Do you think Alfredo Sauce would work with cooked Kohlrabi???
I think it sounds fantastic!
I add it (cubed) to all my soups including Chicken Chili. It remains crisp and crunchy so it adds a really nice texture. Love, love, love Kohlrabi.
Can you cook the leaves and the roots together like you would turnips .
Hi Pat, great question, I don’t see why not!
I saw an article where the leaves were chopped and added to peeled and cubed kollrabj with thinly sliced onions, that were cooked in a skillet with butter/
My Dad was a gardener; (1940’s and 1950’s and then he came back to it in the 1970’s….. he loved to grow “unusual” vegetables….kohlrabi was one of his favorites. He prepared it two ways….peeled, cubed and par boiled and then served in a cream sauce (very much the way he cooked white turnips); sometimes he would slice and saute it in butter and add lots of black pepper….He grew both the green and purple. He thought the bugs were less attracted to the purple variety.
Thanks for sharing your dad’s way of preparing kohlrabi Bond!
Peel, cut up in half inch pieces, and boil until soft (like you would a potato). Then make a cream sauce using water from the boiled kohlrabi instead of milk. Mix sauce and kohlrabi together and Wow.
I did this & added a tsp or so of Dijon mustard…it was delicious & really hit the spot! Thank you!
never saw it befor, bought some seeds .grows like crazy ,now i have some ideas to work with ThAnKS everybody
we have been growing kohlrabi in our garden for the past 7 or 8 years,we love them and have introduced several friends to the veggie,my favourite way is cooking them in butter salt and pepper,i get hungry thinking about this
I first ate kohlrabi when I was in Germany. My aunt used to grow them in her garden. She gave me a packet of kohlrabi seeds. Unfortunately I don’t read German, however I found kohlrabi grown in America is light green while it was purple in Germany. I discovered the vegetable while shopping in an Asian store. I like to cut them into finger sized pieces along with carrots and steam them. Delicious!!!
I got introduced to kohlrabi just recently, but have had no luck finding it since, not even at my farmer’s market.
I DID find it in seedling form at the local nursery, though, so now I’ve planted a purple variety in my tiny urban guerilla garden: I hope it succeeds!
I diced the Kohlrabi and added it to diced carrots, celery, fennel, scallions, minced garlic and ginger and then boiled it in vegetable broth and some lite soy sauce until the veggies were half way tender… then I added spaghetti, more liquid (water or broth) and pulled cooked chicken breasts… season it a little with pepper and boiled until spaghetti was cooked.. then stir in cilantro… I loved it! This can be a soup too pending on how much liquid you add.
I came to this site to find out about the Kohlrabi and decided it add it to my lasagna. It was a wonderful addition!! Such great flavor and texture.
Simple way to prepare Kohlrabi.
Just wash cut up in slices like a sliced tomato or onion and fry in a pan in a butter sauce.
tastes almost like buttered sweet corn when prepared this way.
I get Kohlrabi from my CSA on a regular basis this time of year. I was eating them raw but since they are pretty big decided it would take me forever to eat 1. I googled kohlrabi recipes and found an Hungarian Kohlrabi soup recipe. It is delicious and probably one of the easiest soup recipes I have ever made. I make the soup on a regular basis and have even substituted almond milk for skim milk on occasion. Deelish!!
I too love my kohlrabi raw. Once, when I was having some sashimi, it struck me that the daikon served on the side had similarities with kohrabi. Now for variation I often eat my thinly sliced raw kohlrabi dipped in good quality soy sauce. My husband loves his soy with the addition of wasabi. (I also now eat my radishes that way.)
My only recipe for Kohlrabi (green or purple) is very simple. Peel and eat. I have always loved the stuff and have been eating it raw all my life.
First time I’ve been on this website it’s very interesting. The comments from above describes quite a lot of ideas how to prepare and eat kohlrabi. I’m a sous-chef working in a 5 star-hotel and most of the time we use the kohlrabi to garnish joint plates with it, and one of the most interesting thing to do with, we create roses with them. The next time i comment on this site i’ll try to attach a picture of these roses and a step by step instructions how to put it together.
