Kohl-what? Most poeple I have spoken to in the past week have never heard of kohlrabi. So you may be asking “what is it?” Kohlrabi is a vegetable in the cabbage family, sometimes referred to as the “German Turnip.” The taste is similar to a broccoli stem, with a crunchy texture and a slight bitter yet sweet taste. The sweetness will intensify if you cook it. Kohlrabi can be eaten raw or cooked.
I recently started getting weekly farm deliveries from a local farm, which is a great way to experiment with new recipes and try vegetables you may not have bought on your own. Kohlrabi was something I had no idea what to do with!
1 cup (135 grams) of raw Kohlrabi has 36 calories, 8 grams of carbohydrate, 5 of which are dietary fiber, and 2 grams of protein. It is an excellent source of vitamin C.
I first decided to try kohlrabi raw. I peeled it with a knife, chopped it, and added it in a salad. I was not very impressed with the taste – tasted a bit bitter to me. I decided that I would probably prefer it cooked, and my favorite way to cook vegetables is roasting them, so that’s what I decided to do. I placed the peeled, chopped kohlrabi on a cookie sheet lined with aluminum foil and sprayed with cooking spray. I then tossed it with 1 tsp of olive oil, salt & pepper.
I preheated my oven to 400 degrees, placed the kohlrabi in the oven. I turned the kohlrabi over after 15 minutes and let cook for another 15 minutes. After 30 minutes in the oven, they were cooked perfectly. I added them to a salad for lunch and loved them! Roasted kohlrabi becomes sweet, similar to a roasted turnip, the bitter taste completely goes away. I will definitely make roasted kohlrabi again.