How to Cook With Kohlrabi: 5 Ways to Prepare Kohlrabi

Kohlrabi (Brassica oleracea), also known as cabbage turnip or German turnip, is a cruciferous vegetable with a round bulb and just a few leaves that protrude from its sides. Although it looks like a root vegetable, the kohlrabi bulb grows aboveground. The word kohlrabi comes from the German kohl (kale) and Latin rapa (turnip), since kohlrabi resembles a cross between those two vegetables.

Kohlrabi tastes like a peppery broccoli stem or a radish with a hint of cabbage flavor. Raw kohlrabi is crunchy and refreshing. Cooked kohlrabi becomes more tender and sweet in flavor. Kohlrabi leaves, which are edible but uncommon in culinary preparations, are slightly bitter, like collard greens. (Kohlrabi bulbs are often sold with some of their leaves removed, which gives them a knobby appearance.)

Kohlrabi requires a bit of prep work (namely, removing the tough skin with a vegetable peeler) but once that's done, you're rewarded with a vegetable that's equally delicious raw or cooked.

1. 1. Kohlrabi slaw: For a unique take on coleslaw, use kohlrabi in place of cabbage. Slice it into a thin julienne with a mandoline and combine with shaved fennel, apples, cilantro, lime juice, and sesame oil.
2. 2. Whole-roasted kohlrabi: Slow-roast whole, unpeeled kohlrabi with plenty of olive oil, salt, and pepper, then peel away the charred skin to reveal the tender flesh.
3. 3. Thai-style kohlrabi salad: Use matchsticks of raw kohlrabi to make som tam, the Thai pounded salad typically associated with green papaya.
4. 4. German-style kohlrabi: In Germany, cubed, boiled kohlrabi in béchamel sauce is a popular side dish for meats.
5. 5. 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). Mix the grated kohlrabi with beaten eggs and flour, then fry in oil until crispy. Serve as an appetizer with a garlic yogurt dipping sauce.

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