Kohlrabi and turnips, both members of the cabbage family, share similar culinary uses but offer distinct flavors and textures. When a recipe calls for turnips and you find yourself with kohlrabi instead, worry not. To substitute kohlrabi for turnips in your recipes, use a 1:1 ratio and adjust cooking times as needed.
Kohlrabi brings a mild, slightly sweet taste with a crisp texture to dishes. Its bulbous stem can be peeled and used raw in salads or cooked in various ways. While turnips have a slightly peppery flavor, kohlrabi offers a more subtle taste that adapts well to different cooking methods.
When using kohlrabi as a turnip substitute, consider the dish’s intended flavor profile. For soups and stews, kohlrabi works seamlessly. In roasted vegetable medleys, it adds a unique touch. Experimenting with kohlrabi opens up new culinary possibilities, allowing you to expand your repertoire of recipes and flavors.
Understanding the Basics
Kohlrabi and turnips share similarities as versatile root vegetables, but they have distinct characteristics. Knowing their unique attributes helps in successful substitution and enhances culinary creativity.
Identifying Kohlrabi and Turnips
Kohlrabi, also known as German turnip, has a round, bulb-like stem with leafy stalks. Its color ranges from pale green to purple. The edible part is the swollen stem, which is typically 3-4 inches in diameter. Turnips are smaller, with a white bottom and purple top. They have a more traditional root shape, tapering from a round top to a thin tail.
Both vegetables have edible greens, though kohlrabi leaves are typically tougher. When selecting either vegetable, look for firm, unblemished specimens without soft spots or discoloration.
Nutritional Profile of Kohlrabi and Turnips
Kohlrabi and turnips are nutrient-dense, low-calorie vegetables. They’re rich in dietary fiber, vitamin C, and potassium. Kohlrabi contains slightly more vitamin C, while turnips have a higher water content.
| Nutrient (per 100g) | Kohlrabi | Turnips |
|---|---|---|
| Calories | 27 | 28 |
| Fiber | 3.6g | 1.8g |
| Vitamin C | 62mg | 21mg |
| Potassium | 350mg | 191mg |
Both vegetables support digestive health and immune function. They’re considered beneficial additions to a balanced diet.
Flavor Profiles and Textural Differences
Kohlrabi has a mild, sweet flavor often described as a cross between cabbage and broccoli stem. Its texture is crisp and juicy, similar to a crisp apple. Turnips have a slightly peppery taste that becomes sweeter when cooked. Their texture is denser and starchier than kohlrabi.
Raw, both vegetables offer a satisfying crunch. When cooked, kohlrabi maintains its crisp texture longer, while turnips become softer and more potato-like. These differences affect cooking times and methods when substituting one for the other.
Kohlrabi’s milder flavor makes it a versatile substitute in recipes calling for turnips. It works well in both raw and cooked applications, from salads to roasted vegetable medleys.
Preparation Techniques
Proper preparation is key when substituting kohlrabi for turnips in recipes. These techniques ensure optimal flavor, texture, and longevity of the vegetable.
Cleaning and Cutting for Optimal Use
Start by thoroughly washing the kohlrabi to remove any dirt or debris. Trim off the leaves and stem, reserving the leaves for other uses if desired. Peel the tough outer skin using a sharp knife or vegetable peeler. Cut the kohlrabi bulb into quarters, then slice or dice according to recipe requirements.
For julienned strips, use a mandoline or sharp knife. When cubing, aim for uniform 1/2-inch pieces to ensure even cooking. Grate raw kohlrabi for slaws or salads using a box grater or food processor.
Adjusting Cooking Times
Kohlrabi generally cooks faster than turnips due to its less dense texture. When boiling or steaming, reduce cooking time by 2-3 minutes. For roasting, check doneness 5-7 minutes earlier than you would for turnips.
In stir-fries, add kohlrabi later in the cooking process to prevent overcooking. For soups and stews, introduce kohlrabi in the last 10-15 minutes of cooking to maintain its texture and flavor.
