When it comes to root vegetables, there are many options to choose from, each with its unique flavor, texture, and nutritional profile. Two vegetables that are often confused with each other are kohlrabi and turnips. While they may look similar, they belong to different plant families and have distinct characteristics. In this article, we will delve into the world of kohlrabi and turnips, exploring their differences in terms of appearance, taste, nutrition, and usage in cooking.
What is Kohlrabi?
Kohlrabi is a cool-season crop that belongs to the Brassica family, which also includes cabbage, broccoli, and cauliflower. Its name is derived from the German words “kohl,” meaning cabbage, and “rabi,” meaning turnip. Kohlrabi is a cross between a cabbage and a turnip, and its flavor profile is often described as a mild, sweet combination of the two. The vegetable has a bulbous stem with leaves that resemble kale or collard greens.
Appearance and Varieties
Kohlrabi comes in a variety of colors, including green, purple, white, and blue. The most common variety is the green kohlrabi, which has a pale green skin and a crisp, white interior. The purple variety has a deeper, richer flavor and is often used in salads and as a garnish. Kohlrabi can be harvested at different stages of maturity, from a small, tender bulb to a larger, more mature one.
Culinary Uses
Kohlrabi is a versatile vegetable that can be used in a variety of dishes, from soups and stews to salads and slaws. It can be eaten raw or cooked, and its mild flavor makes it a great addition to many recipes. Kohlrabi is also a popular ingredient in Indian and Asian cuisine, where it is often used in curries and stir-fries.
What is a Turnip?
Turnips are a root vegetable that belongs to the Brassicaceae family, which also includes rutabaga, cabbage, and mustard. They are a cool-season crop that is native to Europe and Asia. Turnips are a hardy, adaptable vegetable that can be grown in a variety of conditions and are often used as a food source for livestock.
Appearance and Varieties
Turnips come in a range of shapes and sizes, from small, round bulbs to larger, more elongated ones. They can be white, yellow, orange, or purple, and some varieties have a sweet, mild flavor while others are more peppery. The most common variety is the white turnip, which has a crunchy texture and a sweet, slightly peppery flavor.
Culinary Uses
Turnips are a versatile vegetable that can be used in a variety of dishes, from soups and stews to salads and side dishes. They can be eaten raw or cooked, and their sweet, peppery flavor makes them a great addition to many recipes. Turnips are also a popular ingredient in Scottish and Irish cuisine, where they are often used in soups and stews.
Key Differences Between Kohlrabi and Turnips
While kohlrabi and turnips may look similar, they have several key differences in terms of appearance, taste, nutrition, and usage in cooking.
Appearance
One of the main differences between kohlrabi and turnips is their appearance. Kohlrabi has a bulbous stem with leaves that resemble kale or collard greens, while turnips are a root vegetable with a rounded or elongated shape.
Taste
Another key difference is their taste. Kohlrabi has a mild, sweet flavor that is often described as a combination of cabbage and turnip. Turnips, on the other hand, have a sweet, peppery flavor that is often more pronounced than kohlrabi.
Nutrition
Both kohlrabi and turnips are low in calories and rich in nutrients, but they have some differences in terms of their nutritional profile. Kohlrabi is higher in vitamin C and potassium, while turnips are higher in fiber and vitamin K.
| Nutrient | Kohlrabi (1 cup, chopped) | Turnips (1 cup, chopped) |
|---|---|---|
| Calories | 45 | 36 |
| Vitamin C | 100% of the Daily Value (DV) | 30% of the DV |
| Potassium | 10% of the DV | 5% of the DV |
| Fiber | 5% of the DV | 10% of the DV |
| Vitamin K | 20% of the DV | 30% of the DV |
Cooking with Kohlrabi and Turnips
Both kohlrabi and turnips are versatile vegetables that can be used in a variety of dishes. Here are some tips for cooking with these vegetables:
Kohlrabi Recipes
- Kohlrabi Slaw: Shred kohlrabi and combine it with mayonnaise, mustard, and vinegar for a tasty slaw.
- Kohlrabi Soup: Sauté chopped kohlrabi and onions in butter, then add chicken or vegetable broth and simmer until tender.
- Kohlrabi Stir-Fry: Stir-fry chopped kohlrabi and your favorite vegetables, such as bell peppers and broccoli, in a little oil and soy sauce.
Turnip Recipes
- Roasted Turnips: Toss turnips with olive oil, salt, and pepper, and roast in the oven until tender and caramelized.
- Turnip Mash: Boil or steam turnips until tender, then mash with butter and milk.
- Turnip Gratin: Thinly slice turnips and layer them in a baking dish with cream and cheese. Bake until golden and bubbly.
Conclusion
In conclusion, while kohlrabi and turnips may look similar, they are two distinct vegetables with different appearances, tastes, and nutritional profiles. Kohlrabi is a mild, sweet vegetable that is high in vitamin C and potassium, while turnips are a sweet, peppery vegetable that is high in fiber and vitamin K. Both vegetables are versatile and can be used in a variety of dishes, from soups and stews to salads and side dishes. By understanding the differences between kohlrabi and turnips, you can make informed choices about which vegetable to use in your cooking and enjoy the unique flavors and nutritional benefits of each.
