Here's a step-by-step guide on how to cut kohlrabi.
I'll show you how to prepare the kohlrabi bulbs, stems, and leaves so that they are all usable! This is the best way to prepare kohlrabi as there is almost no waste you'll use all parts of the kohlrabi.
If this is your first time making kohlrabi, I think you'll be surprised and love the mild flavor of the bulb.
This guide/recipe works for smaller kohlrabi (like the purple varieties pictured here) as well as the larger green variety. There are many different ways to use kohlrabi - in soups and salads primarily, but I enjoy it as a simple side dish.
All About Kohlrabi
Kohlrabi looks like a root vegetable (all you can roast it like one), but it's actually a wild cabbage in the brassica family (think broccoli, cauliflower, kale).
Kohlrabi is also called German turnip and it's widely eaten in many European countries, as well as in Southeast Asia and the Indian subcontinent. It's gaining popularity in the US and Western Europe but still isn't a common grocery store vegetable. It's often easier to find it at farmers markets.
It's a fantastic vegetable that's full of nutrients, 1 cup of it provides 93% of your daily Vitamin C.
It looks a little alien with its long stems and leaves growing from the center bulb, but it's actually quite easy to prepare. The entire plant is edible - you can eat it raw or cooked (I prefer roasted or sauteed).
The leaves are similar in thickness to collard greens and will take longer to cook than kale or chard leaves.
Generally, I roast the kohlrabi bulb and saute the leaves and stems together.
What You'll Need
To cut and trim kohlrabi you'll need the following tools:
- Cutting Board
- Vegetable Peeler
- Kitchen Scissors (or paring knife)
- Chef's Knife (or paring knife)
Thoroughly wash your kohlrabi bulbs and leaves.
Use kitchen scissors or a paring knife to remove the stems from the bulb over a cutting board on a flat surface.
Trim off the bottom of the bulb. Peel the bulbs with a vegetable peeler.
The outer skin is too tough to enjoy eating, but it can be saved for soup stock if you'd like.
Dice the bulb of the plant into bite-size pieces (either 1-inch or ½-inch in diameter) with a sharp knife.
Dice the stems and leaves to use in soup or saute them for a simple side dish.
Toss the kohlrabi bulb pieces with a tablespoon of olive oil and spices. Place the kohlrabi on a parchment-lined baking sheet.
Roast at 425 degrees F for 25 minutes until crisp, and golden. To see the full recipe, check out our post on Easy Roasted Kohlrabi.
Sauté the stems and leaves with red onion and garlic. See our Sautéed Kohlrabi Greens Recipe for the full details.
You can save cooked kohlrabi for up to 4 days in an airtight container or plastic bag in the refrigerator.
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- Kohlrabi bulbs, with or without leaves and stems
- Cutting board
- Kitchen Scissors
- Vegetable Peeler
- Thoroughly wash your kohlrabi bulbs and leaves.
- Use kitchen scissors or a paring knife to remove the stems from the bulb.
- Peel the bulbs with a vegetable peeler. Discard the outer skin as is too tough to enjoy eating (It can be saved for soup stock if you'd like).
- Dice the kohlrabi bulbs into bite-size pieces (either 1-inch or ½-inch in diameter). Roast them or use them in a soup or salad.
- Dice the stems and leaves to use in soup or sauté them for a simple side dish.