Kohlrabi is a cruciferous vegetable that has become increasingly popular in recent years due to its mild flavor and unique texture. Cooked kohlrabi is an excellent, nutrient-rich addition to any meal and can be prepared in a variety of delicious and creative ways. In this article, we’ll look at what cooked kohlrabi is and the possible ways it can be used in a meal.
Cooked kohlrabi is a great alternative to potatoes or other root vegetables when it comes to adding flavor and texture to a dish. While it is related to cabbage and turnips, cooking kohlrabi softens the flesh and mellows out some of its more pungent flavors. The vegetable can be cut up into small cubes and added to soups and stews, chopped up and sautéed with some garlic and onions, or even served raw in a crunchy salad.
Kohlrabi has a mild, slightly sweet flavor that becomes earthier and nuttier with cooking. It is also high in dietary fiber, vitamin C, and potassium, making it a great choice for those looking for a nutritious side dish. Because of its thick skin, it’s best to peel away the outer layer before cooking, though keeping some of the skin on gives the vegetable an interesting texture and color.
When it comes to cooking kohlrabi, roasting is one of the most popular methods due to how it intensifies the sweetness and nutty flavor. To prepare, simply cut the kohlrabi into cubes, season with your favorite herbs and spices, and then roast at a high temperature until they are golden brown and tender. Roasted kohlrabi can be served as a side dish, topped with a drizzle of olive oil, or mixed into salads for some extra crunch.
Sautéing kohlrabi is another great way to prepare it and takes far less time than roasting. Simply combined pre-cut pieces of kohlrabi with some olive oil, salt and pepper, and other seasonings in a pan and cook for about 8-10 minutes until tender. You can also add diced onions and garlic for extra flavor or drizzle a bit of white wine or vegetable broth to give the dish some moisture. Sautéed kohlrabi can be served as a side, mashed up and served as a “mashed potato” type dish, or even added to tacos and burritos.
Kohlrabi can also be boiled, steamed, grilled, or chopped into thin strips and stir-fried. No matter which cooking method you choose, the key is to not overcook the vegetable so it still retains some of its crunch and texture.
Finally, cooked kohlrabi can be used to make tasty and interesting appetizers and snacks. It can be sliced into slivers and roasted to make crispy chips or diced and baked into a cheesy quiche or tart. It can also be blended into soups or pureed and used as a dip or spread.
Overall, kohlrabi is a versatile vegetable that can be cooked in a number of delicious and creative ways. Its mild flavor and unique texture make it an appealing addition to many dishes, from soups and stews to tacos and roasted chips. With so many possible ways to prepare it, why not give cooked kohlrabi a try?
What is Kohlrabi?
Kohlrabi is a member of the cabbage family, alongside broccoli and cauliflower. It is a round, bulb-like vegetable and yields an edible stem, leaves and swollen, crisp stem base. Cooked kohlrabi is often described as having a flavor which is sweet and standing somewhere between cabbage, broccoli- and potatoes, with a subtle nutty flavor.
Kohlrabi is highly nutritious and is packed with a number of essential vitamins and minerals, it is also low in calories and fat, making it an ideal dietary tool for creating healthy meals. Commonly eaten throughout much of the world, kohlrabi is mostly found in stores either in its raw form or already cooked, allowing customers to choose their preferred method of preparation.
How Kohlrabi Is Harvested
Kohlrabi is usually harvested when it is young, around golf ball size. At this size it has the sweetest taste and a crisp, dense texture. Larger kohlrabi can still be harvested but they take longer to prepare and cook, and have a more pungent flavor.
To begin the harvesting process, the kohlrabi plant is carefully uprooted and then the bulb is removed. The bulb is then placed into crates and transported to a nearby processing facility.
At the facility, the bulbs are sorted into batches according to size, shape, and weight. This is a key process in ensuring that only the best quality kohlrabi reaches the dinner table. Once the sorting process is complete, the bulbs can go on to be cooked and shipped out.
The two main methods of cooking kohlrabi are boiling and roasting. Boiling is the most popular method of cooking kohlrabi, as it is simple and straightforward, and yields tender veggies. To boil kohlrabi, the bulb is peeled and cut into cubes and then simmered in salted water until tender.
Roasting is another method of cooking kohlrabi and involves cutting the bulb into cubes, tossing them in olive oil and seasoning with salt and pepper, before roasting in the oven. The end result is crisp and delicious vegetables which are full of flavor.
Kohlrabi can also be used in a variety of recipes from salads to soups, to main dishes.
Once the kohlrabi is cooked, it can be shipped to customers. These shipments may involve air-freight or by truck depending on the distance and the amount of kohlrabi to be transported.
When the kohlrabi is shipped by air, it is typically sealed in special insulation containers so that it can retain heat while being transported. This helps to maintain the quality of the kohlrabi and keeps it fresh and flavorful.
For shipments by truck, the kohlrabi is usually encased in special thermal liners, which are designed to keep the kohlrabi at an optimal temperature range. This helps to prevent microbial growth and preserve the food's flavor.
Serving on the Dinner Plate
The cooked kohlrabi is finally ready to be served on the dinner plate. It can be served as a side dish or incorporated in a variety of different recipes.
For instance, cooked kohlrabi can make a great addition to salads, offering a crunchy and nutrient-packed alternative to traditional lettuce. It can also be used to make a warm, creamy kohlrabi soup or it can be sautéd alongside other ingredients and served over rice or pasta. Whatever the recipe may be, cooked kohlrabi is sure to deliver a delicious and wholesome meal.
As you can see, there is a whole process involved in getting cooked kohlrabi to the dinner plate. From harvesting to shipping and finally serving, kohlrabi plays an important role in the culinary world. It offers a tasty and nutritious vegetable that is easy to prepare and can be eaten as a side dish or incorporated into a variety of different recipes. So if you’re looking for a healthy and flavorful ingredient to add to your meals, give kohlrabi a try!
|Vitamin A||0.002 mg|
|Vitamin E||0.52 mg|
|Vitamin K||0.1 ug|
|Vitamin C||0.054 grams|
|Vitamin B1||0.04 mg|
|Vitamin B2||0.02 mg|
|Vitamin B3||0.39 mg|
|Vitamin B4||0.0132 grams|
|Vitamin B5||0.16 mg|
|Vitamin B6||0.15 mg|
|Vitamin B9||0.012 mg|
Daily Value 1.3 g
Daily Value 0.018 g
Daily Value 0.4 g
Daily Value 1.25 g
Daily Value 4.7 g
Daily Value 2.3 g
Daily Value 0.011 g
Daily Value 0.9 mg
Daily Value 0.0023 g
Daily Value 0.055 mg
|Total Sugars||2.8 grams||
|Palmitic acid (16:0)||0.01 grams||
|Total Saturated fatty acids:||0.01 g|
|Oleic acid (18:1)||0.01 grams||
|Total Monounsaturated fatty acids:||0.01 g|
|Linolenic acid (18:3)||0.03 grams||
|Linoleic acid (18:2)||0.02 grams||
|Total Polyunsaturated fatty acids:||0.05 g|