21 Delicious Kohlrabi Recipes for Every Season

Perfect for any time of year, kohlrabi is the unsung hero of the vegetable world, offering a crisp, sweet flavor that transforms everyday meals into something extraordinary. Whether you’re whipping up a quick weeknight dinner or seeking seasonal favorites to spice up your menu, these 21 delicious kohlrabi recipes promise to delight your taste buds. Dive in and discover how versatile this veggie can be!

Creamy Kohlrabi Soup

This comforting bowl of Creamy Kohlrabi Soup is a testament to the versatility of underrated vegetables, transforming the humble kohlrabi into a velvety, flavorful masterpiece. The process is straightforward, but the result is anything but ordinary.

Ingredients

• 2 tablespoons clarified butter
• 1 large kohlrabi, peeled and diced into 1/2-inch cubes
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable stock, homemade preferred
• 1/2 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground white pepper
• 1/4 teaspoon freshly grated nutmeg

Instructions

1. In a heavy-bottomed pot, melt the clarified butter over medium heat until it shimmers but does not smoke.
2. Add the finely chopped yellow onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Introduce the minced garlic to the pot, cooking for an additional 30 seconds until fragrant, ensuring it does not burn.
4. Incorporate the diced kohlrabi, stirring to coat with the butter and onion mixture, then pour in the vegetable stock, bringing the mixture to a gentle boil.
5. Reduce the heat to low, cover, and simmer until the kohlrabi is fork-tender, approximately 20 minutes.
6. Using an immersion blender, puree the soup until completely smooth, then stir in the heavy cream, sea salt, white pepper, and nutmeg, heating through for another 2 minutes.
7. For a silkier texture, pass the soup through a fine-mesh sieve before serving, pressing with the back of a spoon to extract all the liquid.

Kohlrabi’s subtle sweetness is beautifully highlighted in this soup, with the nutmeg adding a warm, aromatic depth. Serve it garnished with a drizzle of cream and a sprinkle of freshly chopped chives for an elegant touch.

Kohlrabi and Apple Slaw

Sometimes, the simplest dishes bring the most joy, especially when they combine crisp, fresh ingredients with a tangy dressing. This Kohlrabi and Apple Slaw is a perfect example, offering a delightful crunch and a balance of sweet and tart flavors that can elevate any meal.

Ingredients

• 1 medium kohlrabi, peeled and julienned
• 1 large Granny Smith apple, julienned
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon celery seed
• 1/4 teaspoon fine sea salt

Instructions

1. In a large mixing bowl, combine the julienned kohlrabi and apple.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, celery seed, and fine sea salt until smooth.
3. Pour the dressing over the kohlrabi and apple mixture, tossing gently to ensure even coating.
4. Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld.

This slaw boasts a refreshing crispness from the kohlrabi and apple, with a creamy dressing that ties everything together. For an extra touch, serve it alongside grilled chicken or fish to add a bright, crunchy element to your plate.

Roasted Kohlrabi with Garlic and Herbs

Gathering the right ingredients and tools before starting can make the process of roasting kohlrabi with garlic and herbs both enjoyable and efficient. This dish combines the earthy sweetness of kohlrabi with the aromatic punch of garlic and herbs, creating a side that’s both nutritious and flavorful.

Ingredients

• 2 medium kohlrabi, peeled and cut into 1-inch cubes
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, finely chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it reaches the optimal temperature for roasting.
2. In a large mixing bowl, combine the kohlrabi cubes, extra-virgin olive oil, minced garlic, thyme leaves, rosemary, sea salt, and black pepper. Toss until the kohlrabi is evenly coated with the oil and seasonings.
3. Spread the seasoned kohlrabi in a single layer on a baking sheet lined with parchment paper, ensuring pieces are not touching for even roasting.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the kohlrabi is tender and golden brown on the edges.
5. Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to meld together.

Here, the roasted kohlrabi emerges with a tender interior and a slightly crisp exterior, infused with the fragrant garlic and herbs. Consider serving it atop a bed of creamy polenta or alongside a roasted chicken for a complete meal.

Kohlrabi Fries with Spicy Aioli

Are you ready to transform the humble kohlrabi into a crispy, golden delight? This recipe for Kohlrabi Fries with Spicy Aioli will guide you through creating a snack that’s both nutritious and irresistibly tasty, perfect for those who love a bit of heat.