Don’t forget the leaves. Along with loving the actual vegetable one of my favorite things to cook is Kohlrabi leaf pasta. Just saute some onions and garlic in a little EVOO till tender then add your chopped up kohlrabi leaves and continue to saute for about four mins just long enough to get a slight sauted spinach like wilt on them but short enough that they keep a little snap to them then add a little more EVOO and mix into your cooked pasta with a big helping of fresh shredded Parmesan for “Kohlrabi Agli Olio”
I am trying to find out if the leaves of the kohlrabi can be eaten raw? My hubby likes green smoothies and I want to know if it is ok to use the leaves(raw) in the smoothie.
I don’t know, but maybe someone else reading this does. ~Elise
You CAN eat the leaves raw but you need to get it while young & tender… the older the leaf the less desirable raw IMHO.
This is a goodie, we substituted pre-roasted Kohlrabi for the artichokes in our favourite warm dip recipe. Toss bite sized chunks from 1-2 Kohlrabi in a little oil or olive oil and season with salt, pepper, or preferably a garlic based season bliend (such as Greek seasoning). Roast in a 350 oven for 25-30 minutes. Meanwhile in an ovenproof bowl, pie plate or casserole dish, mix equal parts of mayo and sour cream (1 or 1-1/2 cups of each), 8-12 dashes of hot sauce, 3/4 c. grated or shredded parmesan, and garic (minced, powder) of some sort or the other. Add the roasted kohlrabi to the parmesan, mayo, sourcream mix and bake at 350 for another 30-40 minutes. Serve as a warm dip with crusty bread, triscuits, bagel chips, or even as a topping for baked potato or other vegateble. This is a great introduction with an earthy sharp and hearty flavor for newcomers. Of course the recipe can be made as straight up artichoke dip by using canned quartereD artichokes in water in place of the roasted kohlrabi (no rosting required for artichokes.)
I’m going to braise a Pot Roast using an edible mirepoix, burdock root, and kohlrabi for Christmas this year. My wife’s been getting an organic vegtable and fruit assortment box through her school from a local farmer here in Santa Maria. I’ve always been very curious as to how to prepare this vegetable since I was in culinary school. I was so happy to find it included in the vegetable box she brings home once a week. I’ve incorporated the green kohlrabi in a coleslaw with green cabbage…gives the slaw a nice texture and taste. I’m using the purple ones in my braise.
I’m thinking the possible uses for this vegetable is limitless.
I’m glad to see kohlrabi (kalarepa) is making comeback to US market, I used to see it at King Kullen supermarket all the time back in the 90 ties, but it disappeared. In Poland my grandma used to make stuffed kohlrabi .You would peel it , cut a slice (hat) of the top and scrape the inside of the bigger part to make a cavity .Kohlrabies ware shortly put into boiling water. The scraps and onion ware fried on olive oil and added (cold) to ground chuck, egg, soaked Kaiser roll, salt, pepper and maybe dill. She would stuff all with meat mixture and cover with “Hats” .They would all go into oven and at the end covered with cream and dill sauce. Someday if I find the kohlrabi back at the store I will make this dish. Did not have much luck with growing them in NY, they turned out too small.
I just bought some kohlrabi and the leaves have a distinct tea-rose smell. Is this normal? LOL. I’ve bought it before, but it’s always been trimmed down. It’s a great fresh scent, though. Not complaining, it’s just very pronounced.
I never noticed any particular scent to the leaves. ~Elise
When travelling in Europe we found kohlrabi used in Czech Republic like radish or apple….added to a lunch box.. An Australian recipe we have adapted slightly has the kohlrabi cubed or finely sliced; simmered or steamed and then before serving add some finely cut raw onion and some lemon juice. Goes very well with fish. If you really like to emphasise the lemon touch you can add some zest and put the kolhrabi back on the stove to allow the juice to simmer briefly.
We planted a bunch and now have a bunch they are pretty interesting seemed pretty easy to grow but strange how they came up considering it was a first time for us and not too bad considering I am a picky and I mean very picky eater. My cat liked hiding under the leaves; it was funny.
