A peculiar-looking vegetable often likened to a turnip, kohlrabi boasts an entire edible plant, whether consumed cooked or raw. However, it's the bulbous stem base that steals the spotlight, prized for its sweet, slightly tangy flavor and satisfyingly crisp texture. Typically sold sans stems and leaves, kohlrabi presents irregular spheres adorned with arched ridges, remnants of its attached stems. Its skin mirrors that of broccoli stems, varying in hues from white and light green to vibrant purple.
When selecting, opt for specimens that feel firm, crisp, and akin to a golf ball in size, avoiding larger ones that may turn woody and tough. Store loosely wrapped in plastic within the refrigerator to maintain freshness.
Preparation offers the option of peeling, particularly for larger kohlrabi, while slicing or chopping as needed follows suit.
Steaming, sautéing, and roasting reign as preferred cooking methods. For steaming or sautéing, aim for tenderness with a retained crispness, whereas roasting concludes when the kohlrabi achieves a soft consistency.
For those seeking alternatives, turnips make a suitable substitution.