Many prefer to cook the bulb portion of the plant before eating it.Its flavor is often compared to broccoli or cabbage hearts.There are a few different ways to cook kohlrabi.
Step 1: The oven needs to be set to 450 degrees.
You can lightly coat a baking sheet with cooking spray.You can line the baking sheet with aluminum foil instead of using cooking spray.
Step 2: The kohlrabi can be cut into pieces.
Cut each of the pieces in half after slicing each bulb into pieces.You only need the bulb of the kohlrabi for this method.You can slice through the thick bulb with a sharp knife.A smooth knife presents itself as more of a danger because it is more likely to slip.
Step 3: Put the seasonings together.
Combine the olive oil, garlic, salt, and pepper in a large bowl.If you don't have fresh garlic, you could use garlic powder.
Step 4: There is a coat on the kohlrabi.
The seasoned olive oil will coat the kohlrabi pieces.The garlic should be distributed among the pieces fairly evenly.The garlic flavor can become too concentrated in one area if clumps of garlic are broken with a spoon.
Step 5: The kohlrabi should be put on your baking sheet.
Spread the kohlrabi pieces on the baking sheet.A single layer is needed for the kohlrabi.Some pieces may cook faster than others if you pile them on the sheet.
Step 6: Continue baking until it is brown.
It should take 15 to 20 minutes.Use a spatula to stir the pieces.
Step 7: Sprinkle with cheese.
After cooking the kohlrabi, sprinkle the cheese over it.Roast for another 5 minutes, or until the cheese becomes lightly toast.Remove from the oven when you see the brown color.Before removing the dish, you should let the shredded Parmesan melt evenly.
Step 8: It's best to serve it hot.
If you want to enjoy the dish immediately, you should remove the kohlrabi from the oven.
Step 9: The kohlrabi can be cut into bite-sized pieces.
Cut the bulbs into chunks by slicing them into 1-inch pieces.You can slice through the thick bulb with a sharp knife.A smooth knife presents itself as more of a danger because it is more likely to slip.
Step 10: The pieces should be in a saucepan.
Add a dash of salt to the saucepan with 1/2 inch of water.The pan should not be filled with water higher than this.You could end up boiling the kohlrabi if you use too much water.You can create steam with a low level of water.
Step 11: The water should be boiled.
Bring the water to a boil in the pan.The steam needs to be trapped by the lid.The high heat creates steam at a quicker rate.
Step 12: The heat and steam should be reduced.
When the heat is low, steam the kohlrabi for 5 to 7 minutes, or until it is soft enough to pierce with a fork.If you want, you can steam the leaves.You can cook the leaves for about 5 minutes by steaming them.You can drain the kohlrabi by pouring the contents of the saucepan through a strainer.
Step 13: It's time to serve.
The steamed kohlrabi can be enjoyed hot.
Step 14: The grill needs to be prepared.
It's a good idea to grill at a medium-high temperature.All eyes should be turned to a medium-high temperature if you are using a gas grill.If using a charcoal grill, make sure to stack the coals inside the grill.White ash can be seen over the coals if the flames die down.
Step 15: The kohlrabi is a vegetable.
Chop each slice into tiny pieces from the thin slices of the bulb.The kohlrabi will be put in a large mixing bowl.You only need the bulb of the kohlrabi for this method.You can slice through the thick bulb with a sharp knife.A smooth knife presents itself as more of a danger because it is more likely to slip.
Step 16: It's time to season the kohlrabi.
Add a dash of salt and pepper to the chopped pieces.If you mix well, the pieces will be evenly coated.Other flavors and seasonings could be added as well.Garlic, onion, and chives all work well with the taste of kohlrabi.
Step 17: The kohlrabi can be wrapped with a sheet of aluminum foil.
Transfer the seasoned kohlrabi onto a sheet of aluminum foil with the dull side up.To make a bundle that can hold the kohlrabi, fold up the foil.To trap as much heat as possible, the packet needs to be sealed.The seal should face upward as you cook to prevent the pieces from falling out.
Step 18: You can cook for 10 to 12 minutes.
You don't need to stir the kohlrabi.The pieces should be easy to pierce with a fork.
Step 19: Enjoy.
The kohlrabi is ready to eat.
Step 20: Warm up the oil.
Put the olive oil in the skillet and cook it for 1 to 2 minutes.The oil should be glossy and smooth, but not hot.
Step 21: The bulbs should be diced.
The kohlrabi can be cut into small pieces.If not thinner, slice the bulbs into thick slices and chop them into smaller pieces.You only need the bulb of the kohlrabi for this method.You can slice through the thick bulb with a sharp knife.A smooth knife presents itself as more of a danger because it is more likely to slip.
Step 22: The garlic should be cooked.
Add the garlic to the hot oil and stir-fry for a short time, until it becomes fragrant and lightly toast.As you cook the garlic, watch it closely.If garlic burns, it could ruin the taste of the oil.If this happens, you will need to throw the oil out.
Step 23: The pieces need to be stir-fryed for a while.
The kohlrabi should be put in the hot oil and garlic.When it becomes tender-crisp, cook it frequently.Don't allow the kohlrabi to remain for too long.You may cause them to burn if you do that.
Step 24: Season and serve.
Add a dash of salt to the kohlrabi and coat it evenly.You can transfer the cooked kohlrabi onto individual serving platter.
Step 25: The kohlrabi needs to be cut.
Cut the bulbs into cubes using a sharp knife.You only need the bulb of the kohlrabi for this method.You can slice through the thick bulb with a sharp knife.A smooth knife presents itself as more of a danger because it is more likely to slip.
Step 26: The ingredients should be combined.
The stock, butter, salt, and pepper should be put in a large skillet.Place the skillet on top of the stove.The skillet should be at least 12 inches in diameter.If you don't have a lid, you can cover the pan with a circle of paper that will fit inside the skillet.
Step 27: Raise for 15 minutes.
Cook the kohlrabi until it is tender, then stir it occasionally.The kohlrabi needs to be tender enough to pierce with a fork, but it can still be a little on the crisp side.
Step 28: Add the rest of the butter.
Remove the skillet from the heat and add butter to it.The butter should be poured into the skillet.Before serving the kohlrabi, make sure there are no visible swirls of butter left.The contents of the dish should include it.
Step 29: It's warm to serve warm.
The kohlrabi is ready to eat.You should serve it while it's still warm.
Step 30: The oil should be in the skillet.
Place the cooking oil in the skillet on the high side for a few minutes.If you don't need enough oil to cover them completely, you will not need to immerse them in oil.You need enough oil to cover the bottoms.
Step 31: The kohlrabi can be shredded.
You can shred the bulbs with a box shredder.You only need the bulb of the kohlrabi for this method.
Step 32: Add flour with an egg.
Add an egg after shredding the kohlrabi into a medium to large mixing bowl.To coat evenly, add the flour and mix again.A thick mush that can be made into patties or mounds is what the final result should be.
Step 33: The kohlrabi can be cooked in small batches.
The kohlrabi mush should be spooned into the oil once it is hot.To create a patty instead of a clump, flatten each small mound with the back of your spatula.
Step 34: Cook until it's fried.
The kohlrabi should be cooked for 2 to 4 minutes before flipping.For another 2 to 4 minutes, cook the other side.
Step 35: You can drain and serve.
Clean paper towels are lined with the kohlrabi fritters.They should be drained 1 to 2 minutes before being served.You could use a brown paper bag to drain the fritters.