Kohlrabi, with its funny name and even funnier appearance, might not be the first vegetable that comes to mind when you’re planning your meals. But trust me, this often-overlooked gem is a true delight when steamed to perfection! With its subtly sweet and slightly peppery flavor, steamed kohlrabi makes a delicious and nutritious side dish that complements a wide range of main courses. And the best part? It’s incredibly easy to make!
Discover the Joy of Steamed Kohlrabi
Often referred to as a “space-age turnip,” kohlrabi is a member of the cruciferous family, like broccoli and kale. But unlike its cousins, it’s the bulbous stem that we enjoy eating. Steaming kohlrabi helps retain its delicate flavor and crisp-tender texture, making it a much healthier alternative to frying or roasting.
“I always recommend steaming vegetables whenever possible,” says renowned nutritionist Sarah Jones. “It’s a gentle cooking method that preserves nutrients and natural flavors.”
Gather Your Ingredients
You only need a handful of ingredients to create this simple yet satisfying side dish:
- 1 large kohlrabi bulb (or 2 small)
- 2 tablespoons water
- 1/2 teaspoon salt
- Optional: Freshly ground black pepper, a sprinkle of herbs like dill or thyme, a pat of butter
Tools You’ll Need
- Vegetable peeler
- Sharp knife
- Cutting board
- Steamer basket
- Medium-sized pot with a lid
Steamed kohlrabi
Step-by-Step Guide to Steaming Kohlrabi
- Prep the Kohlrabi: Begin by washing the kohlrabi bulb thoroughly under running water. Using a vegetable peeler, remove the tough outer layer, just as you would with a potato.
- Cut into Pieces: Chop off the top and bottom of the bulb. Cut the kohlrabi into bite-sized cubes or wedges, depending on your preference.
- Steam Away: Add the water to your pot and place the steamer basket inside. Make sure the water level is below the bottom of the basket. Bring the water to a boil over medium-high heat.
- Add the Kohlrabi: Carefully add the kohlrabi pieces to the steamer basket, sprinkle with salt, and cover the pot with the lid. Reduce the heat to medium and let the kohlrabi steam for 8-10 minutes, or until tender-crisp. To check for doneness, pierce a piece with a fork. It should go in easily but still have a bit of resistance.
- Season & Serve: Once cooked, carefully remove the steamer basket from the pot. Toss the steamed kohlrabi with a pat of butter, a sprinkle of freshly ground black pepper, and your choice of herbs.
Tips for the Best Steamed Kohlrabi
- Don’t Overcook: Overcooked kohlrabi can be mushy. Aim for a tender-crisp texture, which means it should still have a slight bite to it.
- Get Creative with Seasonings: While salt and pepper are classic choices, feel free to experiment with other seasonings. A squeeze of lemon juice, a drizzle of olive oil, or a sprinkle of garlic powder can elevate the flavor.
- Serve Immediately: Steamed kohlrabi is best enjoyed immediately after cooking.
Steaming kohlrabi process
Kohlrabi: Your New Favorite Side Dish
Steamed kohlrabi is a versatile side dish that pairs beautifully with roasted meats, grilled fish, or simply a hearty salad. Its delicate flavor won’t overpower your main course but instead adds a refreshing touch.
So next time you’re looking for a simple and healthy side dish, skip the usual suspects and give steamed kohlrabi a try. You might just be surprised at how much you love it!
What are your favorite ways to enjoy kohlrabi? Share your tips and recipes in the comments below!
