Cookbook:Kohlrabi
| Kohlrabi | |
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| Category | Vegetables |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Vegetables | Brassicas
Kohlrabi, also called cabbage-turnip or stem cabbage,[1][2] is a variant in the cabbage family.[3][4]
Characteristics
[edit | edit source]The vegetable looks a lot like a root vegetable, but it is technically a swollen stem and grows above-ground.[1][2][3] As harvested, the kohlrabi bulb is light green—though purple varieties exist[1][3][4][5]—and several inches/centimeters in diameter.[2] Thin stalks with leaves at the ends emerge from all around the surface of the bulb, with a root at the bottom. The inside of the bulb has a texture and flavor very similar to those of broccoli stem or turnip,[2][3][4][5][6] being whitish and crisp.[3] The leaves, though few, are edible and like those of cabbage.[4][7]
Selection and storage
[edit | edit source]When selecting kohlrabi, you'll generally want to go for smaller, younger bulbs, which are sweeter and more tender than larger, older bulbs;[1][5] these latter ones tend to be woodier, less flavorsome, and with a pithy flesh.[1][2] If the bulbs have the leaves still attached, choose those whose leaves look fresh and green.[5] Ideally, bulbs should be uniform in color and 2–3 inches (5–8 cm) across.[3] Similarly, if harvesting the bulbs yourself, cut the bulb away from the root when it reaches this size.[6]
Before storage, trim the leaf stems away from the bulb and store separately if you plan to eat them.[1][7] Depending on freshness, leaves will keep for a couple days to weeks in the refrigerator if unwashed.[1][6][7] The trimmed bulb should also be stored, unwashed, in the refrigerator, where it will keep for a couple weeks to a month.[1][7]
Preparation
[edit | edit source]Before cooking, kohlrabi bulbs should be trimmed and peeled to remove the tough portions.[6] To do so, cut off the bottom near the root, since this area is fibrous,[7] then peel off the entirety of the tough skin with a knife or peeler.[3][7] In some cases, particularly tender bulbs may not need to be peeled.[1][5] When cooking the leaves, remove the fibrous stalks.[7]
Use
[edit | edit source]Kohlrabi leaves can be cooked like other brassica leaves, such as kale, collards, etc.[1][7] Depending on the tenderness of the bulb, it can be sliced thin and eaten raw,[2][6] where it adds crunchy texture to dishes like salads.[7] In these cases, you may want to salt the cut kohlrabi and let it rest to drain excess liquid off.[1] When cooking the bulb, you can use both moist- and dry-heat methods, including boiling, braising, steaming, roasting, and sautéeing/stir-frying.[7] Some recommend that you avoid overcooking the bulb, instead leaving a little bit of crunch.[7]
Substitution
[edit | edit source]In some cases, kohlrabi and turnip can be substituted for each other.[5]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e f g h i j k Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d e f McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b c d e f g Gisslen, Wayne (2015-03-12). Essentials of Professional Cooking, 2nd Edition. Wiley Global Education. ISBN 978-1-119-03072-0.
- ↑ a b c d Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c d e Chesman, Andrea (2015-09-19). The Backyard Homestead Book of Kitchen Know-How: Field-to-Table Cooking Skills. Storey Publishing, LLC. ISBN 978-1-61212-205-2.
- ↑ a b c d e f g h i j k Thaler, Maximus; Safferstein, Dayna (2014-09). A Curious Harvest: The Practical Art of Cooking Everything. Quarry Books. ISBN 978-1-59253-928-4.
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