Are you staring at a curious, bulbous vegetable at the farmers market, wondering if it’s a turnip? Chances are, you might be looking at kohlrabi. While both belong to the Brassicaceae family, encompassing familiar vegetables like cabbage, broccoli, and cauliflower, kohlrabi and turnips possess distinct characteristics. This article delves deep into the similarities and differences between these two intriguing vegetables, covering their appearance, taste, nutritional profiles, culinary uses, and growing conditions. By the end, you’ll be able to confidently identify and utilize each vegetable to its full potential.
Decoding the Appearance: Kohlrabi’s Unique Profile
Kohlrabi, often called a German turnip (though it is not a true turnip), presents a unique visual. Its most striking feature is the swollen, globe-shaped stem that grows above ground. Imagine a sphere with leafy stems protruding outwards – that’s kohlrabi. The bulb’s color ranges from pale green to purple, depending on the variety. Don’t be fooled by its unusual shape; the bulb is the edible portion. The leaves are also edible but are often tougher than the bulb. The overall appearance of kohlrabi is more alien-like compared to the more familiar root vegetable look of a turnip.
Unearthing the Turnip’s Roots: Visual Identification
Turnips, on the other hand, are root vegetables, meaning the primary edible part grows underground. They are typically round or slightly elongated, with a smooth skin that can be white, purple, or a combination of both. The top of the turnip, where the leaves sprout, often exhibits a vibrant purple hue, gradually fading to white or cream closer to the root tip. The greens, like kohlrabi leaves, are also edible and offer a peppery flavor. The entire turnip, from root to leaf, is considered usable in the kitchen.
A Taste of Two Worlds: Flavor and Texture Differences
The flavor profiles of kohlrabi and turnips are distinct, though both offer a mild, slightly sweet taste when young.
Kohlrabi’s Delicate Crispness: Exploring the Flavor
Kohlrabi boasts a subtle, sweet, and slightly peppery flavor, often described as a cross between a cabbage and a radish. Its texture is wonderfully crisp, similar to an apple or a water chestnut. The inner flesh is juicy and refreshing, making it a pleasant addition to salads and slaws. Larger kohlrabi bulbs can become woody and less flavorful, so selecting smaller ones is key for optimal taste and texture. The leaves have a stronger, more assertive flavor compared to the bulb.
Turnip’s Earthy Undertones: A Deeper Dive into Taste
Turnips offer a more pronounced earthy flavor, particularly when mature. The sweetness is less intense than in kohlrabi, and a slight bitterness can be present, especially in larger turnips. The texture is generally denser and less crisp than kohlrabi, more akin to a potato. Young turnips are milder and sweeter, making them suitable for raw consumption. Turnip greens have a peppery and slightly bitter taste, often compared to mustard greens. The bitterness tends to mellow out upon cooking.
Nutritional Showdown: Comparing Health Benefits
Both kohlrabi and turnips are nutritional powerhouses, packed with vitamins, minerals, and fiber. However, their specific nutritional compositions differ slightly.
Kohlrabi’s Vitamin C Boost: Unlocking the Nutritional Value
Kohlrabi is an excellent source of Vitamin C, a potent antioxidant that supports immune function and collagen production. It also provides a good amount of potassium, which helps regulate blood pressure, and fiber, which promotes digestive health. Kohlrabi contains glucosinolates, compounds that may have cancer-fighting properties. The nutrients are readily absorbed by the body.
Turnip’s Fiber Richness: Examining the Health Perks
Turnips are a great source of fiber, both soluble and insoluble. This helps promote feelings of fullness, regulate blood sugar levels, and support gut health. They also provide a good dose of Vitamin K, essential for blood clotting and bone health, as well as calcium, crucial for strong bones and teeth. The nutritional density of turnips is quite remarkable for a relatively low-calorie vegetable.
Culinary Adventures: Exploring Cooking Possibilities
Kohlrabi and turnips offer versatility in the kitchen, lending themselves to a variety of cooking methods and dishes.
Kohlrabi’s Culinary Versatility: From Raw to Roasted
Kohlrabi can be enjoyed raw, adding a crisp and refreshing element to salads, slaws, and crudité platters. It can also be cooked in various ways: steaming, boiling, roasting, stir-frying, or even grilling. Roasted kohlrabi develops a slightly sweet and nutty flavor. The leaves can be sautéed like spinach or added to soups and stews. Kohlrabi’s mild flavor makes it a great addition to cream-based soups.
Turnip’s Culinary Range: From Soups to Sides
Turnips are typically cooked, as their flavor becomes sweeter and less bitter when heated. They can be boiled, mashed, roasted, or added to soups, stews, and casseroles. Mashed turnips are a delicious and healthy alternative to mashed potatoes. Roasted turnips develop a caramelized sweetness. Turnip greens can be sautéed, steamed, or added to soups, providing a peppery kick. Turnips play a central role in many traditional dishes across various cultures.
Cultivating Your Own: Growing Conditions and Tips
Both kohlrabi and turnips are relatively easy to grow, making them suitable for home gardeners.
Kohlrabi Cultivation: A Gardener’s Guide
Kohlrabi prefers cool weather and well-drained soil. Plant seeds in early spring or late summer for a fall harvest. Ensure the soil is rich in organic matter. Consistent watering is essential for optimal growth. Harvest kohlrabi when the bulbs are relatively small (about the size of a tennis ball) for the best flavor and texture. Watch out for pests like cabbage worms and aphids.
Turnip Cultivation: A Simple Guide to Growing
Turnips also thrive in cool weather and well-drained soil. They can be planted in early spring or late summer for a fall harvest. Turnips are relatively fast-growing, maturing in as little as 6-8 weeks. Thin seedlings to allow adequate space for root development. Harvest turnips when they are young and tender for the best flavor. Monitor for pests such as flea beetles and root maggots.
