Kohlrabi is an alien vegetable to most people. Not only does it look particularly strange, but it’s also hard to come by – especially in your standard supermarket. But what happens if a recipe calls for kohlrabi and you haven’t actually got any?
Our 4 Substitutes for Kohlrabi
Kohlrabi doesn’t have the strongest flavour in the world. It’s had a mild peppery flavour but is an excellent carrier of flavours which means it can handle the likes of chilli, caraway, fenugreek and garlic. This, and the texture, are what we need in a substitute.
Here are our top substitutes for kohlrabi that work well to match the flavour and texture:
1) Broccoli Stems
When people buy a head of broccoli, they’ll often cut it up into florets before discarding the stem to the compost heap. This is a huge mistake! Broccoli stems are delicious, packed full of nutrients and are perfectly edible.
The other benefit is that they work perfectly as a substitute for kohlrabi as they take on flavour really well and have a very similar bite to them when cooked.
Peel the Outer Skin
The very outer layer of broccoli stems can be a little tougher than the rest of it so it can be a good idea to remove this before cooking it. A vegetable peeler or a pairing knife should make quick work of this.
2) Celeriac
If your kohlrabi recipe calls for roasting it the celeriac is the swap you need to use. Not only is it as alien-looking as kohlrabi, but it also has a subtle flavour which makes it great at carrying stronger flavours which you are likely to pair with kohlrabi.
There is however one warning: The texture will be a little different and it can be overcooked easily, so keep an eye on it.
Peel It
Although some people will avoid peeling it, the skin can be very tough and the root can be full of dirt. Make sure you chop the root off and peel the skin to make it far more pleasant to eat.
3) Swede
Swede is much like celeriac. Its flavour is a little sweeter but it also roasts well and is great for carrying flavours of strong spices and seasonings. Like celeriac, it will need peeling before it is tossed with flavourings and cooked.
Although it can be boiled, it takes to being roasted far better. Instead, use broccoli stems if you want a substitute for boiled kohlrabi.
Perfect for Roasting
If you were going to roast kohlrabi then opt for swede as a swap. Peel it, dice it into cubes then rub with olive oil, chilli flakes, salt, pepper and some fresh thyme leaves. Finally, roast until cooked through.
4) Radishes
Although they’re often used in salads, radishes are a great swap for kohlrabi because of the shared peppery flavour they have. Smaller radishes will be stronger so, where possible, pick larger radishes if you want to match the flavour of kohlrabi better.
If you have grown your own radishes or bought them with the leaves in the store, then you can also use the leaves. Like kohlrabi leaves, they are packed full of flavour. If they’re tough, a quick blanch will be enough to soften them up and make then enjoyable to eat.
Use Raw
This substitute is best for when you were going to use the kohlrabi in a raw dish, such as coleslaw. Although you can cook radishes, they lose a lot of their texture so stick to eating them raw.
Other Substitutes for Kohlrabi
If the above 4 options aren’t for you or you’re looking for something you might have at home already then check out these last-resort options:
- Potatoes – If you’re really struggling to find a decent swap in your cupboard then, as a last resort, you can use potatoes. You may need to parboil them before using them in place of kohlrabi.
- Any Other Root Vegetables – Ultimately, any root vegetable that hasn’t been listed above can be used in place of kohlrabi including carrots and parsnips.
Summary
The best thing you can swap kohlrabi with is broccoli stems. Both the texture and ability to take on spices and flavourings make broccoli stems the perfect substitute – they’re also pretty cheap and often get thrown in the bin!