Kohlrabi is the unsung hero of the produce aisle. How many times have you walked right past these alien-like globes without a second glance? I’m not sure why kohlrabi isn’t more popular. It’s got a pretty neutral flavour, similar to the inner part of a broccoli stem. It’s nice and crunchy, and you can do so many things with it.
Once you know how to use kohlrabi, I think you'll be adding it to your cart a lot more often!
What is kohlrabi?
Kohlrabi, also known as the German Turnip, is a member of the brassica family. A not-so-distant cousin of other brassicas like cauliflower, broccoli, cabbage, turnip, and kale.
And while each of these vegetables have had their moment in the viral limelight, (kale smoothies anyone?) kohlrabi has yet to have basked in the food-trend glory of its cousins. In many parts of the world, kohlrabi is still pretty elusive in grocery stores. They are, however, a common find in farmers markets. Farmers love them because they’re easy to grow, versatile, and delicious.
Buying kohlrabi: What to look for
When shopping for kohlrabi, look for one that still has the leaves attached. Even if there are no leaves attached, you can see where the leaves once were. Make sure those spots aren’t dry and shrivelled. When you cut into a good kohlrabi, it should be pale green, juicy, and crunchy.
If you see a kohlrabi bulb with leaves, that's a bonus! Kohlrabi leaves can be used like any other leafy green vegetable such as kale or spinach.
How to prepare kohlrabi for recipes
Regardless of how you are going to use your kohlrabi, you will need top peel it first. Here's how:
How to peel kohlrabi
- Slice off the top and bottom of the kohlrabi so it sits flat on your cutting board.
- Use a knife to cut away the thick skin by following the curve of the kohlrabi. A vegetable peeler won't cut it here because the skin is so thick.
- Discard the skin as it is pretty tough!
How to use kohlrabi - Raw or Cooked
In my humble opinion, kohlrabi is more versatile than almost any other veggie. You can eat it raw, or cooked, it has no annoying seeds in the middle, and it is nice and big and can be easily cut into cubes, sticks, shreds, slices, or even cute little heart shapes if that’s what you’re into! Here are a few ideas to get you started:
- Cut it into cubes and roast alongside potatoes and other hearty vegetables for a roasted veggie side dish.
- Cut it into matchsticks and add to a stir-fry.
- Slice it into steaks, rub each steak with oil, salt, and pepper, and grill alongside other grilled vegetables.
- Steam it until soft, then create a creamy kohlrabi mash/puree.
- Make a very refreshing salad—like this Kohlrabi Salad with Apple and Dill.
- Make a batch of kohlrabi oven fries like these ones 👇
How to Make Kohlrabi Oven Fries:
Peel the kohlrabi and cut into 1cm sticks. Toss the sticks in olive oil, salt, and pepper, and roast them in preheated 450 degree oven for 20-30 minutes. Delicious! (Even more delicious when topped with feta cheese!)
How to store kohlrabi to keep it fresh
Kohlrabi should be stored in the refrigerator. Remove the leaves if you’re not using them right away and store them separately. The bulb can stay fresh for up to two weeks when wrapped in a plastic bag or kept in the crisper drawer.
Kohlrabi FAQs
Yes. Kohlrabi is lovely when eaten raw. It's crunchy with a texture similar to a radish or jicama.
Kohlrabi has a mild, slightly radish/turnip-like flavor. It is not as strong as a radish or turnip though, so it tends to be a crowd pleaser.
Yes. The outer skin of kohlrabi is very tough. It is best to peel it with a knife to ensure you get rid of all that skin.
Yes! Kohlrabi is a healthy vegetable. It's low in calories but high in fiber, vitamin C, and antioxidants. It supports digestion, boosts immunity, and provides essential nutrients while being a great low-carb vegetable option.
If you don’t have kohlrabi, you can substitute with other crunchy vegetables like turnips, radishes, jicama, or broccoli stems. These alternatives share a similar texture and flavor profile, making them a good replacement in salads or slaws.
Kohlrabi is one of those veggies that’s super easy to love once you give it a try. Whether you’re eating it raw, roasted, or sautéed, its crunch and mild flavor make it so versatile. Plus, it's packed with nutrients that can seriously boost your meals. So next time you spot one at the store, why not grab it and experiment? You might just discover a new favorite ingredient!
Enjoy!
Judit says
Thank you for these two unique recipe. All of them looks very nice. Can I ask, what is the garnish on the top of the fries?
Paula says
Feta cheese!