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Discover how to quickly peel and cut kohlrabi into cubes, matchsticks, or broad strips in just two minutes. Kohlrabi is a distinctive choice for a raw vegeta.
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Step 1: Cut off the bottom and top of the bulb. Using a sharp knife, cut off the woody bottom of your kohlrabi. Then remove the very top and leaves from your bulb, if it still has them. Set the leaves aside to cook separately. Pro tip: Kohlrabi leaves are edible and can be cooked like kale. Wilt them until just tender in a sautée pan or steamer.
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1. Kohlrabi slaw: For a unique take on coleslaw, use kohlrabi in place of cabbage. Slice it into a thin julienne with a mandoline and combine with shaved fennel, apples, cilantro, lime juice, and sesame oil. 2. Whole-roasted kohlrabi: Slow-roast whole, unpeeled kohlrabi with plenty of olive oil, salt, and pepper, then peel away the charred skin.
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2. Cut a thin slice off the bottom so the bulb sits flat. 3. Use a veggie peeler to remove the tough outer skin. 4. Slice into quarters lengthwise, then cut out the core from each piece. 5. Depending on what you plan on cooking, you can grate the quarters or cut them into matchsticks or cubes. Kohlrabi has a surprisingly kid-friendly flavor and.
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Slice the base off the bottom of the bulb as you would an eggplant or cabbage, then peel the outer layer with a vegetable peeler until the white interior is exposed. At this point, it's possible.
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For cutting kohlrabi in batons, follow the steps below: Step 1. After your kohlrabi is properly quartered, bring it to the cutting board on a flat surface. Slice it from the top into ½ inch slices. Step 2. Stack the slices over one anther, then cut them crosswise to create 2 inches long baton sticks.
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Cut your kohlrabi into cubes, removing the tough core. Blanch the kohlrabi cubes for 1 minute. Remove them from the heat, drain the water and let the cubes cool. Once cooled, place the cooked kohlrabi cubes into a plastic bag and put it into the freezer. Remove your frozen kohlrabi when you want to use it to cook in soups, stews and stir-fries.
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They will not soften when boiled. 2. Carve off the outer skin with a paring knife. Even with small kohlrabi, the skin may be too tough to peel with a vegetable peeler. Use a paring knife to slowly and carefully carve off the outer layer of the stem. This step will take many strokes with the knife.
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Once your kohlrabi is prepared, you can proceed to cut it according to your desired size and shape for your chosen recipe. How to cut kohlrabi. Gather your tools: To begin, ensure that you have a clean and stable cutting board, a sharp chef's knife with a blade that is at least 7-8 inches long, a paring knife for more delicate tasks, and a.
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While kohlrabi roasts, make the vinaigrette by whisking together the remaining tablespoon of olive oil, lemon juice, minced shallots, salt and pepper in a small bowl. Place the roasted kohlrabi on a serving dish or platter and pour the vinaigrette over top. Finish with the crumbled goat cheese, fresh tarragon and toasted sunflower seeds before.
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Place it all in a serving bowl, along with the kohlrabi. Whisk together the rice vinegar, olive oil, mustard, and salt and pepper in a small bowl (or shake it up in a small container with a lid). Toss the vegetables with the dressing and serve, topped with the pea shoots, if desired.
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With its mild flavor and crunchy-tender texture, kohlrabi is a versatile addition to weeknight meals. Learn how to prep it with this tutorial. Visit our webs.
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1. Cut the kohlrabi into bite-sized pieces. Slice the kohlrabi bulbs into 1-inch (2.5-cm) pieces, and cut each slice into 1-inch (2.5-cm) chunks. Use a sharp serrated knife to slice through the thick bulb more easily. A smooth knife is more likely to slip and, therefore, presents itself as more of a danger. 2.
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For a simple side dish, sauté the sliced kohlrabi in a bit of butter in a skillet. Once it begins to show some caramelization, season it with salt, nutmeg, and a little sugar for increased sweetness. Continue cooking until slightly al dente, with a bit of crispness, and serve it immediately.
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Remove any stalks or leaves from the kohlrabi bulb. Trim off the ends with a chef's knife. If you have a very large kohlrabi, slice it in half. Use a paring knife to remove the tough outer skin from each half. Slice the kohlrabi into 1-inch rounds. If you want smaller pieces, dice those rounds into cubes.
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Dip kohlrabi slices or sticks into tempura batter and deep-fry. Trim, scrub, boil whole or sliced for 20 or 30 minutes, then drain, peel, and serve with melted butter or white sauce or mashed. Kohlrabi leaves can be cooked like spinach. Trim and boil the leaves until tender about 2-3 minutes, drain them aside and serve.
