Kohlrabi can be eaten raw, but many people prefer to cook the Kohlrabi tubers before eating them. The taste of Kohlrabi is often compared to broccoli or cabbage heart. If you are interested in cooking Kohlrabi yourself, here are a few ways to cook Kohlrabi.
Ingredients
Grilling Kohlrabi
To make 4 servings
- 4 Kohlrabi tubers, peeled
- 1 tablespoon (15 ml) olive oil
- 1 clove garlic, chopped
- Salt and black pepper powder, to add flavor
- 1/3 cup (80 ml) grated Parmesan cheese
Steaming Kohlrabi
To make 4 servings
- 4 Kohlrabi tubers, peeled
- 1 tablespoon (15 ml) olive oil
- Salt, to add flavor
- Water
Burning Kohlrabi
To make 4 servings
- 4 Kohlrabi tubers, peeled
- 1 tablespoon (15 ml) olive oil
- Salt and black pepper powder, to add flavor
Stir fry Kohlrabi
To make 4 servings
- 4 Kohlrabi tubers, peeled
- 1 tablespoon (15 ml) olive oil
- 1 clove garlic, chopped
- Salt and black pepper powder, to add flavor
Saute Kohlrabi until Thick
To make 4 servings
- 4 4 Kohlrabi tubers, trimmed, but not peeled
- 1 cup (250 ml) chicken stock or vegetable stock
- 4 tablespoons (60 ml) unsalted butter, diced
- 1.5 teaspoons (7.5 ml) fresh thyme leaves
- Salt and black pepper powder, to add flavor
Frying Kohlrabi (in the form of deep-fried pieces)
To make 2 servings
- 2 Kohlrabi tubers, peeled
- 1 egg
- 2 tablespoons (30 ml) wheat flour
- Vegetable oil
Step
Method 1 of 6: Baking Kohlrabi
Step 1. Preheat the oven to 230 degrees Celsius
Prepare a baking tray and coat its surface with a small amount of non-stick cooking spray.
You can line a baking sheet with nonstick foil instead of cooking spray to keep it from falling apart
Step 2. Cut the kohlrabi into small pieces
Slice each kohlrabi tuber into 6.35 mm thick sections, then cut each section in half.
For this method, you don't need kohlrabi leaves. You only need the tubers. Use a sharp serrated knife to cut thick kohlrabi tubers more easily. Smooth-tipped blades will slip more easily, making them more dangerous to use
Step 3. Mix the spices
In a large bowl, combine the olive oil, minced garlic, salt, and pepper and stir to combine.
If you don't have fresh garlic, you can substitute 1/8 teaspoon (2/3 ml) of garlic powder
Step 4. Layer the kohlrabi pieces
Dip the kohlrabi pieces into the olive oil seasoning, stirring until each piece is evenly coated.
The garlic doesn't have to coat every piece of kohlrabi, but it should be spread fairly evenly between all the pieces. Mash the lumps of garlic with a mixing spoon to avoid the garlic flavor being too strong in any one area
Step 5. Transfer the kohlrabi to the baking tray you prepared
Spread the kohlrabi pieces over the baking tray in an even layer.
The kohlrabi pieces should be spread out in an even layer. If there are pieces of kohlrabi piled on top of the tray, some pieces will cook faster than others
Step 6. Bake until the kohlrabi pieces are brown
This process will take 15-20 minutes.
Stir the pieces of kohlrabi occasionally with a spatula to ensure that the kohlrabi is evenly browned
Step 7. Sprinkle cheese
Sprinkle Parmesan cheese over the cooked kohlrabi before putting it back in the oven. Bake for another 5 minutes, or until the Parmesan cheese is lightly toasted and lightly browned.
- Remove the kohlrabi from the oven when they are lightly browned.
- If you are using shredded Parmesan cheese instead of grated Parmesan cheese, you will need to allow the Parmesan cheese to melt evenly before removing it from the oven.
Step 8. Serve hot
As soon as the cheese is melted and browned, the kohlrabi should be removed from the oven and enjoyed immediately.
Method 2 of 6: Steaming Kohlrabi
Step 1. Cut the kohlrabi into easy-to-chew pieces
Slice the kohlrabi tubers into long strips 2.5 cm wide, then cut each slice into 2.5 cm dice.
Use a sharp serrated knife to cut the kohlrabi tubers more easily. Smooth-tipped blades slip more easily, making them more dangerous to use
Step 2. Place the kohlrabi pieces in the pan
Fill a pot with 1.25 cm of water, then add a pinch of salt.
Do not put more water in the pan than the recommended amount. If you use too much water, you'll end up boiling it instead of steaming it. A small amount of water will be enough to create steam
Step 3. Bring the water to a boil
Cover the pot and bring the water to a boil over high heat.
The lid on the pot is needed to trap the steam inside. Higher temperatures are also needed to create more steam more quickly
Step 4. Reduce the heat and steam the kohlrabi
Reduce heat and steam the kohlrabi for 5 to 7 minutes, or until tender enough to pierce through with a fork.
- Be aware that you can also steam the kohlrabi leaves, if you prefer. Steam the kohlrabi leaves as you would steamed spinach, about 5 minutes.
- When done, drain the kohlrabi by pouring the contents of the pot into a colander.
Step 5. Serve
Steamed kohlrabi can be enjoyed hot and straight.
Method 3 of 6: Burning Kohlrabi
Step 1. Preheat the burner
The food burner must be preheated to a medium-high temperature.
- If using a gas burner, turn all burners on to a medium-high temperature.
- If using a charcoal burner, place a large pile of charcoal in the burner. Wait for the fire to subside and a layer of white ash is visible on the charcoal.
