How to Cook with Kohlrabi

Posted on Sep 01, 2021 by Eli Crain
Tags: recipes sides vegetarian 10-05-2021

Kohlrabi is a cruciferous vegetable, like cabbage, broccoli, and kale. Its fleshy interior has a crisp, watery texture similar to a water chestnut. It tastes like an apple, a peeled broccoli stem, and a radish got together and made a Frankenstein baby: Kohlrabi.

Peel the tough outer skin and then boil it, steam it, sauté it, roast it or fry it! Raw, it can be julienned or grated into a slaw, salads, or as a substitute for Jicama.

I love to slice it thinly, sprinkle with salt and eat it raw as a snack or dice it into inch-size pieces and roast it like a potato!

Kohlrabi Fritters

  • Shred one big or two small kohlrabi (we used a food processor).
  • Mix shredded kohlrabi with 1 egg, 2 T. flour, 1/4 t. ground cumin, and salt to taste.

(All measurements are approximate - if it needs more flour or something go ahead and add it in)

  • Heat some oil on a hot skillet and spoon mounds of the kohlrabi mixture on, flattening slightly. When browned on the bottom, flip and cook the other side.

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