Kohlrabi, a lesser-known vegetable, is a cross between a cabbage and a turnip, offering a unique flavor and texture that can elevate a variety of dishes. Despite its potential, many are deterred by the process of preparing kohlrabi, specifically peeling and dicing it. This article aims to provide a comprehensive guide on how to peel and dice kohlrabi, making it accessible to everyone from novice cooks to seasoned chefs.
Introduction to Kohlrabi
Before diving into the preparation process, it’s essential to understand a bit more about kohlrabi. This vegetable comes in two main varieties: green and purple, with the green being more commonly found in markets. The flavor profile of kohlrabi is often described as mild, sweet, and slightly nutty, making it a versatile ingredient for salads, slaws, soups, and sautés. The bulb of the kohlrabi, which is the part typically used in cooking, can range in size from that of a tennis ball to a softball, depending on the variety and how it was grown.
Choosing the Right Kohlrabi
Selecting the right kohlrabi is crucial for the best flavor and texture. When shopping for kohlrabi, look for bulbs that are firm and heavy for their size. The leaves, if still attached, should be crisp and not wilted. Avoid any bulbs with signs of soft spots or mold. The size of the kohlrabi you choose will depend on your intended use. Smaller bulbs tend to be sweeter and are ideal for raw preparations like salads and slaws, while larger bulbs might be better suited for cooking.
Kohlrabi Seasonality and Availability
Kohlrabi is available in most regions during the spring and fall seasons, with the peak season typically occurring in May and June, and then again in September and October. However, with modern farming and distribution, kohlrabi can often be found in supermarkets throughout the year. Understanding the seasonality can help in choosing the freshest and best-tasting kohlrabi, but it’s also worth noting that the difference in flavor and texture between in-season and out-of-season kohlrabi might not be as dramatic as with other vegetables.
The Art of Peeling Kohlrabi
Peeling kohlrabi is the first step in preparing it for use in recipes. This process can seem daunting due to the bulb’s somewhat rough exterior and the fibrous layer just beneath the skin. However, with the right technique and tools, peeling kohlrabi can be straightforward.
Tools Needed for Peeling
To peel kohlrabi effectively, you will need a few basic kitchen tools:
– A sharp vegetable peeler: This is the most common tool used for peeling kohlrabi. Look for a peeler that is sharp and has a comfortable grip.
– A paring knife: In some cases, particularly with very large or irregularly shaped kohlrabi bulbs, a paring knife might be more effective for removing the skin and any tough, fibrous parts.
– A spoon or melon baller: For removing the tough, woody core from the center of larger kohlrabi bulbs.
Peeling Technique
The technique for peeling kohlrabi involves a few key steps:
1. Start by cutting off any leaves and trimming the ends of the kohlrabi bulb.
2. Place the kohlrabi on its side and locate the area where the skin meets the flesh. This is usually slightly softer and easier to peel from.
3. Hold the kohlrabi firmly and begin peeling the skin away from you, using long, smooth strokes with your peeler. Apply gentle pressure, increasing as needed, but be careful not to press too hard, which can cause the peeler to slip and waste some of the underlying flesh.
4. If using a paring knife, carefully slice the skin off in thin strips, following the natural curve of the bulb.
5. For larger kohlrabi, after peeling, you may need to remove a tough, central core. Use a spoon or melon baller to scoop out this core, revealing the tender flesh beneath.
Dicing Kohlrabi
After peeling, the next step is to dice the kohlrabi. The size and shape of your dice will depend on the recipe you’re using, but here are some general guidelines for dicing kohlrabi.
Basic Dicing Technique
Dicing kohlrabi is relatively straightforward:
– First, cut the peeled kohlrabi into slices, about 1/4 inch thick. The direction of your slices can depend on the desired final shape. For cubes, slice the kohlrabi into rounds or half-moons, depending on its shape.
– Next, stack a few slices on top of each other and cut them into strips, also about 1/4 inch thick.
– Finally, cut the strips into cubes. You may need to trim some of the cubes to ensure they are all roughly the same size for even cooking.
Tips for Achieving Uniform Dice
Achieving uniform dice can make a big difference in the final presentation and cooking time of your dish. Here are a few tips:
– Try to keep your slices as uniform as possible to start with, as this will make it easier to achieve uniform cubes.
– Use a sharp knife to prevent tearing the kohlrabi as you cut.
– If you’re finding it difficult to cut through the kohlrabi, try cutting it when it’s slightly firmer, or use a mandoline for more precise slices.
Conclusion
Peeling and dicing kohlrabi might seem like a challenging task at first, but with practice, it becomes a straightforward process. By choosing the right kohlrabi, using the appropriate tools, and following the techniques outlined in this guide, you’ll be able to incorporate this versatile and delicious vegetable into your cooking repertoire. Whether you’re looking to add a new ingredient to your salads, seeking a novel side dish, or experimenting with international cuisines, mastering the art of preparing kohlrabi opens up a world of culinary possibilities. So, don’t be intimidated by this unique vegetable; instead, embrace it and discover the depth of flavors and textures it can bring to your table.
What is kohlrabi and why is it worth preparing?
Kohlrabi is a versatile and nutritious vegetable that belongs to the cabbage family. It has a unique flavor and texture, with a sweet and slightly peppery taste, and a crunchy consistency. The vegetable is composed of a bulbous stem with leaves attached, and it can be eaten raw or cooked in a variety of dishes. Preparing kohlrabi is worth the effort because it is packed with vitamins, minerals, and antioxidants, making it a great addition to a healthy diet.
