If you have spent any clip wandering through a local farmers' market or graze the produce section of a high-end market store, you might have been stopped in your course by a bizarre, alien-looking vegetable. It is round, bellied, frequently pallid green or deep purple, and sprout long, spindly stem that make out like legs. You might have question, What Is Kohlrabi? Ofttimes overlooked in favor of more mutual vegetables like broccoli or carrots, kohlrabi is a nutritionary fireball await to be see. Despite its strange appearing, this member of the cruciferous vegetable family is incredibly various, delicious, and easygoing to fix formerly you get preceding its intimidate exterior.
Understanding the Basics: What Is Kohlrabi?
Kohlrabi, scientifically cognise as Brassica oleracea var. gongylodes, is a extremity of the same house as kale, broccoli, cauliflower, cabbage, and Brussels sprout. The gens itself comes from the German language "kohl" (lettuce) and "rabi" (turnip). Despite the name and its appearing, it is not really a root vegetable. The eatable part is the swollen, bulblike radical of the plant that turn just above the soil line.
Because it is a brassica, it parcel many health properties with its cousin. It is cool-weather tolerant, meaning it boom in the spring and fall. When you pick it up, it should feel house and heavy for its size. There are two chief varieties you will chance:
- Green Kohlrabi: This variety features a pale, light-green skin and white flesh. It lean to have a somewhat milder, sweeter flavor.
- Royal Kohlrabi: This variety has a stunning, vibrant purple skin. Interestingly, the flesh interior remain white, looking monovular to the light-green potpourri once it is uncase.
Flavor Profile and Culinary Uses
One of the most frequent questions asked after larn what is kohlrabi is, "What does it savor like"? The flavor of kohlrabi is a delicious center ground. It is evocative of a mild, sweet radish combined with the nippy texture of an apple or water chestnut. The flavor is slightly peppery when raw but become signally sweet and nutlike when cooked.
Versatility is kohlrabi's great force in the kitchen. You can use it in almost any way you would use a turnip, spud, or apple. Here are some of the most popular ways to bask it:
- Raw in Salads or Coleslaw: Erstwhile peeled, the crisp, crunchy flesh is excellent when julienned into salads or shredded into a brisk coleslaw.
- Rib: Cubed and tossed with olive oil, salt, and pepper, roasted kohlrabi develops a caramelized, savory fragrance that competition roasted tater.
- Sautéed or Stir-fried: Because it holds its conformation good, sliced kohlrabi is sodding for quick stir-fries.
- Mashed: Much like a potato, prepare and coquette kohlrabi creates a outstanding lower-carb alternative to traditional mashed potatoes.
- The Green: Don't throw them forth! The leaves are edible and can be prepared incisively like kale or collard commons.
Nutritional Breakdown
Kohlrabi is more than just a culinary peculiarity; it is a nutritionary superstar. It is exceptionally low in calories yet wad with roughage and crucial vitamins. This makes it an idealistic increase to a health-conscious diet. Below is a breakdown of the nutritionary value found in approximately one cup (135 gramme) of raw kohlrabi.
| Nutrient | Approximate Amount |
|---|---|
| Calorie | 36 kcal |
| Fiber | 5 grams |
| Vitamin C | 140 % of Daily Value |
| Potassium | 10 % of Daily Value |
| Vitamin B6 | 10 % of Daily Value |
💡 Note: The eminent Vitamin C substance in kohlrabi is heat-sensitive. To maximize your intake of this immune-boosting vitamin, enjoy the vegetable raw in salad kinda than cooking it thoroughly.
How to Select and Store
When shopping for kohlrabi, look for lightbulb that are modest to medium in sizing, as larger ones can become woody and tough in texture. The bulb should be firm, smooth, and free of blemishes. If the foliage are still attached, they should appear crisp and vibrant, not wilt or yellowed.
To store, remove the leaves (if yet attached) and place them in a plastic bag in the vegetable crisper drawer of your refrigerator. The bulb itself will last for several hebdomad if kept in these aplomb, humid conditions. Erst cut, enclose the lightbulb tightly in plastic to prevent it from drying out, and consume it within a few days.
Preparing Kohlrabi: A Simple Guide
Many beginners are intimidate by the midst, sinewy pelt of the veg. Learning how to properly prep it create all the departure in the world. You do not need any special puppet; a simple vegetable peeler and a sharp knife are sufficient.
- Washing: Exhaustively rinse the bulb under poise, escape water.
- Passementerie: Using a chef's tongue, cut off the top and posterior of the lightbulb.
- Skin: Use a vegetable ecdysiast to withdraw the tough, hempen outer layer. You may need to peel it double to see you have reached the attender, nippy flesh underneath.
- Gash: Once disrobe, you can cut the figure into matchstick, cube, or slices, depending on your destine formula.
💡 Note: Always be sure to flake the kohlrabi exhaustively. The outer hide is very tough and fibrous, and miscarry to take enough of it can ruin the texture of your dishful.
Understanding what is kohlrabi opens the doorway to a world of fresh, chip, and healthy culinary experience. Whether you are look for a new crunch in your salad, a healthy alternative to spud, or just wanting to diversify your produce skyline, this alien-looking vegetable is the staring candidate. Its mild flavor profile and rich nutrient density get it a reliable, year-round staple for any kitchen. The next clip you spot these strange, bellied veggie at the market, do not walk past them - grab a couple, take them home, and bask the unequaled versatility they offer.
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