Blanching Kohlrabi before Cooking

Definition: Blanching is a cooking technique that involves briefly immersing vegetables in boiling water, followed by immediate cooling in ice water. This process helps to partially cook the vegetables, making them tender while preserving their color, texture, and nutritional value.

Why Blanch Kohlrabi?

Kohlrabi is a versatile vegetable that belongs to the cabbage family. It has a crisp texture and a mild, slightly sweet flavor. Blanching kohlrabi before cooking can be beneficial for several reasons:

• Enhances Texture: Blanching helps to soften the tough outer layer of kohlrabi, making it more tender and easier to chew.
• Retains Color: By blanching, the vibrant green or purple color of kohlrabi is preserved, making it visually appealing in various dishes.
• Reduces Bitterness: Blanching can help reduce the bitter taste that some kohlrabi varieties may have.
• Prevents Nutrient Loss: The short blanching process helps to retain the nutritional content of kohlrabi, including vitamins, minerals, and antioxidants.

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Steps to Blanch Kohlrabi:

Follow these steps to blanch kohlrabi before cooking:

Prepare the Kohlrabi: Start by selecting fresh, firm kohlrabi. Remove the leaves and trim off any tough or woody parts. Peel the outer skin using a vegetable peeler or a knife.

Boil Water: Fill a large pot with water and bring it to a rolling boil. Add a pinch of salt to enhance the flavor.

Blanch the Kohlrabi: Carefully place the peeled and trimmed kohlrabi into the boiling water. Allow it to cook for about 2-3 minutes, or until it becomes slightly tender.

Ice Water Bath: Using a slotted spoon or tongs, transfer the blanched kohlrabi immediately into a bowl filled with ice water. This stops the cooking process and helps to retain the vibrant color.

Drain and Use: Once the kohlrabi has cooled down in the ice water bath, drain it well and pat it dry using a clean kitchen towel or paper towels. Now it is ready to be used in your desired recipe.

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Blanched kohlrabi can be enjoyed in various ways, such as in salads, stir-fries, soups, or even as a standalone side dish. The blanching process enhances its flavor, texture, and appearance, making it a delightful addition to your culinary creations.

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