Kohlrabi is a tuber vegetable that has the appearance of a large turnip and a mild flavor. The vegetable is low in calories, and contains high levels of fiber, potassium and vitamin C. Kohlrabi makes a tasty raw vegetable, but you can cook it a variety of ways for a side dish. Select a kohlrabi that is free of bruises, cracks and soft spots. A small or medium-sized root will have the best flavor and be tenderer for eating.
Stir-Fry
Step 1
Cut the washed and peeled kohlrabi into thin 2-inch julienne strips.
Step 2
Heat a frying pan over medium-high heat and add 1 to 2 tsp. of oil for stir-frying the strips.
Step 3
Place the thin pieces of kohlrabi in the frying pan and stir continuously to prevent burning.
Step 4
Fry the strips until they heat throughout and soften slightly. This takes approximately five minutes, depending on the heat.
Step 5
Remove the strips from the fry pan and serve with salt and pepper, or desired flavorings.
Steam
Step 1
Cut the peeled kohlrabi into 2-inch strips or chunks for steaming.
Step 2
Add enough water to a deep frying pan or saucepan for a 1/2-inch layer on the bottom. Place the cut kohlrabi pieces into the pan, place a cover on top and bring the water to a boil.
Step 3
Turn the heat to low once the water boils, and keep the pan covered for five minutes to steam the vegetable.
Step 4
Remove the kohlrabi pieces from the pan with a slotted spoon and serve with salt and pepper, or desired seasonings.
Microwave
Step 1
Slice the peeled kohlrabi into 1/4-inch wedges for cooking in the microwave.
Step 2
Pour 1/4 cup of water into a microwave-safe bowl and add the kohlrabi pieces.
Step 3
Heat the kohlrabi on high for 10 minutes. Stir the pieces after cooking for five minutes.
Step 4
Remove the pan and verify that the pieces are ready to eat by easily piercing a couple with a fork. Cook for an additional two minutes at a time until the pieces are tender.
Step 5
Remove the kohlrabi from the bowl with a slotted spoon and season as desired.
Tips and Warnings
- Wash the surface of the kohlrabi to remove dirt and residue that may transfer to the flesh while cutting. Peel the off the thick skin with a sharp knife paring knife if the kohlrabi is larger than 3 inches in diameter. Discard the skin.
Things You'll Need
- Sharp knife
- Cutting board
- Large frying pan
- Slotted spoon
- Microwave-safe bowl
- Seasoning
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