Ingredients

• 2 medium kohlrabi, peeled and cut into 1/4-inch thick fries
• 2 tbsp clarified butter, melted
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup mayonnaise
• 1 tbsp Sriracha sauce
• 1 tsp lemon juice, freshly squeezed
• 1 small garlic clove, minced

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the kohlrabi fries with melted clarified butter, ensuring each piece is lightly coated for optimal crispiness.
3. Spread the fries in a single layer on the prepared baking sheet, avoiding overcrowding to ensure even cooking.
4. Sprinkle the fries evenly with sea salt and freshly ground black pepper, adjusting the amounts to suit your taste preferences.
5. Bake for 20-25 minutes, flipping halfway through, until the fries are golden brown and crispy on the edges.
6. While the fries bake, prepare the spicy aioli by whisking together mayonnaise, Sriracha sauce, lemon juice, and minced garlic in a small bowl until smooth.
7. Once the fries are done, let them cool for a few minutes on the baking sheet to crisp up further before serving.

When served, these kohlrabi fries offer a satisfying crunch with a subtly sweet, nutty flavor that pairs perfectly with the creamy, spicy aioli. For an extra kick, sprinkle with smoked paprika or serve alongside a crisp, cold beer.

Kohlrabi and Potato Gratin

Discover the comforting layers of our Kohlrabi and Potato Gratin, a dish that marries the earthy sweetness of kohlrabi with the creamy richness of potatoes, all enveloped in a velvety cheese sauce. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1 large kohlrabi, peeled and thinly sliced (1/8 inch)
• 2 medium Yukon Gold potatoes, peeled and thinly sliced (1/8 inch)
• 1 1/2 cups heavy cream
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with clarified butter.
2. In a medium bowl, combine the heavy cream, minced garlic, nutmeg, sea salt, and black pepper, whisking until fully incorporated.
3. Layer the sliced kohlrabi and potatoes alternately in the prepared baking dish, ensuring an even distribution.
4. Pour the cream mixture evenly over the layered vegetables, then sprinkle the grated Gruyère and Parmesan cheeses on top.
5. Cover the dish with aluminum foil and bake for 40 minutes, then remove the foil and bake for an additional 20 minutes or until the top is golden brown and the vegetables are tender when pierced with a fork.
6. Let the gratin rest for 10 minutes before serving to allow the layers to set.

Golden and bubbling, this gratin offers a delightful contrast between the crisp top layer and the tender vegetables beneath. Serve it as a sophisticated side to roasted meats or enjoy it as a hearty vegetarian main course.

Stuffed Kohlrabi with Ground Turkey and Quinoa

Yieldingly versatile and packed with nutrients, this stuffed kohlrabi recipe transforms the humble vegetable into a hearty, flavorful dish. Perfect for a weeknight dinner, it combines ground turkey and quinoa for a protein-rich filling that’s both satisfying and wholesome.

Ingredients

• 2 medium kohlrabi, tops removed and hollowed out
• 1 tbsp olive oil
• 1/2 lb ground turkey
• 1/2 cup quinoa, rinsed
• 1 cup chicken stock
• 1/4 cup finely diced onion
• 1 clove garlic, minced
• 1/4 tsp ground cumin
• 1/4 tsp smoked paprika
• Salt, to precise measurement
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C). Lightly brush the hollowed kohlrabi with olive oil and place on a baking sheet. Roast for 15 minutes until slightly tender.
2. In a medium skillet over medium heat, heat the remaining olive oil. Add the ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Add the diced onion and minced garlic to the skillet, sautéing until translucent, about 3 minutes. Tip: Sautéing the onions and garlic until just translucent ensures they don’t overpower the dish.
4. Stir in the quinoa, chicken stock, cumin, smoked paprika, and a precise 1/4 tsp of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is cooked and the liquid is absorbed.
5. Remove the skillet from heat and let it sit covered for 5 minutes. Then, fluff the quinoa mixture with a fork and stir in the Parmesan cheese and chopped parsley.
6. Spoon the quinoa and turkey mixture into the roasted kohlrabi shells. Return to the oven and bake for an additional 10 minutes until the tops are lightly golden.

Rich in texture and flavor, the stuffed kohlrabi offers a delightful contrast between the tender vegetable and the savory, cheesy filling. Serve it atop a bed of arugula for a refreshing crunch or alongside roasted carrots for a colorful, nutrient-dense plate.

