How soft does a Kohlrabi get when cooked?
I'm told Kohlrabi will soften when cooked, but I cut it in medallions and it still seemed really firm after stir-frying. How soft can I expect it to get?
Best Answer
I spoke with the farm that sold me the kohlrabi; they have seen people make something akin to mashed rutabaga by boiling kohlrabi for ages and ages, so it gets about that soft. Note that mashed rutabaga is apparently still firmer than mashed potatoes, but obviously soft enough to mash into a pulp.
For a stir-fry, they suggested a match-stick shape rather than medallions; my second such stir-fry found them to have about the texture of halfway-cooked onions, soft enough not to crunch anymore but firm enough to hold their shape on a fork.
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Quick Answer about "How soft does a Kohlrabi get when cooked?"
Raw kohlrabi is crunchy and refreshing. Cooked kohlrabi becomes more tender and sweet in flavor. Kohlrabi leaves, which are edible but uncommon in culinary preparations, are slightly bitter, like collard greens. (Kohlrabi bulbs are often sold with some of their leaves removed, which gives them a knobby appearance.)Should kohlrabi be soft?
It should feel firm, and have smooth skin without any spots or cracks. If the leaves are still on, they should look fresh and crunchy.What is the texture of cooked kohlrabi?
A member of the cabbage family, kohlrabi carries a signature sweet-but-peppery flavor profile, with a taste and texture reminiscent of broccoli stems. When buying kohlrabi, pick vegetables that are firm and solid, never squishy. They will keep in your refrigerator for a week or more.What texture is kohlrabi?
The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.Can kohlrabi be eaten uncooked?
Kohlrabi is equally tasty raw or cooked. Brad likes to thinly shave the peeled, raw bulbs into matchsticks (you can use a mandoline for help with this) and toss them into a slaw.How to prepare and cook kohlrabi
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Answer 2
Kohlrabi is essentially like a giant broccoli stem.
If you steam it or boil it, the texture will be like the "tree trunk" part of a broccoli stalk.
You can use a potato peeler to get thin ribbons and steam those. That should be flexible enough to use as a non-gluten pasta substitute.
It is also good shredded with a tart apple and some carrot and tossed with a slaw dressing, but you don't cook that.
Answer 3
I've had kohlrabi with a very pleasant texture without boiling forever. It behaves a bit like carrots, but needs some more time.
I can't imagine stir fry being enough for the kohlrabi to soften, it just needs its time. Maybe 20 to 30 minutes of boiling should be enough for the medallions. You can possibly add them to a stir fry afterwards, although if you want them from the pan, tempura might be the tastier option.
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