Substitute For Kohlrabi

Kohlrabi is a separate sort of vegetable with origins in European cuisine that is not widely available. So, if you’re looking for a kohlrabi substitution, there are a few possibilities.

This strange-looking vegetable, sometimes known as German turnips, thrives in chilly conditions. Kohlrabi is related to cabbage and kale, but it has a distinct appearance and flavor.

This post will go over kohlrabi and some tasty kohlrabi substitutes to spice up your dinner.

What Is Kohlrabi?

Kohlrabi is a member of the Brassica oleracea family. It combines the German words for kale (kohl) and rabe (rabi) (above ground).

The structure and leaf patterns of kohlrabi indicate that it is linked to cabbage and turnips. Kohlrabi comes in both purple and greenish-white varieties. While each has a distinct taste, both are popular dish additions.

This cruciferous crop tastes like cabbage and broccoli stems together. The greenish-white type is less sweet and has a more peppery taste than the purple variant.

Substitutes For Kohlrabi

Depending on the meal, certain other vegetables and herbs may serve as good alternatives for kohlrabi. Despite minor changes in flavor, texture, and appearance, these options will suffice.

1. Radishes

Radishes are red balls that originated in China before becoming a key vegetable worldwide. As it matures, the taste of kohlrabi changes from sweet to radish-like. As a result, radishes may be used in lieu of kohlrabi in any salad.

However, keep in mind that radish is often spicier than kohlrabi. If you don’t like a strong spicy flavor, too much radish might spoil your dinner. Slicing a few radishes into salads, stews, and roast meals that call for kohlrabi makes a wonderful snack.

2. Green Turnips

Because of its connection to the brassica family, kohlrabi is remarkably similar to turnips. Both veggies are so similar that they may easily be substituted for one another. Green turnips, on the other hand, may not be as soft as white turnips.

Turnips become sweeter and more tender when cooked. It’s also worth noting that you must boil them since you can’t eat them uncooked. Raw turnips have a strong, gritty taste and are very difficult to bite through.

Green turnips are best prepared by slow simmering, sautéing, or mashing. Green turnips, with their crisp texture, might be an excellent accent to your cuisine.

3. Celeriac

These dark bulbs from the Mediterranean basin make an excellent alternative for kohlrabi. You’ll receive that classic kohlrabi-like sharpness in your tongue whether you eat it raw or cooked. This twisted-looking root, which tastes similar to celery, may also be used to impart heat to a dish.

However, celeriac skin is thicker and stronger than kohlrabi skin. As a result, you must peel the celeriac before using it.

4. Broccoli Stems

When seeking for a kohlrabi alternative, broccoli stems are an excellent choice. They are fairly similar in terms of flavor and texture.

Broccoli stems, on the other hand, lack the peppery taste and saccharine sweetness of kohlrabi. Nonetheless, whether cooked in a pan, oven, or steamer, they have a delicious taste.

Broccoli stems are often removed while cooking broccoli due to their frequently rough nature. As a result, removing the outer skin of the stem before cooking keeps it from becoming too fibrous. This will soften the broccoli stems and make them taste more like kohlrabi.

5. Potatoes

Although potato is not a great alternative for kohlrabi, it may be used in its place in a situation. The potato is quite thick and contains a lot of starch.

However, the potato’s starchiness may provide a fascinating new texture to your favorite kohlrabi dishes. Before using your potatoes, properly wash and clean them to eliminate any possibly hazardous contaminants. After that, you may chop them up whatever you want and peel them if you want.

6. Swiss Chard

Finally, swiss chard, which has an earthy, savory taste similar to green kohlrabi, may be substituted. When uncooked, it has a texture comparable to kohlrabi.

When eaten uncooked, Swiss chard may be bitter. When cooked, however, the bitterness fades and is replaced with a mild, sweet flavor akin to kohlrabi. Swiss chard, like green kohlrabi, is a superfood rich in vitamins, minerals, and antioxidants.

Conclusion

Kohlrabi should be easy to find these days, since most shops should carry it on their shelves. If you can’t locate it and need a kohlrabi alternative, any of the aforementioned selections will suffice.