Kohlrabi is a milder, sweeter tasting member of the brassica family (which also includes cauliflower and broccoli). The flavour is hard to pinpoint but has been described as somewhere between a turnip, radish, and cauliflower – some say it tastes like the peeled stem of broccoli. Now you’re curious, right? What’s more, it’s a good source of Vitamin C and potassium.


How to Pick Kohlrabi:

When picking out kohlrabi (green or purple) you want ones that have a smooth skin without cracks. If the leaves are attached (they are sometimes sold separately), they should be firm and green – avoid yellow leaves.

How to Store Kohlrabi:

Store the bulbs and leaves separately, preferably in perforated plastic bags. While the leaves should be used within several days, the bulbs will last about two weeks.

How to Prepare Kohlrabi:

To prepare, first slice off the stems – they can be sautéed as you would beet leaves.

Small, tender kohlrabi doesn’t need to be peeled. Larger ones will have a thicker, fibrous skin that should be peeled. Kohlrabi can be prepped in many ways, it can even be scooped out and stuffed.

Not a well-known vegetable, it has so many uses and the bulbs are absolutely delicious in stews, braised, boiled, steamed, fried, glazed like a carrot, stuffed with cheese and potato, or simply roasted with olive oil and salt. The leaves can be sautéed in butter and are perfection with a little grated Parmesan cheese on top.


Kary’s Kohlrabi Tips:

  • If a recipe calls for rutabaga, you can easily swap it with kohlrabi.
  • You can substitute water chestnuts for kohlrabi in a stir-fry recipe.
  • One of the best snacks before dinner is kohlrabi. Peel it and slice and sprinkle with a touch of salt.
  • Kohlrabi has a great crunch. It can be grated and added to a salad. Or thinly sliced and added to a sandwich.
  • When is kohlrabi done cooking? If you’re sautéing or steaming it, it’s done when it’s tender crisp. If you’re roasting it, it’s done when it’s tender.
  • Add a unique flavour to your next salad by adding some kohlrabi to your favourite coleslaw recipe.


What Does Kohlrabi Go Well With?

Kohlrabi goes well with: unsalted butter, cabbage, carrots, celery root, mustard, sour cream, Parmesan and Swiss cheese, cilantro, cream, dill, garlic, potatoes, soy sauce, sesame oil and salt.

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