Kohlrabi, a member of the Brassica family alongside cabbage, broccoli, and kale, is often overlooked in the produce section. Its unusual appearance – a bulbous stem with leafy greens sprouting from its sides – can be intimidating to the uninitiated. But beneath its quirky exterior lies a delicious and versatile vegetable. One of the most common questions people have when encountering kohlrabi is: Do I have to peel it? The short answer is, it depends. Let’s delve into the specifics to help you decide when peeling is necessary and how to get the most out of this intriguing vegetable.
Understanding Kohlrabi and its Anatomy
Before deciding whether to peel kohlrabi, it’s helpful to understand its structure. The bulbous part that grows above ground is actually a swollen stem, not a root vegetable like a potato. Attached to the stem are leafy greens, which are also edible. The stem’s outer layer, the skin, can vary in thickness and texture depending on the size and age of the kohlrabi.
The most common varieties of kohlrabi are pale green and purple. Both have a similar flavor profile, often described as a cross between a turnip and a radish, but milder and sweeter. The texture is crisp and juicy, similar to an apple or a water chestnut.
The Case for Peeling Kohlrabi
Peeling kohlrabi isn’t always mandatory, but there are several situations where it’s highly recommended, or even necessary.
Size and Maturity Matter
The primary factor determining whether or not to peel kohlrabi is its size. Smaller, younger kohlrabi bulbs (less than 2-3 inches in diameter) usually have thin, tender skin that is perfectly edible and doesn’t require peeling. The skin of these younger bulbs is typically smooth and doesn’t have any noticeable blemishes or tough spots.
However, larger, more mature kohlrabi bulbs tend to develop thicker, tougher skin as they grow. This thicker skin can be quite fibrous and unpleasant to eat, even after cooking. For kohlrabi larger than 3 inches in diameter, peeling is generally recommended.
Assessing the Skin’s Texture
Regardless of size, carefully examine the skin of your kohlrabi. If it appears tough, waxy, or has any blemishes, cuts, or bruises, peeling is the best option. Sometimes, even smaller kohlrabi can have patches of tougher skin due to growing conditions.
Run your fingernail across the surface. If it easily indents the skin and the skin feels smooth, it’s likely tender enough to eat without peeling. If your fingernail struggles to make an indent and the skin feels waxy or tough, peeling is advisable.
Culinary Applications and Preferences
The decision to peel also depends on how you plan to use the kohlrabi. If you’re planning to eat it raw, especially in salads or slaws, peeling is often preferred, even for smaller bulbs. The peeled kohlrabi will have a more delicate and appealing texture.
If you’re cooking the kohlrabi, especially in soups, stews, or roasted dishes, the need to peel is less critical, particularly if the bulbs are small. However, if you’re aiming for a smoother texture in your finished dish, peeling will help achieve that. Ultimately, it boils down to personal preference. Some people simply prefer the taste and texture of peeled kohlrabi, regardless of its size or intended use.
The Case Against Peeling Kohlrabi
While peeling is often recommended for larger kohlrabi, there are definite benefits to leaving the skin on when appropriate.
Nutritional Value
The skin of many fruits and vegetables is packed with nutrients, and kohlrabi is no exception. The skin contains fiber, vitamins, and antioxidants. Leaving the skin on (when tender) increases the nutritional value of your meal. Peeling removes these beneficial compounds.
Flavor Enhancement
Some people find that the skin of kohlrabi adds a subtle, earthy flavor that complements the sweetness of the flesh. This is especially true for young, tender kohlrabi. Peeling removes this subtle flavor nuance.
Convenience and Time Saving
Peeling kohlrabi can be a bit tedious, especially if you’re dealing with a large quantity. If the skin is tender, skipping the peeling step saves time and effort in the kitchen.
How to Peel Kohlrabi Properly
If you’ve decided to peel your kohlrabi, here’s the best way to do it:
Gather Your Tools
You’ll need a sharp knife or a vegetable peeler. A paring knife works well for smaller bulbs, while a larger chef’s knife might be easier for bigger ones. A sturdy cutting board is also essential.
