Excellent question! Kohlrabi is actually very adaptable, and has a broad range of flavours and textures depending on how you prepare it, so I’m just going to share a few basic suggestions for using it rather than a single recipe. Trust me, they’re tasty!
This one’s probably my favourite. Set your oven to 450F, slice off the kohlrabi’s leaves, peel the bulb, and slice it into wedges or cube it. Toss it together with some oil, salt & pepper, and some chopped garlic, put it on a baking pan, and roast for 15-20 mins (flipping them a couple times). The kohlrabi gets nice and tender and slightly caramelized, acting as a mildly sweet but hearty side dish. Add some lemon juice for a bit of zest!
Eat Them Raw
This is best done when the kohlrabi is nice and small and not yet starting to get pithy. It’s super-crisp (sort of like an apple), and a little peppery when eaten raw – many people liken it to sweet radishes and broccoli stem. Thinly slice it and add it to salads, cut it into matchsticks or grate it and add it to summer slaws, slice and serve it with remoulade sauce or garlic-butter sauce for dipping. You only need to peel it if the skin seems a bit too rubbery for your tastes.
Make Kohlrabi Carrot Fritters with Avocado Cream Sauce
I couldn’t resist sharing a recipe for this – I haven’t yet tried it, but it’s definitely on the agenda… It looks delish! Click here to check out the recipe and a pretty picture.
You can add kohlrabi to any chunky soup recipe, but its sweetness really shines through when added to creamy pureed soup recipes.
Don’t Forget the Greens!
Don’t throw out those leaves – they’re similar to spinach, collards, and kale. I cooked mine in a little nubbin of butter until they wilted, salted them, and ate them with sliced radish. It turned out very well! The smaller leaves can be eaten raw in salads, but the larger ones should be cooked, either fried in oil or butter or simmered in broth or stock until wilted.