The 5 Best Substitutes for Kohlrabi

One of the most interesting things about kohlrabi is its flavor.

It has a peppery, cabbage-like taste that is slightly sweet.

It is often used in salads and as a cooked vegetable.

Kohlrabi can also be pickled or made into slaw.

While kohlrabi is not a common vegetable in the United States, it is gaining popularity.

This is partly because it is a nutrient-dense food.

It is low in calories and fat and high in fiber, vitamins, and minerals.

Anyone who knows anything about food has heard of kohlrabi.

This strange-looking vegetable is typically used in salads or side dishes.

But what if you’re tired of the same old recipes? What if you want to try something new? Kohlrabi has some amazing substitutes that will make your taste buds happy.

Keep reading to find out more.

What’s Kohlrabi?

Kohlrabi, a member of the cabbage family, is often mistaken for a root vegetable due to its bulbous shape.

However, kohlrabi is a stem vegetable.

The name “kohlrabi” comes from the German word for cabbage (kohl) and turnip (rabi).

Kohlrabi can be eaten raw or cooked and has a slightly sweet, peppery flavor.

In terms of texture, kohlrabi is crunchy and juicy.

There are two main types of kohlrabi: green and purple.

Green kohlrabi is the most common type and has light green skin with white flesh.

On the other hand, Purple kohlrabi has deep violet skin with white or pale yellow flesh.

Kohlrabi is a versatile vegetable that can be cooked in many different ways.

It can be boiled, steamed, roasted, or stir-fried.

Kohlrabi also makes a great addition to salads or slaws.

Try slicing kohlrabi into thin strips and adding it to your next veggie wrap or sandwich.

You can find kohlrabi year-round in most supermarkets.

When shopping for kohlrabi, look for heavy bulbs for their size and have crisp, green leaves.

Avoid kohlrabi with wilted leaves or bruises on the surface of the bulb.

The 5 Best Substitutes for Kohlrabi

If you’re looking for a substitute for kohlrabi, here are five good options:

1 – Turnips

Turnips are a close cousin of kohlrabi and make an excellent substitute.

The main difference between turnips and kohlrabi is that turnips have white flesh, while kohlrabi has greenish-white flesh.

In terms of flavor, turnips are slightly sweeter than kohlrabi.

They also have a softer texture, making them a good choice for those who don’t like the crunch of kohlrabi.

When substituting turnips for kohlrabi, keep in mind that they are not as versatile.

Turnips cannot be used in raw applications, such as slaws or salads.

Turnips are best cooked or pickled.

2 – Radishes

When it comes to substituting vegetables, radishes are often thought of as the go-to replacement for kohlrabi.

This is because radishes and kohlrabi have a similar flavor and texture.

The main difference is that radishes have red flesh, while kohlrabi has greenish-white flesh.

Like kohlrabi, radishes can be used in both cooked and raw applications.

When substituting radishes for kohlrabi, keep in mind that they are slightly spicier than kohlrabi.

If you are sensitive to spice, you may want to use less radish than called for in the recipe.

You can also substitute radish greens for kohlrabi greens.

Radish greens have a slightly spicy flavor that pairs well with the milder flavor of kohlrabi greens.

Like with turnips, keep in mind that radishes are not as versatile as kohlrabi and cannot be used in all applications.

3 – Jicama

Jicama is a root vegetable that is often used as a kohlrabi substitute.

The main difference between the two vegetables is that jicama has much higher water content, making it a good choice for dishes that require a lot of moisture.

Jicama is often used in salads and slaws because of its crunchy texture.

It can also be roasted or stir-fried.

In terms of flavor, jicama is slightly sweet and nutty.

When selecting jicama, look for firm roots free of blemishes.

Avoid those that are soft or have wrinkled skin.

Jicama can be stored in the fridge for up to two weeks.

Be sure to wrap it tightly in plastic so that it doesn’t dry out.

4 – Broccoli Stems

For a lot of people, broccoli stems are a waste.

But they’re quite delicious when cooked properly.

The best way to cook broccoli stems is by steaming them.

You can either steam them in a pot or the microwave.

If you choose to use the microwave, be sure to pierce the stem several times with a fork so that the steam can escape.

Once they’re cooked, you can add them to salads pasta dishes or eat them as a side.

Broccoli stems are an excellent source of fiber and vitamins A, C, and K.

They also contain calcium and iron.

So next time you’re at the grocery store, don’t throw away the stems.

5 – Celeriac

Another lesser-known root vegetable is celeriac.

Celeriac is a member of the celery family and has a bulbous root that can be quite large.

Celeriac is often used in soups and stews because it adds flavor and moisture to the dish.

It can also be mashed or grated and used in salads.

In terms of flavor, celeriac is earthy and slightly sweet.

It’s a good substitute for kohlrabi or turnips in recipes.

It also has a high nutritional value, providing potassium, vitamin C, and dietary fiber.

Celeriac is a good choice for anyone looking to add more vegetables to their diet.

It’s easy to prepare and has a mild flavor that most people will enjoy.

Try it in your next soup or stew recipe.

Conclusion

Kohlrabi is a versatile vegetable used in both cooked and raw applications.

But if you’re looking for a substitute, plenty of options are available.

Try turnips, radishes, jicama, broccoli stems, or celeriac in your next recipe.

They all have a similar flavor and texture to kohlrabi and are easy to prepare.

So don’t be afraid to experiment. You may find a new favorite vegetable.

If you have any questions, please don’t hesitate to ask in the comments.

I’ll be happy to help.