Great recipes. I make a beef stew or ham stew and add kohlrabi, parsnips, rutabaga, onions, carrots, broth & garlic. Great on those cool fall days
I love this veg on the grill w/ a bit of olive oil, a dash of salt and lots of black pepper!
My mom used to make it when I was growing up. As someone said it tastes a bit like broccoli stems. She used to chop them into 1/4 inch cubes and steam it a bit and throw away the water. This step would get rid of the strong smell. Then she would heat some canola oil, add 1 tsp cumin seeds and when it splutters, she would add the kohlrabi and salt and cook on medium heat till they are light brown. Once it is light brown,she would add a tsp of coriander powder, 1/2 tsp cayenne and 1/4 tsp dry mango powder and 1 chopped tomato. Once the tomatoes break down and it forms a sauce, and the kohlrabi is completely cooked, check for salt and add 1/2 tsp sugar. Sugar helps to balance out the taste of the dish and bring out the natural sweetness of the kohlrabi. Garnish with chopped fresh cilantro leaves.
Can be served with pita bread or rice.
My husband and I sell certified organic produce
at the Farmer’s Market in Peoria,IL. This is our
first year growing kohlrabi. It’s a good seller
and our favorite way to eat it is raw,dipped in
Creamy Caesar Dressing. YUM!!!
So glad to find this post – I just got back from the farmer’s market with my CSA share brimming with kohlrabi. Now I have lots of ideas for it.
I use it my chicken soup along with turnip, parsnip, parsley, carrot, large sweet onion and celery. I always get compliments on my soup. The kolrabi makes the difference
I think it has the texture of a broccoli stem but the taste of celery…weird, but I can see how nutmeg would be a compliment to the nuttiness of the flavor
Believe it or not, I live in Tripoli, Lebanon and I saw Kohlrabi at the neighborhood khudarji (vegetable vendor) and I asked what it was. The vendor said, “Krup” and explained it tasted like lettuce hearts so I bought some, meanwhile, all the ladies who were bringing their purchases to the counter were asking what it was and how to cook it, etc.
So it’s new here too, I guess, though I have heard of Kohrabi before, I had never seen it in Phoenix, Arizona where I am from. I peeled it and sliced it into sticks, added some fresh red tomato chunks, balsalmic vinegar, Italian herb blend and salt. Very nice. Will try it cooked soon and will give it to my brother-in-law to try also, as he is on a restricted diabetic diet and is always looking for tasty vegetables to try to vary his somewhat bland diet.
My grandmother used to cook this in the pasta water with the pasta. Simple and simply good. I like that then toss it and the pasta (long like spaghetti or angel hair works best) with a little butter and parmesan.
We split a CSA box with friends so I got one small kohlrabi – my first. I sliced half and added it to German Potato Salad and sauteed the other half lightly in butter with nutmeg. What a delicious vegetable! Thanks for the tips.
My german mother-in-law scallops kohlrabi. Just bakes in oven with onions, butter, milk, salt and pepper. it is very yummy this way. Before I only knew to shred it for kohlrabi slaw
My mother is from Germany and when I asked her how to fix Kohlrabi her answer was to peel and boil the Kohls whole then slice and serve with a white cream sauce. It was divine.
I got a kohlrabi from a local food bank.
Never heard of it and never saw it.
I peeled it and ate some raw and family had it in a lettuce salad.
I still have some left, I am going to put it in my chili tonight.
When I brown the meat I am going to put some it.
This is a very fun veggie.
I would like to try and grown some in out garden next year.
This year I worked on my first allotment .
A fellow worker on the plots passed me a few of these when they were new shoots, so I planted them. I have now picked the ones which are ready.
Because they can be eaten RAW I sliced them and had them as a fresh veg to dip in my sauces and chutneys when I had a party. Everyone was very suprised and realy enjoyed them.
I will be growing more next year they are GREAT.
