Kohlrabi, often dubbed the “German turnip,” is a unique and versatile vegetable gaining popularity worldwide. While the pale green variety is more commonly encountered, its purple cousin offers not only a visually stunning alternative but also a slightly different flavor profile and nutritional composition. This article delves into the world of purple kohlrabi, exploring its taste, preparation methods, health benefits, and creative culinary uses, ensuring you can confidently incorporate this vibrant vegetable into your diet.
Understanding Purple Kohlrabi: What Makes It Special?
Purple kohlrabi, scientifically known as Brassica oleracea gongylodes, belongs to the same family as cabbage, broccoli, and cauliflower. Its name, derived from the German words “kohl” (cabbage) and “rabi” (turnip), aptly describes its appearance: a swollen, bulbous stem that grows above ground, resembling a root vegetable.
The defining characteristic of purple kohlrabi is, of course, its striking purple skin. This vibrant hue comes from anthocyanins, powerful antioxidants also found in blueberries, red cabbage, and other purple-pigmented foods. Beneath the purple skin lies a crisp, pale flesh that offers a slightly sweeter and milder flavor compared to the green variety.
Flavor Profile and Texture
Purple kohlrabi boasts a subtle flavor that resembles a cross between a turnip and a radish, with a hint of sweetness akin to a broccoli stem. The texture is crisp and juicy when raw, becoming tender and slightly sweeter when cooked. Younger, smaller kohlrabi bulbs tend to be more tender and flavorful.
The size of the kohlrabi often indicates the quality and flavor. Larger kohlrabi can become woody and less palatable. Selecting smaller, more compact bulbs usually ensures a more enjoyable culinary experience.
Nutritional Powerhouse
Like its green counterpart, purple kohlrabi is a nutritional powerhouse. It’s low in calories and rich in fiber, vitamins, and minerals. Vitamin C is abundant, supporting immune function and acting as an antioxidant. Kohlrabi also provides a good source of potassium, which helps regulate blood pressure, and vitamin B6, essential for brain development and function.
The anthocyanins responsible for the purple color contribute additional antioxidant benefits, protecting against cell damage and potentially reducing the risk of chronic diseases. Eating purple kohlrabi is a great way to introduce a variety of essential nutrients into your diet.
Preparing Purple Kohlrabi: From Garden to Table
Preparing purple kohlrabi is relatively straightforward, requiring only a few simple steps. The most important is removing the tough outer skin, which can be fibrous and bitter.
Peeling and Trimming
First, wash the kohlrabi bulb thoroughly under running water to remove any dirt or debris. Then, using a sharp knife or vegetable peeler, carefully remove the thick outer layer of skin. It’s crucial to peel deeply enough to remove all the purple skin, as this is the toughest part.
Next, trim off the top and bottom of the bulb. If the kohlrabi has leaves attached, you can separate them and use them similarly to kale or collard greens – sautéed, steamed, or added to soups and stews.
Raw Preparation
Once peeled, the kohlrabi can be enjoyed raw. It can be sliced thinly, shredded, or diced for salads, slaws, or crudités. Its crisp texture and mild flavor make it a refreshing addition to any raw vegetable platter.
A simple kohlrabi salad can be made by combining shredded kohlrabi with carrots, apples, and a light vinaigrette. The sweetness of the apple complements the slightly peppery flavor of the kohlrabi.
Cooking Methods
Purple kohlrabi can be cooked using various methods, each imparting a different texture and flavor.
Roasting
Roasting kohlrabi brings out its natural sweetness and creates a slightly caramelized exterior. Toss diced kohlrabi with olive oil, salt, pepper, and your favorite herbs, then roast at 400°F (200°C) until tender and slightly browned, about 20-25 minutes.
Steaming
Steaming is a gentle cooking method that preserves the kohlrabi’s nutrients and delicate flavor. Steam sliced or diced kohlrabi until tender-crisp, about 8-10 minutes. Serve as a side dish or add to stir-fries.
