Kohlrabi is another one of those vegetables that I had no clue what to do with. Its not the most attractive vegetable and at first glance it almost looked like it wasn’t even edible! I learned from my local farm stand that kohlrabi is often called a “German turnip” (although it is not a root vegetable) and that its a similar species with other common vegetables like cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, gai lan or Savoy cabbage. What makes it different is that it has a mild, sweeter flavor than root vegetables and its an easy vegetable to make. I did a little experimenting and found that this vegetable is actually delicious and truly is easy to make.
There are lots of options for using kohlrabi. Its leaves, stems and bulb can be eaten raw or cooked. It can be shredded and added to a slaw or sliced and added to salad. It can be boiled down and mashed or, even easier, oven roasted. Unlike other vegetables, kohlrabi is easier to peel after you slice it and it cooks faster than other vegetables making it a time-saver in the kitchen. Unlike cabbage and broccoli, kohlrabi is not as gas-producing so its perfect for pregnant women or those with sensitive digestion.
Kohlrabi is also nutrient-rich. Its high in fiber and is a good source of vitamins B6, C and minerals like magnesium, potassium and folate. It even has a small amount of protein! Try this easy recipe the next time you’re looking for something new- and easy!- to try
3-4 kohlrabi bulbs
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Optional: 1/4 – 1/2 cup fresh grated Parmesan cheese
- Preheat oven to 425
- Cut the tops off the kohlrabi bulb
- Cut the bulb into quarters. Peel each quart using a vegetable peeler
- Chop the peeled kohlrabi quarters into 1/2 inch slices. If you prefer more crunchy vegetables, then make the slices thicker
- Toss the kohlrabi slices with the extra virgin olive oil, salt, garlic powder and pepper. Spread evenly on a baking sheet, making sure to not overcrowd the slices
- Bake 25 minutes or until tender. If using the Parmesan cheese, sprinkle the cheese then return to oven for 4-5 minutes until melted. Serve warm.
Photo by Ashleigh Shea via Unsplash