Kohlrabi, often described as a space alien vegetable due to its peculiar appearance, is actually a delicious and versatile addition to any diet. Its bulbous shape and sprout-like leaves might intimidate the uninitiated, but beneath its unusual exterior lies a flavor profile that is surprisingly approachable and intriguing. Understanding what kohlrabi tastes like and how to use it in cooking can open up a world of culinary possibilities.
Decoding the Kohlrabi Flavor Profile
Describing the taste of kohlrabi isn’t as straightforward as saying it tastes like an apple or a banana. Its flavor is subtle and complex, often compared to a blend of different vegetables. The taste also varies depending on whether you’re eating the bulb, the leaves, or the sprouts, and whether it’s raw or cooked.
A Cabbage-Turnip Hybrid?
The most common description of kohlrabi’s flavor is a cross between a cabbage and a turnip, hence its nickname “cabbage turnip”. This comparison is accurate to a degree, but it doesn’t fully capture the nuance of kohlrabi’s taste. The cabbage element is present, but milder and sweeter than a typical head of cabbage. The turnip-like flavor is also less intense, lacking the sometimes sharp or earthy notes that can be found in turnips.
Hints of Broccoli and Radish
Some people also detect hints of broccoli stem or even a subtle radish-like sharpness in kohlrabi, particularly when it’s eaten raw. This peppery quality adds a pleasant zing that keeps the flavor from being overly bland. However, the radish element is much more delicate and refined than a fully grown radish bulb.
Sweetness and Crispness
Perhaps the most defining characteristic of kohlrabi’s flavor is its inherent sweetness and crispness. When raw, it has a refreshing crunch similar to an apple or jicama. This crisp texture, combined with its mild, slightly sweet taste, makes it a delightful snack on its own or a great addition to salads.
The Flavor Varies Depending on the Part of the Plant
It’s important to note that the different parts of the kohlrabi plant have slightly different flavors. The bulb, which is the most commonly eaten part, has the mildest and sweetest flavor. The leaves, on the other hand, have a stronger, more cabbage-like taste and a slightly tougher texture. The sprouts, which are the young, tender shoots that grow from the bulb, have a milder flavor than the leaves and a more delicate texture.
Raw vs. Cooked Kohlrabi: A Taste Transformation
The way kohlrabi is prepared significantly impacts its flavor. Raw kohlrabi has a crisp, slightly sweet, and subtly peppery taste. Cooking kohlrabi, however, mellows its flavor and brings out its sweetness.
The Raw Experience: Crisp, Sweet, and Slightly Peppery
When eaten raw, kohlrabi is at its most vibrant. Its crisp texture is reminiscent of a water chestnut or an apple, and its flavor is a refreshing blend of sweetness and slight sharpness. The slight peppery note, reminiscent of a radish, adds a pleasant complexity that makes it interesting to eat on its own. This makes it a fantastic addition to salads, slaws, and crudité platters.
The Cooked Transformation: Sweetness Unleashed
Cooking kohlrabi transforms its flavor, mellowing the sharpness and bringing out its inherent sweetness. The texture also changes, becoming softer and more tender. Depending on the cooking method, cooked kohlrabi can be creamy, slightly caramelized, or even melt-in-your-mouth tender. The overall taste becomes more subtle and versatile, making it a great addition to soups, stews, stir-fries, and roasted vegetable dishes.
Methods of Cooking Kohlrabi and Their Impact on Flavor
Different cooking methods will bring out different nuances in kohlrabi’s flavor.
- Boiling: Boiling kohlrabi will soften its texture and make it more tender. The flavor will become milder and sweeter. This is a good option for adding kohlrabi to soups or purees.
- Steaming: Steaming kohlrabi preserves more of its nutrients and flavor than boiling. The texture will be tender-crisp, and the flavor will be slightly sweeter than raw kohlrabi.
- Roasting: Roasting kohlrabi caramelizes its sugars, bringing out its sweetness and adding a slightly nutty flavor. The texture will be tender and slightly crispy around the edges.
- Sautéing: Sautéing kohlrabi in a little oil or butter will soften its texture and bring out its sweetness. The flavor will be slightly richer and more complex than boiled or steamed kohlrabi.
- Grilling: Grilling kohlrabi adds a smoky flavor that complements its sweetness. The texture will be slightly charred and tender-crisp.
Kohlrabi Varieties and Flavor Nuances
While most kohlrabi varieties share a similar flavor profile, subtle differences can be observed. The most common varieties are green and purple kohlrabi.
Green Kohlrabi: The Classic Choice
Green kohlrabi is the most widely available variety. It has a pale green bulb and a mild, slightly sweet flavor. It’s a versatile choice that can be eaten raw or cooked in a variety of ways.
