Kohlrabi can be cooked in several easy and delicious ways including roasting, sautéing, braising, or boiling. Here are some popular methods:
Roasting
- Peel the kohlrabi and cut it into about ½ inch slices or cubes.
- Toss with olive oil, salt, and pepper.
- Roast in a 450°F oven for 8-10 minutes on one side and 4-6 minutes on the other until golden brown and tender inside.
- It can also be cooked with garlic and Parmesan for extra flavor.
This method brings out the natural sweetness and gives a nice crispy texture on the outside.
Sautéing
- Peel and cube the kohlrabi.
- Heat olive oil in a skillet over medium heat, add kohlrabi and diced onion, cook for about 15 minutes until softened.
- Add garlic, lemon zest, red pepper flakes, thyme, and optionally chopped kohlrabi greens.
- Cook a few more minutes, adding a bit of broth or water to steam the greens if using.
This method is quick, flavorful, and uses the whole vegetable including the greens.
Braising the Greens and Stems
- Separate leaves from stems, chop stems and roughly chop leaves.
- Cook stems, garlic, and onion in olive oil until tender.
- Add leaves, season, then pour in chicken stock and cover.
- Braise until completely tender (10-12 minutes).
A good way to use the greens and stems typically discarded.
Boiling
- Peel and cut kohlrabi into chunks.
- Boil in salted water like potatoes until tender.
- Serve simply with butter or seasonings.
This method is straightforward and good for mashing or adding to other dishes.
In summary, roasting and sautéing are popular for the bulb, while braising works well for the greens and stems. Kohlrabi is versatile with a mildly sweet, slightly peppery flavor and a firm crunchy texture that softens when cooked.
Let me know if a detailed recipe or cooking tips for a specific method are desired!