Test for doneness by piercing with a fork; it should be tender but still slightly crisp.
Preservation Methods
To extend shelf life, store whole kohlrabi bulbs in the vegetable crisper of your refrigerator for up to 2 weeks. Wrap cut kohlrabi in plastic wrap and refrigerate for 3-4 days.
For longer-term storage, blanch kohlrabi pieces in boiling water for 2 minutes, then plunge into ice water. Drain well and pat dry. Pack in airtight containers or freezer bags, removing as much air as possible. Frozen kohlrabi will keep for up to 6 months.
Dehydration is another option. Slice kohlrabi thinly, blanch for 1 minute, and dry in a food dehydrator or low-temperature oven until crisp. Store in airtight containers in a cool, dark place.
Substituting in Recipes
Kohlrabi can seamlessly replace turnips in various dishes with some simple adjustments. Its versatile nature allows for easy substitution across different cooking methods and recipe types.
Salads and Cold Dishes
Kohlrabi shines in raw preparations, making it an excellent turnip substitute in salads and cold dishes. Peel and thinly slice or julienne kohlrabi for a crisp texture in coleslaw. Its mild, slightly sweet flavor pairs well with tangy dressings.
For sandwiches, grate raw kohlrabi as a crunchy alternative to turnips. In potato salads, dice kohlrabi into small cubes and steam briefly before adding to the mix. This ensures a tender bite similar to cooked turnips.
Try combining kohlrabi with apples, carrots, and a light vinaigrette for a refreshing slaw. The kohlrabi’s subtle peppery notes complement the sweetness of the fruits.
Hearty Soups and Stews
In soups and stews, kohlrabi can effectively replace turnips due to its ability to hold shape during cooking. Cut kohlrabi into 1-inch cubes and add them to the pot at the same time you would typically include turnips.
For a creamy kohlrabi soup, simmer diced kohlrabi with potatoes and blend until smooth. This creates a velvety texture similar to turnip-based soups. In vegetable-packed stews, kohlrabi adds a mild cabbage-like flavor that meshes well with other ingredients.
Consider using kohlrabi alongside carrots and celery as a base for hearty winter soups. Its subtle sweetness balances savory elements in the broth.
Roasting and Baking
Roasted kohlrabi offers a delightful alternative to turnips in baked dishes. Peel and cut kohlrabi into wedges, toss with olive oil, salt, and pepper, then roast at 400°F (200°C) for 25-30 minutes until tender and caramelized.
For veggie medleys, combine kohlrabi with sweet potatoes and carrots for a colorful, nutrient-rich side dish. In casseroles, layer thin slices of kohlrabi as you would turnips, adjusting cooking time slightly as kohlrabi may cook faster.
Try mashing roasted kohlrabi with butter and herbs for a low-carb alternative to mashed potatoes or turnips. Its creamy texture and mild flavor make it a versatile side dish.
Quick Sautéing and Stir-Fries
Kohlrabi excels in quick-cooking methods like sautéing and stir-frying. Cut it into thin half-moons or matchsticks for fast, even cooking. Sauté kohlrabi in butter or oil over medium-high heat for 5-7 minutes until tender-crisp.
In stir-fries, add kohlrabi near the end of cooking to maintain its crunch. Its mild flavor allows it to absorb sauces well, making it an ideal turnip substitute in Asian-inspired dishes.
Pair kohlrabi with other quick-cooking vegetables like zucchini and bell peppers in stir-fries. For added texture, include both kohlrabi bulb and leaves in your dish.
Alternative Substitutions
When kohlrabi isn’t available to replace turnips, several other vegetables can step in. These alternatives offer similar textures and flavors, allowing for seamless substitution in various recipes.
Finding the Right Texture
Jicama and daikon radish provide a crisp texture similar to kohlrabi. They work well in raw applications like salads or slaws. For cooked dishes, celeriac offers a comparable texture when roasted or mashed. Rutabagas also make an excellent substitute, with their slightly sweet flavor and firm texture.
