Spicy Kohlrabi: An Unexpected Delight

My first encounter with kohlrabi wasn’t exactly love at first bite. A farmer friend gifted me a bag brimming with these alien-looking orbs, and I stared at them, perplexed. After some research and a little trepidation, I decided to experiment. The result? A surprisingly delicious and aromatic spicy kohlrabi dish that completely transformed my perception of this humble vegetable. The earthy sweetness of the kohlrabi, balanced by the heat of serrano peppers and the warmth of coriander, created a symphony of flavors that I couldn’t get enough of. Now, I eagerly anticipate kohlrabi season, eager to recreate this unexpectedly delightful dish.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45-55 minutes
• Total Time: 60-70 minutes
• Servings: 4-6
• Yield: About 6 cups
• Dietary Type: Vegan

Ingredients

• 4-5 medium kohlrabi, with greens, washed, about 2 lbs. (1 kg)
• 3 tablespoons vegetable oil
• 4 bay leaves
• 1 teaspoon finely chopped garlic
• 2 serrano peppers, finely chopped (optional)
• 1⁄2 teaspoon crushed carom seeds
• 1 tablespoon ground coriander
• 1⁄2 teaspoon cracked black peppercorns, to taste
• 1⁄2 teaspoon turmeric
• 1 1⁄2 – 2 cups water
• 2 tablespoons fresh lemon juice
• 1⁄2 teaspoon garam masala (to garnish)

Equipment Needed

• Large knife
• Cutting board
• Large pot or Dutch oven with a lid
• Measuring spoons and cups
• Serving dish

Instructions

1. Begin by preparing the kohlrabi. Peel the kohlrabi and dice it into 1/2 inch (1 cm) pieces. This ensures even cooking.
2. Next, prepare the kohlrabi greens. Shred or mince the greens. Don’t discard them! They add a wonderful depth of flavor and nutrients to the dish.
3. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
4. Add the bay leaves to the hot oil and sauté for 15-20 seconds. This infuses the oil with their aromatic flavor. Then, remove the bay leaves and discard them.
5. Stir in the finely chopped garlic, serrano peppers (if using), crushed carom seeds, ground coriander, black peppercorns, and turmeric. This spice blend forms the foundation of the dish’s flavor profile.
6. Add the kohlrabi greens to the pot and cook, stirring occasionally, for 5-7 minutes. This wilts the greens and allows the spices to bloom.
7. Add the diced kohlrabi and stir occasionally for 2-3 minutes to coat it with the spices and slightly soften it.
8. Pour in the water. Use the lesser amount for drier kohlrabi and the greater amount for juicier kohlrabi.
9. Bring the mixture to a boil over high heat.
10. Once boiling, cover the pot, reduce the heat to low, and simmer, stirring occasionally, until the kohlrabi is tender, about 35-40 minutes. The cooking time will vary depending on the freshness and size of the kohlrabi pieces. Check for doneness by piercing a piece of kohlrabi with a fork; it should be easily pierced.
11. Uncover the pot and add the fresh lemon juice.
12. Cook until most of the liquid evaporates and the dish is almost dry, about 5 minutes, stirring frequently to prevent sticking. This concentrates the flavors and creates a slightly caramelized effect.
13. Transfer the spicy kohlrabi to a serving dish.
14. Garnish with garam masala just before serving. This adds a final layer of aromatic spice.

Expert Tips & Tricks

• Spice Level Adjustment: If you’re sensitive to heat, start with one serrano pepper or omit them entirely. You can always add a pinch of chili powder at the end if you want a little extra kick.
• Kohlrabi Selection: Choose kohlrabi bulbs that feel heavy for their size. The leaves should be vibrant green, indicating freshness.
• Make-Ahead Tip: This dish can be made a day ahead. The flavors will meld together even more beautifully overnight. Reheat gently before serving.
• Don’t Overcook: Avoid overcooking the kohlrabi, as it can become mushy. It should be tender but still retain a slight bite.
• Salt: Adjust the salt according to your taste. Start with a pinch and add more as needed.

Serving & Storage Suggestions

Serve this Spicy Kohlrabi as a flavorful side dish alongside grilled tofu, lentil soup, or Indian breads like naan or roti. It also works well as a component in a vegetarian thali.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over medium heat, adding a splash of water if needed to prevent sticking. Freezing is not recommended, as it can alter the texture of the kohlrabi.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	98 kcal	5%
Total Fat	10.5g	16%
Saturated Fat	1.3g	6%
Cholesterol	0mg	0%
Sodium	3mg	0%
Total Carbohydrate	1.8g	0%
Dietary Fiber	0.7g	3%
Sugars	0.2g	0%
Protein	0.3g	0%

Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Other Greens: If kohlrabi greens aren’t available, substitute with spinach, kale, or mustard greens.
• Spice Alternatives: If you don’t have carom seeds, you can use a pinch of dried thyme or oregano for a similar flavor.
• Oil Options: Coconut oil can be used in place of vegetable oil for a subtle coconut flavor.
• Vegan Options: This recipe is naturally vegan.
• Added Protein: For a more filling dish, add a can of drained and rinsed chickpeas or lentils along with the kohlrabi.
• Make it milder: Instead of serrano peppers, use a pinch of red pepper flakes or omit the peppers altogether for a milder, but equally flavorful, dish.

FAQs (Frequently Asked Questions)

Q: What is kohlrabi, and what does it taste like?
A: Kohlrabi is a member of the cabbage family with a bulbous stem and leafy greens. It has a mild, slightly sweet, and almost turnip-like flavor.

Q: Can I use mature kohlrabi for this recipe?
A: Mature kohlrabi can be used, but it may be tougher and require longer cooking times. Be sure to peel it thoroughly to remove any tough outer layers.

Q: Can I make this dish without the kohlrabi greens?
A: Yes, you can omit the greens if they are not available. However, the greens add a significant amount of flavor and nutrients, so try to use them if possible.

Q: How can I tell if the kohlrabi is cooked through?
A: The kohlrabi is cooked through when it is tender and can be easily pierced with a fork.

Q: Can I add other vegetables to this dish?
A: Absolutely! Carrots, potatoes, or green beans would all be delicious additions to this spicy kohlrabi recipe. Just add them along with the kohlrabi and adjust the cooking time as needed.

Final Thoughts

This Spicy Kohlrabi is more than just a side dish; it’s a testament to the power of simple ingredients transformed by a little creativity and spice. Don’t be intimidated by this unusual vegetable – embrace it! I encourage you to try this recipe and discover the hidden deliciousness of kohlrabi. Let me know what you think, and feel free to experiment with different spices and variations to create your own signature version. This dish pairs beautifully with a crisp, dry white wine or a refreshing lassi. Happy cooking!