Kohlrabi Varieties and Their Culinary Uses

TL;DR

Kohlrabi is a versatile vegetable with a mild, slightly sweet flavor and crisp texture, making it suitable for various culinary applications from raw to cooked dishes.
Available in green, purple, and white varieties, kohlrabi offers different flavor profiles and textures, allowing for diverse culinary uses.
Rich in nutrients like vitamin C, fiber, and potassium, kohlrabi is a healthy addition to any diet.
Kohlrabi pairs well with a range of flavors, including citrus, herbs, alliums, and light sweeteners, making it adaptable to many cuisines.
Various cooking techniques like roasting, grilling, steaming, and pickling can enhance kohlrabi’s natural flavors and textures.

Introduction

Ever stumbled upon a peculiar, alien-looking vegetable at your local farmers’ market? Meet kohlrabi, the unsung hero of the culinary world. This humble member of the cabbage family packs a punch in both flavor and versatility. From raw crunchy slaws to hearty roasted dishes, kohlrabi’s chameleon-like nature makes it a chef’s secret weapon and a home cook’s delight.

But what makes kohlrabi so special? Its crisp texture, mild sweetness, and ability to absorb flavors like a sponge set it apart from its cruciferous cousins. Ready to embark on a kohlrabi adventure? Let’s dive into the world of this extraordinary vegetable and uncover its culinary potential.

Overview of Kohlrabi

Characteristics of Kohlrabi

Picture a turnip wearing a leafy crown, and you’ve got kohlrabi. This quirky vegetable boasts a bulbous base that can range from the size of a golf ball to a softball. Its skin comes in shades of pale green to vibrant purple, often adorned with leaf scars that give it a distinct, otherworldly appearance.

Peel away the tough outer layer, and you’ll reveal a crisp, juicy interior that’s reminiscent of a broccoli stem or a water chestnut. The leaves, often overlooked, are edible too – think of them as a bonus green, similar to collards or kale.

Nutritional Benefits of Kohlrabi

Don’t let its odd appearance fool you – kohlrabi is a nutritional powerhouse. Packed with vitamin C, it’s a immune-boosting superstar that puts oranges to shame. Fiber? Check. Potassium? You bet. This low-calorie veggie is also rich in antioxidants, making it a heart-healthy addition to any diet.

Kohlrabi’s impressive nutrient profile doesn’t stop there. It’s a good source of B vitamins, particularly B6, which plays a crucial role in brain function and mood regulation. So, the next time you’re looking to add a nutritional punch to your meals, reach for this unassuming powerhouse.

Kohlrabi Varieties

Color Variations

Kohlrabi isn’t just green – it’s a veritable rainbow of possibilities. The most common varieties you’ll encounter are:

Green kohlrabi: Pale green to white, with a mild, slightly sweet flavor
Purple kohlrabi: Vibrant purple skin with white flesh, offering a nuttier taste
White kohlrabi: Less common, with a delicate, subtle flavor

Each color variety brings its own unique flair to dishes. Purple kohlrabi can add a pop of color to salads, while green kohlrabi’s mild flavor makes it perfect for roasting or grilling.

Flavor Profiles

Kohlrabi’s taste is a delightful blend of familiar flavors. Imagine the crispness of an apple, the slight pepperiness of a radish, and the subtle sweetness of broccoli stem all rolled into one. Young kohlrabi tends to be sweeter and more tender, while mature bulbs develop a more pronounced, slightly spicy flavor.

The leaves offer a different taste experience altogether. Reminiscent of collard greens or kale, they bring a robust, earthy flavor to the table. Don’t toss them out – they’re perfect for sautéing or adding to soups for an extra nutrient boost.

Texture Profiles of Kohlrabi

Crisp Varieties

Some kohlrabi varieties are prized for their exceptional crunchiness. These crisp cultivars, like the ‘Kolibri’ or ‘Grand Duke’, offer a satisfying snap when eaten raw. Their texture is similar to that of a crisp apple or a water chestnut, making them ideal for:

Raw applications in salads or slaws
Quick pickles or refrigerator pickles
Crudité platters with dips

The key to maintaining that coveted crunch? Use these varieties soon after harvesting and store them properly in the refrigerator.

Tender Varieties

On the other end of the spectrum, we have kohlrabi varieties that lean towards tenderness. The ‘Early White Vienna’ and ‘Gigante’ cultivars fall into this category. Their softer texture makes them perfect candidates for:

Roasting or grilling
Incorporating into soups and stews
Mashing as a low-carb alternative to potatoes

These tender varieties still retain a pleasant bite, but their gentler texture allows them to meld beautifully with other ingredients in cooked dishes.

Balanced Texture Varieties

Some kohlrabi varieties strike a perfect balance between crispness and tenderness. The ‘Korridor’ and ‘Superschmelz’ cultivars are prime examples. These versatile varieties offer:

A satisfying crunch when raw
The ability to soften pleasantly when cooked
Adaptability to various cooking methods

Think of these balanced varieties as the Swiss Army knives of the kohlrabi world. They’re equally at home in a fresh salad or a comforting soup, making them a great choice for kohlrabi newcomers.

