You’ve probably passed by kohlrabi many times in the grocery produce section without really seeing it. It is rarely a staple of the American diet, though it is quite popular in Germany where its name is derived from and means “cabbage turnip.” They come in purple and whitish-green and look a little like turnip-shaped globes sprouting from deep green leaves. Their mild and delicately sweet taste contains hints of cabbage and broccoli. The purple type is somewhat tastier and sweeter, and the young kohlrabi that are up to 2 inches in diameter are tenderer than their larger, woodier counterparts.
Kohlrabi’s greens are not always attached in supermarkets, but if you are lucky enough to spot them, they are delicious in salads, sautéed or steamed. The bulb can be eaten raw—chopped up and tossed into a salad or grated into a coleslaw. It is also roasted, steamed, stir-fried, and is found in soups and stews.
To get you started, here are three all-time favorite kohlrabi recipes that are sure to be a hit among family and friends.
Carrot Kohlrabi Stew with Bratwurst - This recipe is in honor of kohlrabi’s German heritage.
Cube 2 potatoes and boil until tender. Julienne 2 kohlrabi and 2 carrots and cook in 2 cups of vegetable broth and 1 tbsp apple cider vinegar for approximately 9 minutes, or just until tender. Save Broth. Fry 4 bratwurst in a dash of olive oil. Combine 1 tbsp flour and 1 tbsp butter and slowly add saved broth until slightly thickened. Toss in vegetables, bratwurst, salt and pepper to taste and let simmer. For an added texture and color, sprinkle with chopped kohlrabi leaves before serving.
Roasted Kohlrabi--This is the perfect dish when you want kohlrabi to be the star.
Preheat oven to 450 degrees. Peel 4 kohlrabi bulbs and cut into ¼ inch thick slices. Combine 2 tbsp olive oil, 2 minced garlic cloves, salt and pepper to taste in a large bowl and toss kohlrabi slices in mixture to coat. Spread on a baking sheet in a single layer. Bake for 15 to 20 minutes, stirring occasionally. Sprinkle with 1/2 cup grated Parmesan cheese and return to oven until cheese is melted. Yum.
Kohlrabi Slaw--If you’re a coleslaw fan, this is sure to become a favorite.
Combine 1 peeled and grated kohlrabi, ¼ shredded purple cabbage, 2 grated carrots, and ½ thinly sliced red onion. Whisk together 1/2 cup mayonnaise, 2 Tbsp cider vinegar, 2 Tbsp sugar, and salt and pepper to taste. Mix together and refrigerate before serving.
If these recipes have enticed you to include kohlrabi as a regular at your dinner table, check out these additional ideas from other food blogs:
Kohlrabi Green Apple Noodle Salad from Inspiralized
Mashed Cauliflower and Kohlrabi from The Lemon Bowl
Kohlrabi Carrot Fritters from a Couple Cooks
Kohlrabi Ham Bake from Simply Recipes