Kohlrabi is a swollen-stem brassica with crisp flesh and a mild cabbage-like sweetness. Both the bulbous stem and young leaves are edible.
Selection and Storage
Choose firm, heavy stems without deep cracks or soft patches; smaller specimens are often more tender. Refrigerate and separate leaves if they will be used independently.
Preparation and Culinary Uses
Peel tough outer layers as needed. Slice or julienne raw for salads and slaws, or roast, steam, sauté and braise. Young leaves can be cooked like other brassica greens.
Chef’s Notes
Assess freshness, aroma, texture and intensity before committing the ingredient to a dish. Season and cook according to the ingredient in front of you rather than treating natural produce as perfectly uniform.
Substitution Principle
Substitute by culinary function and flavour balance. A replacement may match bitterness, aroma, acidity or texture without being identical, so adjust the surrounding seasoning as needed.
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