Kohlrabi, often dubbed the “German turnip” or “stem turnip,” is a vegetable that can spark curiosity, confusion, and even a touch of trepidation. Its alien-like appearance, with its bulbous stem and radiating leaves, might lead some to wonder what exactly it is and, more importantly, what it tastes like. Is it sweet? Savory? Bitter? Earthy? The answer, as with many things in the culinary world, is nuanced.
Decoding the Kohlrabi Flavor Profile
The taste of kohlrabi is often described as a cross between several familiar vegetables, primarily cabbage, broccoli, and turnip. However, it possesses its own unique character that sets it apart. The most prominent flavor is a mild sweetness, reminiscent of a slightly sweeter turnip but without the sharpness or pungency that can sometimes characterize turnips. This sweetness is subtle and refreshing, making it a pleasant addition to both raw and cooked dishes.
Beyond the sweetness, kohlrabi has a subtle, slightly peppery edge, similar to the mild bite you might find in a radish. This peppery note is not overpowering but adds a pleasant complexity to the overall flavor profile. The texture also plays a significant role in the perceived taste. When raw, kohlrabi has a satisfying crispness, similar to an apple or jicama. This crispness contributes to the refreshing quality of the vegetable.
The Influence of Variety and Growing Conditions
Just like other vegetables, the specific flavor of kohlrabi can vary depending on the variety and the growing conditions. Some varieties are bred for enhanced sweetness, while others may have a slightly more pronounced peppery or cabbage-like flavor. The soil composition, amount of sunlight, and watering practices can also influence the taste. Kohlrabi grown in nutrient-rich soil with adequate sunlight tends to be sweeter and more flavorful than kohlrabi grown in less ideal conditions.
Younger, smaller kohlrabi bulbs generally have a milder and sweeter flavor than older, larger bulbs. As kohlrabi matures, it can become tougher and more fibrous, and the flavor may become slightly more pungent. For the best flavor and texture, it is generally recommended to choose smaller kohlrabi bulbs that are firm and heavy for their size.
Raw vs. Cooked Kohlrabi: A Flavor Transformation
The way kohlrabi is prepared significantly impacts its flavor. Raw kohlrabi offers a crisp, refreshing, and slightly peppery taste. It’s a delightful addition to salads, slaws, and crudités platters. Its sweetness shines through when eaten raw, making it a versatile ingredient for various culinary applications.
Cooking kohlrabi, on the other hand, mellows its flavor and softens its texture. The sweetness becomes more pronounced, and the peppery edge fades into the background. Cooked kohlrabi can be used in soups, stews, stir-fries, and gratins. It can also be roasted, steamed, or sautéed. Cooking brings out the inherent sweetness and transforms it into a subtly sweet and savory component.
Exploring the Culinary Versatility of Kohlrabi
Kohlrabi’s mild and adaptable flavor makes it a versatile ingredient that can be incorporated into a wide range of dishes. From raw salads to hearty stews, kohlrabi offers a unique textural and flavor component that can elevate your culinary creations.
Raw Kohlrabi: Crunchy and Refreshing Delights
When eaten raw, kohlrabi’s crisp texture and subtle sweetness make it a perfect addition to salads and slaws. It can be shredded, julienned, or diced and combined with other vegetables, such as carrots, cucumbers, and bell peppers. A simple vinaigrette dressing or a creamy yogurt-based dressing can complement the flavor of raw kohlrabi.
Kohlrabi can also be used as a crudité, served with dips like hummus, guacamole, or tzatziki. Its crispness and mild flavor make it a refreshing alternative to traditional vegetables like carrots and celery. Kohlrabi also stands up well to pickling. The slight bite of the vegetable and crisp texture remain, even when pickled.
Cooked Kohlrabi: Savory and Sweet Transformations
Cooking kohlrabi unlocks a different dimension of its flavor. Roasting kohlrabi brings out its natural sweetness and caramelizes its edges, creating a delicious and satisfying side dish. Steaming kohlrabi is a gentle cooking method that preserves its nutrients and delicate flavor. Steamed kohlrabi can be served as a simple side dish or used as a base for other preparations.
Kohlrabi can also be added to soups and stews, where it lends a subtle sweetness and a pleasant textural element. It pairs well with other root vegetables, such as carrots, potatoes, and parsnips. Kohlrabi can also be used in stir-fries, adding a crisp and slightly sweet component to the dish. Its ability to absorb flavors makes it perfect for stir-frying.
