Kohlrabi offers a crunchy, slightly peppery bite that softens nicely when roasted or sautéed. If you’ve ever wondered how to cook with kohlrabi, you’re in the right place. This bulbous vegetable, part of the cabbage family, is often overlooked but incredibly versatile. You can eat it raw, roast it, mash it, or stir-fry it. Let’s get straight into the practical ways to use it in your kitchen.
Understanding Kohlrabi Basics
Before you start cooking, it helps to know what you’re working with. Kohlrabi looks like a pale green or purple bulb with leafy stems. The skin is tough, so you’ll need to peel it. The flesh inside is crisp and white, similar to a broccoli stem but milder.
You can find kohlrabi in most grocery stores year-round, but it peaks in late spring and fall. Choose bulbs that are firm and about the size of a tennis ball. Larger ones can be woody and less sweet.
How To Prepare Kohlrabi For Cooking
Preparation is simple. First, cut off the leaves and stems. Don’t throw them away—they’re edible and taste like collard greens. Then, use a vegetable peeler or a sharp knife to remove the thick skin. Slice the bulb into rounds, sticks, or cubes depending on your recipe.
If you’re eating it raw, slice it thin. For cooking, uniform pieces ensure even cooking. The leaves can be chopped and sautéed like spinach.
How To Cook With Kohlrabi: Roasting
Roasting brings out kohlrabi’s natural sweetness. The high heat caramelizes the edges, making them golden and tender. Here’s a simple method:
- Preheat your oven to 425°F (220°C).
- Peel and cut kohlrabi into 1-inch cubes.
- Toss with olive oil, salt, and pepper. Add garlic powder or paprika for extra flavor.
- Spread on a baking sheet in a single layer.
- Roast for 20-25 minutes, flipping halfway through. They should be fork-tender and slightly browned.
You can also roast kohlrabi with other root vegetables like carrots or potatoes. It pairs well with rosemary or thyme. Serve as a side dish or toss into salads.
Roasted Kohlrabi With Parmesan
For a cheesy twist, sprinkle grated Parmesan over the kohlrabi cubes during the last 5 minutes of roasting. The cheese melts and crisps up, adding a savory crunch. This works great as a snack or a topping for grain bowls.
How To Cook With Kohlrabi: Sautéing And Stir-Frying
Sautéing is fast and keeps kohlrabi slightly crunchy. It’s perfect for weeknight dinners. Here’s how:
- Peel and slice kohlrabi into thin matchsticks or half-moons.
- Heat a skillet over medium-high heat with a tablespoon of oil.
- Add the kohlrabi and cook for 5-7 minutes, stirring occasionally.
- Season with soy sauce, ginger, and garlic for an Asian-inspired dish.
You can also stir-fry kohlrabi with other vegetables like bell peppers and snap peas. It holds its shape well and doesn’t turn mushy. Add a splash of sesame oil at the end for flavor.
Kohlrabi And Chicken Stir-Fry
For a complete meal, cook diced chicken breast first, then remove it. Sauté kohlrabi and broccoli in the same pan. Add the chicken back, along with a sauce made from soy sauce, honey, and rice vinegar. Serve over rice or noodles.
How To Cook With Kohlrabi: Mashing And Pureeing
Mashed kohlrabi is a low-carb alternative to mashed potatoes. It’s creamy and slightly sweet. Here’s a step-by-step:
- Peel and chop kohlrabi into small cubes.
- Boil in salted water for 15-20 minutes until very tender.
- Drain well, then return to the pot to steam dry for a minute.
- Mash with butter, cream, salt, and pepper. Use a potato masher or immersion blender.
You can mix kohlrabi with potatoes for a lighter mash. Or add roasted garlic and chives for extra flavor. This works as a side for roasted meats or fish.
Kohlrabi And Cauliflower Puree
Combine equal parts cooked kohlrabi and cauliflower. Puree with a splash of milk and a pat of butter. Season with nutmeg and white pepper. This smooth puree is elegant enough for holiday dinners.
How To Cook With Kohlrabi: Raw Applications
Raw kohlrabi is crunchy and refreshing. It’s excellent in salads, slaws, and as a crudité. The mild peppery taste pairs well with tangy dressings.
Try this simple slaw: Shred peeled kohlrabi and carrots. Toss with a dressing of lemon juice, olive oil, honey, and dill. Let it sit for 10 minutes before serving. It’s great with grilled meats or fish tacos.
You can also slice kohlrabi into thin rounds and use them as a base for appetizers. Top with cream cheese and smoked salmon, or hummus and cherry tomatoes.
