Copied from the “Kitchn” Website

Kohlrabi is a member of the cabbage family. The whole plant is edible, but usually when we talk about kohlrabi we mean the bulb of the plant. The bulb kind of tastes like broccoli stems (my favorite part of broccoli!) It doesn’t have to be peeled, but the peel can be tough so it is suggested. It is a nutritious & versatile vegetable that can be prepared in many ways, including eaten raw.

How Do You Prep Kohlrabi?

While the kohlrabi bulbs are what you’ll usually see being sold, don’t pass up an opportunity to pick them up if you see the greens still attached because they’re delicious and can be eaten raw in salad if they’re young and tender, or sautéed or steamed like mustard greens. Kohlrabi needs little prep, but you should always peel off the tough outermost layer of the bulb with a vegetable peeler first. If the stems and leaves are still attached to the kohlrabi, cut them off, saving the leaves to add to your salad or cook them just like kale or turnip greens.

Peeling and Basic Instructions:

After removing the leaves, stems, slice the bulb in half down through its center. Then slice it into quarters. Cut out the core discarding the tough center. Now that you have small, manageable quarters, use a sharp vegetable peeler to remove the tough outer skin. You can then cut it into thick slices, or if you want thinner slices for salads, the best tool is a mandoline. You can also cut them into matchsticks for stir fries or slaws.

Eaten Raw:

When raw, kohlrabi is slightly crunchy and mildly spicy, like radishes mixed with turnip. You can toss them in a salad, make a slaw out of grated kohlrabi, or eat them on their own with a drizzle of good olive oil and a sprinkling of sea salt.

Kohlrabi Slaw

3 medium kohlrabi, peeled, stems trimmed off, grated           2 carrots, grated
1/3 purple cabbage, shredded                                                  1/4 cup golden raisins
1/2 red onion, grated                                                               1 tbsp sugar
1 tsp salt                                                                                 1 tbsp cider vinegar
1/4 cup mayonnaise (or more, if you prefer)                          4 tbsp chopped cilantro


Combine all ingredients in a bowl and mix well. Chill for several hours before serving.

In Soup:

While kohlrabi can be thrown into a basic chunky vegetable soup, you will particularly like it in a creamy, pureed soup with mild spices so that sweet kohlrabi flavor can really shine through. Kohlrabi can also be added to recipes for Cream of Potato, Cream of Broccoli, and even Cream of Mushroom soup!

Creamy Kohlrabi and Potato Soup with Winter Savory

1 Large kohlrabi (or 1-2 small), cubed                                    1 Cup of whole milk or more if needed
6 Tbsp unsalted butter
1 Small size onion, chopped                                                   2 Cloves of roasted garlic
Sea Salt and white pepper to taste                                         2 Tbsp of finely chopped winter savory
3 Medium size Yukon gold potatoes (or another boiling variety), cubed


Place water in a stock pot. Peel Kohlrabi and potatoes and cut into cubes.  Lightly salt the water. Add kohlrabi and potatoes to the pot and boil. Once fork tender, remove from heat and drain the water.  Cover pot and let it sit for 5 minutes allowing excess moisture to be absorbed by the vegetables. Add 4 tbsp of butter and cover pot.
In the meantime, add the 2 tbsp of unsalted butter to a saucepan and saute the onion until golden.  Add the roasted garlic to the onion and cook for an additional 3 minutes. Set aside.
In a small pot bring the milk to a boil. Remove from heat. In a high speed blender, add all ingredients except milk. Cover and puree.  Add milk as needed to achieve your desired consistency. Transfer pureed soup to a heat resistant container and keep it warm in the oven until ready to serve.


Made Into Fritters:

This is a great way to get kids to eat their kohlrabi! Shred it and mix with an egg and a few tablespoons of flour or breadcrumbs. Heat oil or butter in a flat skillet, drop on small mounds, and flatten slightly with the back of your spatula. Turn after a few minutes, and serve when both sides are crispy.

Kohlrabi Carrot Fritters with Avocado Cream Sauce


2 kohlrabi                                                                    1 carrot

1 egg                                                                            ¼ teaspoon kosher salt

¼ teaspoon cayenne                                                   ½ avocado

¼ cup plain yogurt                                                     ¼ teaspoon kosher salt

½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)

Green onions (for garnish)


Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.

Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).

Serve fritters with avocado cream and sliced green onions.


Like most other vegetables, when roasted in the oven, the outside of the kohlrabi caramelizes, and the flavor sweetens and mellows. It can be tossed it with other roasted veggies like eggplant & potatoes for a hearty side.


This is kind of a cheat-suggestion because kohlrabi can be used in literally anything once steamed. You can throw steamed kohlrabi into frittatas, stir-fries, & pasta dishes. You can puree it with a little cream and simple spices. There are even recipes for stuffing steamed kohlrabi into empanadas and calzones!


From Liz DellaCroce | The Lemon Bowl


1 head cauliflower – cut in florets                               1 kohlrabi – peeled and cut in large chunks

½ c plain yogurt (or Greek yogurt) – low fat              1 tbs horseradish

1 tsp sea salt                                                               ½ tsp pepper

¼ c chives – minced + 2 tbs for garnish


Using a steamer basket, bring 3 inches of water to a boil then add cauliflower and kohlrabi. Steam until veggies are fork tender – about 8-10 minutes. Once veggies are cooked, pour out the cooking water and remove steamer basket. Add veggies back into the same pan and use a potato masher to smash the cauliflower and kohlrabi together. Next, add in yogurt, horseradish, salt, pepper and ¼ c of chives. For an even smoother texture, use an immersion blender or electric mixer. Serve with extra chives on top. Excellent source of Vitamin C


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