Purple Kohlrabi: A Touch More Intensity
Purple kohlrabi is visually striking, with a vibrant purple bulb. While the color is different, the flavor is very similar to green kohlrabi. Some people find that purple kohlrabi has a slightly more intense flavor, with a more pronounced cabbage-like note. The color is only in the skin, the flesh inside is still a pale green.
White Vienna Kohlrabi
This is an early maturing variety, noted for its smooth, nearly white skin. It is known for its delicate and mild flavor.
Purple Vienna Kohlrabi
Similar to the White Vienna, but with a striking purple skin. Both are considered excellent for early harvests.
Gigante Kohlrabi
This variety is known for growing to a very large size without losing its flavor or becoming woody. It’s a great choice for those who want a lot of kohlrabi.
Culinary Uses of Kohlrabi: Exploring the Possibilities
Kohlrabi is a versatile vegetable that can be used in a wide variety of dishes. Its mild flavor and crisp texture make it a great addition to salads, slaws, and crudité platters. Cooked kohlrabi can be used in soups, stews, stir-fries, and roasted vegetable dishes. Both the bulb and the leaves are edible, adding to its versatility.
Raw Kohlrabi in Salads and Slaws
Raw kohlrabi adds a delightful crunch and subtle sweetness to salads and slaws. It can be shredded, grated, or thinly sliced. It pairs well with other crunchy vegetables like carrots, celery, and apples, as well as creamy dressings and vinaigrettes.
Cooked Kohlrabi in Soups and Stews
Cooked kohlrabi adds a subtle sweetness and creamy texture to soups and stews. It can be diced and added to the pot along with other vegetables. It pairs well with root vegetables like potatoes, carrots, and turnips, as well as herbs like thyme and rosemary.
Kohlrabi in Stir-fries
Kohlrabi can be a delicious addition to stir-fries. It can be sliced or julienned and stir-fried with other vegetables and protein. It pairs well with Asian-inspired sauces like soy sauce, sesame oil, and ginger.
Roasted Kohlrabi: A Simple and Delicious Side Dish
Roasted kohlrabi is a simple and delicious side dish. The roasting process caramelizes the sugars in the kohlrabi, bringing out its sweetness and adding a slightly nutty flavor. Simply toss kohlrabi with olive oil, salt, and pepper, and roast until tender and slightly browned.
Using Kohlrabi Leaves
Don’t throw away the kohlrabi leaves! They are also edible and can be used in a variety of ways. They can be sautéed, steamed, or added to soups and stews. They have a slightly stronger, more cabbage-like flavor than the bulb, so use them sparingly.
Pairing Kohlrabi with Other Flavors
Kohlrabi’s mild and versatile flavor makes it a great complement to a wide range of ingredients. Understanding which flavors pair well with kohlrabi can help you create delicious and balanced dishes.
Complementary Flavors: Sweet, Savory, and Spicy
Kohlrabi pairs well with both sweet and savory flavors. Its sweetness is enhanced by other sweet ingredients like apples, carrots, and honey. Its mildness is balanced by savory ingredients like cheese, nuts, and herbs. And its slight peppery note is complemented by spicy ingredients like chili peppers and ginger.
Specific Ingredient Pairings
Here are some specific ingredients that pair well with kohlrabi:
- Fruits: Apples, pears, citrus fruits
- Vegetables: Carrots, celery, potatoes, turnips, onions, garlic
- Herbs: Thyme, rosemary, parsley, dill
- Spices: Ginger, chili peppers, nutmeg
- Dairy: Cheese (especially hard cheeses like Parmesan and Gruyere), cream, butter
- Nuts: Walnuts, pecans, almonds
- Proteins: Chicken, pork, fish
Tips for Selecting and Storing Kohlrabi
Choosing the right kohlrabi and storing it properly will ensure that you get the best flavor and texture.
Selecting the Best Kohlrabi
- Choose kohlrabi bulbs that are firm and heavy for their size.
- Avoid kohlrabi bulbs that are soft, bruised, or have blemishes.
- Smaller kohlrabi bulbs tend to be more tender and flavorful than larger ones.
- If the kohlrabi has leaves attached, make sure they are fresh and green.
Storing Kohlrabi Properly
- Store kohlrabi bulbs in the refrigerator in a plastic bag.
- Remove the leaves before storing the bulb to prevent them from drawing moisture away from the bulb.
- Kohlrabi bulbs can last for several weeks in the refrigerator.
- Kohlrabi leaves should be used within a few days of purchase.
In conclusion, kohlrabi offers a unique and surprisingly versatile flavor experience. Describing it as a cross between cabbage and turnip only scratches the surface. Its crisp texture, subtle sweetness, and hints of radish or broccoli, whether enjoyed raw or cooked, make it a welcome addition to a wide array of dishes. Experimenting with different preparation methods and flavor pairings is the best way to unlock the full potential of this often-overlooked vegetable and discover its delightful nuances.
