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October 19, 2024
Kohlrabi is a unique vegetable that is often overlooked in the kitchen. But if you give it a chance, you’ll discover its crisp and slightly sweet flavor. Cooking kohlrabi on the stove is a simple and delicious way to enjoy this versatile vegetable.
Before you get started, it’s important to know a few things about kohlrabi. It’s part of the cabbage family and has a round, bulbous shape with edible leaves and stems. The outer skin can be green, purple, or white, and it needs to be peeled before cooking. The flesh inside is usually a pale yellow or white color.
When cooked on the stove, kohlrabi becomes tender and takes on a milder flavor. It can be steamed, sautéed, roasted, or boiled. Each method offers a unique taste and texture, so feel free to experiment and find your favorite way to cook kohlrabi.
To prepare kohlrabi for cooking on the stove, start by peeling the outer skin. Then, cut it into thin slices, cubes, or matchsticks, depending on your preference. This versatile vegetable can be used in a variety of dishes – from soups and stews to stir-fries and salads.
When sautéing kohlrabi, heat some oil or butter in a large skillet over medium heat. Add the kohlrabi and cook until it becomes tender, stirring occasionally. You can also add some onions, garlic, or herbs to enhance the flavor.
Steaming or boiling kohlrabi is another easy method. Simply place the sliced or cubed kohlrabi in a steamer basket or a pot with a little water. Steam or boil until it becomes fork-tender. This method helps to retain the nutrients and natural flavors of the vegetable.
So the next time you come across kohlrabi at the grocery store or farmer’s market, don’t hesitate to pick it up and try cooking it on the stove. With its unique taste and versatility, kohlrabi can be a wonderful addition to any meal.
Preparation and cleaning
Before cooking kohlrabi on the stove, it is important to properly prepare and clean the vegetable. This will ensure that you remove any dirt or debris and make it ready for cooking.
Gather the necessary tools
To prepare and clean kohlrabi, you will need the following tools:
- A cutting board
- A sharp knife
- A vegetable peeler
- A clean kitchen towel or paper towels
Remove the leaves and stems
Start by removing the leaves and stems from the kohlrabi. These can be set aside and used for other dishes, such as stir-fries or salads.
Peel the kohlrabi
Using a vegetable peeler, carefully peel the tough outer skin of the kohlrabi. Make sure to remove all the outer layer to reveal the tender flesh underneath.
Rinse the kohlrabi
After peeling, rinse the kohlrabi under cold water to remove any residual dirt or debris. You can use your hands to gently rub the vegetable while rinsing.
Dry the kohlrabi
Once rinsed, pat the kohlrabi dry using a clean kitchen towel or paper towels. This will help remove any excess moisture and ensure better browning when cooking.
Now that the kohlrabi is properly prepared and cleaned, it is ready to be cooked on the stove according to your preferred recipe.
Slicing and dicing
Before cooking kohlrabi on the stove, it’s important to slice and dice it properly. This will ensure that the kohlrabi cooks evenly and has a pleasant texture.
Start by cutting off the stems and leaves of the kohlrabi, as they are typically not used in cooking. Then, peel the tough outer layer of the kohlrabi using a vegetable peeler or a knife.
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Once the kohlrabi is peeled, you can slice it into rounds or dice it into cubes, depending on your preference. If you choose to slice it, make sure the slices are of a consistent thickness to ensure even cooking.
If you prefer to dice the kohlrabi, start by cutting it into thin, uniform slices. Then, stack the slices and cut them into sticks. Finally, cut the sticks crosswise to create small, evenly-sized cubes.
Remember to handle the kohlrabi with care while slicing and dicing, as it can be quite hard and difficult to cut through. Using a sharp knife and applying steady pressure will help make the process easier.
Now that you have properly sliced and diced the kohlrabi, you’re ready to cook it on the stove and enjoy its unique flavor and texture!
Sautéing or stir-frying
To cook kohlrabi on the stove using the sautéing or stir-frying method, follow these simple steps:
- Start by peeling the kohlrabi and cutting it into small, bite-sized pieces. You can also julienne or grate the kohlrabi if you prefer.
- Heat a frying pan or a wok over medium-high heat. Add some cooking oil of your choice, such as olive oil or vegetable oil.
- Once the oil is hot, add the chopped kohlrabi to the pan. Stir-fry the kohlrabi for about 5-7 minutes or until it starts to become tender.
- Season the kohlrabi with salt, pepper, and any other spices or herbs you like. You can also add minced garlic or ginger for extra flavor.
- Continue to stir-fry the kohlrabi for another 2-3 minutes or until it is cooked to your desired level of tenderness. Be careful not to overcook it, as it can become mushy.
- Once the kohlrabi is cooked, remove it from the heat and transfer it to a serving dish.
- You can serve sautéed or stir-fried kohlrabi as a side dish, add it to stir-fries, or use it as a topping for salads or grain bowls.
Enjoy your delicious sautéed or stir-fried kohlrabi!
Boiling or Steaming
Boiling or steaming kohlrabi is a simple and quick way to cook this versatile vegetable. Here’s how you can do it:
1. Prep the kohlrabi: Start by washing the kohlrabi thoroughly and peeling off the outer layer. Trim off any stems or leaves, and cut the kohlrabi into small, bite-sized pieces.
2. Boiling method: Fill a pot with enough water to cover the kohlrabi pieces. Add a pinch of salt if desired. Bring the water to a boil over medium-high heat. Once the water is boiling, carefully add the kohlrabi pieces. Cook for about 8-10 minutes, or until the kohlrabi is tender when pierced with a fork. Drain the kohlrabi and serve hot.
