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1. Kohlrabi slaw: For a unique take on coleslaw, use kohlrabi in place of cabbage. Slice it into a thin julienne with a mandoline and combine with shaved fennel, apples, cilantro, lime juice, and sesame oil. 2. Whole-roasted kohlrabi: Slow-roast whole, unpeeled kohlrabi with plenty of olive oil, salt, and pepper, then peel away the charred skin.

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Step 1: Cut off the bottom and top of the bulb. Using a sharp knife, cut off the woody bottom of your kohlrabi. Then remove the very top and leaves from your bulb, if it still has them. Set the leaves aside to cook separately. Pro tip: Kohlrabi leaves are edible and can be cooked like kale. Wilt them until just tender in a sautée pan or steamer.

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Preheat the oven to 450 degrees. Cut the peeled kohlrabi into 1cm thick slices, and then cut across so you end up with thick sticks. Toss the kohlrabi sticks in olive oil and season with salt and pepper. Spread them out onto a baking sheet so they are in one even layer. Reduce the heat in the oven to 425 degrees, and bake for 15-20 minutes.

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Dip kohlrabi slices or sticks into tempura batter and deep-fry. Trim, scrub, boil whole or sliced for 20 or 30 minutes, then drain, peel, and serve with melted butter or white sauce or mashed. Kohlrabi leaves can be cooked like spinach. Trim and boil the leaves until tender about 2-3 minutes, drain them aside and serve.

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Cut your kohlrabi into cubes, removing the tough core. Blanch the kohlrabi cubes for 1 minute. Remove them from the heat, drain the water and let the cubes cool. Once cooled, place the cooked kohlrabi cubes into a plastic bag and put it into the freezer. Remove your frozen kohlrabi when you want to use it to cook in soups, stews and stir-fries.

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Kohlrabi is a cruciferous vegetable, just like cabbage, broccoli and kale. It comes into season in the summer time. The funny-looking vegetable is about the size and shape of an orange, with a.

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Dice the bulb of the plant into bite-size pieces (either 1-inch or ½-inch in diameter) with a sharp knife. Dice the stems and leaves to use in soup or saute them for a simple side dish. Toss the kohlrabi bulb pieces with a tablespoon of olive oil and spices. Place the kohlrabi on a parchment-lined baking sheet.

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For cutting kohlrabi in batons, follow the steps below: Step 1. After your kohlrabi is properly quartered, bring it to the cutting board on a flat surface. Slice it from the top into ½ inch slices. Step 2. Stack the slices over one anther, then cut them crosswise to create 2 inches long baton sticks.

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They will not soften when boiled. 2. Carve off the outer skin with a paring knife. Even with small kohlrabi, the skin may be too tough to peel with a vegetable peeler. Use a paring knife to slowly and carefully carve off the outer layer of the stem. This step will take many strokes with the knife.

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With its mild flavor and crunchy-tender texture, kohlrabi is a versatile addition to weeknight meals. Learn how to prep it with this tutorial. Visit our webs.

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2. Cut a thin slice off the bottom so the bulb sits flat. 3. Use a veggie peeler to remove the tough outer skin. 4. Slice into quarters lengthwise, then cut out the core from each piece. 5. Depending on what you plan on cooking, you can grate the quarters or cut them into matchsticks or cubes. Kohlrabi has a surprisingly kid-friendly flavor and.

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Peeling and Basic Instructions. Cut off the stems: If the stems and leaves are still attached to the kohlrabi, cut them off. (Save the leaves and cook them just like kale or turnip greens.) Slice in half: Cut the kohlrabi head in half down through its center. Slice into quarters: Place the halved kohlrabi cut side down and slice into quarters.

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Slice the base off the bottom of the bulb as you would an eggplant or cabbage, then peel the outer layer with a vegetable peeler until the white interior is exposed. At this point, it's possible.

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1. Cut the kohlrabi into bite-sized pieces. Slice the kohlrabi bulbs into 1-inch (2.5-cm) pieces, and cut each slice into 1-inch (2.5-cm) chunks. Use a sharp serrated knife to slice through the thick bulb more easily. A smooth knife is more likely to slip and, therefore, presents itself as more of a danger. 2.

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While kohlrabi roasts, make the vinaigrette by whisking together the remaining tablespoon of olive oil, lemon juice, minced shallots, salt and pepper in a small bowl. Place the roasted kohlrabi on a serving dish or platter and pour the vinaigrette over top. Finish with the crumbled goat cheese, fresh tarragon and toasted sunflower seeds before.

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Once your kohlrabi is prepared, you can proceed to cut it according to your desired size and shape for your chosen recipe. How to cut kohlrabi. Gather your tools: To begin, ensure that you have a clean and stable cutting board, a sharp chef's knife with a blade that is at least 7-8 inches long, a paring knife for more delicate tasks, and a.