Step 2. Cut the kohlrabi
Cut each kohlrabi tuber into thin slices, then cut each slice into even smaller pieces. Transfer the kohlrabi to a large mixing bowl.
For this method, you don't need kohlrabi leaves. You only need the tubers. Use a sharp serrated knife to cut the kohlrabi tubers more easily. Smooth-tipped blades slip more easily, making them more dangerous to use
Step 3. Season the kohlrabi
Drizzle olive oil on the kohlrabi pieces, then add a pinch of salt and pepper. Stir until all pieces are evenly coated with oil.
You can also add other flavors and seasonings. For example: garlic, onions and chives go well with the taste of kohlrabi
Step 4. Wrap the kohlrabi in a sheet of nonstick aluminum foil
With the blunt surface facing up, transfer the seasoned kohlrabi onto the foil. Fold the foil so that it wraps tightly around the kohlrabi or forms a bundle that can hold the kohlrabi inside.
The wrapping paper must be tightly closed so that it can capture the hottest possible temperature inside. Also, the part that is tightly closed should be facing up when you cook it so that the kohlrabi pieces don't fall out
Step 5. Cook for 10 to 12 minutes
You do not need to stir the kohlrabi during this stage. When you're done, the kohlrabi pieces should be soft, crunchy, and easy to pierce with a fork.
Step 6. Enjoy
Kohlrabi is ready to be enjoyed.
Method 4 of 6: Saute Kohlrabi
Step 1. Heat the oil
Pour olive oil into a skillet and heat over medium-high heat for 1-2 minutes.
The oil should be heated until it looks smooth and shiny, but not so hot that it starts to evaporate
Step 2. Cut the kohlrabi tubers into cubes
Cut the kohlrabi into very small pieces. Slice the tubers into sections 6.35 mm thick or thinner, then chop each slice until they are finer.
For this method, you don't need kohlrabi leaves. You only need the tubers. Use a sharp serrated knife to cut the kohlrabi tubers more easily. Smooth-tipped blades will slip more easily, making them more dangerous to use
Step 3. Cook the garlic
Add the chopped garlic to the hot oil and sauté for 1 minute, until the garlic is fragrant and slightly browned.
Pay close attention to the garlic as you cook it. Garlic can burn easily, and if the garlic burns, the flavor of the oil used will be spoiled. You'll have to throw away the damaged oil and start over if this is really the case
Step 4. Fry the kohlrabi for 5 to 7 minutes
Toss the chopped kohlrabi into the hot oil and garlic. Cook, stirring regularly, until the kohlrabi becomes soft and crunchy.
Don't let the kohlrabi sit for too long. If you do, the kohlrabi will be scorched
Step 5. Season and serve
Season the kohlrabi with a pinch of salt and stir until the salt is evenly distributed. Transfer the cooked kohlrabi to individual serving plates and enjoy.
Method 5 of 6: Saute Kohlrabi until Thick
Step 1. Cut the kohlrabi
Use a sharp knife to cut the kohlrabi tubers into 2.5 cm cubes
For this method, you don't need kohlrabi leaves. You only need the tubers. Use a sharp serrated knife to cut the kohlrabi tubers more easily. Smooth-tipped blades slip more easily, making them more dangerous to use
Step 2. Mix the kohlrabi with the rest of the ingredients
Place the kohlrabi, stock, 2 tablespoons (30 ml) butter, thyme leaves, salt and pepper in a large skillet. Place the skillet on the stove and turn the heat to medium-high, then cover the pan.
- The skillet used must be deep enough and have a diameter of 30.5 cm.
- If you don't have a pan lid, you can replace it using a circular parchment paper that's just enough to cover the mouth of the pan.
Step 3. Saute the kohlrabi gently for 15 minutes
Stir the kohlrabi occasionally and cook until the kohlrabi is tender.
The kohlrabi should be soft enough to be pierced with a fork, but still retain a bit of a crunchy texture
Step 4. Add the remaining butter
Remove the skillet from the heat, then add the remaining 2 tablespoons (30 ml) of butter to the skillet. Stir the butter until it melts and mixes with the contents of the pan.
Make sure that there is no visible butter residue before you serve the kohlrabi. Butter should soak thoroughly into the dish
Step 5. Serve warm
Kohlrabi is now ready to be enjoyed. You should serve it while it's warm.
Method 6 of 6: Frying Kohlrabi (in the form of deep-fried pieces)
Step 1. Heat the oil in a frying pan
Pour 6.35mm of cooking oil into a skillet and heat over medium-high heat for a few minutes.
You don't need to dip the whole kohlrabi into the oil, so you don't need a lot of oil. However, you'll still need enough oil to completely cover the bottom of the kohlrabi pieces
Step 2. Grate the kohlrabi
Grate kohlrabi tubers finely using a box grater.
For this method, you don't need kohlrabi leaves. You only need the tubers
Step 3. Add an egg and flour
Transfer the shredded kohlrabi to a medium to large bowl, then add an egg. Stir until smooth, then add the flour and mix until smooth again.
The final result should be a thick porridge-like consistency that can be formed into bread or mounds
Step 4. Cook the kohlrabi in small batches
When the oil is hot enough, add a spoonful of the kohlrabi mixture to the oil.
Gently smooth each mound with the back of the spatula until it forms a loaf, not a lump
Step 5. Cook until crisp
Cook the kohlrabi pieces for 2 to 4 minutes before turning them over with a spatula. Cook the other side for another 2 to 4 minutes.
Step 6. Drain and serve
Transfer the kohlrabi fritters to a plate lined with paper towels. Allow the kohlrabi fritters to drain for 1 to 2 minutes before serving onto individual serving plates.
