If you have spent any time wandering through a local farmers' market or browsing the produce section of a high-end grocery store, you might have been stopped in your tracks by a bizarre, alien-looking vegetable. It is round, bulbous, often pale green or deep purple, and sprouts long, spindly stems that reach out like legs. You might have wondered, What Is Kohlrabi? Often overlooked in favor of more common vegetables like broccoli or carrots, kohlrabi is a nutritional powerhouse waiting to be discovered. Despite its strange appearance, this member of the cruciferous vegetable family is incredibly versatile, delicious, and easy to prepare once you get past its intimidating exterior.
Understanding the Basics: What Is Kohlrabi?
Kohlrabi, scientifically known as Brassica oleracea var. gongylodes, is a member of the same family as kale, broccoli, cauliflower, cabbage, and Brussels sprouts. The name itself comes from the German words "kohl" (cabbage) and "rabi" (turnip). Despite the name and its appearance, it is not actually a root vegetable. The edible part is the swollen, bulbous stem of the plant that grows just above the soil line.
Because it is a brassica, it shares many health properties with its cousins. It is cool-weather tolerant, meaning it thrives in the spring and fall. When you pick it up, it should feel firm and heavy for its size. There are two primary varieties you will encounter:
- Green Kohlrabi: This variety features a pale, light-green skin and white flesh. It tends to have a slightly milder, sweeter flavor.
- Purple Kohlrabi: This variety has a stunning, vibrant purple skin. Interestingly, the flesh inside remains white, looking identical to the green variety once it is peeled.
Flavor Profile and Culinary Uses
One of the most frequent questions asked after learning what is kohlrabi is, "What does it taste like?" The flavor of kohlrabi is a delightful middle ground. It is reminiscent of a mild, sweet radish combined with the crisp texture of an apple or water chestnut. The flavor is slightly peppery when raw but becomes remarkably sweet and nutty when cooked.
Versatility is kohlrabi’s greatest strength in the kitchen. You can use it in almost any way you would use a turnip, potato, or apple. Here are some of the most popular ways to enjoy it:
- Raw in Salads or Slaw: Once peeled, the crisp, crunchy flesh is excellent when julienned into salads or shredded into a refreshing slaw.
- Roasted: Cubed and tossed with olive oil, salt, and pepper, roasted kohlrabi develops a caramelized, savory sweetness that rivals roasted potatoes.
- Sautéed or Stir-fried: Because it holds its shape well, sliced kohlrabi is perfect for quick stir-fries.
- Mashed: Much like a potato, cooked and mashed kohlrabi creates a great lower-carb alternative to traditional mashed potatoes.
- The Greens: Don't throw them away! The leaves are edible and can be prepared exactly like kale or collard greens.
Nutritional Breakdown
Kohlrabi is more than just a culinary curiosity; it is a nutritional superstar. It is exceptionally low in calories yet packed with fiber and essential vitamins. This makes it an ideal addition to a health-conscious diet. Below is a breakdown of the nutritional value found in approximately one cup (135 grams) of raw kohlrabi.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 36 kcal |
| Fiber | 5 grams |
| Vitamin C | 140% of Daily Value |
| Potassium | 10% of Daily Value |
| Vitamin B6 | 10% of Daily Value |
💡 Note: The high Vitamin C content in kohlrabi is heat-sensitive. To maximize your intake of this immune-boosting vitamin, enjoy the vegetable raw in salads rather than cooking it thoroughly.
How to Select and Store
When shopping for kohlrabi, look for bulbs that are small to medium in size, as larger ones can become woody and tough in texture. The bulb should be firm, smooth, and free of blemishes. If the leaves are still attached, they should look crisp and vibrant, not wilted or yellowed.
To store, remove the leaves (if still attached) and place them in a plastic bag in the vegetable crisper drawer of your refrigerator. The bulb itself will last for several weeks if kept in these cool, humid conditions. Once cut, wrap the bulb tightly in plastic to prevent it from drying out, and consume it within a few days.
Preparing Kohlrabi: A Simple Guide
Many beginners are intimidated by the thick, fibrous skin of the vegetable. Learning how to properly prep it makes all the difference in the world. You do not need any special tools; a simple vegetable peeler and a sharp knife are sufficient.
- Wash: Thoroughly rinse the bulb under cool, running water.
- Trim: Using a chef’s knife, cut off the top and bottom of the bulb.
- Peel: Use a vegetable peeler to remove the tough, fibrous outer layer. You may need to peel it twice to ensure you have reached the tender, crisp flesh underneath.
- Slice: Once peeled, you can cut the flesh into matchsticks, cubes, or slices, depending on your intended recipe.
💡 Note: Always be sure to peel the kohlrabi thoroughly. The outer skin is very tough and fibrous, and failing to remove enough of it can ruin the texture of your dish.
Understanding what is kohlrabi opens the door to a world of fresh, crisp, and healthy culinary experiences. Whether you are looking for a new crunch in your salad, a healthy alternative to potatoes, or just wanting to broaden your produce horizons, this alien-looking vegetable is the perfect candidate. Its mild flavor profile and robust nutrient density make it a reliable, year-round staple for any kitchen. The next time you spot these strange, bulbous vegetables at the market, do not walk past them—grab a couple, bring them home, and enjoy the unique versatility they offer.
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