Kohlrabi Vs. Rutabaga: A Comparison

Meet Kohlrabi and Rutabaga

Kohlrabi and rutabaga might not be the stars of the veggie aisle, but they sure pack a punch in flavor and nutrition. Both are part of the Brassica family, which includes cabbage and broccoli. Knowing a bit about these veggies can help you make better choices when stocking your fridge.

Kohlrabi, often called the German turnip, has a bulbous stem that can be green or purple. It's known for its crisp texture and mild, slightly sweet flavor.

Rutabaga, also known as swede, has a round shape with yellowish skin and flesh. It's larger than kohlrabi and has a denser, slightly peppery taste.

Nutritional Showdown: Kohlrabi Vs. Rutabaga

Both kohlrabi and rutabaga are nutrient powerhouses. Here's a quick comparison of their nutritional values per 100 grams:

Kohlrabi is low in calories and high in vitamin C, making it a great choice for boosting your immune system. It also has a good amount of dietary fiber, which helps with digestion.

Rutabaga offers more calories and carbs, making it a slightly more energy-dense option. It also contains a decent amount of vitamin C and potassium, essential for keeping your body in top shape.

For more tips on storing these veggies, check out our articles on scallion Vs. green onion in the fridge and sweet potato Vs. yam in the fridge.

Looks and Tastes

Knowing what kohlrabi and rutabaga look and taste like can help you decide how to use them in your kitchen. Let's break it down.

Kohlrabi: The German Turnip

Kohlrabi has a bulbous shape with a diameter of 3 to 4 inches. The skin is usually light green or purple, and the flesh inside is white. It also has leafy greens sprouting from the top, which are edible and packed with nutrients.

Rutabaga: The Swede

Rutabaga is larger than kohlrabi, with a more elongated shape and a diameter of 4 to 6 inches. The skin is typically yellow or purple, and the flesh inside is yellow. It has a rougher skin texture compared to kohlrabi.

Flavor Profiles

Kohlrabi has a mild, slightly sweet flavor, similar to broccoli stems or cabbage hearts. The texture is crisp and juicy, making it great for both raw and cooked dishes. When raw, it has a slight peppery kick that mellows out when cooked.

• Flavor: Mild, slightly sweet
• Texture: Crisp, juicy
• Raw Taste: Slight peppery kick
• Cooked Taste: Mild, tender

Rutabaga has a more robust flavor. It's slightly sweet with a hint of bitterness, often described as a cross between a turnip and a cabbage. The texture is firm and starchy, making it ideal for roasting, mashing, or stewing.

• Flavor: Slightly sweet, hint of bitterness
• Texture: Firm, starchy
• Raw Taste: Mildly bitter
• Cooked Taste: Sweet, earthy

For more veggie comparisons, check out our articles on sweet potato Vs. yam in the fridge and scallion Vs. green onion in the fridge.

Cooking and Preparation

How to Cook Kohlrabi

Kohlrabi can be prepared in various ways to highlight its unique flavor and texture. Here are some popular methods:

• Roasting: Cut kohlrabi into cubes, toss with olive oil, salt, and pepper, and roast at 400°F for about 25-30 minutes until tender and golden.
• Steaming: Peel and slice kohlrabi, then steam for 10-15 minutes until soft. Serve with a drizzle of olive oil and a sprinkle of herbs.
• Sautéing: Slice kohlrabi thinly and sauté in a pan with garlic and olive oil until it becomes tender and slightly caramelized.
• Raw: Kohlrabi can also be eaten raw. Simply peel, slice, and add to salads for a crunchy texture.

For more kohlrabi recipes, check out our kohlrabi recipes.

How to Cook Rutabaga

Rutabaga is versatile and can be cooked in several ways to bring out its sweet and earthy flavors. Here are some common methods:

• Boiling: Peel and cut rutabaga into chunks, then boil in salted water for 25-30 minutes until tender. Mash with butter and seasoning.
• Roasting: Cube rutabaga, toss with olive oil, salt, and pepper, and roast at 425°F for 35-40 minutes until caramelized and soft.
• Mashing: Boil rutabaga as above, then mash with heavy cream, butter, and season to taste.
• Stewing: Add peeled and diced rutabaga to stews and soups, cooking for about 45-60 minutes until tender.

Explore more delicious ways to prepare rutabaga in our rutabaga recipes.

