How to cook kohlrabi
Kohlrabi’s sweet and mild flavor shines when used raw, roasted, steamed, braised, or grilled. The leaves can be used like that of beet greens or chard. Remove the stems and lightly cook in olive oil.
How to buy kohlrabi
Look for small kohlrabi, not much larger than your fist. Kohlrabi should be smooth with no scrapes or cuts. If the leaves are attached, they should look fresh and crisp with no yellowing.
How to store kohlrabi
Upon returning home with the kohlrabi, remove the leaves from the bulb. Store each wrapped in a tea towel, or paper towels in a loosely sealed container, a couple weeks for the bulb and a few days for the leaves.
Kohlrabi are a bit unwieldy in character, only because the leaves grow from all around the bulb. Kohlrabi is not a root, rather a stem that grows out, as well as up. Kohlrabi comes in many varieties but two main colors: pale green and purple.
The flavor is mild, with notes of broccoli (some say radish, cucumbers, or turnips – I think it depends on age and how it was prepared). However, kohlrabi becomes woody in taste as it gets larger. It’s best to stick with smaller, smooth globes.
Most kohlrabi should be peeled before eating, but if you find young, tender bulbs- you might be able to get away without that step. I like to roast spicy kohlrabi wedges, but it also works well in soups, stews, and stir fry. I’ll occasionally make this sesame turnip bowl and use kohlrabi instead.