When it comes to cooking and experimenting with different vegetables, kohlrabi often gets overlooked. However, this versatile vegetable deserves a place in your kitchen. With its unique flavor profile and various cooking methods, kohlrabi can add a new dimension to your meals. One particularly interesting way to enjoy kohlrabi is by smoking it. In this article, we will explore the taste of kohlrabi, the best ways to cook it, and how smoking can elevate its flavor.
What Does Kohlrabi Taste Like?
Kohlrabi has a distinct taste that can be described as a peppery version of the insides of a broccoli stem. It offers the sweetness of broccoli with a hint of peppery spice, reminiscent of turnips or radishes. If you want to enhance its inherent sweetness, consider adding a pinch of sugar while cooking kohlrabi.
The Best Ways to Cook Kohlrabi
Kohlrabi can be prepared in various ways, allowing you to experiment and find your favorite cooking method. Here are a few popular options:
Raw
One of the simplest and most refreshing ways to enjoy kohlrabi is by eating it raw. Thinly shave the peeled, raw bulbs into matchsticks or use a mandoline for precise cuts. These raw kohlrabi matchsticks can be added to slaws, salads, or grain bowls, providing a crunchy and juicy texture similar to apples.
Sautéed
If you prefer a cooked version, sautéing is a great option. Heat some olive oil in a pan and add the chopped stems and greens of the kohlrabi. Sauté them with garlic until tender, and for an extra kick, add a touch of crushed red pepper. This simple cooking method allows the flavors to meld together, resulting in a delicious side dish or addition to pasta dishes.
Roasted
Kohlrabi can also be roasted, much like other root vegetables. Start by peeling the bulb with a sharp knife, as the skin is too thick for a vegetable peeler. Chop the bulb into bite-sized pieces and toss them with olive oil, salt, and pepper. Roast in the oven until tender and slightly caramelized. Roasted kohlrabi can be enjoyed on its own or added to soups and stews for an extra layer of flavor.
The Flavor of Smoked Kohlrabi
Smoking kohlrabi takes its flavor to another level. The smoky infusion adds a unique and complex taste that complements the natural sweetness of the vegetable. Smoking also imparts a subtle earthiness that enhances the overall experience. Whether you have a smoker at home or want to try smoking on a grill, the process is relatively simple and yields outstanding results.
To smoke kohlrabi, start by peeling and cutting the bulb into thick slices or wedges. Lightly coat the pieces with olive oil, salt, and pepper. Preheat your smoker or grill to a low temperature, around 225°F (107°C). Place the kohlrabi slices on the grates and let them smoke for about 30-40 minutes, or until they are tender and have absorbed the smoky flavor.
Once the smoked kohlrabi is ready, you can enjoy it as a standalone dish or incorporate it into various recipes. Its unique flavor pairs well with grilled meats, roasted vegetables, or can be used as a topping for salads and sandwiches. Get creative and experiment with different flavor combinations to find your favorite way to enjoy smoked kohlrabi.
Frequently Asked Questions
- Q: Do you need to peel kohlrabi before roasting?
A: Yes, it is recommended to peel the kohlrabi bulb before roasting. The outer skin is fibrous and unpleasant, and it does not break down during cooking. Use a sharp knife to remove the skin, as a vegetable peeler may not be effective due to the thickness of the skin.
In Conclusion
Kohlrabi is a versatile and underappreciated vegetable that deserves a spot on your plate. Whether raw, sautéed, roasted, or smoked, kohlrabi offers a unique flavor that can elevate your dishes. The smoky infusion of smoked kohlrabi adds a delightful twist to its taste, making it a must-try for adventurous food enthusiasts. So, the next time you come across kohlrabi at your local market, don't hesitate to pick some up and explore the endless culinary possibilities it offers.
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