Recipes Using Kohlrabi

Got a bulb of kohlrabi and not sure how to use it? Kohlrabi is a cruciferous vegetable and belongs to the same family as cabbage, broccoli, cauliflower and kale. So it’s no surprise that the flavor of kohlrabi is like broccoli stems! Also known as the German turnip, it’s popular in German and Hungarian cuisine. It comes in both green and purple varieties and is easiest to find at farmer’s markets, though you can also come across it at grocery stores, too.

The texture of kohlrabi is crunchy and hydrating: it’s similar in texture and flavor to jicama. So it’s at its best used raw, like in salads or slaws. Perhaps you’re not immediately sure how to use this alien-looking veggie? Here are our top kohlrabi recipes for ways to use using this unique vegetable, from fritters to salads!

Here’s a perfect way to highlight the crunchy raw texture of this veggie: Kohlrabi Slaw! Since it's related to cabbage, kohlrabi is a natural stand-in: especially in coleslaw! It’s bright, crunchy and zingy paired with tart apple, sweet carrot and a Mediterranean-style vinegary dressing. It’s our favorite kohlrabi recipe: bar none.

Vegetable And Pesto Stuffed Kohlrabi [vegan, Gluten Free]

This kohlrabi fritters recipe is a uniquely delicious way to eat this vegetable! Add shredded carrot and pan fry them, and they come out savory and crispy. Even better, top them with avocado cream sauce—a sauce made simply of avocado, yogurt, and a bit of fresh squeezed lemon juice. You'll find they're incredibly addictive!

Kohlrabi is fantastic raw, and it simply shines in this kohlrabi salad! Slice the veggie into matchsticks, then pair it with raw beets,  carrots, and kale. Toss it with a tangy and sweet grapefruit vinaigrette, and who knew healthy veggies could taste so good? Top with pepitas for some salt and crunch and grapefruit slices for sweetness. 

Kohlrabi is fantastic raw, so why not slice it up and use it with all your dips? Here we sliced it into sticks and paired it with a bright pink beet hummus. The beets bring loads of nutrients and the beautiful pink color: and a lightly sweet flavor to the dip too. It’s beautiful and eye catching as a party appetizer.

German Kohlrabi Casserole With Ham

A great way to use kohlabi? Add it raw to a Veggie Power Bowl or Grain Bowl! This tasty way to make a meal mixes roasted veggies, raw veggies, and a whole grain like rice or quinoa. Peel and slice the kohlrabi bulb, then slice it into matchsticks to add a crunch to this tasty bowl meal.

Kohlarbi is ideal for roasting into seasoned fries as a delicious side dish! With options for both the air fryer and baked in the oven, there’s fries for everyone! via Kara Lydon

Not sure what to do with kohlrabi? Simmer it into soup! This veggie works well in soup, along with potatoes which add a creamy texture. It's a crowd pleasing soup everyone will love. via Yup It's Vegan

Weird And Wonderful

Here's an interesting way to serve kohlrabi: stuffed! This is a traditional Hungarian dish that uses the entire vegetable: greens and all! It's a delicious way to turn this veggie into a main course. via Love and Olive Oil

Another fun way to turn kohlrabi into a side dish? Mash it! Mashed kohlrabi makes a great vegetarian side dish, made with pureed kohlrabi, oven roasted garlic, and heavy cream. via The Rustic Foodie

Another way to turn kohlrabi into a meal? Quiche! This quiche stars kohlrabi, carrots, spring onions, and Gouda cheese. Make it with store-bought puff pastry and it's ready in under 50 minutes. via Ester Kocht

Spicy Kohlrabi Noodles Recipe

Roasting vegetables typically brings out a sweet and tender flavor. You’d think that roasted kohlrabi is a natural way to use cook it: right? Unfortunately, roasted kohlrabi isn’t the best way to highlight this vegetable. It comes out bland and squishy, a much less satisfying bite than the hydrating crunch of its raw self.

Roasted kohlrabi tastes a bit like roasted turnips (which we don’t love either). Even when we doused it in butter and Parmesan cheese, it

Didn’t taste great. All three of us in this household gave it 2 thumbs down. So we recommend using kohlrabi in raw preparations (or those fritters, above). You’ll be glad you did!Like zucchini, all you need to do is use a spiralizer. Then you’ll saute it in a rich brown butter sauce with sage and pine nuts for some crunch.