Trim the Ends
First, trim off the top and bottom ends of the kohlrabi bulb. This will create a stable base for peeling.
Peel from Top to Bottom
Using your knife or vegetable peeler, carefully remove the outer layer of skin, working from top to bottom. Be sure to remove all the tough, fibrous parts of the skin, as well as any blemishes or discolored areas. For larger kohlrabi, you might need to make multiple passes to remove the entire outer layer. Ensure you are peeling deeply enough to remove the tough, fibrous layer beneath the skin.
Wash and Prepare
Once peeled, rinse the kohlrabi under cold water to remove any remaining debris. Now it’s ready to be sliced, diced, grated, or cooked according to your recipe.
Using Kohlrabi Greens
Don’t discard the leafy greens! Kohlrabi greens are also edible and delicious. They can be used in the same way as other leafy greens like kale or collard greens.
Preparation of Greens
Wash the greens thoroughly to remove any dirt or grit. Trim off any tough stems or yellowed leaves. The leaves can be chopped and added to salads, stir-fries, soups, or stews.
Cooking the Greens
Kohlrabi greens can be sautéed, steamed, or boiled. They have a slightly stronger flavor than the bulb, similar to a mild mustard green. Sautéing with garlic and olive oil is a simple and delicious way to prepare them.
Incorporating Kohlrabi into Your Diet
Kohlrabi is a versatile vegetable that can be enjoyed in a variety of ways. Here are some ideas:
- Raw: Slice or grate peeled kohlrabi and add it to salads, slaws, or crudité platters. Its crisp texture and mild flavor make it a refreshing addition.
- Roasted: Toss peeled and cubed kohlrabi with olive oil, salt, and pepper and roast it in the oven until tender and slightly caramelized.
- Sautéed: Sauté sliced or diced kohlrabi with other vegetables like onions, garlic, and carrots for a quick and easy side dish.
- Soups and Stews: Add diced kohlrabi to soups and stews for added flavor and texture. It pairs well with potatoes, carrots, and other root vegetables.
- Mashed: Boil or steam peeled kohlrabi until tender and then mash it with butter, milk, and seasonings for a creamy and flavorful alternative to mashed potatoes.
- Pickled: Pickle kohlrabi for a tangy and crunchy condiment.
- Fermented: Ferment kohlrabi into sauerkraut or kimchi for a probiotic-rich treat.
Storing Kohlrabi
Proper storage is key to keeping kohlrabi fresh and crisp.
Storing the Bulb
Remove the greens from the bulb before storing. Store the kohlrabi bulb in the refrigerator’s crisper drawer. It can last for several weeks if stored properly.
Storing the Greens
Store the kohlrabi greens separately in a plastic bag in the refrigerator. They will last for a few days.
Kohlrabi Varieties
While green and purple are the most common colors, several varieties of kohlrabi exist. Each offers slightly different characteristics, but the cooking principles remain the same.
| Variety | Description |
|---|---|
| White Vienna | A classic green variety, known for its mild flavor and crisp texture. |
| Purple Vienna | A striking purple variety with a slightly sweeter flavor than the White Vienna. |
| Grand Duke | A hybrid variety that is known for its large size and good storage capabilities. |
| Gigante | An enormous variety that can grow to be several pounds in weight, known for its mild flavor. |
Conclusion: To Peel or Not to Peel, That is the Question
Ultimately, the decision of whether or not to peel kohlrabi is a matter of personal preference and depends on several factors, including the size and maturity of the bulb, the texture of the skin, and the intended use. As a general rule, peel larger, older kohlrabi with tough skin. For smaller, younger kohlrabi with tender skin, peeling is optional. Don’t forget to utilize the nutritious and flavorful greens! By understanding these factors, you can confidently prepare and enjoy this unique and versatile vegetable. Explore different recipes and preparation methods to discover your favorite way to enjoy kohlrabi. You might just find that it becomes a staple in your kitchen!
Do all kohlrabi varieties need to be peeled?
Generally speaking, yes, most kohlrabi varieties benefit from peeling, especially if they are larger and more mature. The outer layer of mature kohlrabi can become quite tough and fibrous, making it unpleasant to eat even after cooking. Leaving the skin on will result in a chewier, less enjoyable texture, impacting the overall taste and eating experience.