Kohlrabi and Carrot Stir-Fry

When you’re looking for a quick, nutritious side that brings a crunch to your table, this Kohlrabi and Carrot Stir-Fry is a standout choice. Perfect for beginners, this guide will walk you through each step to ensure a delicious outcome.

Ingredients

• 1 medium kohlrabi, peeled and julienned
• 2 large carrots, peeled and julienned
• 2 tbsp clarified butter
• 1 tbsp fresh ginger, finely grated
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes
• 1/4 cup water
• 1 tbsp fresh cilantro, chopped

Instructions

1. Heat a large skillet over medium-high heat and add the clarified butter, allowing it to melt completely.
2. Add the julienned kohlrabi and carrots to the skillet, stirring frequently to ensure even cooking, for about 5 minutes until they begin to soften.
3. Incorporate the grated ginger and minced garlic into the skillet, cooking for an additional 1 minute until fragrant.
4. Pour in the soy sauce and sesame oil, followed by the red pepper flakes, stirring to coat the vegetables evenly.
5. Add the water to the skillet, reducing the heat to medium, and cover. Let the vegetables steam for 3 minutes to achieve a tender-crisp texture.
6. Remove the lid, increase the heat to high, and stir-fry for another 2 minutes to evaporate any excess liquid.
7. Garnish with fresh cilantro before serving.

After following these steps, you’ll be rewarded with a stir-fry that’s bursting with vibrant colors and a harmonious blend of sweet and spicy flavors. For an extra touch, serve it atop a bed of steamed jasmine rice or alongside grilled chicken for a complete meal.

Kohlrabi Salad with Lemon Vinaigrette

Begin by exploring the crisp, refreshing flavors of kohlrabi, a versatile vegetable that shines in this simple yet elegant salad. Perfect for a light lunch or as a side dish, this recipe combines the subtle sweetness of kohlrabi with a tangy lemon vinaigrette for a delightful contrast.

Ingredients

• 1 large kohlrabi, peeled and julienned
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 2 tbsp chopped fresh dill

Instructions

1. In a large mixing bowl, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, sea salt, and freshly ground black pepper until emulsified.
2. Add the julienned kohlrabi to the bowl, tossing gently to coat evenly with the vinaigrette. Tip: For the best texture, let the salad marinate for 10 minutes before serving to allow the flavors to meld.
3. Sprinkle the chopped fresh dill over the salad, tossing lightly to distribute. Tip: Fresh dill adds a bright, herbaceous note, but you can substitute with parsley or cilantro for a different flavor profile.
4. Serve the salad chilled or at room temperature. Tip: For an extra crunch, top with toasted walnuts or almonds just before serving.

This kohlrabi salad offers a crisp texture and a balance of sweet, tangy, and slightly peppery flavors. Try serving it alongside grilled fish or chicken for a complete meal, or enjoy it as a standalone dish for a refreshing bite.

Kohlrabi and Chickpea Curry

Just when you thought your weeknight dinner rotation couldn’t get any more exciting, along comes this Kohlrabi and Chickpea Curry to shake things up. This dish is a testament to how simple ingredients can transform into something deeply flavorful and satisfying with the right technique.

Ingredients

• 2 tablespoons clarified butter
• 1 large kohlrabi, peeled and diced into 1/2-inch cubes
• 1 cup cooked chickpeas, drained and rinsed
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 cup coconut milk
• 1/2 cup vegetable stock
• Salt, to season
• Fresh cilantro leaves, for garnish

Instructions

1. Heat the clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion to the skillet, sautéing until translucent and slightly golden, approximately 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Mix in the ground turmeric, cumin, coriander, and cayenne pepper, toasting the spices for 30 seconds to release their oils.
5. Add the diced kohlrabi to the skillet, stirring to coat evenly with the spice mixture.
6. Pour in the coconut milk and vegetable stock, bringing the mixture to a gentle simmer.
7. Reduce the heat to low, cover, and let the curry cook for 15 minutes, or until the kohlrabi is tender.
8. Gently fold in the cooked chickpeas, heating through for an additional 5 minutes.
9. Season with salt to your preference, then remove from heat.
10. Garnish with fresh cilantro leaves before serving.

Delightfully creamy with a subtle crunch from the kohlrabi, this curry is a harmonious blend of spices and textures. Serve it over a bed of steamed basmati rice or with warm naan bread to soak up every last bit of the flavorful sauce.

