Ingredient
Kohlrabies and similar-
The Versatile and Crunchy Delight: Kohlrabies and Their Kin
Kohlrabies, also known as German turnips, are round, bulbous vegetables with a pale green or purple skin. They have a crisp, juicy texture similar to that of a radish, but with a slightly sweeter and milder flavor. The flesh of kohlrabies is creamy white and can be eaten raw or cooked. These vegetables are often described as a cross between a cabbage and a turnip, offering a delightful combination of flavors and textures. They are typically harvested when they are about the size of a tennis ball, as larger kohlrabies tend to become woody and less flavorful. Kohlrabies are also related to other vegetables in the Brassica family, such as broccoli, cauliflower, and Brussels sprouts, sharing similar characteristics and culinary applications.
Origins and history
Kohlrabies have been cultivated for centuries and are believed to have originated in Europe, specifically in Germany. They were first mentioned in historical records in the 16th century and were initially used primarily as animal feed. However, their popularity grew over time, and they eventually became a staple in European cuisine. Today, kohlrabies are enjoyed worldwide and are particularly popular in German, Austrian, and Eastern European cuisines.
Nutritional information
Kohlrabies are low in calories and rich in essential nutrients. They are a good source of vitamin C, potassium, and fiber, making them a healthy addition to any diet.
Allergens
Kohlrabies and similar vegetables are not known to be common allergens.
How to select
When selecting kohlrabies, look for firm, unblemished bulbs with smooth skin. Avoid any that have soft spots or signs of decay. Smaller kohlrabies tend to be more tender and flavorful. Additionally, choose kohlrabies with fresh, vibrant leaves, as they can be used in cooking or as an indicator of freshness.
Storage recommendations
To maintain the freshness of kohlrabies, remove the leaves and store them separately in a plastic bag in the refrigerator. The bulbs can be stored in the crisper drawer for up to two weeks. It's best to remove any excess moisture from the bulbs before storing to prevent rotting.
How to produce
Kohlrabies can be easily grown in home gardens. Start by sowing seeds directly into well-drained soil in early spring or late summer. Thin out the seedlings to allow enough space for the bulbs to develop. Regular watering and fertilization will help promote healthy growth. Harvest the kohlrabies when they reach the desired size, usually around 2-3 inches in diameter.
Preparation tips
To prepare kohlrabies, start by peeling off the tough outer skin with a vegetable peeler. The flesh can be eaten raw, sliced or grated into salads for a refreshing crunch. It can also be cooked by roasting, steaming, or sautéing. Kohlrabies can be used in stir-fries, soups, stews, or even pickled for a tangy twist. The leaves of kohlrabies are edible as well and can be used in salads or cooked like other leafy greens.
Substitutions
If kohlrabies are not available, you can substitute them with turnips or radishes, which offer a similar crunchy texture and mild flavor.
Culinary uses
Kohlrabies are incredibly versatile and can be used in a variety of culinary applications. They can be enjoyed raw in salads, slaws, or as a crunchy snack. Cooked kohlrabies can be used in stir-fries, roasted as a side dish, or pureed into soups. They also pair well with other vegetables, meats, and cheeses, making them a great addition to gratins, casseroles, and gratings.
Availability
Kohlrabies and similar vegetables are commonly available in Europe, particularly in Germany, Austria, and Eastern European countries. They are also cultivated and enjoyed in North America, Asia, and other parts of the world.
