method 4 of 6: Stir-fried
Step 1. Prepare the oil
Pour the olive oil into a saucepan and heat it over medium-high heat for 1-2 minutes.
The oil should be smooth and shiny, but not so hot that it evaporates
Step 2. Dice the kohlrabi bulbs
You should cut it into very small cubes, as thin as possible.
For this recipe, you only need the kohlrabi bulb, not the leaves. Use a sharp serrated knife to cut the bulb more easily. A smooth-bladed knife tends to slip off, and is therefore more of a problem than a solution
Step 3. Cook the garlic
Add the minced garlic to the hot oil and stir-fry for a minute, until fragrant and lightly toasted.
Watch the garlic carefully as you cook it. Garlic can burn easily, and it could ruin the taste of the oil. If this happens, you will have to start the process all over again
Step 4. Pan-fry the cubes for 5-7 minutes
Place the kohlrabi cubes in the pan with the oil and garlic. Cook, turning frequently, until golden.
Don't let the kohlrabi stand for too long. If you do, you risk burning it
Step 5. Season and serve
Season the kohlrabi with a handful of salt and shake it well to cover it properly. Plate up and enjoy your kohlrabi.
Method 5 of 6: Braised
Step 1. Cut the kohlrabi
Use a sharp knife to cut the kohlrabi into 2.5 cm thick cubes.
For this recipe, you will only need the kohlrabi bulb, not the leaves. Use a sharp serrated knife to cut the bulb more easily. A smooth-bladed knife tends to slip off, and is therefore more of a problem than a solution
Step 2. Mix the kohlrabi with the other ingredients
Put the kohlrabi in a large pan with 30 ml of butter, 250 ml of chicken or vegetable broth, thyme, salt and pepper. Place the pan on the stove over medium-high heat, and cover.
- The pan should be deep enough and approximately 12 '' in diameter.
- If you don't have a lid, you can cover the pan with a circle of parchment paper.
Step 3. Let it simmer for 15 minutes
Flip the kohlrabi occasionally as it cooks, and cook only until the kohlrabi is tender.
The kohlrabi should become tender enough to be skewered with a fork, but still slightly crunchy
Step 4. Add the remaining butter
Remove the pan from the heat and add the remaining 30ml of butter. Stir the butter into the contents of the pan until it melts.
Make sure there is no remaining butter before serving the kohlrabi. It should be entirely incorporated into the rest of the dish
Step 5. Serve hot
The kohlrabi is ready to be enjoyed - you should serve it still hot.
Method 6 of 6: Fried (Like Pancakes)
Step 1. Heat the oil in a pan
Pour 6.35mm of cooking oil into a deep pan and heat over medium-high heat for a few minutes.
You won't have to completely soak kohlrabi pancakes in oil, so you won't need a lot of oil, just enough to cover the bottoms
Step 2. Slice the kohlrabi
Cut the kohlrabi into thin strips.
For this recipe, you will only need the kohlrabi bulb and not the leaves
Step 3. Add an egg and flour
Place the kohlrabi strips in a medium to large bowl and add an egg. Stir to mix well, then add the flour and mix well again.
The end result should be a thick mush that can be molded into patties or meatballs
Step 4. Cook the kohlrabi in small quantities
Once the oil is hot enough, pour in the kohlrabi patties.
Gently flatten each small meatball with the back of the spatula to create a pancake and not a lump
Step 5. Cook until crunchy
Cook the kohlrabi pancakes for 2-4 minutes before turning them with the spatula. Cook the other side as well for 2-4 minutes.
Step 6. Dry and serve
Place the kohlrabi pancakes in a tray lined with paper napkins. Let the oil absorb for 1-2 minutes before serving.
