You might have seen a green vegetable that seems like it’s come from outer space with its bulbous exterior and stalks shooting out. This alien spaceship look-alike is called kohlrabi and is a very healthy vegetable that belongs to the cabbage family.
If you’re unacquainted with this veggie, make sure to buy it the next time visiting the farmer’s market, and enjoy this superfood raw, roasted, pureed, and even riced! Let’s learn how to cut kohlrabi to devour what you’ve been missing out on all these years!
How to cut kohlrabi
- Cut off the stalks and leaves of kohlrabi.
- Use a chef’s knife to cut a thin slice from the top and bottom.
- Use a paring knife to peel the skin.
- Cut the kohlrabi into quarters and cut out the core from each part.
- Slice into cubes, batons, matchsticks, or any shapes as desired.
Table of contents
What is kohlrabi?
Kohlrabi is a cruciferous vegetable that belongs to the cabbage family. Also known as the German turnip, the kohlrabi grows as a bulb with stems and leaves shooting out of it. Ranging from green to purple, the insides of kohlrabi are a pale yellow.
Moreover, they taste somewhere between a turnip and broccoli but are milder and a little sweet. Kohlrabi lovers state that these sweet yet peppery flavor veggies have hints of radish and cucumber flavors.
How to prepare kohlrabi
Before beginning your mission of preparing kohlrabies, make sure they are properly cleaned and peeled. For this purpose, run them under cold tap water and rub them all over to remove any dirt.
Next, cut off any leaves and stems with the help of a chef’s knife, as close to the bulb as possible. Slice off the top and bottom to make a flat surface that comfortably sits on the cutting board. For peeling the vegetable, it’s easier to slice bigger kohlrabies in half and then use a paring knife to peel the tough outer skin. Make sure to be firm when handling the vegetable to avoid slipping.
Next, cut the halves in quarters again after peeling the kohlrabi. You might want to peel them after they’ve been cut into quarters if the halves are still more extensive than the palm of your hands.
How to cut kohlrabi
Before cutting the kohlrabi, you might want to cut out its rigid core found in the center. Use a chef knife to cut out this core from each of the kohlrabi quarters you made for peeling the kohlrabi. Smaller kohlrabi cores don’t need to be cut as they are softened when cooked.
How to cut kohlrabi in slices
For cutting the kohlrabi into slices, peel the kohlrabi and slice off the top and bottom. Next, cut the kohlrabi in halves. Place one-half of the kohlrabi onto the cutting board. Curl your fingers together to make a claw on the kohlrabi and hold your chef knife with the other hand. Decide how thick or thin you want your slices to be.
Next, tilt the knife downward and slice through the kohlrabi with your fingers as a guide. Slide your fingers back with each slice cut and continue slicing all the way through. Repeat with the other half.
How to cut kohlrabi in batons
Kohlrabi cut in batons tastes delicious when sautéed with olive oil, salt, and pepper. For cutting kohlrabi in batons, follow the steps below:
- Cut the kohlrabi from the top and bottom to create a flat surface.
- Cut the kohlrabi in half and peel the tough outer skin with a paring knife.
- Place the kohlrabi on the cutting board.
- Slice the kohlrabi into ½ inch slices.
- Stack the slices over one another.
- Cut the slices into uniform slabs of ½ inches each.
- Lastly, cut them crosswise to create 2 inches long baton sticks.
How to cut kohlrabi in juliennes
To cut kohlrabi in juliennes, all you need to do is prepare the kohlrabi as mentioned above. Next, thinly slice the kohlrabi into 1/8 inch slices. Stack these kohlrabi slices and cut them in thin matchsticks of 1/8 inches each. Lastly, cut them crosswise to achieve 2 ½ inches long juliennes.
Cutting kohlrabi in juliennes is the same as the baton cut except for the measurements, which differentiate one cut from another.
How to cut kohlrabi in cubes
Now that you’ve learned how to cut the kohlrabi into batons, cutting them in cubes should be easy. This ease is because the baton cut is the intermediate step to the cubes cut. Take the baton sticks of the kohlrabi and cross-cut them horizontally into equally sized kohlrabi cubes.
Cutting kohlrabi with our handmade knives
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How to eat kohlrabi
There are several ways you can devour this tasty, healthy treat. We’ve listed down a few for your ease:
- Raw: Kohlrabies taste wonderful even when raw. The best way to devour this healthy veggie raw is to slice them up in juliennes and toss them into your favorite salad. A dozen kohlrabi salad recipes await you!
- Sautéed: Batons or batonnets? Choose an option and sauté in a dash of olive oil and your favorite seasonings. Sautéed onions and creams are an excellent recipe for you to try.
- Roasted: Kohlrabi tastes fantastic when roasted with garlic and parmesan cheese. Want more out of this flavorful veggie? Try kohlrabi fries instead.
- Riced: Riced cauliflowers got a new twist with riced kohlrabi in town! This tasty vegetable offers the most delicious bed to your favorite baked chicken, chicken thighs, and more! Throw your kohlrabi cubes in the food processor to make rice-sized pieces. Savor with your favorite kohlrabi rice recipe.
That’s all about kohlrabies, folks! We are sure you must be tempted to try out this tempting veggie if you haven’t done so yet. Head to the farmer’s market now and buy those kohlrabies!