Learn the way to cook dinner kohlrabi in 3 alternative ways! Kohlrabi is scrumptious, cheap, and extremely versatile. On this submit, I present you how to make Roasted, Boiled and Shredded Kohlrabi.(*3*)
what’s kohlrabi?
Rutabaga is a cross between cabbage and turnip. it’s a giant spherical root vegetable with yellow flesh.
kohlrabi has been round for a couple of centuries and is standard in northern europe. Relying on the area, it is usually often called rutabaga, rutabaga, yellow turnip, neep or snagger.(*3*)
what does kohlrabi style like?
uncooked kohlrabi is crunchy and fairly tender. cooked kohlrabi tastes very very like turnip. Roasted rutabaga jogs my memory of cauliflower with a slight turnip taste. Total, the flavour profile of kohlrabi is savory-sweet with some bitter notes(*3*).
how do you serve kohlrabi?
Whether or not you are in search of a low-carb substitute for potatoes or a hearty facet for Thanksgiving dinner, this fun-looking vegetable will not disappoint.
The kohlrabi might be served cooked or uncooked. uncooked kohlrabi tastes nice in salads and might be eaten as a snack.
Cooked kohlrabi is nice to function a facet dish with meat, fish, or rooster. It is also excellent for cereal and vegetable bowls. you too can add it to soups and stews.
how to put together rutabaga for cooking
regardless of its unusual look, kotlah is sort of straightforward to deal with(*3*). listed here are some tips about how to put together kohlrabi for cooking.
how do you clear the wax off a kohlrabi?
For those who purchased rutabaga at a grocery retailer or farmer’s market, chances are high it is coated in wax. You do not have to take away the wax earlier than peeling rutabaga, however in case you nonetheless determine to do it, it is fairly straightforward.
This is how to take away wax from kohlrabi in a couple of straightforward steps:(*3*)
- place the kohlrabi in a sink with scorching working water;
- let it warmth for a couple of minute to soften the wax;
- use the uninteresting facet of a knife to take away the wax;
- Rinse nicely and wipe kohlrabi with a paper towel.
- for roasted kohlrabi, lower into small cubes about 1/3-inch;
- for different strategies, akin to boiling or stewing, lower into 3/4-inch slices.
- 1 giant kohlrabi (about 2 kilos)
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/2 tablespoon garlic powder
- salt to style
- 1 tablespoon apple cider vinegar
- to make roasted kohlrabi, cube small, about 1/3 inch (picture 1).
- Place the diced rutabaga in a bowl. add olive oil, maple syrup, garlic powder, and salt. toss to make sure the rutabaga is evenly coated in oil (picture 2).
- switch the kohlrabi to a baking sheet and place within the preheated oven. bake the rutabaga at 375f for about 45 minutes or till cooked by means of. ensure to combine it a few times throughout cooking (picture 3).
- take away the kohlrabi from the oven and drizzle with apple cider vinegar earlier than serving (picture 4).
- 1 giant kohlrabi (about 2 kilos)
- 1 bay leaf
- 2 sprigs of thyme
- salt to style
- 2 tablespoons olive oil or butter
- freshly floor black pepper
- To make boiled kohlrabi, begin by peeling it and slicing it into 3/4-inch cubes (picture 1).
- Place the kohlrabi in a pot and add water. rutabaga floats in water, so ensure to add sufficient to deliver the rutabaga to a boil. add the bay leaf and thyme (picture 2).
- Carry the water to a boil. cut back warmth, cowl, and cook dinner for about 20 to 25 minutes till kohlrabi is tender. rigorously drain the water. take away bay leaf and thyme. (picture 3).
- to serve, add the olive oil or melted butter to the kohlrabi and season generously with black pepper (picture 4).
- 1 giant kohlrabi (about 2 kilos)
- 1 bay leaf
- 2 sprigs of thyme
- salt to style
- 2 tablespoons olive oil or melted butter
- To puree rutabaga, begin by peeling it and slicing it into 3/4-inch cubes (picture 1).
- Place the kohlrabi in a pot and add water. rutabaga floats in water, so ensure to add sufficient to deliver the rutabaga to a boil. add bay leaf and thyme. deliver the water to a boil. cut back warmth, cowl, and cook dinner for about 20 to 25 minutes till kohlrabi is tender. (picture 2).
- drain the water rigorously. take away bay leaf and thyme. Mash the kohlrabi with a potato masher for a rough texture or use an immersion blender or meals processor for a smoother texture (picture 3).
- add the olive oil or melted butter and serve (picture 4).
do I’ve to peel kohlrabi earlier than cooking it?
The kohlrabi pores and skin is edible, however can have a stronger taste. Additionally, in case you purchased kohlrabi from a grocery retailer, it is most definitely coated in wax. bigger rutabagas even have powerful pores and skin that’s usually bruised. for these causes, I want to take away the pores and skin earlier than cooking the vegetable.(*3*)
how do you peel and lower kohlrabi?
kohlrabi is a dense vegetable, however surprisingly straightforward to peel and slice.
For those who did not take away the wax deal with earlier than peeling the turnip, rinse it nicely after peeling beneath working water. in case you intend to grill it, wipe it clear with a paper towel.
all the time peel kohlrabi earlier than slicing and do not attempt to lower it into giant chunks. in case you attempt to lower the vegetable in half, you’ll most definitely jam your knife. as a substitute, lower skinny slices ranging from the skin, then lower into desired shapes.(*3*)
what to be careful for when cooking kohlrabi
Skohlrabi is a really dense vegetable and takes a very long time to cook dinner. so, to get the kohlrabi prepared in an inexpensive period of time, lower it into comparatively small items earlier than cooking:(*3*)
how to cook dinner rutabaga – 3 primary strategies
There are various alternative ways to put together kohlrabi. Listed below are three primary strategies to provide help to begin cooking this underappreciated vegetable extra usually.
methodology #1 – roasted kohlrabi
This completely caramelized roasted kohlrabi is extremely flavorful. it’s extremely straightforward to make and you’ll serve it similar to you’d every other roasted root vegetable.
components:
methodology:
methodology #2 – boiled kohlrabi
This boiled kohlrabi is easy and satisfying. add just a little olive oil or melted butter and season with freshly floor black pepper to make it much more scrumptious.
components:
methodology:(*3*)
methodology #3 – rutabaga puree
This rutabaga mash is a good low-carb substitute for mashed potatoes. function is or add just a little olive oil, butter, cream or bitter cream to make it richer.
components:
methodology:
now it is your flip!
so what do you consider kohlrabi? have you ever tried it? do you want to cook dinner it? what’s your favourite methodology of cooking rutabaga? please share it with us within the feedback under. And in case you discovered this text helpful, please fee it 5 stars!
