How To Cook Kohlrabi – Roasted Bulb Preparation Guide

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Preparing kohlrabi starts with peeling its tough skin, then roasting or grating it for a mild, sweet taste. If you have ever wondered how to cook kohlrabi, you are in the right place. This versatile vegetable can be eaten raw or cooked, and it fits into salads, soups, stir-fries, and even baked dishes. In this guide, you will learn simple methods to turn this alien-looking bulb into a delicious meal.

What Is Kohlrabi And Why Cook It

Kohlrabi is a member of the cabbage family. It looks like a green or purple bulb with leafy stems. The taste is mild, slightly sweet, and a bit like broccoli stems or turnips. It is crunchy when raw and tender when cooked. Many people avoid it because they do not know what to do with it. But once you learn a few techniques, you will add it to your regular rotation.

This vegetable is low in calories and high in fiber, vitamin C, and potassium. It is also very forgiving in the kitchen. You can boil, steam, roast, sauté, or even eat it raw. The leaves are edible too, so nothing goes to waste.

How To Choose And Store Kohlrabi

Look for firm, heavy bulbs with smooth skin. Smaller bulbs, about the size of a tennis ball, are more tender. Larger ones can be woody and tough. The leaves should look fresh and green, not wilted or yellow. If the leaves are attached, they will keep the bulb fresh longer.

Store kohlrabi in the refrigerator. Remove the leaves first and store them separately in a plastic bag. The bulbs will last for up to two weeks. The leaves are best used within a few days.

How To Cook Kohlrabi: Basic Preparation

Before you cook, you need to peel the bulb. The skin is thick and fibrous. Use a sharp knife or vegetable peeler. Cut off the top and bottom, then slice off the skin from top to bottom. You can also peel it like a potato. After peeling, rinse the bulb under cold water.

Now you have a clean, white flesh ready for any recipe. The leaves can be washed and used like kale or spinach. They are slightly tougher, so cook them a bit longer.

Peeling And Cutting Techniques

Here are common ways to cut kohlrabi for different dishes:

  • For salads: Slice into thin rounds or julienne strips.
  • For roasting: Cut into 1-inch cubes or wedges.
  • For soups: Dice into small cubes for even cooking.
  • For stir-fries: Slice into matchsticks or thin half-moons.

Always use a sharp knife to avoid slipping. The flesh is firm but not hard to cut once peeled.

Roasted Kohlrabi: Simple And Sweet

Roasting brings out the natural sweetness of kohlrabi. The high heat caramelizes the edges and softens the inside. This is one of the easiest ways to cook it.

Step-By-Step Roasted Kohlrabi

  1. Preheat your oven to 400°F (200°C).
  2. Peel and cut kohlrabi into 1-inch cubes.
  3. Toss with olive oil, salt, and pepper. Add garlic powder or paprika for extra flavor.
  4. Spread in a single layer on a baking sheet.
  5. Roast for 25-30 minutes, flipping halfway through.
  6. Check for tenderness with a fork. The edges should be golden brown.

Serve as a side dish or add to grain bowls. You can also toss with fresh herbs like parsley or thyme before serving.

Variations For Roasted Kohlrabi

Try adding balsamic vinegar or lemon juice after roasting. Or mix with other root vegetables like carrots and potatoes. The cooking time will vary if you mix sizes, so cut everything to similar dimensions.

How To Cook Kohlrabi On The Stove

Stovetop methods are quick and work well for weeknight dinners. You can sauté, boil, or steam kohlrabi in minutes.

Sautéed Kohlrabi With Garlic

This method keeps a slight crunch and works as a fast side dish.

  1. Peel and slice kohlrabi into thin rounds or matchsticks.
  2. Heat 1 tablespoon of butter or oil in a skillet over medium heat.
  3. Add 2 minced garlic cloves and cook for 30 seconds.
  4. Add the kohlrabi slices and cook for 5-7 minutes, stirring often.
  5. Season with salt, pepper, and a squeeze of lemon juice.

You can add a splash of chicken or vegetable broth to deglaze the pan. This creates a light sauce. Serve immediately.

Boiled Kohlrabi For Mash Or Soup

Boiling softens kohlrabi quickly. It is ideal for making mashed kohlrabi or adding to soups.

  1. Peel and dice kohlrabi into 1-inch cubes.
  2. Place in a pot and cover with salted water.
  3. Bring to a boil, then reduce to a simmer.
  4. Cook for 10-15 minutes until fork-tender.
  5. Drain and mash with butter and cream, or blend into soup.

For a creamy soup, sauté onion and garlic first, then add boiled kohlrabi and broth. Blend until smooth. Season with nutmeg or thyme.

Steamed Kohlrabi For Salads

Steaming preserves more nutrients than boiling. It also keeps the texture firmer.

  1. Peel and slice kohlrabi into thin rounds.
  2. Place in a steamer basket over boiling water.
  3. Cover and steam for 5-7 minutes.
  4. Remove and let cool. Toss with vinaigrette or yogurt dressing.

Steamed kohlrabi works well in warm salads. Combine with roasted beets, goat cheese, and walnuts.

Raw Kohlrabi: Crunchy And Refreshing

You do not have to cook kohlrabi at all. Raw kohlrabi is crisp and juicy, similar to jicama or apple. It is great for slaws, crudités, or salads.

Simple Kohlrabi Slaw

This slaw is light and tangy, perfect for tacos or grilled meats.

