How to Blanch and Prepare Kohlrabi for Cooking
Introduction
Kohlrabi, a lesser-known member of the cabbage family, often surprises those who encounter it for the first time. With its globe-shaped bulb and leafy greens, kohlrabi may appear unfamiliar, but its flavor and versatility in the kitchen make it a worthy addition to any vegetable repertoire. This article aims to explore the nutritional benefits of kohlrabi, the importance of blanching, and a detailed guide on how to prepare this crunchy vegetable for cooking.
Section 1: Understanding Kohlrabi
What is Kohlrabi?
Kohlrabi, pronounced Kohl-Rah-Bee, is a cruciferous vegetable that comes in three main varieties: white, purple, and green. The bulbous stem can range from pale green to deep purple, while the taste is mildly sweet, reminiscent of a broccoli stem or cabbage heart.
- White Kohlrabi: This variety is the most common and has a tender, sweet flavor.
- Purple Kohlrabi: Although slightly more bitter, this variety is visually appealing and offers a unique taste.
- Green Kohlrabi: This is less common but equally delicious, often offering a slightly spicier taste.
Culinary Uses
Kohlrabi’s versatility shines in various cuisines. Here are some popular dishes featuring kohlrabi:
- Raw kohlrabi slaw
- Stir-fried kohlrabi with vegetables
- Kohlrabi soup
- Kohlrabi chips for snacking
It can be used in salads, soups, or as a standalone side dish, featuring in both raw and cooked forms. Its crisp texture and subtle sweetness make it an excellent addition to dishes across many culinary traditions.
Section 2: The Importance of Blanching
What is Blanching?
Blanching is a cooking technique that involves briefly boiling food, followed by immediate cooling in an ice bath. The primary purposes of blanching include preserving color, flavor, and nutrients while also softening the food to reduce cooking time.
Benefits of Blanching Kohlrabi
Blanching kohlrabi offers several advantages:
- Preserves Color: The bright green hue of kohlrabi is enhanced through blanching, making it visually appealing.
- Enhances Flavor: Blanching helps to mellow the strong, raw flavor of kohlrabi, resulting in a sweeter taste.
- Reduces Cooking Time: Pre-cooking the vegetable allows for quicker preparation in subsequent recipes.
To properly blanch vegetables, always use plenty of boiling water and have ice water ready for cooling.
Section 3: Step-by-Step Guide to Blanching Kohlrabi
1. Gather Your Ingredients and Tools
Before starting, ensure you have the following items on hand:
- Fresh kohlrabi
- Salt
- Water
- Ice bath (a bowl filled with ice and cold water)
- Cutting board
- Knife
- Pot
2. Preparing the Kohlrabi
To prepare kohlrabi for blanching:
- Choose firm, heavy bulbs with no soft spots or blemishes.
- Using a knife, cut off the leafy greens (you can save these for another use).
- Peel the tough outer layer using a vegetable peeler or knife.
- Cut the kohlrabi into evenly sized chunks or slices for even blanching.
3. Blanching Process
Follow these detailed steps for blanching kohlrabi:
- Fill a large pot with water and bring it to a rolling boil.
- Add about 1-2 teaspoons of salt to the boiling water.
- Carefully add the kohlrabi pieces to the pot.
- Blanch the kohlrabi for 1-3 minutes, depending on the size of the pieces. Aim for 2 minutes as a standard.
- Prepare the ice bath while the kohlrabi is blanching.
- Once the time is up, use a slotted spoon to quickly transfer the kohlrabi to the ice bath.
4. Draining and Storing
After the kohlrabi has cooled completely:
- Drain the kohlrabi in a colander to remove excess water.
- Pat the pieces dry with a paper towel.
- Store the blanched kohlrabi in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Section 4: Cooking with Blanched Kohlrabi
Recipe Ideas Using Blanched Kohlrabi
| Recipe Name | Cooking Method | Key Ingredients | Cooking Time |
|---|---|---|---|
| Kohlrabi Slaw | Raw | Kohlrabi, Carrots, Mayo | 15 minutes |
| Stir-fried Kohlrabi | Stir-fry | Soy Sauce, Garlic, Peppers | 10 minutes |
| Kohlrabi Mash | Boil & Mash | Butter, Cream, Garlic | 20 minutes |
| Kohlrabi Chips | Bake | Olive Oil, Salt | 25 minutes |
Tips for Incorporating Blanched Kohlrabi in Meals
Here are some ways to enjoy blanched kohlrabi:
- Pairing Suggestions: Kohlrabi pairs beautifully with flavors such as lemon, garlic, and fresh herbs. Consider adding it to mixed green salads or grain bowls.
- Flavor Profiles: Try combining kohlrabi with earthy roots, sweet fruits, or spicy chili for a delightful contrast.
- Storage Tips: Store cooked kohlrabi in an airtight container in the refrigerator for up to a week. You can also freeze it for longer use, making it easy to add to soups or stir-fries later on.
Conclusion
Blanching and preparing kohlrabi is a simple yet essential step in making the most of this nutritious and versatile vegetable. By following the guide provided, you can enhance its flavor, texture, and appearance, making it a delightful addition to your meals. With countless culinary uses and easy recipe ideas at your disposal, we encourage you to experiment with kohlrabi in your cooking adventures. Embrace the crispness and mild sweetness of this unique vegetable, and enjoy the vibrant flavors it brings to your table!
