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Discover how to quickly peel and cut kohlrabi into cubes, matchsticks, or broad strips in just two minutes. Kohlrabi is a distinctive choice for a raw vegeta.

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Cleaning: Wipe under running water or with a damp cloth. Slicing: Large tubers are easier to peel when they are sliced. Peeling: Remove the peel in strips with a vegetable peeler or paring knife. Alternatively: Cook whole kohlrabi; Then simply peel off the shell. Storage: in a can until used; prevents dehydration.

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Method: Step 1. Peel the kohlrabi and cut it in large cubes. Soak it in water. Step 2. Meanwhile, prepare the ginger garlic paste. Take equal amount of garlic and ginger and puree them in a blender or with mortar and pestle. Step 3. Heat some oil in the pan.

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Peel. To peel kohlrabi, you will need a sharp knife and a cutting board. (No special tools needed) Wash the kohlrabi thoroughly. Trim off the top and bottom of the kohlrabi. Stand the kohlrabi on one end and use the knife to peel away the tough outer skin, starting from the top and working your way down.

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Peeling and Basic Instructions. Cut off the stems: If the stems and leaves are still attached to the kohlrabi, cut them off. (Save the leaves and cook them just like kale or turnip greens.) Slice in half: Cut the kohlrabi head in half down through its center. Slice into quarters: Place the halved kohlrabi cut side down and slice into quarters.

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To roast kohlrabi, dice it up or cut it into wedges. Toss with olive oil and salt and pepper, then place on parchment paper on a sheet tray. Roast in a 450-degree F oven. Cook until soft on the inside and crispy on the outside, stirring every ten minutes or so. Roasted kohlrabi is amazing with parmesan cheese on top.

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Dip kohlrabi slices or sticks into tempura batter and deep-fry. Trim, scrub, boil whole or sliced for 20 or 30 minutes, then drain, peel, and serve with melted butter or white sauce or mashed. Kohlrabi leaves can be cooked like spinach. Trim and boil the leaves until tender about 2-3 minutes, drain them aside and serve.

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They will not soften when boiled. 2. Carve off the outer skin with a paring knife. Even with small kohlrabi, the skin may be too tough to peel with a vegetable peeler. Use a paring knife to slowly and carefully carve off the outer layer of the stem. This step will take many strokes with the knife.

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Place the head of garlic on a small square of tinfoil and drizzle a small amount of olive oil over the top of it. Loosely wrap the garlic in the foil, place on a small baking sheet, and pop it in the oven. Roast the garlic for 35 minutes. After 35 minutes, remove from the oven and allow to cool.

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Watch and learn how to peel kohlrabi, plus tips on cutting this veggie in different ways.Full post: https://itsavegworldafterall.com/how-to-peel-kohlrabi/Cut.

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Kohlrabi is a crunchy, delicious vegetable in the cabbage family. My son thinks it tastes like broccoli stems. It's delicious both raw and cooked.

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For a simple side dish, sauté the sliced kohlrabi in a bit of butter in a skillet. Once it begins to show some caramelization, season it with salt, nutmeg, and a little sugar for increased sweetness. Continue cooking until slightly al dente, with a bit of crispness, and serve it immediately.

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Place it all in a serving bowl, along with the kohlrabi. Whisk together the rice vinegar, olive oil, mustard, and salt and pepper in a small bowl (or shake it up in a small container with a lid). Toss the vegetables with the dressing and serve, topped with the pea shoots, if desired.

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Kohlrabi is a cruciferous vegetable, just like cabbage, broccoli and kale. It comes into season in the summer time. The funny-looking vegetable is about the size and shape of an orange, with a.

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Once cooled, use an immersion blender or food mill to puree the vegetable. Season with salt and pepper. If you wish, add a dash of cream for a creamy texture. Kohlrabi is best eaten with butter and salt, so try mixing it with a bit of cream. When using this healthy vegetable, choose a combination of butter, salt, and pepper.

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Remove any stalks or leaves from the kohlrabi bulb. Trim off the ends with a chef's knife. If you have a very large kohlrabi, slice it in half. Use a paring knife to remove the tough outer skin from each half. Slice the kohlrabi into 1-inch rounds. If you want smaller pieces, dice those rounds into cubes.