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How to Cut and Cook Kohlrabi

Kohlrabi is one of the undiscovered gems of the produce department. You can serve it raw in a salad, roasted as a side dish, pureed into soup, or riced and used as a low-carb replacement for rice. Though it looks like a root, kohlrabi actually grows above ground. It’s in the same family as cabbage, kale, Brussels sprouts, and cauliflower, so it delivers plenty of low-calorie nutrients, especially vitamin C and fiber.
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Once you’ve got your kohlrabi home, here’s how to cut it up:

1. If the leaves are still attached, remove and reserve for other recipes (you can cook them as you would kale).

2. Cut a thin slice off the bottom so the bulb sits flat. 

3. Use a veggie peeler to remove the tough outer skin.

4. Slice into quarters lengthwise, then cut out the core from each piece. 

5. Depending on what you plan on cooking, you can grate the quarters or cut them into matchsticks or cubes.

Kohlrabi has a surprisingly kid-friendly flavor and texture. When cooked, it becomes tender and sweet (similar to turnips and parsnips). When eaten raw, it is crunchy and mildly peppery, like radishes. These 5 recipes show off this versatile veggie in all its glory.

Apple and Kohlrabi Slaw over Pork Chops 

You can get this easy recipe on the table in around 20 minutes. Tart apple contrasts with the mildly sweet kohlrabi in this tangy slaw that tops herb-rubbed pork chops. 

Baked Chicken over Riced Kohlrabi and Peas  

If you are a fan of riced cauliflower, you’ll love this recipe. Riced kohlrabi has a slightly milder flavor than cauliflower, so it’s a great option to keep in mind.

Creamy Kohlrabi Soup 

The beauty of this creamy, rich tasting vegetable soup is that it is made in a pressure cooker, like an instant pot. If you want to make this vegan, use non-dairy half & half.

Roasted Kohlrabi with Lemon and Parmesan

Kohlrabi becomes tender and has a surprisingly nutty flavor when given the roasting treatment. A little lemon zest adds the finishing touch.

Kohlrabi Salad with Mustard Dressing

This tangy, crisp salad makes a delicious change from traditional coleslaw. It’s a fresh addition to winter meals.

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