The process of preparing kohlrabi, including peeling and dicing, can seem intimidating at first, but with practice, it becomes a simple and rewarding task. By learning how to properly prepare kohlrabi, home cooks can unlock its full potential and enjoy its delicious flavor and numerous health benefits. With its mild flavor and crunchy texture, kohlrabi can be used in salads, slaws, soups, stews, and as a side dish, making it a versatile ingredient for any meal. Whether you are a seasoned chef or a beginner cook, mastering the art of preparing kohlrabi can elevate your cooking and expand your culinary horizons.
How do I select the freshest kohlrabi at the market or store?
When selecting kohlrabi, look for bulbs that are firm and heavy for their size. The skin should be smooth and even, with no signs of wrinkles or soft spots. The leaves should be fresh and green, with no yellowing or wilting. It is also important to choose kohlrabi that is the right size for your needs, as larger bulbs can be more difficult to prepare and may have a stronger flavor. By selecting the freshest kohlrabi, you can ensure that your dishes are flavorful and nutritious.
In addition to checking the physical characteristics of the kohlrabi, you should also consider the season and origin of the vegetable. Kohlrabi is typically in season from May to October, and it is more likely to be fresh and flavorful during this time. If you are buying kohlrabi at a farmer’s market or from a local farm, you can ask the vendor about the origin and freshness of the vegetable. By combining these factors, you can select the freshest and best-tasting kohlrabi for your recipes and enjoy its numerous health benefits.
What are the basic tools and equipment needed to peel and dice kohlrabi?
To peel and dice kohlrabi, you will need a few basic tools and equipment. These include a sharp chef’s knife, a cutting board, and a vegetable peeler. A sharp knife is essential for safely and efficiently peeling and dicing the kohlrabi, while a cutting board provides a stable surface for chopping. A vegetable peeler can be used to remove the tough outer skin of the kohlrabi, although some cooks prefer to use a knife for this step.
In addition to these basic tools, you may also want to have some additional equipment on hand, such as a mandoline or food processor, to help with slicing and dicing the kohlrabi. A mandoline can be used to slice the kohlrabi into thin strips or slices, while a food processor can be used to chop or shred the vegetable quickly and efficiently. By having the right tools and equipment, you can make the process of preparing kohlrabi easier and more efficient, and achieve the best results for your recipes.
How do I properly peel kohlrabi to remove the tough outer skin?
To properly peel kohlrabi, start by trimming the ends of the bulb and removing any leaves or stems. Next, use a vegetable peeler or a sharp knife to remove the tough outer skin of the kohlrabi. If using a peeler, simply peel the skin away in long strips, starting at the top of the bulb and working your way around. If using a knife, carefully slice away the skin in thin strips, taking care not to cut too deeply and waste any of the underlying flesh.
It is also important to remove any tough or fibrous layers that may be present just beneath the skin. These layers can be bitter and unpleasant to eat, and removing them will help to ensure that your kohlrabi is sweet and tender. To remove these layers, simply use your knife to carefully trim away any tough or fibrous tissue, and then proceed with peeling and dicing the kohlrabi as desired. By properly peeling the kohlrabi, you can enjoy its delicious flavor and texture in a variety of dishes.
What are some tips for safely and efficiently dicing kohlrabi?
To safely and efficiently dice kohlrabi, start by cutting the peeled bulb into thin slices or strips. Then, use a sharp knife to cut the slices or strips into small dice, taking care to apply gentle pressure and maintain control of the knife at all times. It is also important to keep your fingers curled under and out of the way of the blade, and to use a cutting board that is stable and secure.
In addition to these basic safety tips, there are also some techniques you can use to make dicing kohlrabi more efficient. For example, you can use a technique called “julienning” to cut the kohlrabi into long, thin strips that can be easily diced into small pieces. You can also use a mandoline or food processor to slice or chop the kohlrabi quickly and efficiently. By mastering these techniques and tips, you can dice kohlrabi safely and efficiently, and enjoy its delicious flavor and texture in a variety of dishes.
How can I use diced kohlrabi in different recipes and dishes?
Diced kohlrabi can be used in a variety of recipes and dishes, from salads and slaws to soups and stews. One of the most popular ways to use diced kohlrabi is in a slaw or salad, where it can be combined with other ingredients such as cabbage, carrots, and onions to create a crunchy and flavorful side dish. Diced kohlrabi can also be added to soups and stews, where it can provide a burst of flavor and texture.
In addition to these traditional uses, diced kohlrabi can also be used in a variety of more creative and innovative dishes. For example, it can be used as a topping for tacos or grilled meats, or as a crunchy addition to sandwiches and wraps. Diced kohlrabi can also be sautéed or roasted as a side dish, where it can be seasoned with herbs and spices to bring out its natural flavor. By experimenting with different recipes and techniques, you can unlock the full potential of diced kohlrabi and enjoy its delicious flavor and texture in a wide range of dishes.
Can I store peeled and diced kohlrabi in the refrigerator or freezer for later use?
Yes, peeled and diced kohlrabi can be stored in the refrigerator or freezer for later use. To store kohlrabi in the refrigerator, simply place the peeled and diced vegetable in an airtight container or plastic bag, and keep it refrigerated at a temperature of 40°F (4°C) or below. The kohlrabi can be stored for up to 3-5 days, and it should be used before it becomes soggy or develops off-flavors.
To store kohlrabi in the freezer, you can blanch the peeled and diced vegetable in boiling water for 2-3 minutes, and then shock it in an ice bath to stop the cooking process. The blanched kohlrabi can then be frozen in airtight containers or freezer bags, where it can be stored for up to 8-10 months. Frozen kohlrabi is best used in cooked dishes, such as soups and stews, where its texture will be less noticeable. By storing peeled and diced kohlrabi in the refrigerator or freezer, you can enjoy its delicious flavor and texture throughout the year, and reduce food waste by using up any leftover vegetable.