However, very young and small kohlrabi bulbs might have thin, tender skin that is perfectly edible. In this case, peeling isn’t strictly necessary. You can test a small area of the skin with your fingernail or a vegetable peeler. If it’s easy to remove and doesn’t seem tough, you can likely skip the peeling step. Just be sure to wash the kohlrabi thoroughly before consuming it unpeeled.
What’s the best tool to use for peeling kohlrabi?
A sharp vegetable peeler is usually the best tool for peeling kohlrabi. Choose a peeler with a comfortable grip and a sharp blade for efficient and safe peeling. A Y-peeler or a swivel peeler both work well; the choice depends on your personal preference and comfort level.
For particularly large or tough kohlrabi, a paring knife might be necessary. Use a sturdy paring knife and carefully slice away the outer layer, making sure to remove all the fibrous parts. Always cut away from yourself and keep your fingers clear of the blade to prevent injuries. Go slowly and take your time to avoid removing too much of the flesh.
How far down should I peel the kohlrabi?
When peeling kohlrabi, aim to remove the entire outer layer, including the tough, fibrous parts. The depth of peeling required will depend on the size and maturity of the bulb. Larger, more mature kohlrabi typically have thicker skins that need a deeper peel.
You’ll know you’ve peeled enough when you reach the pale green or white flesh underneath. Sometimes, you might notice stringy bits or fibers extending further into the flesh. Make sure to remove these as well, as they can also be tough and unpleasant to eat. Feel free to use your fingers to check the surface after peeling to ensure it’s smooth and free of any remaining fibrous pieces.
Can I eat the kohlrabi leaves?
Yes, kohlrabi leaves are perfectly edible and nutritious. They have a flavor similar to kale or collard greens. Choose young, tender leaves for the best taste and texture. Avoid any leaves that are yellowed, wilted, or damaged.
Kohlrabi leaves can be prepared in various ways. You can sauté them, steam them, add them to soups or stews, or even eat them raw in salads. If the leaves are a bit tougher, consider removing the stems and cooking them for a longer time. Remember to wash the leaves thoroughly before using them to remove any dirt or debris.
How do I know if my kohlrabi is too old to eat?
Several signs indicate that a kohlrabi bulb might be too old to eat. The most obvious sign is a very large size. As kohlrabi matures, the bulb can become woody and tough, and the flavor can become less appealing.
Another sign is the appearance of the bulb. If the kohlrabi has a thick, hard skin that’s difficult to peel, or if it feels very heavy and dense for its size, it’s likely past its prime. The flesh inside might also be tough and fibrous. It’s always best to choose smaller to medium-sized kohlrabi bulbs that feel firm and relatively light for their size.
What are some ways to use kohlrabi in recipes?
Kohlrabi is a versatile vegetable that can be used in a variety of dishes. It can be eaten raw, cooked, or pickled. Raw kohlrabi has a crisp texture and a mild, slightly sweet flavor, making it a great addition to salads and slaws. You can also shred it and add it to sandwiches or wraps.
Cooked kohlrabi can be steamed, boiled, roasted, or sautéed. It pairs well with butter, herbs, and spices. It can be added to soups, stews, and stir-fries. Roasted kohlrabi becomes tender and slightly caramelized, making it a delicious side dish. Pickled kohlrabi is a tangy and refreshing condiment that can be used to add flavor to sandwiches and salads.
How should I store kohlrabi to keep it fresh?
The best way to store kohlrabi is in the refrigerator. If the leaves are still attached, remove them and store them separately. The leaves will draw moisture from the bulb, causing it to deteriorate more quickly. Store the kohlrabi bulb in a plastic bag in the crisper drawer of your refrigerator.
Kohlrabi can typically last for several weeks in the refrigerator when stored properly. Check the bulb for any signs of spoilage before using it. If it becomes soft or develops any dark spots, it’s best to discard it. Properly stored kohlrabi will remain firm and crisp, ready to be used in your favorite recipes.