Sautéing
Sautéing kohlrabi is a quick and easy way to cook it. Heat a tablespoon of olive oil in a skillet over medium heat, then add sliced or diced kohlrabi and sauté until tender, about 5-7 minutes. Add garlic, ginger, or other aromatics for extra flavor.
Boiling and Mashing
Boiling kohlrabi until tender allows you to mash it, similar to potatoes or turnips. This creates a creamy and comforting side dish. Boil diced kohlrabi until tender, then drain and mash with butter, milk, salt, and pepper.
Adding to Soups and Stews
Kohlrabi adds a subtle sweetness and hearty texture to soups and stews. Dice the kohlrabi and add it to your favorite recipes along with other vegetables. It pairs well with root vegetables, lentils, and beans.
Creative Culinary Uses for Purple Kohlrabi
The versatility of purple kohlrabi makes it a welcome addition to a wide range of dishes. Its unique flavor and vibrant color can elevate both simple and sophisticated recipes.
Kohlrabi Slaw
Instead of using cabbage, try using shredded purple kohlrabi as the base for your next slaw. Its crisp texture and mild flavor pair well with creamy or tangy dressings. Add shredded carrots, apples, and raisins for extra flavor and texture.
Kohlrabi Fries
For a healthier alternative to potato fries, try making kohlrabi fries. Cut peeled kohlrabi into fry-shaped sticks, toss with olive oil, salt, pepper, and your favorite spices, then bake or air fry until crispy.
Kohlrabi Noodles (Noodles)
Using a spiralizer, you can create kohlrabi noodles that can be used as a low-carb alternative to pasta. Sauté the noodles lightly or use them raw in salads. They pair well with pesto, tomato sauce, or Asian-inspired sauces.
Kohlrabi and Apple Salad
The combination of kohlrabi and apple creates a refreshing and flavorful salad. Shredded kohlrabi and apple are tossed with a light vinaigrette and topped with toasted nuts for added crunch.
Fermented Kohlrabi
Fermenting kohlrabi is a great way to preserve it and create a probiotic-rich snack or condiment. Fermented kohlrabi can be added to salads, sandwiches, or used as a topping for tacos.
Sourcing and Storing Purple Kohlrabi
Purple kohlrabi can be found at farmers’ markets, specialty grocery stores, and some supermarkets, especially during the fall and winter months. When selecting kohlrabi, look for bulbs that are firm, heavy for their size, and free from blemishes. Smaller bulbs tend to be more tender and flavorful.
Storage Tips
To store kohlrabi, remove the leaves and store them separately in the refrigerator. The kohlrabi bulb can be stored in the refrigerator for several weeks. Wrap it loosely in a plastic bag or store it in the crisper drawer.
The leaves can be stored in the refrigerator for a few days. Wash them thoroughly before using.
Embracing Purple Kohlrabi: A Culinary Adventure
Purple kohlrabi is more than just a visually appealing vegetable; it’s a versatile and nutritious ingredient that can add a unique flavor and texture to your culinary creations. From raw salads and slaws to roasted side dishes and creative noodle replacements, the possibilities are endless. Embrace the vibrant color and subtle sweetness of purple kohlrabi and discover a new favorite vegetable in your kitchen. Its robust flavor and beneficial nutrients are sure to enhance your overall well-being and diet. Remember to experiment with different cooking methods and flavor combinations to find your perfect kohlrabi recipe.
What exactly is purple kohlrabi and how does it differ from other varieties?
Purple kohlrabi, also known as the German turnip or stem turnip, is a member of the cabbage family. It’s characterized by its bulbous stem which grows above the ground and its edible leaves. The “purple” refers to the outer skin color, which is a vibrant violet hue. The interior flesh, however, is usually a pale green or white, regardless of the exterior color.
The primary difference between purple and green kohlrabi lies in their appearance and potentially some subtle flavor nuances. While both share a similar mild, slightly sweet, and turnip-like taste, some palates may detect a slightly stronger, more peppery flavor in the purple variety. Nutritionally, they are largely identical, both being excellent sources of Vitamin C, fiber, and potassium.