Culinary Techniques

Slicing and Julienning

Mastering the art of slicing and julienning kohlrabi opens up a world of culinary possibilities. Start by peeling off the tough outer skin with a sharp knife or vegetable peeler. Then, try these techniques:

Thin slices: Perfect for raw applications or quick pickling
Matchsticks: Ideal for slaws or stir-fries
Cubes: Great for roasting or adding to soups

Pro tip: Use a mandoline for ultra-thin, consistent slices that will elevate the presentation of your dishes.

Roasting and Grilling

Roasting and grilling kohlrabi brings out its natural sweetness and adds a delightful caramelized flavor. Here’s how to nail it:

Cut kohlrabi into even-sized pieces for uniform cooking
Toss with olive oil, salt, and your favorite herbs
Roast at 400°F (200°C) for about 20-25 minutes, or until tender and golden
For grilling, use a grill basket to prevent smaller pieces from falling through the grates

The result? A tender, slightly sweet vegetable with crispy edges that will have you wondering why you didn’t try this sooner.

Steaming and Sautéing

Steaming and sautéing are excellent methods for preserving kohlrabi’s delicate flavor and crisp-tender texture. To steam:

Cut kohlrabi into uniform pieces
Steam for 5-7 minutes, or until just tender
Finish with a drizzle of olive oil and a sprinkle of sea salt

For a quick sauté:

Heat oil in a pan over medium-high heat
Add thinly sliced kohlrabi
Cook for 3-5 minutes, stirring occasionally, until crisp-tender
Season with herbs, spices, or a splash of lemon juice

Both methods result in a vegetable that retains its nutritional value and pleasant texture.

Incorporating into Soups and Stews

Kohlrabi’s mild flavor makes it a fantastic addition to soups and stews. It absorbs the flavors of the broth while adding a subtle sweetness and pleasant texture. Try these ideas:

Add cubed kohlrabi to vegetable soups for extra body
Use it as a low-carb alternative to potatoes in creamy chowders
Blend steamed kohlrabi into pureed soups for a velvety texture

Remember to add kohlrabi towards the end of cooking to prevent it from becoming mushy.

Pickling Methods

Pickling kohlrabi is a fantastic way to preserve its crunch and infuse it with tangy, complex flavors. Here are two methods to try:

Quick pickle:

Slice kohlrabi thinly
Combine vinegar, water, sugar, and spices in a jar
Add kohlrabi slices and refrigerate for at least an hour

Fermented pickle:

Cut kohlrabi into spears or slices
Create a brine with salt and water
Submerge kohlrabi in brine and let ferment at room temperature for 3-7 days

Pickled kohlrabi makes a zesty addition to sandwiches, salads, or as a standalone snack.

Pairing Kohlrabi with Other Flavors

Citrus Pairings

Kohlrabi’s mild sweetness pairs beautifully with the bright, tangy notes of citrus fruits. Try these combinations:

Kohlrabi and orange salad with a honey-lime dressing
Lemon-roasted kohlrabi with thyme
Grapefruit and kohlrabi slaw with a citrus vinaigrette

The acidity of citrus fruits cuts through kohlrabi’s subtle earthiness, creating a balanced and refreshing flavor profile.

Herb Pairings

Herbs can elevate kohlrabi from simple to sublime. Some winning combinations include:

Dill and kohlrabi for a fresh, summery flavor
Rosemary and roasted kohlrabi for a comforting, aromatic dish
Basil and raw kohlrabi in a light, Italian-inspired salad

Don’t be afraid to experiment – kohlrabi’s neutral base makes it a perfect canvas for herbal creativity.

Allium Pairings

Alliums, like onions and garlic, can add depth and complexity to kohlrabi dishes. Consider these pairings:

Caramelized onions and roasted kohlrabi as a savory side dish
Garlic-sautéed kohlrabi greens for a nutrient-packed vegetable medley
Shallot and kohlrabi quick pickle for a tangy condiment

The pungent notes of alliums complement kohlrabi’s mild sweetness, creating a more robust flavor profile.

Sweetener Pairings

A touch of sweetness can bring out kohlrabi’s natural flavors and balance its slight pepperiness. Try these sweet pairings:

Honey-glazed roasted kohlrabi for a caramelized treat
Maple-roasted kohlrabi and carrots for a colorful side dish
Apple and kohlrabi slaw with a touch of agave nectar

The key is to use sweeteners sparingly – you want to enhance, not overpower, kohlrabi’s delicate flavor.

Conclusion

Kohlrabi, once an enigma in the produce aisle, now stands revealed as a culinary chameleon. Its versatility spans from raw crunchiness to tender, roasted perfection. With its impressive nutritional profile and ability to absorb a myriad of flavors, kohlrabi deserves a starring role in your kitchen repertoire.

So, next time you spot this peculiar vegetable, grab it with confidence. Whether you’re slicing it thin for a crisp salad, roasting it to caramelized perfection, or pickling it for a zesty snack, kohlrabi is ready to transform your meals. Happy cooking!