If you happened to get one of these interesting-looking green bulbs in your bag and wondered what to do with it, I am sure you aren’t alone! Kohlrabi is a nutritious little veggie, with more Vitamin C than an orange, as well as lots of phytochemicals that help reduce inflammation throughout your body. So how do you use them? Just follow this simple step-by-step:
First, remove the stems and leaves, but don’t toss the leaves! You can use them as you would any other greens, such as kale or chard. You can sauté them or toss them in a salad. You can even use the stems in a vegetable broth or other soup to add some flavor.
Once you have your leaves and stems off, use a paring knife to cut the outer skin off.
I like to think of trimming it like I would trim a cantaloupe. There are two layers here that you want to remove: the outer skin (green) and the stringy-looking white layer underneath. Stop when you get to the smooth white part of the kohlrabi.
From there, you can cut it based on what you want to do with it. You might like kohlrabi fries. If so, just slice them into French fry shape. I found a really delicious way to eat it is to roast it with salt and pepper, then you can either add it to a salad, glaze it with a maple-mustard glaze, or just eat it as a side dish. It is a mild tasting vegetable, so it lends well to vegetables with a stronger, more pronounced flavor, like butternut or acorn squash, or Brussels sprouts. Yum!
You can use your peeled and cut kohlrabi raw in a salad, or if you want to roast it, you can toss it with some olive oil, salt and pepper, and then roast it in a 425 degree oven for 25-30 minutes, until it gets golden brown and looks a little like this.
Enjoy! Comment below to let us know how you used your kohlrabi!