Did you know you can read answers researched by wikiHow Staff? How to Clean and Cook Kohlrabi. Once seasoned, place the kohlrabi on the baking sheet in a single layer and bake it for 15-20 minutes. Look for fresh leaves, which indicate recent harvest, and a firm bulb. Select a variety of kohlrabi. Unlock staff-researched answers by supporting wikiHow, http://allrecipes.com/recipe/roasted-kohlrabi/, http://www.bostonorganics.com/butter-braised-kohlrabi/re/butter-braised-kohlrabi, http://www.thekitchn.com/top-five-ways-to-prepare-kohlr-60321, consider supporting our work with a contribution to wikiHow. Can I just boil it whole in salted water? Slice the kohlrabi bulb thinly and add it to your favorite salad, perhaps along with the tender greens, or put some on your next vegetable platter and serve it with a tasty dip. The high heat is also necessary because it creates more steam at a quicker rate. Moreover, the seal should face upward as you cook to prevent any kohlrabi pieces from falling out. You can also cook kohlrabi, then cut it into strips and marinate the strips in an oil and vinegar dressing; chill this salad to serve with cold cuts. Grow your own Kohlrabi with this video tutorial from Quickcrop and veg growing expert Klaus Laitenberger. In the South, plan for kohlrabi to be a winter harvest, planting in the fall. Grate them and toss with grated carrots or apples. Support wikiHow by Kohlrabi may look like a root vegetable, but it is actually related to cabbage, with a cabbage-like smell and the taste of broccoli stems. Kohlrabi is easy to grow and fast to mature, which makes it a great choice for fall or early spring planting. A baking sheet, oven-safe dish, or deep pot, depending on your cooking plan. In Germany, where kohlrabi is a popular vegetable and readily available, you will often find kohlrabi cooked in cream. Kohlrabi is equally tasty raw or cooked. The skillet should be fairly deep and 12 inches (30.5 cm) in diameter. Garlic can burn easily, and if it burns, it could ruin the taste of the oil. A smooth knife is more likely to slip and, therefore, presents itself as more of a danger. The raw bulb also adds a crunchy texture and interesting flavor to salads and slaws. Low carb. Tender raw ones add great flavor to salads or you can sauté or steam them as you would other greens. Snip off the leaf stems, trim off the base and top, then use a potato peeler or sharp knife to peel it as if it’s an apple. The kohlrabi needs to be tender enough to pierce with a fork, but it can still be a little on the crisp side. When cooked in stir-fries, soups, or casseroles, kohlrabi is like cabbage 2.0: vegetal, but slightly spicy. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/4b\/Cook-Kohlrabi-Step-1.jpg\/v4-460px-Cook-Kohlrabi-Step-1.jpg","bigUrl":"\/images\/thumb\/4\/4b\/Cook-Kohlrabi-Step-1.jpg\/aid3676899-v4-728px-Cook-Kohlrabi-Step-1.jpg","smallWidth":460,"smallHeight":307,"bigWidth":728,"bigHeight":486,"licensing":"