This comparison of cooking methods for kohlrabi and rutabaga provides a guide to help you make the most of these nutritious vegetables. For more veggie comparisons, visit our articles on sweet potato Vs. yam in the fridge and scallion Vs. green onion in the fridge.

Storage Tips

Proper storage can extend the freshness of your veggies. Here are some tips for storing kohlrabi and rutabaga in the fridge.

Storing Kohlrabi

Kohlrabi needs proper storage to stay fresh. When you bring kohlrabi home, follow these steps:

1. Remove Leaves: If the kohlrabi has leafy greens attached, remove them. The leaves can draw moisture away from the bulb.
2. Wrap Bulbs: Wrap the kohlrabi bulbs in a damp paper towel. This helps maintain moisture levels.
3. Place in a Plastic Bag: Put the wrapped bulbs in a perforated plastic bag or a vegetable storage bag.
4. Store in the Crisper Drawer: Place the bag in your refrigerator's crisper drawer.

For more tips on storing veggies, check out our article on zucchini Vs. cucumber in the fridge.

Storing Rutabaga

Rutabaga requires a slightly different approach for storage. Here’s how you can keep rutabagas fresh:

1. Remove Any Leaves: Like kohlrabi, remove any leaves to prevent moisture loss.
2. Wrap in Plastic: Wrap the rutabaga bulbs in plastic wrap to prevent them from drying out.
3. Store in a Cool, Dry Place: Place the wrapped rutabagas in the crisper drawer of your fridge.

For more storage tips, you might find our article on sweet potato Vs. yam in the fridge useful.

Proper storage can help you enjoy the unique textures and flavors of kohlrabi and rutabaga longer. Remember to check on your stored veggies regularly and use them while they're still fresh. Explore more on storing different veggies like shallot Vs. onion in the fridge and romaine lettuce Vs. cos lettuce in the fridge.

Recipe Ideas

Trying new recipes with kohlrabi and rutabaga can add a fun twist to your meals. Here are some tasty ideas to help you incorporate these versatile veggies into your dishes.

Kohlrabi Recipes

Kohlrabi, with its crisp texture and mild flavor, can be used in a variety of dishes. Here are some popular kohlrabi recipes you can try:

1. Kohlrabi Slaw

• Shred raw kohlrabi and mix with shredded carrots and cabbage.
• Add a tangy dressing made from mayonnaise, apple cider vinegar, and honey.
• Season with salt and pepper to taste.

1. Roasted Kohlrabi

• Peel and cube kohlrabi.
• Toss with olive oil, salt, pepper, and your favorite herbs.
• Roast in the oven at 400°F (200°C) for 25-30 minutes until golden and tender.

1. Kohlrabi Soup

• Sauté diced onions and garlic in a pot.
• Add peeled and chopped kohlrabi, vegetable broth, and seasonings.
• Simmer until kohlrabi is soft, then blend until smooth.

1. Kohlrabi Fries

• Cut kohlrabi into thick sticks.
• Toss with olive oil, salt, and paprika.
• Bake at 425°F (220°C) for 20-25 minutes, turning halfway through.

Rutabaga Recipes

Rutabaga, with its slightly sweet and earthy flavor, is another excellent veggie for various dishes. Here are some rutabaga recipes to explore:

1. Mashed Rutabaga

• Peel and cube rutabaga.
• Boil in salted water until tender.
• Mash with butter, cream, salt, and pepper until smooth.

1. Rutabaga Gratin

• Slice rutabaga thinly.
• Layer in a baking dish with cream, cheese, garlic, and herbs.
• Bake at 375°F (190°C) for 45-50 minutes until bubbly and golden.

1. Rutabaga Stew

• Sauté diced onions, garlic, and carrots in a pot.
• Add peeled and cubed rutabaga, broth, and your choice of protein.
• Simmer until rutabaga is tender and stew is flavorful.

1. Rutabaga Chips

• Slice rutabaga thinly.
• Toss with olive oil, salt, and your favorite spices.
• Bake at 375°F (190°C) for 15-20 minutes until crispy.

Experimenting with these recipes can help you appreciate the unique flavors and textures of kohlrabi and rutabaga. For more inspiration and comparisons, check out our articles on sweet potato Vs. yam in the fridge and scallion Vs. green onion in the fridge.

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