  • Peel and grate 1 medium kohlrabi.
  • Grate 1 carrot and 1 apple for sweetness.
  • Mix with 2 tablespoons of mayonnaise or yogurt.
  • Add 1 tablespoon of apple cider vinegar and a pinch of salt.
  • Stir well and let sit for 10 minutes before serving.

You can also add chopped cilantro or dill. For a vegan version, use vegan mayo or a tahini dressing.

Kohlrabi Sticks With Dip

Cut peeled kohlrabi into thick sticks, like carrot sticks. Serve with hummus, ranch dressing, or a spicy yogurt dip. Kids often enjoy the mild flavor and crunch.

How To Cook Kohlrabi Leaves

Do not throw away the leaves. They are edible and nutritious. They taste similar to collard greens or kale but are a bit milder. Here is how to cook them.

Sautéed Kohlrabi Greens

  1. Wash the leaves thoroughly to remove dirt.
  2. Remove the tough stems and chop the leaves into strips.
  3. Heat oil in a skillet over medium heat.
  4. Add a minced garlic clove and cook for 30 seconds.
  5. Add the leaves and a splash of water or broth.
  6. Cook for 5-8 minutes until wilted and tender.
  7. Season with salt, pepper, and a dash of red pepper flakes.

You can also add the leaves to soups or stews. They cook down like spinach but take a bit longer.

How To Cook Kohlrabi In The Oven: Other Methods

Besides roasting, you can bake kohlrabi in casseroles or gratins. It absorbs flavors well and holds its shape.

Kohlrabi Gratin

This is a comforting dish similar to potato gratin but lighter.

  1. Preheat oven to 375°F (190°C).
  2. Peel and slice kohlrabi into thin rounds, about 1/8 inch thick.
  3. Layer the slices in a greased baking dish.
  4. Pour a mixture of heavy cream, garlic, salt, and pepper over the top.
  5. Sprinkle with grated Parmesan or Gruyère cheese.
  6. Bake for 30-35 minutes until bubbly and golden.

Let it rest for 5 minutes before serving. This pairs well with roasted chicken or fish.

How To Cook Kohlrabi In A Stir-Fry

Stir-frying is fast and keeps the vegetable crunchy. It works well with other vegetables and protein.

Quick Kohlrabi Stir-Fry

  1. Peel and slice kohlrabi into thin strips.
  2. Heat oil in a wok or large skillet over high heat.
  3. Add sliced bell peppers, onions, and kohlrabi.
  4. Stir-fry for 3-4 minutes.
  5. Add soy sauce, ginger, and a touch of sesame oil.
  6. Cook for another minute and serve over rice.

You can add cooked chicken, shrimp, or tofu for a complete meal. The kohlrabi will stay crisp if you do not overcook it.

How To Cook Kohlrabi For Baby Food

Kohlrabi is mild and easy to digest, making it good for babies. Steam or boil until very soft, then puree with a little water or breast milk. You can mix it with sweet potato or apple for flavor. Always introduce new foods one at a time and check for allergies.

Frequently Asked Questions

Do I Need To Peel Kohlrabi Before Cooking?

Yes, always peel kohlrabi. The skin is tough and fibrous, even on small bulbs. A vegetable peeler works well for thin skin, but a knife is better for thicker skin on larger bulbs.

Can You Eat Kohlrabi Raw?

Absolutely. Raw kohlrabi is crunchy and mild. Slice it thin for salads, grate it for slaw, or cut into sticks for dipping. It is a great low-carb alternative to crackers or chips.

How Long Does It Take To Cook Kohlrabi?

It depends on the method. Roasting takes 25-30 minutes. Boiling takes 10-15 minutes. Sautéing takes 5-7 minutes. Steaming takes 5-7 minutes. Always test with a fork for tenderness.

What Does Kohlrabi Taste Like?

Kohlrabi tastes mild and slightly sweet, like a cross between broccoli stems and turnips. When cooked, it becomes more tender and sweet. Raw, it is crisp and refreshing.

Can You Freeze Cooked Kohlrabi?

Yes, you can freeze cooked kohlrabi. Blanch it first for 2-3 minutes, then cool in ice water. Drain and pack in freezer bags. It will keep for up to 6 months. Use in soups or stews later.

Tips For Perfect Kohlrabi Every Time

Here are a few extra tips to make your kohlrabi dishes turn out great:

  • Do not overcook. Kohlrabi becomes mushy if boiled too long. Aim for fork-tender but not falling apart.
  • Season well. Kohlrabi is mild, so it benefits from bold flavors like garlic, ginger, lemon, or cheese.
  • Mix with other vegetables. Kohlrabi pairs well with carrots, potatoes, broccoli, and bell peppers.
  • Use the leaves. They are nutritious and free. Sauté or add to soups for extra greens.
  • Try different cuisines. Kohlrabi works in Italian gratins, Asian stir-fries, and Indian curries.

With these methods, you now know how to cook kohlrabi in many ways. Start with roasting or sautéing for an easy introduction. Then experiment with raw preparations and leaves. This vegetable is affordable, versatile, and worth adding to your kitchen routine.

One more thing: do not be afraid to buy a large kohlrabi. Even if it is woody, you can still use it by peeling deeply and cutting into small pieces. The flavor is still there. Just adjust cooking time accordingly.

Now you have all the tools to make kohlrabi a regular part of your meals. Enjoy the crunch, the sweetness, and the health benefits. Happy cooking.