Grilled Kohlrabi Steaks with Chimichurri

Just when you thought grilling was all about meats and the usual veggies, kohlrabi steaks come along to shake things up. This recipe transforms the humble kohlrabi into a smoky, tender delight, topped with a vibrant chimichurri that brings it all together.

Ingredients

• 2 large kohlrabi bulbs, peeled and sliced into 1/2-inch steaks
• 3 tbsp extra-virgin olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh cilantro
• 2 tbsp red wine vinegar
• 1 small shallot, minced
• 2 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1/4 cup extra-virgin olive oil

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 400°F.
2. Brush both sides of the kohlrabi steaks with 2 tbsp of olive oil and season evenly with salt and black pepper.
3. Place the kohlrabi steaks on the grill. Cook for 5-6 minutes per side, or until deep grill marks appear and the steaks are tender when pierced with a fork.
4. While the kohlrabi grills, combine parsley, cilantro, red wine vinegar, shallot, garlic, and red pepper flakes in a medium bowl. Slowly whisk in the remaining 1/4 cup of olive oil until the chimichurri is well blended.
5. Transfer the grilled kohlrabi steaks to a serving platter. Spoon the chimichurri generously over the top.

Now the kohlrabi steaks boast a perfect contrast of smoky char and fresh, herby brightness from the chimichurri. Serve them as a standout side or layer atop a grain bowl for a hearty, plant-based meal.

Kohlrabi and Bacon Hash

Sometimes, the most satisfying dishes come from combining humble ingredients with a bit of creativity. Kohlrabi and Bacon Hash is a perfect example, offering a delightful mix of textures and flavors that can brighten any meal.

Ingredients

• 2 cups kohlrabi, peeled and diced into 1/2-inch cubes
• 4 slices thick-cut bacon, cut into 1/2-inch pieces
• 1 medium yellow onion, finely diced
• 2 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. Heat a large cast-iron skillet over medium heat. Add the bacon pieces and cook until crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet.
2. Add the clarified butter to the skillet with the bacon fat. Once melted, add the diced kohlrabi and onion. Cook, stirring occasionally, until the kohlrabi is tender and lightly browned, about 10 minutes.
3. Season the vegetables with smoked paprika, salt, and pepper. Stir to combine evenly.
4. Push the vegetable mixture to one side of the skillet. Pour the lightly beaten eggs into the other side. Scramble the eggs until just set, about 2 minutes, then mix them into the vegetables.
5. Return the crispy bacon to the skillet, stirring gently to incorporate. Cook for an additional minute to warm everything through.

This hash boasts a wonderful contrast between the crisp bacon, tender kohlrabi, and creamy eggs. For an extra touch, serve it topped with a dollop of crème fraîche or alongside a slice of toasted sourdough bread.

Kohlrabi Noodles with Pesto

Sometimes, the simplest dishes bring the most satisfaction, especially when they’re as fresh and vibrant as Kohlrabi Noodles with Pesto. This dish is a testament to the beauty of combining fresh, crisp vegetables with a rich, herby pesto, creating a meal that’s both nourishing and delightfully flavorful.

Ingredients

• 2 medium kohlrabi, peeled and spiralized into noodles
• 1/4 cup extra-virgin olive oil
• 2 cups fresh basil leaves, tightly packed
• 1/3 cup pine nuts, lightly toasted
• 2 garlic cloves, minced
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. In a food processor, combine the basil leaves, pine nuts, and minced garlic. Pulse until coarsely chopped.
2. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and emulsified.
3. Add the Parmesan cheese, lemon juice, sea salt, and black pepper to the processor. Pulse until all ingredients are fully incorporated and the pesto reaches a uniform consistency.
4. In a large mixing bowl, toss the spiralized kohlrabi noodles with the prepared pesto until evenly coated. Tip: For best results, let the noodles sit for 5 minutes to slightly soften and absorb the pesto flavors.
5. Divide the kohlrabi noodles between two serving plates. Tip: Garnish with additional Parmesan cheese and a sprinkle of pine nuts for extra texture and flavor.
6. Serve immediately. Tip: For a heartier meal, top with grilled chicken or shrimp.

Great for a light lunch or a side dish, these Kohlrabi Noodles with Pesto offer a crisp texture and a burst of fresh, herby flavors. Consider serving them alongside a glass of chilled white wine for a truly refreshing meal.

