Are you searching for a vegetable to substitute for kohlrabi?
With just a few tips, you can swap out kohlrabi in your favorite recipes while maintaining an enjoyable dish.
Read on to learn more about alternatives to help implement your cooking creativity.
What Is Kohlrabi?
Kohlrabi is a vegetable related to cabbage, broccoli, and cauliflower.
It has a mild flavor and crunchy texture, making it an ideal addition to any dish.
In cooking, kohlrabi can be eaten raw in salads or slaws, roasted or sautéed as a side dish, added to soups or stews, or even pickled.
It also adds greatly to stir-fries and can be grilled for added flavor.
When cooked, kohlrabi has a nutty, sweet taste that pairs well with other vegetables and herbs.
Enjoy it in all its forms and discover the delicious possibilities of this versatile vegetable!
Substitutes For Kohlrabi
Several vegetables make great substitutes if you don’t have kohlrabi on hand. Here are some options for you:
Turnips
Turnips are a root vegetable that is closely related to Kohlrabi. They can be eaten raw or cooked with a slightly sweet flavor.
When cooked, turnips have a dense texture. The leaves of the turnip plant are also edible and can be cooked like spinach.
Turnips can be boiled, mashed, baked, roasted, or pureed and used in stews, soups, salads, stir-fries and other dishes.
They are a good source of vitamin C, folate, potassium and fiber.
The turnip is an affordable vegetable that is widely available year-round.
It is an excellent alternative to Kohlrabi in recipes and can help stretch the grocery budget.
Collards
Collards are a variety of green leafy vegetables that belong to the same family as broccoli, Brussels sprouts, and kale.
They have dark green leaves that are thick and waxy, with many deeply indented veins.
Collards are a source of vitamins A, C, E, K1 and folate. They also contain a range of minerals and dietary fiber.
They are usually cooked down until tender, bringing out their sweet, nutty flavor.
They also have a crispness similar to kohlrabi, making them an ideal swap.
When cooked, collards are incredibly versatile and can be added to soups, stews, salads, or as a side dish.
Radishes
Radishes are members of the Brassicaceae family and have a strong, peppery flavor.
Radishes come in various colors and sizes, ranging from small red balls to large white or yellow cylinders.
When cooked, radish leaves make an excellent addition to salads!
The root itself can be steamed, boiled, roasted or eaten raw.
Radishes are also more readily available, making them an ideal substitution in recipes that call for kohlrabi.
When cooked, radishes offer a rich earthy flavor with hints of pepper, mustard, and cabbage.
They can be served roasted, boiled, or raw in salads.
Swiss Chards
Swiss chards (Beta vulgaris) are vegetables closely related to the beet family.
These greens have broad, slightly crinkled leaves with white stalks and veins running throughout them.
The flavor of Swiss chard is mildly sweet and slightly salty with earthy undertones.
It can be used in salads, sautéed as a side dish, or added to soups and stews.
Swiss chard is also a great source of dietary fiber, vitamins, and minerals. Additionally, it can be cooked in similar ways as Kohlrabi.
It can be boiled or steamed in salads or other dishes, sautéed with garlic and olive oil as a side dish, added to soups or stews, roasted as part of a main entrée, or even pickled for a tangy flavor.
Swiss chard can also substitute for leafy greens like spinach or kale in dishes that call for them.
Jicama
Jicama, also known as Mexican Turnip or Yam Bean, is a root vegetable native to Mexico and Central America.
It has a crunchy texture similar to a water chestnut or apple, and its flavor resembles a sweet potato.
The exterior of the jicama is inedible, but the white flesh inside is packed with vitamins, minerals and dietary fiber.
It has a mild flavor that works well with seasonings, sauces and other ingredients.
Jicama is great cooked or raw; it can be grated, diced, sliced or julienned and added to salads, soups and stir-fries.
It can also be boiled, steamed, baked or even deep-fried for a unique flavor and texture.
Broccoli Stems
Broccoli stems are the edible stems of a nutritious and delicious vegetable.
Broccoli is a cruciferous vegetable with vitamin C, dietary fiber, and other minerals.
It has long been used as a superfood for its various health benefits.
Kohlrabi is a slightly sweeter, milder-tasting cruciferous vegetable with a crunchy texture, but it can be more difficult to find than broccoli stems in certain areas.
Broccoli stems are easy to prepare and cook, much like kohlrabi. They can be boiled, steamed, roasted, or stir-fried.
When cooked, they have a mild flavor that is slightly sweet and nutty.
Malabar Spinach
Malabar spinach, or Basella alba, is a tropical perennial vine grown in warm climates worldwide.
It’s an edible green with thick leaves high in vitamins A and C, iron, calcium and protein. It can be used raw or cooked, and its taste resembles spinach.
Malabar spinach is usually used in salads, stir-fries, soups and stews.
The leaves are also ideal for making pesto or blended into sauces and dips.
When cooked, Malabar spinach loses its shape but retains its flavor.
This makes Malabar spinach an ideal substitute when cooking with kohlrabi.
Celeriac
Celeriac, also known as turnip-rooted celery or knob celery, is a type of root vegetable that resembles celery in its flavor.
Celeriac is a great source of dietary fiber. It is lower in carbohydrates than other root vegetables such as potatoes and carrots.
It also provides important vitamins and minerals, including vitamin K, phosphorus, magnesium, calcium, iron, and potassium.
Celeriac can be roasted, boiled, mashed, or pureed and used in soups, salads, stews, risottos, casseroles and other dishes.
It also makes an excellent substitution for kohlrabi in recipes calling for that vegetable.
Its texture is firm when raw and becomes tender when cooked. Its flavor is similar to celery but slightly milder and sweeter.
FAQs
Can You Use Cabbage Instead Of Kohlrabi?
Yes, you can use cabbage instead of kohlrabi in recipes calling for the latter.
Cabbage has a similar flavor and texture to kohlrabi, so it works well as a substitution.
However, since cabbage is larger than kohlrabi, you may need to adjust cooking times using this substitute.
Are Kohlrabi And Turnips Related?
Yes, kohlrabi and turnips are related. Both are brassica family members, including cabbage, broccoli, kale, and radishes.
They both have a slightly sweet and peppery flavor, making them great additions to soups and salads.
Does Kohlrabi Have A Celery Flavor?
Yes, Kohlrabi does have a mild celery flavor. It also has a hint of sweetness and nuttiness, similar to broccoli or cabbage.
The texture is slightly crunchy but not as much as celery. When cooked, it becomes tender and slightly sweet.
Conclusion
Kohlrabi is a nutritious and delicious vegetable that can be used in many different recipes.
While kohlrabi can be difficult to find in some areas, there are plenty of options that can substitute for Kohlrabi to add similar flavors and textures to dishes.
These substitutes include radishes, Swiss chard, jicama, broccoli stems, Malabar spinach and celeriac.
Each of these vegetables has a similar flavor profile to kohlrabi and can be used in many recipes as an alternative.
With these substitutes, you can still enjoy the taste and nutrition of kohlrabi without having to search for it.
