What To Know
- Kohlrabi, that curiously shaped vegetable with a name that sounds like it belongs in a fantasy novel, is a versatile ingredient waiting to be explored.
- Boiling kohlrabi is a simple and effective way to unlock its potential, transforming it into a tender and flavorful side dish, a star ingredient in soups and stews, or even a delicious base for creamy mashed creations.
- Once the water returns to a boil, reduce the heat to medium-low and let the kohlrabi simmer.
Kohlrabi, that curiously shaped vegetable with a name that sounds like it belongs in a fantasy novel, is a versatile ingredient waiting to be explored. While it’s often enjoyed raw in salads, its mild, slightly sweet flavor and crunchy texture also lend themselves beautifully to cooking. Boiling kohlrabi is a simple and effective way to unlock its potential, transforming it into a tender and flavorful side dish, a star ingredient in soups and stews, or even a delicious base for creamy mashed creations. This guide will take you step-by-step through the process of boiling kohlrabi, ensuring you achieve perfectly cooked results every time.
Choosing the Right Kohlrabi
The first step to delicious boiled kohlrabi is selecting the right vegetable. Look for firm, unblemished kohlrabi with a vibrant green or purple hue. Avoid any that feel soft or have signs of bruising or decay. The size of the kohlrabi doesn’t matter significantly, though smaller kohlrabi tend to cook faster.
Preparing the Kohlrabi
Once you have your kohlrabi, it’s time to prepare it for boiling. Start by trimming off the leafy tops and any roots. Then, use a sharp knife to peel the outer skin. The skin can be tough and fibrous, so it’s best to remove it completely. For smaller kohlrabi, you can simply cut them into quarters or wedges. For larger kohlrabi, you can cut them into chunks or even dice them for a more uniform texture.
The Boiling Process: A Simple Guide
1. Gather Your Tools: You’ll need a large pot, a strainer, and a cutting board.
2. Fill the Pot: Fill the pot with enough water to cover the kohlrabi by about an inch.
3. Bring the Water to a Boil: Place the pot on the stovetop and bring the water to a rolling boil over high heat.
4. Add the Kohlrabi: Carefully add the prepared kohlrabi to the boiling water.
5. Reduce Heat and Simmer: Once the water returns to a boil, reduce the heat to medium-low and let the kohlrabi simmer.
6. Cooking Time: The cooking time for kohlrabi depends on its size and how tender you want it. Small pieces can be cooked in as little as 5 minutes, while larger chunks may take up to 15 minutes.
7. Test for Doneness: To check if the kohlrabi is cooked, pierce it with a fork. It should be tender but still hold its shape.
8. Drain the Kohlrabi: Once the kohlrabi is cooked, drain it in a strainer.
9. Serve or Store: You can serve the boiled kohlrabi immediately or store it in the refrigerator for later use.
Flavoring Options: Beyond Bland Boiled Kohlrabi
While boiled kohlrabi is delicious on its own, adding flavor can elevate it to new heights. Here are a few ideas:
- Salt and Pepper: A simple sprinkle of salt and pepper can enhance the natural flavor of the kohlrabi.
- Herbs: Fresh herbs like dill, parsley, or chives add a fragrant touch.
- Spices: Ground cumin, coriander, or turmeric can create warm and earthy notes.
- Lemon Juice: A squeeze of lemon juice provides a bright and tangy flavor.
- Butter or Olive Oil: A pat of butter or a drizzle of olive oil adds richness and moisture.
Creative Culinary Applications: Beyond the Side Dish
Boiled kohlrabi is not limited to a simple side dish. It can be incorporated into a wide range of culinary creations:
- Soups and Stews: Add boiled kohlrabi to your favorite soup or stew for a unique flavor and texture.
- Salads: Combine boiled kohlrabi with other vegetables, herbs, and a tangy dressing for a refreshing salad.
- Mashed Kohlrabi: Similar to mashed potatoes, boiled kohlrabi can be mashed and seasoned for a creamy and flavorful side dish.
- Kohlrabi Fritters: Boiled kohlrabi can be grated and mixed with flour, eggs, and spices to create delicious fritters.
- Stuffed Kohlrabi: Hollow out large kohlrabi and fill them with a variety of savory mixtures for a unique and satisfying dish.
Tips for Perfect Boiled Kohlrabi
- Don’t Overcook: Overcooked kohlrabi can become mushy and lose its flavor.
- Keep an Eye on the Water Level: If the water level drops significantly during cooking, add more water as needed.
- Seasoning: Season the boiling water with salt to enhance the flavor of the kohlrabi.
- Cooling Technique: To stop the cooking process and prevent overcooking, you can transfer the boiled kohlrabi to a bowl of ice water.
A Farewell to the Humble Kohlrabi
Boiling kohlrabi is a simple yet transformative cooking technique that brings out the best in this often overlooked vegetable. From its versatility as a side dish to its potential as a star ingredient in various culinary creations, boiled kohlrabi offers a world of flavor and texture waiting to be explored. So next time you’re looking for a delicious and healthy addition to your meal, give this humble root vegetable a chance to shine.
Questions You May Have
Q: How long does it take to boil kohlrabi?
A: The cooking time for kohlrabi depends on its size and how tender you want it. Smaller pieces can be cooked in as little as 5 minutes, while larger chunks may take up to 15 minutes.
Q: Can you boil kohlrabi with the skin on?
A: It’s not recommended to boil kohlrabi with the skin on, as the skin can be tough and fibrous. It’s best to peel the kohlrabi before boiling.
Q: What happens if I overcook kohlrabi?
A: Overcooked kohlrabi can become mushy and lose its flavor. It’s important to check the doneness of the kohlrabi regularly to avoid overcooking.
Q: Can I freeze boiled kohlrabi?
A: Yes, you can freeze boiled kohlrabi. Let it cool completely, then place it in a freezer-safe bag or container. Frozen kohlrabi can be stored for up to 3 months.
Q: Can I use boiled kohlrabi in a salad?
A: Absolutely! Boiled kohlrabi can be added to salads for a unique texture and flavor. It pairs well with other vegetables, herbs, and a tangy dressing.
