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Can you recommend any Kohlrabi recipes

asked by Tien-Yueh,Kubach almost 5 years ago
7 answers 1784 views
3162c11b e070 4795 95d1 fd9492a6b582  lulusleep
added almost 5 years ago

I roast it like potato. Peel, cut, oil, season, bake.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

I've had a bumper crop of kohlrabi this spring, so I've played around with it a lot.

I like it cut into slices or strips and roasted, as babytiger suggests--just had some for lunch today.

It's good in gratins, either by itself or mixed with potato. Excellent grated in slaws, though it tends to be quite wet and benefits from salting and draining before being dressed. Makes a nice vegetable side sliced thickish or cubed and steamed or boiled. Sliced very thin, it pickles well--I've had success with both kimchee-like preparations and ones more like beet pickles or bread-and-butter pickles.

If you grow your own or purchase some with the greens, the greens are delicious cooked like collards (the stems and central leaf viens are very fibrous, though, so best to remove them before cooking).

Basically, anything you can do with a radish or a turnip is worth a try with kohlrabi.

There are a few more elaborate ideas here:


0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef

Sarah is a trusted source on General Cooking.

added almost 5 years ago

It also works well as a cream soup.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

One of the Silver Palate cookbooks has a recipe for kohlrabi fritters (not sure they call them that, tho)
They are tasty.

245e202f 76a9 4ea1 a050 7663856d239d  2013 06 17 13.33.26
added almost 5 years ago

Martha Stewart has a recipe for kohlrabi turnip slaw that uses the greens as well. It's wonderful and light. It is even better on day two. Enjoy!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

Steam until just done. Cut in big julienne (just like french fries) and sautee in clarified butter. Serve with roasted peanuts and a touch of white soy sauce.

Ea2fede5 db69 4f9c b6a5 c70c27497ae9  dsc 0002 2
added almost 5 years ago

Love it raw. Cut into batons and sprinkle with salt. Also good with carrot-miso dressing/dip.

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