What is kohlrabi and how does it differ from turnips?
Kohlrabi is a root vegetable that belongs to the Brassica family, which also includes cabbage, broccoli, and cauliflower. It has a unique appearance, with a bulbous stem and leaves that resemble a cross between a cabbage and a turnip. The main difference between kohlrabi and turnips lies in their flavor, texture, and usage in cooking. While turnips are generally sweeter and more peppery, kohlrabi has a milder, slightly sweet flavor.
In terms of texture, kohlrabi is typically firmer and crunchier than turnips, making it a great addition to salads and slaws. Turnips, on the other hand, are often softer and more prone to boiling or roasting. When it comes to cooking, kohlrabi is often used in German and Asian cuisine, where it’s pickled, sautéed, or added to soups. Turnips, by contrast, are commonly used in soups, stews, and mashed dishes.
What is the nutritional value of kohlrabi compared to turnips?
Kohlrabi and turnips are both low-calorie, nutrient-rich vegetables that offer a range of health benefits. One cup of kohlrabi contains approximately 45 calories, 5 grams of fiber, and 100% of the daily recommended intake of vitamin C. Turnips, on the other hand, contain around 36 calories, 3 grams of fiber, and 20% of the daily recommended intake of vitamin C per cup.
In terms of other essential vitamins and minerals, kohlrabi is a good source of potassium, manganese, and copper, while turnips are rich in vitamin K, folate, and phosphorus. Both vegetables are also high in antioxidants and contain anti-inflammatory compounds that may help protect against chronic diseases. Overall, both kohlrabi and turnips are nutritious additions to a balanced diet.
How do I choose the best kohlrabi and turnips at the grocery store?
When selecting kohlrabi, look for bulbs that are firm, compact, and free of bruises or blemishes. The leaves should be fresh and green, with no signs of wilting or yellowing. For turnips, choose roots that are smooth, firm, and have a sweet, earthy aroma. Avoid turnips with soft spots, cracks, or signs of mold.
In terms of size, smaller kohlrabi bulbs tend to be sweeter and milder, while larger bulbs can be more fibrous and bitter. For turnips, smaller roots are generally sweeter and more tender, while larger roots can be more peppery and robust. When in doubt, ask your grocer for guidance or opt for organic, locally grown options.
Can I grow kohlrabi and turnips in my home garden?
Yes, both kohlrabi and turnips are relatively easy to grow in a home garden, provided you have the right climate and soil conditions. Kohlrabi prefers well-drained, fertile soil and full sun to partial shade. It’s a cool-season crop, which means it thrives in temperatures between 40°F and 75°F (4°C and 24°C). Turnips, on the other hand, prefer well-drained, loose soil and full sun.
In terms of specific growing requirements, kohlrabi is typically planted in early spring or late summer, while turnips can be planted in early spring, late summer, or early fall. Both vegetables require consistent moisture and can be susceptible to pests and diseases if not properly cared for. With proper care and attention, however, you can enjoy a bountiful harvest of delicious kohlrabi and turnips from your own garden.
How do I store kohlrabi and turnips to keep them fresh?
To keep kohlrabi fresh, store it in the refrigerator, where it can last for up to two weeks. Remove any leaves and trim the stem to prevent moisture from accumulating. You can also store kohlrabi in a cool, dark place, such as a root cellar, where it can last for several months. Turnips, on the other hand, can be stored in the refrigerator for up to a week or in a cool, dark place for several months.
In terms of specific storage tips, kohlrabi is best stored in a breathable container, such as a paper bag or mesh bag, to maintain airflow and prevent moisture buildup. Turnips can be stored in a sealed container or plastic bag, but make sure to check on them regularly to prevent mold and rot. By storing kohlrabi and turnips properly, you can enjoy them for weeks to come.
Can I use kohlrabi and turnips interchangeably in recipes?
While kohlrabi and turnips share some similarities, they are not entirely interchangeable in recipes. Kohlrabi has a milder, sweeter flavor and a firmer texture, making it a great addition to salads, slaws, and sautéed dishes. Turnips, on the other hand, have a peppery, slightly sweet flavor and a softer texture, making them well-suited to soups, stews, and mashed dishes.
That being said, you can substitute kohlrabi for turnips in some recipes, such as soups and stews, where the flavor and texture differences will be less noticeable. However, if you’re looking for a specific flavor or texture, it’s best to use the recommended vegetable. For example, if a recipe calls for the crunchy texture of kohlrabi, using turnips instead may alter the dish’s overall character.
Are kohlrabi and turnips suitable for special diets, such as vegan or gluten-free?
Yes, both kohlrabi and turnips are suitable for special diets, including vegan and gluten-free diets. They are naturally free from animal products, gluten, and other common allergens, making them a great addition to a variety of diets. In fact, kohlrabi and turnips are often used in vegan and gluten-free recipes as a nutritious and flavorful substitute for other ingredients.
In terms of specific dietary benefits, kohlrabi and turnips are both low in calories and rich in fiber, making them a great choice for weight management and digestive health. They are also rich in antioxidants and anti-inflammatory compounds, which may help protect against chronic diseases. Whether you’re following a vegan, gluten-free, or other special diet, kohlrabi and turnips are a nutritious and delicious addition to your meal plan.