The Often-Overlooked Kohlrabi Greens
The kohlrabi greens are just as edible and nutritious as the bulb itself. They have a slightly stronger and more assertive flavor than the bulb, similar to kale or collard greens. They can be sautéed, steamed, or added to soups and stews. They also make a nutritious addition to smoothies and juices.
Kohlrabi greens are a good source of vitamins, minerals, and fiber. They are particularly rich in vitamin C, vitamin K, and calcium. Don’t discard the greens; they can be a valuable addition to your diet. Be sure to wash the greens thoroughly before using them, as they may contain dirt or sand. The younger, smaller leaves will be more tender and have a milder flavor than the older, larger leaves.
Pairing Kohlrabi with Other Flavors
Kohlrabi’s subtle and versatile flavor makes it a good pairing with a wide range of other ingredients. Its sweetness complements savory flavors, while its mildness allows it to be used in both sweet and savory dishes.
Complementary Flavors
Kohlrabi pairs well with herbs like dill, parsley, and chives. These fresh herbs enhance the natural sweetness of the kohlrabi and add a bright, herbaceous note. It is also great when combined with lemon juice or vinegar. The acidity balances the sweetness of the kohlrabi and adds a refreshing tang.
Kohlrabi also partners beautifully with creamy ingredients like yogurt, sour cream, and cheese. These ingredients add richness and depth to the flavor of kohlrabi, creating a satisfying and flavorful dish. Consider pairing it with apples, pears, or other fruits. The sweetness of the fruit complements the mild flavor of the kohlrabi, creating a balanced and harmonious flavor combination.
Flavor Combinations to Explore
Try kohlrabi in a slaw with shredded carrots, apples, and a creamy dressing. This combination offers a balance of sweetness, crunch, and tang. Add kohlrabi to a potato and leek soup for a subtle sweetness and textural complexity. The kohlrabi will complement the earthy flavors of the potatoes and leeks. Roast kohlrabi with other root vegetables like carrots, parsnips, and beets. The roasting process will bring out the natural sweetness of the vegetables and create a flavorful and satisfying side dish.
Experiment with different flavor combinations to discover your own favorite ways to enjoy kohlrabi. Its versatility and mildness make it a blank canvas for culinary creativity.
Nutritional Benefits of Kohlrabi
Beyond its unique flavor, kohlrabi offers a wealth of nutritional benefits, making it a valuable addition to a healthy diet. It is a low-calorie, nutrient-dense vegetable that is packed with vitamins, minerals, and fiber.
A Nutritional Powerhouse
Kohlrabi is an excellent source of vitamin C, an antioxidant that supports immune function and protects against cell damage. It is also a good source of potassium, an essential mineral that helps regulate blood pressure. Kohlrabi is also a good source of fiber, which promotes digestive health and helps regulate blood sugar levels. The high fiber content in kohlrabi contributes to feelings of fullness, which can aid in weight management.
Kohlrabi is also rich in glucosinolates, which are plant compounds that have been shown to have anti-cancer properties. The glucosinolates in kohlrabi are converted into isothiocyanates, which have been shown to inhibit the growth of cancer cells.
Incorporating Kohlrabi into a Healthy Diet
Adding kohlrabi to your diet is a simple way to boost your nutrient intake. You can enjoy it raw in salads, slaws, or as a crudité. You can also cook it in soups, stews, stir-fries, or roasted dishes.
The leaves are also edible and offer a nutritional punch. They can be used in the same way as other leafy greens, such as kale or spinach. Experiment with different recipes and preparations to find your favorite ways to enjoy this nutritious vegetable.
Tips for Selecting and Storing Kohlrabi
Choosing the right kohlrabi and storing it properly can significantly impact its flavor and texture. Here are some tips to help you select and store kohlrabi for optimal quality.
Choosing the Best Kohlrabi
Look for kohlrabi bulbs that are firm and heavy for their size. This indicates that they are fresh and juicy. Avoid kohlrabi bulbs that are soft, shriveled, or have blemishes. These are signs that they are old or have been damaged. Smaller kohlrabi bulbs tend to be more tender and have a milder flavor than larger bulbs.
If the kohlrabi has leaves attached, make sure they are fresh and green. Avoid kohlrabi with wilted or yellowed leaves. These are signs that the kohlrabi is not fresh.
Proper Storage Techniques
Store kohlrabi in the refrigerator. If the kohlrabi has leaves attached, remove them before storing. Store the leaves separately in a plastic bag. The kohlrabi bulbs can be stored in a plastic bag or container in the refrigerator for up to several weeks. The leaves will only last for a few days in the refrigerator.