Can kohlarabi be frozen, pickled or canned? We have so much and my husband would like to have it in the winter time from the garden instead of store bought. He loves it raw with salt as does his whole family but he insists on planting way too much!
I just saw a recipe for pickled kohlrabi, I tried to retrace my steps, but the recipe has eluded me. BUT I did see it. Try googling freeze kohlrabi,
I grew up eating fresh kohlrabis out of the garden. It has been a favorite of mine since I can remember. This is the first year that I have eaten one for 25 years and I am happy to say that it is still a favorite of mine.
What makes it even better is when you grow them yourself as I have mine finally. This is also my first garden after 25 years. I moose proofed with a fence made of drill stem and fish net. Now that I am older:-), I find that I get a whole lot more nostalgic and even have found myself planting flowers that my parents liked.
(Oh yea, back to the kohlrabis)
Next year, there will be more planted in my garden. God pity the poor man or woman that doesn’t like this perfect vegetable.
I grew this for the first time ever this spring. Tonight is the first time I’ve ever cooked it. I just diced them up in 1 inch cubes, put it in my pressure cooker with 1 cup of water, and when the pressure rocker began to rock I timed it 5 minutes. Turned the heat off then cooled the pressure cooker down with cold running water. Then first taste…It’s not hard, it’s still firm, not mushy. And so “light” of a taste. I’m betting if I wanted to I could cook them a little longer then mash them up for an alternative low carb to mash potatoes. Final thought is they are delishhhhhhhh!
I planted some of this kohlrabi in my garden this year without knowing what it is or what to do with it. So these writings have me exited to taste some of my veggie fresh from the garden so I can also post what I think of them. Seems you either love it or you don’t. No inbetween!
I found Kohlrabi in the grocery store a couple of weeks ago. I thought it was an organic beet, that’s what the price label said anyway! The first time I cooked it I just peeled it and sauteed it with onions and garlic. I then added hamburger gravy to it and ate the whole mixture over rice. The second recipe I made with Kohlrabi was a delicious beef rib soup. I took some ribs left over from the previous days bbq, boiled them in a pot with beef soup base for about an hour. while the ribs were boiling I added onions, garlic, two diced tomatoes, cellery, frozen corn, 1 cup quiona (it’s a grain), and about four diced Kohlrabi. Talk about delicious!I will definately be making this dish again! The best thing is that I’ve found a new veggie, that I love!
I am new to Kohlrabi and find it delicious. It is a lot like brocolli stems, only more of it. Peel ALL the fibrous outer, chop up and 12 minutes in my microwave, can be mixed with a bit of carrot, add vinaigrette sauce. However, the peeling is hard work – any suggestions?
Well, I never post on sites like this though I visit frequently. Reason I do not post is that I am really now ‘chef’ and most of the time I don’t even use a recipe…However, as native German I really miss Kohlrabi and since I have lived in the deep south for the last twenty years and Kohlrabi is not readily available in stores here I am growing my own this year.
I have enjoyed looking over the recipes and found them intriguing. Guess one could consider Kohlrabi as poor people food where I come from. So here are the ingredients for my recipe and bear with me amounts vary:
My Kohlrabi recipe only calls for browned and drained ground chuck, 2-3 bulbs of Kohllrabi, one medium yellow onion, beef stock (bullion cubes will do nicely), and about 1 lb of red potatoes. After browning and draining the meat I add the stock. Kohlrabi and potatoes cubed or sliced, onion diced, salt and pepper, a little cumin and garlic. The liquid should slightly cover all ingredients. Cover it up for about 30 min on medium heat. Than I thicken the liquid to a brown gravy. Voila, that’s it-poor people food all in one pot!
Here’s another tip: The leaves growing out of the kohlrabi are also perfectly eadible. When cooking kohlrabi, just chop and throw the leaves in as well.
We got some kohlrabi at the local co op that we are members of and we didn’t know what to do with them. We are so thankful to get some interesting sounding recipes from here. Planning to eat our 1st kohlrabi tonight!