How do I select the freshest purple kohlrabi at the grocery store or farmer’s market?
When choosing purple kohlrabi, prioritize those with firm, unblemished bulbs. Avoid any that appear soft, wrinkled, or have signs of damage. The size of the bulb doesn’t necessarily indicate quality, but smaller to medium-sized kohlrabi (around 2-3 inches in diameter) tend to be more tender and less fibrous than larger ones.
Look for kohlrabi with fresh, vibrant leaves attached. The leaves should be perky and green, not wilted or yellowing. If the leaves are absent, it’s not a dealbreaker, but their presence is a good indicator of overall freshness. Gently press the bulb to ensure it feels solid and weighty for its size, indicating good moisture content.
What’s the best way to prepare purple kohlrabi for cooking or eating raw?
The first step in preparing purple kohlrabi is to thoroughly wash the bulb to remove any dirt or debris. Next, use a sharp knife or vegetable peeler to remove the tough outer skin. This is crucial, as the skin is usually quite fibrous and can be unpalatable. Continue peeling until you reach the lighter-colored flesh beneath.
Once peeled, the kohlrabi can be sliced, diced, julienned, or grated depending on your recipe. The leaves are also edible and can be prepared similarly to kale or collard greens. To enjoy kohlrabi raw, simply slice it thinly and add it to salads or slaws for a crisp and refreshing crunch. Consider a lemon vinaigrette to balance the slight pepperiness.
Can I eat the leaves of purple kohlrabi, and if so, how should I prepare them?
Yes, the leaves of purple kohlrabi are indeed edible and quite nutritious. They offer a similar flavor profile to kale or collard greens, although perhaps slightly milder. Ensure the leaves are thoroughly washed to remove any dirt or insects before preparation. Remove any tough stems before cooking.
Kohlrabi leaves can be prepared in a variety of ways. They can be sauteed with garlic and olive oil, steamed, added to soups or stews, or even blended into smoothies. If you find the leaves slightly bitter, blanching them briefly in boiling water before cooking can help to mellow the flavor.
What are some creative ways to incorporate purple kohlrabi into my diet?
Purple kohlrabi is incredibly versatile and can be incorporated into your diet in numerous ways. Try grating it into salads or slaws for added crunch and a mild, sweet flavor. It also makes a fantastic addition to stir-fries, lending a unique texture and subtly peppery taste. Consider roasting it with other root vegetables for a colorful and flavorful side dish.
Beyond the typical preparations, you can also experiment with purple kohlrabi in less conventional dishes. Kohlrabi fritters are a delicious and satisfying snack or side. You can also pickle kohlrabi for a tangy and flavorful condiment. For a low-carb alternative, try using thinly sliced kohlrabi as a base for open-faced sandwiches or as a substitute for chips with dips.
How should I store purple kohlrabi to keep it fresh for as long as possible?
To maximize the shelf life of purple kohlrabi, the ideal storage method depends on whether the leaves are still attached. If the leaves are present, remove them from the bulb before storing, as they will draw moisture from the bulb and cause it to deteriorate faster. Store the leaves separately in a plastic bag in the refrigerator.
The kohlrabi bulb itself should be stored unwashed in a plastic bag in the crisper drawer of your refrigerator. This will help to maintain its moisture and prevent it from drying out. Stored properly, purple kohlrabi can last for several weeks in the refrigerator. Check it periodically for signs of softening or spoilage.
Are there any potential health benefits associated with eating purple kohlrabi?
Purple kohlrabi is a nutritional powerhouse, packed with essential vitamins and minerals. It’s an excellent source of Vitamin C, which is a powerful antioxidant that supports immune function. It also provides a good dose of fiber, which aids in digestion and promotes gut health. Furthermore, kohlrabi contains potassium, which is important for maintaining healthy blood pressure.
Beyond these key nutrients, purple kohlrabi also contains various phytonutrients that have antioxidant and anti-inflammatory properties. These compounds may help to protect against chronic diseases such as heart disease and certain types of cancer. Incorporating kohlrabi into a balanced diet can contribute to overall health and well-being.