24 Sep Kohlrabi (Storage + Cooking Tips)
- It’s a member of the cabbage family
- The whole plant is edible, but usually, when we talk about kohlrabi we mean the bulb of the plant, as we do here.
- The bulb kind of tastes like broccoli stems (my favorite part of broccoli!)
- It doesn’t have to be peeled, but the peel can be tough so I usually do.
- You can eat it raw in slaws and salads, as well as roasted and stir-fried.
Kohlrabi is a unique and tasty veggie. It requires a bit more prep time but is totally worth it. Here are a few details on how to cut it:
- Cut off the stems: If the stems and leaves are still attached to the kohlrabi, cut them off. (Save the leaves and cook them just like kale or turnip greens.)
- Slice in half: Cut the kohlrabi head in half down through its center.
- Slice into quarters: Place the halved kohlrabi cut side down and slice into quarters.
- Cut out the core: Use the tip of your knife to cut at an angle through the core. Discard the tough center.
- Peel the kohlrabi: Now that you have small, manageable quarters, use a sharp vegetable peeler to remove the tough skin.
Slice off the top of the kohlrabi: If you want to simply slice each quarter for baking or stir-frying, begin by cutting off the top of the vegetables
Slice: Use a sharp chef’s knife to carefully cut the vegetable into slices of even thickness.
Cut off the leafy stalks (you can use the leaves as you would kale or collard greens; be sure to use them with a few days) and scrub the kohlrabi bulbs clean, wrap them loosely in plastic or a paper bag, and refrigerate them until you’re ready to use them. Fresh kohlrabi will last up to several weeks in the fridge.