I’ve loved Kohlrabi since I was a kid and my grndfather, and father grew it in the garden. Mom always made it sliced in a cream sauce, or I also just cube it, and cook it in the microwave with butter and salt (you can mash it like rutabaga that way too) someone asked for the white cream sauce recipe: melt butter, add some flour, and thicken with the water from boiling the kohlrabi…simple! ENJOY!!
I come from a German backround on both sides of my family and if made right – delectable.
I make sure they are round before buying them .
When they get to big or if they are tapered they can be woody .
You have to peel them until you lose that vein like look under the skin. Obvious as you peel .
The bottoms have to be cut off because they are extremely woody .
The top is tender and you can chop up some of the small leaves and stems and cook them along with the sliced body .
I top with a good cream sauce and I agree the nutmeg grated over the top makes it scrumptious . Served yesterday for Christmas!
I love kohlrobi. My siblings and I grew up getting them out of the neighbor lady’s garden (she always watched from the window and never stopped us or chased us away.) We ate them just plain raw or with a little salt. Nowadays, I enjoy them in many of my favorite recipes. Whenever a recipe calls for potatoes, I substitute them with kohlrobi. I always add them earlier in the cooking process. They hold up well, remaining firm throughout.
We also eat them raw with a little salt, but another way that we fix them is to peel, cut into cubes, place some on a square of foil with some butter and salt and pepper. Fold into a packet and put them on the grill. Awesome!
Thanks for the laugh and the many recipe ideas. I’ve been looking at but not buying them at the farmers’ market, but that’ll change! Wait till I whip “Volare” on those farmers. :)
Can you eat kohlrabi greens? My garden is beautiful now with a few rows of this root veggie and the greens are calling ..
anyone cook or eat them raw?
Love to know..
My mother would prepare kohlrabi in a white cream sauce. She also prepared the same cream sauce for cauliflower. Absolutely delicious.
I’ve grown kohlrabi here in southern NJ without a problem but it does take a long time.
Now…if I can just remember Mom’s cream sauce recipe!
I would like to know, can you eat the leaves?
Hi Geraldine, according to this article you can cook and eat the leaves. ~Elise
I have six rows of kohlarbi in our garden. We grow them twice a year. My sister and I love them raw with a little salt. I grow them in PHOENIX AZ.
Thank you, thank you, thank you. It’s like you were reading my mind when you posted this. For whatever reason, I’ve been timid about entering the world of kohlrabi, but I saw a ton of them at the farmers market this weekend and really wanted to try them out. I’ll definitely have to make some of these recipes!
I have been growing these in my garden for years and I live in the desert! I don’t think I have ever seen them in the grocery store. I love to eat them raw with a bit of salt. I will try some of the recipes listed here. The pickles sound great!
I don’t know if it is the same but I remember I’ve seen the same vegetable in Asian supermarket…always thought it was root though. It is also good as a casserole ( like in gratin dauphinois you know) with tons of cheese and cream…..It makes me hungry just by thinking about it!!!!
Does anyone else find themselves singing Dean Martin’s “Volare” and substituting ‘kohlrabi’ when cooking with these? I do all the time. It cracks up the vendors at the farmers’ markets over the summer.
The first time I inquired what they were, a friend of mine told me. I said, ‘what do you do with them?’ and he replied, “throw them at people I don’t like.” I’ve since eaten a few and they remind me more of radishes than broccoli stems. I like them steamed with Maggi seasoning and sesame seeds. Or thrown into a peanut butter sandwich to add some crispy crunchiness.
Hah! I totally hear that song when I say the word kohlrabi! ~Elise
My grandmother used to make them with a burnt butter sauce. they were great. Does anyone have a recipe for this?
Oh hey! Great post! I’ve gotten these in my CSA boxes before and never had a clue as to what to do with them.
I only discovered kohlrabi a few summers back while doing the rounds at some of the local farmer’s markets. My first inclination was to eat it raw and did so with this recipe. but I’ll be sure to try this and the other links you’ve added. Thanks!
My grandfather used to grow kohlrabi in his garden in Iowa. I didn’t know any way to serve them other than raw, which I love, so I greatly appreciate the recipes.
