Swap Kohlrabi with Turnips, Radishes, Jicama, Broccoli Stems, and Celeriac.
Turnips is the closest match - it has a similar flavor and works at a 1:1 ratio in most recipes.
For cooking, Radishes also works well - adjust the amount to taste since it may be slightly stronger or milder.
Kohlrabi's off the shopping list and you're in a pickle? No stress!
We've got the scoop on the best stand-ins for this quirky veg.
Before you toss your recipe aside, hear us out.
Our kitchens have become labs, experimenting with what's in the fridge to save dinner. And guess what?
We struck gold.
Both do these subs work, they might even zip past kohlrabi on your favorites list.
Ready to turn a kitchen snag into a win? Let's dig in.
5 Best Options Instead of Kohlrabi
Kohlrabi is a unique vegetable known for its crunchy texture and subtly sweet flavor.
However, if you're unable to find kohlrabi or simply want to explore alternative options, there are several substitutes available.
| Substitute | Key Characteristics | Proper Ratio |
|---|---|---|
| Turnips | Root vegetables with a slightly bitter and peppery taste; offer a crisp texture | Use an equal amount of turnips as a substitute for kohlrabi |
| Radishes | Crunchy root vegetables with a peppery and slightly spicy flavor; provide a crisp bite | Use an equal amount of radishes as a substitute for kohlrabi |
| Jicama | Mexican root vegetable with a mild, sweet flavor and a crisp texture | Use an equal amount of jicama as a substitute for kohlrabi |
| Broccoli Stems | Stems of broccoli florets that offer a mild and slightly sweet taste; provide a crunch | Use an equal amount of broccoli stems as a substitute for kohlrabi |
| Celeriac | Root vegetable with a mild celery flavor; offers a crunchy texture when raw or cooked | Use an equal amount of celeriac as a substitute for kohlrabi |
Now let's look into each substitute in more detail:
1 - Turnips
Turnips are a close cousin of kohlrabi and make an excellent substitute.
The main difference between turnips and kohlrabi is that turnips have white flesh, while kohlrabi has greenish-white flesh.
In terms of flavor, turnips are slightly sweeter than kohlrabi.
They also have a softer texture, making them a good choice for those who don't like the crunch of kohlrabi.
When substituting turnips for kohlrabi, keep in mind that they are not as versatile.
Turnips cannot be used in raw applications, such as slaws or salads.
Turnips are best cooked or pickled.
- Key Characteristics: Turnips are root vegetables with a slightly bitter and peppery taste. They have a crisp texture similar to kohlrabi, making them a suitable substitute.
- Proper Ratio: Use an equal amount of turnips as a substitute for kohlrabi. Adjust the quantity based on your recipe requirements and desired texture.
2 - Radishes
Radishes are often thought of as the go-to replacement for kohlrabi.
This is because radishes and kohlrabi have a similar flavor and texture.
The main difference is that radishes have red flesh, while kohlrabi has greenish-white flesh.
Like kohlrabi, radishes can be used in both cooked and raw applications.
When substituting radishes for kohlrabi, keep in mind that they are slightly spicier than kohlrabi.
If you are sensitive to spice, you may want to use less radish than called for in the recipe.
You can also substitute radish greens for kohlrabi greens.
Radish greens have a slightly spicy flavor that pairs well with the milder flavor of kohlrabi greens.
Like with turnips, keep in mind that radishes are not as versatile as kohlrabi and cannot be used in all applications.
- Key Characteristics: Radishes are crunchy root vegetables with a peppery and slightly spicy flavor. While they offer a different taste profile than kohlrabi, their crisp bite can be a refreshing alternative.
- Proper Ratio: Use an equal amount of radishes as a substitute for kohlrabi. Adjust the quantity based on your recipe requirements and desired texture.
3 - Jicama
Jicama is a root vegetable that is often used as a kohlrabi substitute.
The main difference between the two vegetables is that jicama has much higher water content, making it a good choice for dishes that require a lot of moisture.
Jicama is often used in salads and slaws because of its crunchy texture.
It can also be roasted or stir-fried. In terms of flavor, jicama is slightly sweet and nutty.
When selecting jicama, look for firm roots free of blemishes.
Avoid those that are soft or have wrinkled skin.
Jicama can be stored in the fridge for up to two weeks.
Be sure to wrap it tightly in plastic so that it doesn't dry out.
- Key Characteristics: Jicama is a Mexican root vegetable with a mild, sweet flavor and a crisp texture. While it may not have the same taste as kohlrabi, its crunchiness can bring a similar texture to dishes.
- Proper Ratio: Use an equal amount of jicama as a substitute for kohlrabi. Adjust the quantity based on your recipe requirements and desired texture.
4 - Broccoli Stems
For a lot of people, broccoli stems are a waste.
But they're quite delicious when cooked properly.
The best way to cook broccoli stems is by steaming them.
You can either steam them in a pot or the microwave.
If you choose to use the microwave, be sure to pierce the stem several times with a fork so that the steam can escape.
Once they're cooked, you can add them to salads pasta dishes or eat them as a side.
Broccoli stems are an excellent source of fiber and vitamins A, C, and K.
They also contain calcium and iron.
So next time you're at the grocery store, don't throw away the stems.
- Key Characteristics: The stems of broccoli florets have a mild and slightly sweet taste. When sliced thinly, they offer a crunchy texture that can be reminiscent of kohlrabi.
- Proper Ratio: Use an equal amount of broccoli stems as a substitute for kohlrabi. Adjust the quantity based on your recipe requirements and desired texture.
5 - Celeriac
Another lesser-known root vegetable is celeriac.
Celeriac is a member of the celery family and has a bulbous root that can be quite large.
Celeriac is often used in soups and stews because it adds flavor and moisture to the dish.
It can also be mashed or grated and used in salads.
In terms of flavor, celeriac is earthy and slightly sweet.
It's a good substitute for kohlrabi or turnips in recipes.
It also has a high nutritional value, providing potassium, vitamin C, and dietary fiber.
Celeriac is a good choice for anyone looking to add more vegetables to their diet.
It's easy to prepare and has a mild flavor that most people will enjoy.
Try it in your next soup or stew recipe.
- Key Characteristics: Celeriac is a root vegetable with a mild celery flavor. It offers a crunchy texture when raw or cooked, which can provide a similar mouthfeel to kohlrabi.
- Proper Ratio: Use an equal amount of celeriac as a substitute for kohlrabi. Adjust the quantity based on your recipe requirements and desired texture.
Frequently Asked Questions
Turnips is the best substitute for Kohlrabi because it shares a similar flavor and texture. Use it at a 1:1 ratio in any recipe that calls for Kohlrabi.
You have several options. Turnips matches the original closely, while Radishes brings a slightly different character.
Either works at a 1:1 ratio.
Yes. Check your grocery store's international or health food aisle for widely available options.
Many substitutes are pantry staples that are easier to source than the original.
Forgiving dishes - soups, stews, casseroles, and sauces - are the best starting point. They mask small texture or flavor differences better than dishes where the ingredient is the star.