What is kohlrabi and what part of the plant do we eat?
Kohlrabi is a member of the Brassica family, which includes cabbage, broccoli, and kale. It’s characterized by its unusual appearance – a bulbous stem that grows above ground, with leafy greens sprouting from it. The name “kohlrabi” is German, combining “kohl” (cabbage) and “rabi” (turnip), reflecting its botanical lineage and somewhat similar flavor profiles to both vegetables.
The edible part of the kohlrabi plant is primarily the swollen stem, or bulb. While the leaves are also edible, they are often tougher and require longer cooking times compared to the bulb. The bulb can be eaten raw or cooked, depending on your preference and the size/maturity of the kohlrabi. Younger, smaller kohlrabis tend to be more tender and flavorful when eaten raw.
What does kohlrabi taste like raw?
Raw kohlrabi has a mild, slightly sweet flavor that’s often compared to a combination of cabbage and radish. It possesses a crisp, refreshing texture similar to an apple or water chestnut. The exact taste can vary depending on the variety and the stage of maturity; younger kohlrabi bulbs will generally have a milder, sweeter flavor than older, larger ones.
You might also notice a subtle peppery or slightly spicy note, similar to that found in radishes, but less intense. This peppery element adds a pleasant complexity to the overall flavor profile. The crispness and mild sweetness make raw kohlrabi a great addition to salads, slaws, and vegetable platters.
How does cooking kohlrabi affect its taste?
Cooking kohlrabi mellows its flavor and softens its texture considerably. The slight peppery or radish-like notes become less pronounced, while the sweetness becomes more prominent. The overall taste often becomes more akin to a mild, sweet turnip or a slightly sweeter version of cabbage.
The method of cooking also influences the final flavor. Roasting kohlrabi brings out its natural sweetness and creates a slightly caramelized exterior. Steaming or boiling results in a softer, more subtly flavored vegetable. Regardless of the cooking method, kohlrabi retains a pleasing, mild flavor that pairs well with a variety of seasonings and ingredients.
What are some common flavor pairings for kohlrabi?
Kohlrabi’s mild and slightly sweet flavor makes it incredibly versatile, pairing well with a wide range of ingredients and flavors. It complements both sweet and savory dishes, making it a popular choice for chefs and home cooks alike. Consider its flavor profile as a blank canvas that can be enhanced with various additions.
Common flavor pairings include herbs like dill, parsley, and chives, which complement its fresh, vegetal notes. Citrus flavors, such as lemon or lime, brighten the taste and add a tangy contrast. Spices like nutmeg, ginger, and cumin can add warmth and depth. It also pairs well with creamy sauces, sharp cheeses, and smoky meats.
Is there a difference in taste between the different colored varieties of kohlrabi?
While subtle, there can be a slight difference in taste between the different colored varieties of kohlrabi, primarily green and purple. Green kohlrabi is typically considered to have a milder and slightly sweeter flavor than its purple counterpart. This doesn’t mean the purple variety is unpleasant, but its flavor might be a bit more assertive.
Purple kohlrabi can have a slightly more pronounced peppery or radish-like note compared to green kohlrabi. However, the difference is usually subtle, and both varieties are generally quite mild and versatile. The color difference mainly impacts the visual appeal of the dish, adding a pop of color to salads or cooked preparations.
Can the size of kohlrabi affect its taste?
Yes, the size of kohlrabi can significantly impact its taste and texture. Smaller, younger kohlrabi bulbs tend to be more tender, sweeter, and milder in flavor. As kohlrabi grows larger, it can become tougher and the flavor can become more intense, sometimes even slightly bitter.
Larger kohlrabi bulbs may also develop a woodier texture, particularly towards the base of the bulb. For the best flavor and texture, it’s generally recommended to choose smaller to medium-sized kohlrabi bulbs. If you do find yourself with a larger kohlrabi, peeling it thoroughly and removing any tough or woody parts can help improve its palatability.
How do I prepare kohlrabi to maximize its flavor?
To maximize kohlrabi’s flavor, start by selecting firm, relatively small bulbs. Wash the kohlrabi thoroughly, and then peel away the outer layer, as it can be tough and fibrous, especially in larger bulbs. Peeling reveals the tender flesh underneath, which is where the best flavor resides.
If you plan to eat it raw, slice or dice the kohlrabi into bite-sized pieces for salads or slaws. Cooking kohlrabi allows for more versatility. Roasting, steaming, boiling, or stir-frying all bring out different aspects of its flavor. Experiment with different seasonings and flavor pairings to find your favorite way to enjoy this unique vegetable.