Kohlrabi is a unique and versatile vegetable that has recently gained popularity in many cuisines around the world. Often referred to as “turnip cabbage,” this bulbous vegetable has a mild, slightly sweet taste and a crunchy texture. Originating from Europe, it has become a staple in many cultures for its ability to adapt to various cooking methods and flavor profiles.
Whether you’re roasting, boiling, or eating it raw, kohlrabi adds a delightful crunch to any dish. It’s a great option for those looking for a healthy, low-carb alternative to starchy vegetables like potatoes. In this guide, we’ll explore some exciting kohlrabi recipes that are easy to prepare and packed with flavor.
Ingredients
To make kohlrabi-based dishes, you’ll need the following ingredients. For most recipes, the ingredients are simple and versatile, so feel free to adjust based on your preferences or dietary needs.
Basic Ingredients:
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2 medium kohlrabi bulbs, peeled and cut into cubes or slices
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1 tablespoon olive oil
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1 teaspoon salt
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½ teaspoon pepper
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Fresh herbs (parsley, thyme, or rosemary)
Optional for Roasted Kohlrabi:
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2 tablespoons grated Parmesan cheese
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1 tablespoon garlic powder or minced garlic
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1 tablespoon lemon juice
Substitutions:
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For a vegan option: Skip the Parmesan cheese and use nutritional yeast for a cheesy flavor.
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For gluten-free: All ingredients in this recipe are naturally gluten-free.
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For a low-carb version: Stick with kohlrabi and avoid higher-carb vegetables.
Step-by-Step Cooking Instructions
Roasted Kohlrabi:
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Preheat oven to 400°F (200°C).
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Prepare kohlrabi: Peel and cut the kohlrabi bulbs into ½-inch thick slices or cubes.
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Season: In a large bowl, toss the kohlrabi with olive oil, salt, pepper, and any additional spices or herbs you prefer.
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Arrange: Spread the seasoned kohlrabi in a single layer on a baking sheet lined with parchment paper.
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Roast: Place in the oven and roast for 20–25 minutes, flipping halfway through, until golden brown and tender.
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Finish: Optional, sprinkle grated Parmesan or garlic powder for added flavor. Serve with a squeeze of lemon juice.
Kohlrabi Slaw:
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Shred the kohlrabi: Using a grater or food processor, shred the peeled kohlrabi bulbs.
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Make the dressing: In a bowl, mix 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, 1 teaspoon of honey, salt, and pepper.
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Toss the slaw: Combine the shredded kohlrabi with the dressing and any optional ingredients like shredded carrots, cabbage, or fresh herbs.
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Chill and serve: Let the slaw sit in the fridge for at least 30 minutes to meld the flavors. Serve chilled.
Common Mistakes to Avoid:
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Overcooking: Kohlrabi can become mushy if overcooked, so keep an eye on it while roasting or boiling.
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Underseasoning: Don’t be afraid to add a bit of extra salt, pepper, or seasoning to enhance the flavor.
Pro Tips and Cooking Techniques
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Cut evenly: Whether you’re roasting or boiling, make sure the kohlrabi pieces are cut evenly to ensure consistent cooking.
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Use high heat for roasting: Roasting at a high temperature ensures a crispy exterior and a tender interior.
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Pair with bold flavors: Kohlrabi has a mild flavor that works well with bold seasonings like garlic, lemon, or spices like cumin or smoked paprika.
Variations and Customizations
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Vegetarian: The roasted kohlrabi can be served as a main dish or side dish with a variety of vegetarian toppings like crumbled feta cheese or sautéed mushrooms.
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Gluten-free: The recipes in this guide are naturally gluten-free, so there’s no need for modifications.
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Low-carb: For a low-carb option, avoid sugary dressings and pair kohlrabi with protein-packed sides like grilled chicken or tofu.
Fusion Twist:
Try adding a touch of curry powder and coconut milk to kohlrabi for an Indian-inspired dish or toss it in a Mexican-style salsa for a fresh, zesty topping.
Serving Suggestions
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Roasted kohlrabi: Serve it as a side dish with grilled meat, fish, or a vegetarian protein like lentils or chickpeas.
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Kohlrabi slaw: Pair it with BBQ dishes, grilled chicken, or even as a topping for tacos.
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Garnish: Fresh herbs like cilantro, parsley, or mint can add a burst of color and flavor to any kohlrabi dish.
Recommended Pairings:
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Sauces: A garlic aioli or lemon-tahini sauce can enhance the flavor of roasted kohlrabi.
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Beverages: Pair with a crisp white wine, sparkling water with lime, or a light iced tea.
Nutritional Information (Per Serving)
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Calories: 50 kcal
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Protein: 2 g
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Carbs: 11 g
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Fats: 0.5 g
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Fiber: 4 g
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Vitamin C: 60% of the daily value
Frequently Asked Questions (FAQs)
Can I eat kohlrabi raw?
Yes, kohlrabi is delicious raw and can be sliced into thin rounds or used in slaws.
How do I store kohlrabi?
Store raw kohlrabi in the fridge in a sealed container for up to 1-2 weeks. Once cooked, it can be stored for up to 3-4 days.
Can I freeze kohlrabi?
Yes, you can freeze kohlrabi after blanching it in boiling water for 2-3 minutes. Allow it to cool, then freeze in an airtight bag for up to 3 months.
Closing Thoughts
Kohlrabi is a versatile and nutritious vegetable that can elevate many dishes with its mild flavor and crunchy texture. Whether you’re roasting it, turning it into slaw, or adding it to soups and salads, there’s no shortage of ways to enjoy this vegetable. So go ahead, give one of these kohlrabi recipes a try today!
