To enjoy purple kohlrabi, there are several ways you can prepare and eat it. Before getting started, it’s a good idea to prepare the kohlrabi by trimming off any stems and peeling it lightly. This helps to remove any tough outer layers and reveal the tender flesh inside.
If you prefer to cook kohlrabi, there are a few methods you can try. One option is to boil it. To do this, cut the kohlrabi into chunky wedges or batons, which will help it cook evenly. Then, simply add it to a pot of boiling water and cook until tender. This usually takes around 10-15 minutes, but you can check for doneness by inserting a fork into the kohlrabi. If it easily pierces through, it’s done.
Another cooking method is braising. This involves cooking the kohlrabi in a liquid, such as broth or wine, over low heat. To braise kohlrabi, cut it into wedges or batons and then place it in a pan with the liquid of your choice. Cover the pan and simmer until the kohlrabi is tender. This can take anywhere from 15-30 minutes, depending on the size of the pieces.
Roasting is another fantastic way to enjoy kohlrabi. Preheat your oven to around 400°F (200°C). Cut the kohlrabi into wedges or batons and toss them with some olive oil, salt, and pepper. Spread the kohlrabi out on a baking sheet and roast until golden brown and tender, usually around 25-30 minutes. You can also add some herbs or spices, like garlic powder or paprika, to add extra flavor.
If you prefer to eat kohlrabi raw, there are a few ways to enjoy its crisp and slightly sweet taste. Grating the kohlrabi is a great option, as it creates fine shreds that can be used in salads or slaws. You can also cut it into very thin slices or matchsticks for a crunchy addition to salads or as a topping for sandwiches.
In my personal experience, I’ve found that raw kohlrabi adds a refreshing and slightly peppery flavor to salads. Its crisp texture provides a pleasant contrast to other ingredients. I’ve also enjoyed roasted kohlrabi as a side dish, as the caramelized edges add a delightful sweetness to the vegetable.
To summarize:
– Trim off any stems and lightly peel the kohlrabi.
– For boiling, braising, and roasting, cut it into chunky wedges or batons.
– Boil until tender (10-15 minutes) or braise over low heat (15-30 minutes).
– Roast at 400°F (200°C) until golden brown and tender (25-30 minutes).
– For raw consumption, grate or cut into thin slices or matchsticks.
– Use raw kohlrabi in salads or slaws for a crisp and slightly peppery flavor.
Remember, these are just a few suggestions for enjoying purple kohlrabi. Feel free to get creative and experiment with different cooking methods and flavor combinations that suit your taste preferences.