Parsnips can be used in soups and stews, offering a similar texture to kohlrabi when cooked. Their mild sweetness complements many dishes. For a crunchier option, water chestnuts can be used in stir-fries or as a raw snack.
Matching Flavors in Dishes
Radishes offer a peppery flavor that can replace kohlrabi in raw preparations. Their sharpness adds a pleasant bite to salads and sandwiches. For a milder taste, try using broccoli stems. They have a subtle sweetness and can be used raw or cooked.
Celery root, or celeriac, provides a nutty flavor with hints of celery. It works well in soups, stews, and roasted vegetable medleys. For a sweeter alternative, try using carrots. They can be used raw or cooked and add natural sweetness to dishes.
Other Notable Root Vegetable Substitutes
Potatoes can replace kohlrabi in many cooked dishes. They offer a starchy texture and neutral flavor that absorbs other ingredients well. For a lower-carb option, try cauliflower. It can be mashed, roasted, or riced as a versatile substitute.
Turnips themselves can be used interchangeably with kohlrabi in most recipes. They have a similar flavor profile and texture. Rutabagas, also known as swedes, offer a slightly sweeter taste and can be used in both raw and cooked applications.
| Vegetable | Texture | Flavor | Best Uses |
|---|---|---|---|
| Jicama | Crisp | Mild, sweet | Raw, slaws |
| Daikon radish | Crisp | Mild, peppery | Raw, pickled |
| Celeriac | Firm | Nutty, celery-like | Roasted, mashed |
| Rutabaga | Firm | Sweet, earthy | Roasted, mashed |
| Parsnip | Soft when cooked | Sweet, nutty | Soups, stews |
Creative Uses for Kohlrabi in Your Kitchen
Kohlrabi offers versatility in the kitchen, from raw applications to inventive cooked dishes. This nutrient-dense vegetable can elevate both traditional and modern recipes with its unique flavor and texture.
Raw Applications in Dishes
Kohlrabi shines in raw preparations. Slice it thinly for a crisp addition to salads or use it as a refreshing crudité. Grate raw kohlrabi into slaws for a crunchy twist. Its mild, slightly sweet flavor pairs well with apples and carrots in fresh salads.
For a quick snack, cut kohlrabi into sticks and serve with hummus or yogurt dip. The vegetable’s high water content makes it a hydrating choice. Julienned kohlrabi can replace cucumbers in sandwiches for added crunch.
Try spiralizing raw kohlrabi to create low-carb noodles. Toss these “noodles” with your favorite dressing for a light, refreshing meal.
Incorporating Kohlrabi in Pickles and Purees
Pickling kohlrabi preserves its crunch while adding tangy flavors. Slice it thinly and quick-pickle in a vinegar brine with spices like dill and peppercorns. These pickles make great toppings for burgers or additions to charcuterie boards.
For a smooth side dish, steam and puree kohlrabi. This creamy puree can replace mashed potatoes for a lower-carb option. Mix in roasted garlic or herbs for extra flavor. Use kohlrabi puree as a base for soups or sauces.
Blend raw kohlrabi into green smoothies for a nutritional boost. Its mild taste complements fruits and leafy greens like kale or Swiss chard.
Modern Twists on Traditional Recipes
Substitute kohlrabi for potatoes in gratins or au gratin dishes. Layer thin slices with cheese and cream for a rich, comforting side. Roast kohlrabi wedges as an alternative to roasted potatoes or parsnips.
Use kohlrabi in stir-fries for added texture. Its ability to hold shape when cooked makes it ideal for Asian-inspired dishes. Try it in curries or veggie-packed soups for a nutritious twist.
Grate kohlrabi into fritters or veggie pancakes. These make excellent appetizers or light meals when paired with a tangy yogurt sauce. Incorporate kohlrabi leaves into dishes like you would collards or kale for added nutrients.