Kohlrabi And Apple Salad
Thinly slice kohlrabi and a crisp apple. Mix with a vinaigrette made from apple cider vinegar, mustard, and olive oil. Add chopped walnuts and dried cranberries. This salad is crunchy, sweet, and tangy.
How To Cook With Kohlrabi: Soups And Stews
Kohlrabi adds texture to soups and stews. It holds up well during long cooking times. Dice it into small cubes and add to vegetable soups, minestrone, or chicken stew.
For a creamy kohlrabi soup, sauté onions and garlic in butter. Add diced kohlrabi and vegetable broth. Simmer until tender, then blend until smooth. Stir in cream and season with thyme. Serve with crusty bread.
Kohlrabi And Potato Chowder
Cook diced bacon in a pot until crispy. Remove and set aside. Sauté onions and celery in the bacon fat. Add diced kohlrabi, potatoes, and chicken broth. Simmer until vegetables are tender. Stir in milk or cream and the bacon. Season with salt and pepper. This chowder is hearty and comforting.
How To Cook With Kohlrabi: Pickling And Fermenting
Pickled kohlrabi is tangy and crisp. It’s a great addition to sandwiches, salads, or cheese boards. Here’s a quick pickling method:
- Peel and slice kohlrabi into thin rounds or sticks.
- Pack into a clean jar.
- Heat equal parts vinegar and water with sugar and salt. Add spices like mustard seeds, peppercorns, and dill.
- Pour the hot brine over the kohlrabi. Let cool, then refrigerate.
- Ready to eat after 24 hours. Keeps for weeks.
You can also ferment kohlrabi like sauerkraut. Shred it finely, mix with salt, and pack into a jar. Let it sit at room temperature for a few days until tangy. This is a probiotic-rich condiment.
How To Cook With Kohlrabi: Using The Leaves
Don’t discard the leaves. They are nutritious and flavorful. Wash them well, then chop. Sauté in olive oil with garlic and a pinch of red pepper flakes. Cook until wilted, about 3-4 minutes. Season with salt and lemon juice.
You can also add kohlrabi leaves to soups, stews, or pasta dishes. They work like kale or Swiss chard. Use them in place of spinach in quiches or frittatas.
Kohlrabi Leaves Pesto
Blanch the leaves in boiling water for 30 seconds, then plunge into ice water. Squeeze dry. Blend with garlic, pine nuts, Parmesan, and olive oil. Use this pesto on pasta, sandwiches, or as a dip.
Common Mistakes When Cooking Kohlrabi
Even though it’s easy, a few pitfalls can ruin your dish. Here are some to avoid:
- Not peeling thoroughly: The skin is fibrous and unpleasant to eat. Always peel until you see the white flesh.
- Overcooking: Kohlrabi can become mushy if boiled too long. Aim for fork-tender, not falling apart.
- Underseasoning: Kohlrabi is mild, so it needs salt and spices to shine. Don’t be shy with seasonings.
- Using woody bulbs: Large, old kohlrabi can be tough. Choose small to medium bulbs for best texture.
Frequently Asked Questions
Can you eat kohlrabi raw?
Yes, raw kohlrabi is delicious. Slice it thin or shred it for salads and slaws. It’s crunchy and slightly peppery.
Do you need to peel kohlrabi before cooking?
Yes, always peel kohlrabi. The skin is thick and tough. Use a vegetable peeler or a knife to remove it completely.
What does kohlrabi taste like?
Kohlrabi tastes like a cross between a broccoli stem and a turnip. It’s mild, slightly sweet, and has a hint of pepper.
Can you freeze kohlrabi?
Yes, you can freeze kohlrabi. Blanch peeled, cubed kohlrabi in boiling water for 2 minutes, then cool in ice water. Drain and freeze in bags. Use within 6 months.
How do you store kohlrabi?
Store unwashed kohlrabi in the refrigerator for up to 2 weeks. Remove the leaves first, as they draw moisture from the bulb. Keep leaves in a separate bag and use within a few days.
Final Tips For Cooking With Kohlrabi
Kohlrabi is a forgiving vegetable. You can roast it, sauté it, mash it, or eat it raw. It adapts to many cuisines, from Italian to Asian. Start with simple preparations like roasting or adding to salads. Experiment with spices and herbs.
Remember to peel it well and cut uniform pieces for even cooking. Don’t overlook the leaves—they’re a bonus green. With these methods, you’ll find many ways to enjoy kohlrabi. It’s a versatile, healthy addition to your meals.
Now you know exactly how to cook with kohlrabi. Try one of these techniques tonight. You might be surprised how much you like this humble vegetable.