Loving The Alien: Yotam Ottolenghi's Kohlrabi Recipes

It’s light, simple, and only takes 20 minutes to make.Serve it as the main event or as a quick and easy gluten-free side to go with fish or chicken.

The peppery flavor of kohlrabi and ginger in the dressing gives it a nice bite. The miso paste also adds a delightfully unique flavor.

It combines Honeycrisp apples with kohlrabi in a bright lemony dressing. There’s even a sprinkle of gouda to add a slightly nutty twist.

Kohlrabi Soup (with Kohlrabi Greens)

The recipe does call for tarragon, which I think adds a deliciously fresh element. However, if you don’t like the licorice taste you can leave it out.

Another fabulous way to turn kohlrabi into a slaw is like this. You’ll take thinly sliced kohlrabi and toss it with a zippy, spicy citrus dressing.

The trick to getting them uber crisp and crunchy is to remove as much water from the grated kohlrabi as possible before frying.

Roasted Kohlrabi (german Turnips) Recipe

Looking to make something different for the holidays? Try this kohlrabi gratin, which is just as creamy, but full of peppery goodness.

The sweet and spicy kohlrabi adds a layer of flavor that you don’t get with potatoes. Plus the mustard gives it another fun kick of heat.

While you can prepare kohlrabi in an endless amount of ways, I like this recipe for a light dinner or side dish.

Kohlrabi Curry Recipe (knol Khol Curry)

The potatoes and kohlrabi give the soup a nice thick texture. In fact, it’s so creamy, you’d never guess there’s no dairy in the mix!

In my house, we like to use all kinds of veggies and extras in our mashed potatoes. Like these Irish mashed potatoes with bacon and spinach.

Shaved kohlrabi is a delicate, light dish that gets a burst of freshness from basil and a bite from the parmesan cheese.

What Is Kohlrabi And How Do You Cook With It

That said, red wine vinegar will make the kohlrabi red. I like how it looks, but keep that in mind in case you’d rather it stay light.

You can also add some fun garnishes like chili peppers, Thai basil, or green onions. I also like to serve mine with some rice to round out the meal.

Start by doctoring up the mayo with ingredients like garlic, white wine vinegar, and mustard. Then use it to toss the kohlrabi until everything is well coated.

Kohlrabi Ham Bake Recipe

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Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

I’m Kim. I love running, cooking, and curling up with a good book! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.Kohlrabi. It’s one of those alien-like vegetables that I avoid eye contact with when I’m walking down the produce line. Remember that scene from E.T., when his face shows up in the middle of all the stuffed animals? It’s like that. Eeeek.

Kohlrabi Slaw With Cilantro, Jalapeño And Lime

Kohlrabi, anyway? The name is a fun combination of German/Swiss words for cabbage and turnip, which is perfectly descriptive. It’s a knobby, imperfectly round, tennis ball-shaped vegetable with a spout of leaves, which makes it looks like a turnip from Jupiter.

Kohlrabi comes in green or purple, but the flesh is white either way. Its dense insides remind me of a broccoli stalk. It smells kind of radish and tastes ambiguously cruciferous.

I almost couldn’t find kohlrabi at the store, but I finally spied one sad, limp bunch and took it home with me. I used a vegetable peeler to peel off the rough brown spots and sliced it up, along with an apple. The crisp radish/sweet apple thing seemed a little odd at first, but soon I couldn’t resist snacking on it.

Shaved Kohlrabi With Mint, Tahini, And Pistachios Recipe

Then I added some fresh tarragon, which has the most wonderful lemon-licorice flavor to it, as well as toasted sunflower seeds, lemon and olive oil. It was good. Strangely good. Crisp, sweet, a little savory. I added some Gouda cheese on a whim, after the photo shoot, and that cheese took the salad into this-salad-is-not-safe-around-me territory. I’d recommend adding Gouda if you’re a cheese eater. This kohlrabi salad/slaw makes a great light side salad for warm fall days.

The recipe comes from a new book called Cooking with Seeds: 100 Delicious Recipes for the Foods You Love, Made with Nature’s Most Nutrient-Dense Ingredients by Charlyne Mattox. It’s filled with creative ways to add seeds to both familiar and more exotic recipes. I expected a seed-focused book to utilize more whole grains and a little less butter, but it’s probably more approachable as written. Check