Air Fryer Kohlrabi Fries Recipe - Life's Little Sweets (2024)

FAQs

What does kohlrabi taste like? ›

What Does Kohlrabi Taste Like? Kohlrabi tastes similar to a broccoli stalk, but a bit more tender and sweet. Don't forget to remove the tough outer peel, then use the bulb either raw or cooked. It can be prepared much like a broccoli stalk, too—if raw, shred it and use it in slaw or thinly slice and use in a salad.

There are several ways to cook kohlrabi, most of them similar to how you cook potatoes: boiled, steamed, roasted, fried or mashed. Slices and sticks can be stir-fried, and the whole stem can be hollowed out and stuffed with a veggie and rice or meat filling and baked like stuffed peppers.

Kohlrabi is a low glycemic index food. As a result, it can help improve satiety and glycemic control. As part of a healthy diet, kohlrabi can help improve overall metabolism and aid with weight loss. Because kohlrabi is high in calcium and magnesium, it contributes to stronger bones.

Kohlrabi also has the nickname Sputnik, since the vegetable looks like the early Russian space satellite! Kohlrabi has a long history and is popular in many cuisines including German, Irish, Indian, Chinese, and African. A European botanist first described kohlrabi in 1554.

It may not look like the most delectable or visually stunning vegetable, but kohlrabi is nutrient-dense, subtly tasty, and worth adding to stews, curries, soups, pickles, and salads. Oh, and you can even eat it on its own — take a smaller springtime kohlrabi, peel back the leaves, and just bite it like an apple.

All parts of the kohlrabi are edible, though most people just stick to the bulbous bottom. The leaves and stems are best sautéed or added to a stir-fry. The bulb can be eaten raw, which maintains its super-crisp texture and mild bite, or it can be roasted, sautéed, steamed, or boiled and mashed like a potato.

It is often mistaken as a root vegetable (so we're including it here!), but kohlrabi actually belongs to the Brassica genus of plants and is related to cabbage, broccoli and cauliflower. Its taste and texture are similar to those of broccoli stems and cabbage, although sweeter.

Enjoy it Raw.

Definitely give grated kohlrabi a go in slaws. Tossed with a good quality olive oil and lightly seasoned, it's so good, but try mixing in other slaw faves for color and flavor, like I do in my recipe, Shaved Kohlrabi, Carrot, Radish Slaw.

Cauliflower. Much like broccoli, cauliflower can also be used as a kohlrabi substitute with it's especially neutral flavor. As cauliflower florets tend to hold together more than broccoli florets, the entire head of cauliflower can be used in most kohlrabi recipes.

Is kohlrabi hard to digest? ›

Consumption of cruciferous vegetables like kohlrabi in excess can lead to gastrointestinal discomfort. It is rich in fibre, which takes a longer time to digest and overeating such vegetables can lead to problems like nausea, bloating, and diarrhoea.