How do you prepare kohlrabi?

Answer 1

The younger stems have crispy, pleasant taste and rich flavor. Tender, young kohlrabi is delicious eaten raw. Kohlrabi stems should be washed thoroughly in clean running water. You can swish them in salt water for about 10-15 minutes in order to remove any surface soil, dirt, and any pesticide residues. Peel the outer skin, then slice, dice, or grate, and add to salads. Use it on raw vegetable platters or serve it with a dip. Grated kohlrabi can be added to slaw, but lightly salt it first, let stand for several minutes, and then squeeze it to remove any excess water before adding dressing. Kohlrabi can also be steamed or boiled. Just before cooking, remove any leaves and trim the stem ends. Peel the skin using paring knife. Alternatively, you can steam or boil unpeeled bulbs until tender, then peel the skin, and season with salt, pepper, and brewer's yeast.

Kohrabi mixes well with other vegetables and greens in a variety of recipes. The peeled stem, cut into slices or cubes, can be mixed with other vegetables like potatoes, onion, garlic, and tomatoes in soup or stew.