Table: Side-by-Side Comparison of Kohlrabi and Turnip
| Feature | Kohlrabi | Turnip |
|---|---|---|
| Edible Part | Swollen stem (bulb) above ground | Root underground |
| Shape | Spherical bulb with leafy stems | Round or elongated root |
| Color | Pale green or purple | White, purple, or a combination |
| Flavor | Mild, sweet, slightly peppery | Earthy, slightly bitter |
| Texture | Crisp, juicy | Dense, less crisp |
| Nutrients | High in Vitamin C, Potassium, Fiber | High in Fiber, Vitamin K, Calcium |
| Culinary Uses | Salads, slaws, roasting, stir-fries | Mashed, roasted, soups, stews |
| Growing Conditions | Cool weather, well-drained soil | Cool weather, well-drained soil |
Final Verdict: Distinguishing the Differences
While both kohlrabi and turnips share a common ancestry and certain similarities, they are undeniably distinct vegetables. Kohlrabi’s unique above-ground bulb, crisp texture, and mild, sweet flavor set it apart from the earthy, root-based turnip. Understanding these differences allows you to appreciate the unique culinary and nutritional benefits of each vegetable and incorporate them into your diet with confidence. Whether you prefer the refreshing crunch of kohlrabi in a salad or the comforting warmth of mashed turnips, both vegetables offer a delicious and healthy addition to your culinary repertoire. Enjoy exploring the diverse world of vegetables and discovering the unique qualities each one has to offer!
What are the primary nutritional differences between kohlrabi and turnip?
Kohlrabi and turnip share some nutritional similarities, but differ in specific areas. Kohlrabi tends to be a slightly better source of Vitamin C and certain B vitamins like B6. It also offers a higher fiber content compared to turnip, contributing to better digestive health. Turnip, on the other hand, provides a more significant amount of calcium and potassium, minerals essential for bone health and regulating blood pressure.
While both vegetables are low in calories and fat, the specific proportions of vitamins and minerals vary. This makes both valuable additions to a balanced diet, offering distinct nutritional profiles to benefit different health needs. Choosing between them can depend on individual dietary goals and potential deficiencies.
How do kohlrabi and turnip differ in taste and texture?
Kohlrabi has a mild, sweet flavor, often described as a cross between a cabbage and an apple. Its texture is crisp and crunchy when raw, similar to a radish or a water chestnut. When cooked, kohlrabi softens but retains a slightly firm bite, lending itself well to various culinary applications.
Turnip, in contrast, has a slightly peppery and earthy flavor, which can become more pronounced as the turnip matures. The texture of raw turnip is firm and dense. When cooked, turnip becomes tender and slightly creamy, making it suitable for purees, stews, and roasted dishes.
Can both kohlrabi and turnip be eaten raw?
Yes, both kohlrabi and turnip can be enjoyed raw. Young, small kohlrabi bulbs are particularly delicious when eaten raw, offering a refreshing crunch and mild sweetness. They can be grated into salads, sliced for crudités, or thinly shaved for slaws.
Turnips, especially smaller, younger ones, can also be eaten raw. However, their peppery flavor can be quite strong, so they are often thinly sliced or grated and mixed with other ingredients to balance the taste. Older, larger turnips tend to be more bitter and are generally better suited for cooking.
Which is more versatile in cooking: kohlrabi or turnip?
Kohlrabi is considered versatile due to its milder flavor and adaptable texture. It can be eaten raw or cooked in a variety of ways, including steaming, boiling, roasting, frying, and grilling. Its leaves are also edible and can be used similarly to collard greens or spinach.
Turnip, while also adaptable, is perhaps slightly less versatile due to its more pronounced flavor. It is commonly cooked through boiling, roasting, or mashing. The greens of the turnip are also edible and popular in Southern cuisine, often braised with seasonings.
Are there any specific dishes where kohlrabi is preferred over turnip, or vice versa?
Kohlrabi is often favored in dishes where a subtle sweetness and crisp texture are desired, such as salads, slaws, and stir-fries. Its mild flavor allows it to blend well with other ingredients without overpowering them. Think of adding it to a vibrant summer salad with a light vinaigrette.
Turnip shines in dishes where a more robust, earthy flavor is appreciated, such as stews, soups, and roasted root vegetable medleys. Its peppery taste adds depth and complexity to these dishes. For example, adding diced turnips to a hearty winter stew alongside carrots and potatoes enhances the overall flavor profile.
Are the leaves of kohlrabi and turnip edible?
Yes, both kohlrabi and turnip leaves are edible and offer nutritional benefits. Kohlrabi leaves have a flavor similar to collard greens, though often milder and sweeter. They can be sautéed, steamed, or added to soups and stews. Young kohlrabi leaves are tender enough to be eaten raw in salads.
Turnip greens are slightly more bitter and peppery than kohlrabi leaves. They are commonly cooked in Southern cuisine, often braised with ham hocks or other seasonings. Turnip greens are a good source of vitamins A and C, as well as calcium and fiber.
How should I store kohlrabi and turnip to maximize their shelf life?
Kohlrabi bulbs should be stored in the refrigerator. Remove the leaves if attached, as they will draw moisture from the bulb. Wrap the bulbs in a plastic bag or store them in the crisper drawer. Stored properly, kohlrabi can last for several weeks.
Turnips should also be stored in the refrigerator. Remove the leaves to prevent moisture loss. Store the turnips in a plastic bag or the crisper drawer. They will typically last for one to two weeks when stored properly. The greens can be stored separately in a plastic bag and used within a few days.