Sorry, I did not intend the above comment to remain “anonymous”. I posted too quickly. By the way, we also cut kohlrabi into batons to eat raw with dip. They make a nice addition to a veggie tray and people always ask what they are.
Like Anja, I was also forced to eat kohlrabi as a child and hated them. My mother would make frozen vegetable packets with sliced kohlrabi and carrots to be eaten year round in soups, stews or simply as a side. Now I actively seek kohlrabi out at the farmer’s market where three varieties are available. The Hutterites call the green or purple ones Martian Food. They can be woody when they get too large so select the small ones. Later in the fall an old German fellow sells pale green baseball size kohlrabi that never get tough. These are the prized ones since there is little waste and they are always tender. Here I’m with Sylvie in their preparation–steamed, with a dab of butter and a sprinkle of nutmeg. Just the way my mom used to make them!
Well, I’ve learned about TWO new veggies this week. I had never heard of kohlrabi until I read this post.
Another day this week I googled “rocket” to find out what in the world it was after reading about it on a blog written by a girl in Australia. I have heard of arugula so I guess I really knew what it was after all.
Thanks for the learning experience.
Wow! Until tonight, I had never had kohlrabi – this post made me interested enough to go buy some. It’s really yummy! I just chopped it up and steamed it simply. It really is very much like broccoli stems. I think I might have a new veggie infatuation!
I absolutely love this stuff. Like Anja, I also grew up with it in Germany. Unlike her, though, I love it and had a difficult time finding it here in northern New Hampshire. My favorite way to eat it is raw, thinly sliced, and lightly salted.
I am a huge fan of kohlrabi – I grew it in my garden for the first time last year and my favorite way to eat it is to slice it thin and saute it in butter and garlic. Yum! Now that I have other recipes to try, thanks to your recommendations, I can’t wait to experiment with it!
Yeah, you can usually find kohlrabi at the grocery store, but the cashiers never know what it is!
I peel a couple of kohlrabi and some carrots, shred them all in the food processor then saute with butter and garlic…yum!
Don’t be fooled by the innocent smiles on the faces of the kohlrabi, people.
I have evidence that something quite sinister lies beneath those cute faces.
Just last week, I left some kohlrabi and potatoes out on the counter. When I awoke the following morning, the potatoes were gone. Gone, I tell you!!!
When confronted, the kohlrabi “claimed” they had no idea what happened.
Beyond tossing them in the trash, which even I would find to be too harsh a penalty, I suggest a more appropriate fate…
The Kohlrabi Ham Bake recipe.
Take that, kohlrabi. Not so smiley anymore, are you?
Growing up in Wisconsin, we’d get these at the farmer’s market. My simple recipe: peel, salt, eat. They are just delicious!
Well, you already got my favorite kohlrabi recipe (empanadas) so I just had to chime in and say I love your partying kohlrabi creation! :) Too funny!
Having been forced to eat countless kohlrabis while growing up (in Germany), I was pleasantly surprised to find out that it seemed to be virtually unknown in the US. But obviously these happy times are gone for good. I still absolutely loathe the stuff.
I love it steamed with some melted butter and some freshly grated nutmeg. Simply delicious.
I love kohlrabi as well. My favorite prep is the most simple. Raw with olive oil, fresh lemon juice, coriander and lots of black pepper!
I have never seen such a veggie… Is it typically found in the major grocery chains? And how much do you peel off before cutting it up, or is it obvious once you get into it (like an onion)? Your ham bake recipe is making me consider this, but those drawn on faces look more in keeping to how I’m wide-eyed at this right now… :-)
i like to slice kohlrabi thin, dip in egg and bread with corn meal and cook it butter in non stick pan til brown and then slice that into strips and put over salads or eat with a nice tomato/basil mixture.
Kohlrabi is fun to grow in the garden too!
I love kohlrabi! My mother grew them in her garden. Too bad I’ve developed an allergy to them (they make my throat itch and swell, ugh).
My mom prepared them boiled (diced in about 1/4 in pieces) and in a white creamsauce, can add cheese to the sauce if you want. Delicious!
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