One of the most intriguing aspects of kohlrabi is its taste.
It has a somewhat sweet spicy, cabbage-like flavor.
It’s popular in salads and as a cooked veggie.
Kohlrabi may be pickled or turned into slaw.
Kohlrabi is a vegetable that is becoming more popular in the United States.
This is due in part to the fact that it is a nutrient-dense diet.
It is rich in fiber, vitamins, and minerals while being low in calories and fat.
Kohlrabi is a vegetable that everyone who knows anything about food has heard of.
This unusual-looking vegetable is often used in salads or as a side dish.
But what if you’re sick of the same old dishes? What if you wish to branch out? Kohlrabi offers some fantastic replacements that will satisfy your taste senses.
Continue reading to learn more.
Contents
What exactly is Kohlrabi?
Kohlrabi, a cabbage family member, is often misidentified as a root vegetable owing to its bulbous form.
Kohlrabi, on the other hand, is a vegetable with stems.
Kohlrabi is derived from the German words for cabbage (kohl) and turnip (rabi) (rabi).
Kohlrabi has a somewhat sweet, spicy taste and may be eaten raw or cooked.
Kohlrabi has a crisp and luscious texture.
Kohlrabi comes in two varieties: green and purple.
The most popular form is green kohlrabi, which has light green skin and white meat.
Purple kohlrabi, on the other hand, has deep violet skin with white or light yellow flesh.
Kohlrabi is a versatile vegetable that may be prepared in a variety of ways.
It may be cooked by boiling, steaming, roasting, or stir-frying.
Kohlrabi is also a tasty addition to salads and slaws.
Make thin pieces of kohlrabi and add them to your next vegetable wrap or sandwich.
Kohlrabi is available all year at most stores.
When purchasing kohlrabi, seek for robust bulbs that have crisp, green leaves.
Kohlrabi with withered leaves or bruising on the surface of the bulb should be avoided.
The 5 Best Kohlrabi Substitutes
If you’re seeking for a kohlrabi alternative, here are five decent options:
One turnip
Turnips, a close relative of kohlrabi, make a good replacement.
The primary distinction between turnips and kohlrabi is that turnips have white flesh while kohlrabi has greenish-white flesh.
Turnips have a somewhat sweeter taste than kohlrabi.
They are also gentler in texture, making them an excellent alternative for individuals who dislike the crunch of kohlrabi.
When replacing kohlrabi with turnips, take in mind that they are less adaptable.
Turnips should not be eaten raw, such as in slaws or salads.
Cooked or pickled turnips are the finest.
two radishes
When it comes to vegetable substitutions, radishes are often considered of as the go-to option for kohlrabi.
This is due to the comparable taste and texture of radishes and kohlrabi.
The primary distinction is that radishes have red flesh while kohlrabi has greenish-white flesh.
Radishes, like kohlrabi, may be eaten both cooked and raw.
When using radishes instead of kohlrabi, bear in mind that they are somewhat spicier.
If you are sensitive to spicy, use half the amount of radish suggested for in the recipe.
You may also use radish greens instead of kohlrabi greens.
Radish greens have a somewhat peppery taste that complements kohlrabi greens’ softer flavor.
Remember that, like turnips, radishes are not as adaptable as kohlrabi and cannot be used in all ways.
3 jicama slices
Jicama is a root vegetable that is often used as a replacement for kohlrabi.
The primary difference between the two plants is that jicama has a significantly greater water content, making it an excellent option for meals that demand a lot of moisture.
Jicama’s crisp texture makes it popular in salads and slaws.
It’s also good grilled or stir-fried.
Jicama has a somewhat sweet and nutty taste.
While choosing jicama, seek for solid roots that are devoid of blemishes.
Avoid individuals with delicate or wrinkled skin.
Jicama may be kept in the refrigerator for up to two weeks.
Wrap it firmly in plastic to prevent it from drying out.
4 broccoli sprigs
Broccoli stems are considered trash by many people.
But, when correctly prepared, they are rather tasty.
Steaming broccoli stems is the finest method to prepare them.
You may steam them in a saucepan or microwave them.
If you use the microwave, puncture the stem several times with a fork to let the steam to escape.
After cooked, they may be added to salads, pasta dishes, or eaten as a side dish.
Broccoli stems are high in fiber as well as vitamins A, C, and K.
They are also high in calcium and iron.
Therefore, the next time you go shopping, don’t throw away the stems.
Celeriac 5
Celeriac is another lesser-known root vegetable.
Celeriac is a celery family member with a bulbous root that may grow fairly big.
Celeriac is often added in soups and stews to add flavor and moisture to the meal.
It may also be shredded or mashed and added to salads.
Celeriac has an earthy and somewhat sweet taste.
In recipes, it may be used in place of kohlrabi or turnips.
It is also rich in nutritional value, since it contains potassium, vitamin C, and dietary fiber.
Celeriac is an excellent alternative for those trying to increase their vegetable intake.
It’s simple to make and has a moderate taste that most people will like.
Include it into your next soup or stew dish.
Conclusion
Kohlrabi is a versatile vegetable that may be used both cooked and raw.
Yet, if you’re seeking for an alternative, there are lots of possibilities.
In your next recipe, try turnips, radishes, jicama, broccoli stems, or celeriac.
They all taste and feel like kohlrabi and are simple to prepare.
So don’t be frightened to try new things. You could discover a new favorite veggie.
If you have any queries, please leave them in the comments.
I’d be delighted to assist.