To keep the kohlrabi fresh, store it in a high-humidity environment. You can achieve this by placing a damp paper towel in the bag or container with the kohlrabi. Avoid storing kohlrabi near ethylene-producing fruits like apples and bananas. Ethylene gas can cause kohlrabi to ripen and spoil more quickly.
In conclusion, the taste of kohlrabi is a delightful surprise, a harmonious blend of sweetness, pepperiness, and refreshing crispness. Its versatility in the kitchen, coupled with its nutritional benefits, makes it a vegetable worth exploring and incorporating into your regular diet. So, next time you see this intriguing vegetable at the market, don’t hesitate to give it a try. You might just discover a new favorite.
What exactly does kohlrabi taste like?
Kohlrabi offers a unique flavor profile that is often described as a cross between a turnip and a cabbage, but milder and slightly sweeter. Its crisp texture is similar to that of an apple or radish. Some detect subtle hints of broccoli stem or water chestnut, adding to its complexity.
The specific taste can vary depending on the maturity of the bulb. Younger kohlrabi tends to be more tender and sweeter, while older, larger bulbs can develop a slightly sharper, more pungent flavor. This change in flavor is often related to an increase in glucosinolates, compounds that contribute to the characteristic taste of cruciferous vegetables.
Is kohlrabi spicy or bitter?
Generally, kohlrabi is not spicy. While it belongs to the same family as spicy radishes and horseradish, its flavor is much milder. The overall taste leans toward a slightly sweet and refreshing vegetable with subtle earthy undertones.
Bitterness is also not a dominant characteristic of kohlrabi. However, if the kohlrabi bulb is very mature or has been stored improperly, it can develop a slightly bitter taste. Choosing younger, smaller bulbs and ensuring proper storage in the refrigerator can help minimize any potential bitterness.
Does the color of kohlrabi affect its taste?
The color of kohlrabi, whether green, purple, or white-green, has a minimal impact on its flavor. While there might be subtle nuances, the taste differences are generally negligible. The color primarily refers to the skin and flesh of the bulb.
The main determinants of taste are factors like the age of the kohlrabi at harvest and the growing conditions. Soil composition, amount of sunlight, and water availability play a far more significant role in shaping the overall flavor profile than the color of the bulb. Therefore, focus on selecting firm, smaller bulbs for the best taste, regardless of their color.
How does cooked kohlrabi taste compared to raw kohlrabi?
Raw kohlrabi has a crisp, slightly crunchy texture and a refreshing, mild flavor, reminiscent of a slightly sweet turnip or radish. Its crispness makes it ideal for salads and slaws, where it adds a delightful texture and subtle sweetness.
When cooked, kohlrabi’s flavor becomes milder and sweeter, and its texture softens. Cooking methods like roasting, sautéing, or steaming bring out its sweeter notes and make it more tender. It can be used in soups, stews, or as a side dish, offering a versatile addition to various culinary applications.
Can kohlrabi leaves be eaten, and do they taste different from the bulb?
Yes, kohlrabi leaves are edible and offer a different flavor profile compared to the bulb. They are often described as tasting similar to collard greens or kale, with a slightly peppery or earthy note. Younger, smaller leaves tend to be more tender and milder in flavor.
Kohlrabi leaves can be used in various ways. They can be sautéed, steamed, added to soups or stews, or even eaten raw in salads (especially the smaller, tender leaves). However, larger, more mature leaves might be tougher and require longer cooking times to become more palatable.
How can I enhance the flavor of kohlrabi?
To enhance the flavor of kohlrabi, consider pairing it with complementary ingredients. For raw kohlrabi, a simple vinaigrette with lemon juice, olive oil, and herbs can highlight its natural sweetness and crispness. Adding grated carrots, apples, or nuts can also create a balanced and flavorful salad.
When cooking kohlrabi, experiment with different seasonings and cooking techniques. Roasting it with olive oil, garlic, and herbs like thyme or rosemary brings out its savory notes. Consider adding it to creamy soups or gratins for a comforting and flavorful dish. The possibilities are endless, so don’t be afraid to explore different flavor combinations to find your favorite way to enjoy kohlrabi.
What is the best way to store kohlrabi to preserve its flavor?
Proper storage is key to maintaining the flavor and freshness of kohlrabi. Remove the leaves from the bulb soon after purchasing, as they draw moisture from the bulb and can cause it to become dry and less flavorful. Store the leaves separately in a plastic bag in the refrigerator.
The kohlrabi bulbs themselves should also be stored in a plastic bag in the crisper drawer of your refrigerator. This will help maintain their humidity and prevent them from drying out. Stored properly, kohlrabi bulbs can last for several weeks in the refrigerator, allowing you to enjoy their flavor and texture for an extended period.