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Kohlrabi: 4 Easy Ways

For Roasted Kohlrabi
 1 large kohlrabi
 1 tablespoon olive oil
 1 tablespoon garlic
 Salt and vinegar
Kohlrabi with Butter & Onions
 1 large kohlrabi, peeled & diced
 2 tbsp butter
 1 white or sweet onion, roughly chopped
 2 tbsp flour
 1/4 cup cream or milk
Parker's Kohlrabi Slaw
 1 large kohlrabi, peeled and julienned/shredded
 1-2 tart apples, julienned
 1 tbsp minced onion (optional)
 1 tbsp minced parsley
 salt and pepper
 1 tbsp cream
 2 tsp whole grain mustard
 1 tbsp vinegar
 or 1/4 cup apple cider vinegar
Parker's Kohlrabi Soup
 1/2 cup each finely chopped carrot, onion & celery
 1 bay leaf
 1/2 teaspoon thyme
 1-2 tbsp butter
 1 large kohlrabi, peeled and sliced
 1 quart (4 cups) warms chicken or veggie stock
Roasted Kohlrabi

Preheat your oven to 450 degrees. Remove the root end, leaves, and peel/slice off the thick outer


layer to expose the inner flesh. Dice the kohlrabi into approximately 1/2" inch pieces.


Toss the diced kohlrabi with olive oil, garlic, and salt. Add some coarsely chopped onion pieces if you like, half way thru roasting. Roast in a roasting pan (not a cookie sheet, needs sides) so that you may toss them over every now and then. You want to cook them until the bottom starts to stick then toss and repeat. It will take about 45 minutes to cook.


After you remove them from the oven, drizzle with balsamic vinegar and serve warm.

Kohlrabi with Butter & Onions

In a thick bottomed skillet, cook diced kohlrabi with butter. As the kohlrabi starts to brown a bit (5 minutes or so), add some onions. Season with salt and pepper and cook until kohlrabi is tender, about 20 to 30 minutes depending on heat. Toss regularly.


For a creamy sauce, dust 1 tbsp of flour over the cooking kohlrabi. Then pour in the cream or milk three quarters cup of milk. Stir until the milk thickens. Serve warm.

Parker’s Kohlrabi Slaw

Peel the kohlrabi. Shred it on a box grater and mix with shredded apple. Use a ratio of about 2/3 kohlrabi to 1/3 apple. Toss with either just apple cider vinegar or for a creamier slaw, try cream, mustard, and a little vinegar. Add onion and parsley (if you like) and season with salt and pepper. Chill one hour or up to overnight. Serve chilled, and goes great with pork and BBQ.

Parker’s Kohlrabi Soup

Sweat the mirepoix (carrot, celery, onion) with some butter over very low heat in a covered pan and give it about 15-20 minutes. About halfway through, add the thyme and the bayleaf. Check occasionally to make sure they are not browning, but softening.


Add peeled, sliced kohlrabi, and then start adding in warmed chicken or veggie stock to cover the veggies (you might only need 2.5-3.5 cups, reserve some stock in case you want it thinner), and simmer. When the veggies are very soft, remove the bay leaf and purée the soup using an immersion blender, in an upright blender or using a food mill.


Season the soup with salt and pepper, and hit the soup with some cream if you want a thicker, creamier texture.