3. Steaming method: Place a steamer basket in a pot and add enough water to barely touch the bottom of the basket. Bring the water to a boil over medium-high heat. Once the water is boiling, add the kohlrabi pieces to the steamer basket. Cover the pot with a lid and steam for about 6-8 minutes, or until the kohlrabi is tender when pierced with a fork. Remove the kohlrabi from the steamer basket and serve hot.
Note: Boiling or steaming kohlrabi helps to retain its natural flavors and nutrients. You can enjoy boiled or steamed kohlrabi as a side dish, add it to soups and stews, or use it in salads or stir-fries.
Seasoning and serving
Once your kohlrabi is cooked and tender, it’s time to season it to enhance its natural flavors. Here are some suggestions for seasoning and serving kohlrabi:
1. Salt and pepper
The simplest way to season kohlrabi is with a sprinkle of salt and pepper. This allows the natural sweetness of the vegetable to shine through while adding a bit of savory flavor.
2. Herbs
Adding herbs can bring freshness and depth to your kohlrabi dish. Consider using herbs like parsley, dill, thyme, or rosemary. Chop the herbs finely and sprinkle them over the cooked kohlrabi for added aroma and a burst of flavor.
3. Lemon zest
To add a touch of brightness to your cooked kohlrabi, grate some lemon zest over the top. The citrusy aroma and slight tanginess of the lemon zest can balance out the earthy flavor of the kohlrabi.
4. Butter or olive oil
A pat of butter or a drizzle of olive oil can add richness and a silky texture to your kohlrabi. Toss the cooked kohlrabi in melted butter or olive oil to coat evenly and enhance the overall taste.
5. Parmesan cheese
Sprinkling some grated Parmesan cheese over your cooked kohlrabi can add a nutty and salty flavor. The cheese will melt slightly onto the kohlrabi, creating a delicious combination of tastes and textures.
Remember to taste your seasoned kohlrabi before serving and adjust the seasoning according to your preferences. Once seasoned, serve your cooked kohlrabi as a side dish alongside your favorite main course or enjoy it on its own for a light and healthy meal.
Tips and variations
Here are some tips and variations to consider when cooking kohlrabi on stove:
1. Seasoning: Experiment with different herbs and spices to enhance the flavor of your kohlrabi. Some popular options include garlic powder, cumin, paprika, or thyme.
2. Texture: If you prefer a softer texture, you can peel the kohlrabi before cooking. Alternatively, if you enjoy a bit of crunch, leave the skin on.
3. Other ingredients: Feel free to add other vegetables or protein to your kohlrabi dish. Sautéed onions, bell peppers, or mushrooms can add extra flavor and texture. You can also add cooked chicken, shrimp, or tofu for a complete meal.
4. Sauce: Consider serving your cooked kohlrabi with a sauce or dressing. A simple vinaigrette or tahini sauce can complement the flavors well.
5. Steaming: If you want a healthier cooking option, you can steam the kohlrabi instead of sautéing it. This method can help retain more nutrients.
6. Leftovers: Leftover cooked kohlrabi can be stored in the refrigerator for up to 3 days. Reheat it in a skillet over medium heat for a quick and easy side dish.
Remember, cooking is all about creativity, so don’t be afraid to experiment and personalize your kohlrabi dish to suit your taste preferences!
FAQ
What is kohlrabi?
Kohlrabi is a vegetable that belongs to the Brassica family. It has a round shape and a taste similar to a combination of cabbage and broccoli.
How do you cook kohlrabi on the stove?
To cook kohlrabi on the stove, start by peeling the outer layer and cutting it into desired shapes. Then, bring a pot of water to boil and add the kohlrabi pieces. Cook them for about 10-15 minutes until they become tender. Drain the water and season with salt, pepper, and any other desired spices.
Can you steam kohlrabi instead of boiling?
Yes, steaming kohlrabi is another great cooking method. To steam kohlrabi, cut it into desired shapes and place it in a steamer basket. Fill a pot with a few inches of water and bring it to a boil. Place the steamer basket on top and cover the pot. Let the kohlrabi steam for about 8-10 minutes until it becomes tender. Season with salt, pepper, and any other desired spices.
What are some ways to season cooked kohlrabi?
There are many ways to season cooked kohlrabi. Some popular options include adding butter and garlic for a savory flavor, drizzling olive oil and lemon juice for a refreshing taste, or sprinkling grated Parmesan cheese on top for an extra kick. You can also experiment with different herbs and spices such as rosemary, thyme, paprika, or cumin to enhance the flavor.
Can you roast kohlrabi on the stove?
Yes, you can roast kohlrabi on the stove. To do this, preheat your oven to 400°F (200°C). Peel the outer layer and cut the kohlrabi into small wedges or cubes. Toss them with olive oil, salt, pepper, and any other desired herbs or spices. Place the seasoned kohlrabi on a baking sheet and roast in the preheated oven for about 20-25 minutes until they become crispy and golden brown.
What is kohlrabi?
Kohlrabi is a vegetable that belongs to the cabbage family. It has a taste similar to broccoli stems and can be eaten raw or cooked.
How do I cook kohlrabi on the stove?
To cook kohlrabi on the stove, you first need to peel it and cut it into small cubes. Then, heat some oil in a skillet and add the kohlrabi cubes. Cook them for about 10-15 minutes, stirring occasionally, until they are tender and lightly browned. Season with salt and pepper to taste.