Kohlrabi and Lentil Soup

Kohlrabi, with its crisp texture and subtly sweet flavor, transforms into a comforting base for this hearty lentil soup, perfect for easing into the cooler months. Let’s embark on a culinary journey to create a bowl that’s as nourishing as it is flavorful, guiding you through each step with precision.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium kohlrabi, peeled and diced into 1/2-inch cubes
• 1 cup green lentils, rinsed and drained
• 4 cups vegetable stock, homemade preferred
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 bay leaf
• Sea salt, to adjust seasoning
• Freshly ground black pepper, to adjust seasoning
• 2 tablespoons fresh parsley, finely chopped for garnish

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced kohlrabi to the pot, sautéing until slightly softened and edges begin to golden, approximately 5 minutes.
3. Stir in the green lentils, ground cumin, and smoked paprika, coating them evenly with the oil and kohlrabi for about 1 minute to toast the spices lightly.
4. Pour in the vegetable stock and add the bay leaf, bringing the mixture to a boil over high heat.
5. Once boiling, reduce the heat to low, cover the pot, and simmer for 25 minutes, or until the lentils are tender but not mushy.
6. Remove the bay leaf and season the soup with sea salt and freshly ground black pepper to your liking, stirring well to combine.
7. Ladle the soup into bowls, garnishing each with a sprinkle of fresh parsley for a vibrant finish.

Best enjoyed hot, this kohlrabi and lentil soup offers a delightful contrast of textures, from the tender lentils to the slightly crisp kohlrabi, all enveloped in a richly spiced broth. For an extra touch of luxury, drizzle with a bit of high-quality olive oil before serving.

Pickled Kohlrabi with Dill and Mustard Seeds

Kohlrabi, with its crisp texture and slightly sweet, turnip-like flavor, is a versatile vegetable that shines when pickled. This recipe for Pickled Kohlrabi with Dill and Mustard Seeds transforms it into a tangy, crunchy condiment that’s perfect for adding a punch to sandwiches, salads, or as a standalone snack.

Ingredients

• 2 medium kohlrabi, peeled and thinly sliced into 1/8-inch rounds
• 1 cup distilled white vinegar
• 1 cup water
• 1 tbsp granulated sugar
• 1 tbsp kosher salt
• 1 tsp mustard seeds
• 1/2 tsp dill seeds
• 2 sprigs fresh dill

Instructions

1. In a medium saucepan, combine the distilled white vinegar, water, granulated sugar, and kosher salt. Bring to a boil over medium-high heat, stirring occasionally until the sugar and salt are completely dissolved.
2. Remove the saucepan from the heat and add the mustard seeds and dill seeds to the brine, allowing the spices to steep for 5 minutes to infuse the liquid with flavor.
3. While the brine is steeping, tightly pack the sliced kohlrabi and fresh dill sprigs into a clean, 1-quart mason jar.
4. Carefully pour the hot brine over the kohlrabi in the jar, ensuring all slices are fully submerged. Let the jar cool to room temperature before sealing with a lid.
5. Refrigerate the pickled kohlrabi for at least 24 hours before serving to allow the flavors to meld and the vegetables to fully pickle.

Lightly tangy with a hint of sweetness and a satisfying crunch, this pickled kohlrabi is a delightful addition to any meal. Try it layered in a Reuben sandwich for an unexpected twist or as a bright accompaniment to rich, creamy dishes.

Kohlrabi and Mushroom Risotto

Unveiling the layers of flavor in this dish, we start with a base of creamy Arborio rice, slowly cooked to perfection with a medley of earthy kohlrabi and umami-rich mushrooms. This risotto is a testament to the beauty of simple ingredients coming together under careful guidance.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups homemade vegetable stock, kept warm
• 1 medium kohlrabi, peeled and diced into 1/2-inch cubes
• 8 oz cremini mushrooms, thinly sliced
• 1/2 cup dry white wine
• 1/4 cup clarified butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp extra virgin olive oil
• Salt, to precise measurement (1 tsp)
• Freshly ground black pepper, to precise measurement (1/2 tsp)
• 2 tbsp fresh parsley, finely chopped

Instructions

1. In a heavy-bottomed pot, heat the olive oil and clarified butter over medium heat until the butter is fully melted and begins to foam slightly.
2. Add the diced onion and minced garlic, sautéing until translucent and fragrant, about 3 minutes, stirring constantly to prevent browning.
3. Introduce the Arborio rice to the pot, stirring to coat each grain in the fat, and toast for 2 minutes until the edges become slightly translucent.
4. Pour in the white wine, stirring continuously until the liquid is fully absorbed, about 2 minutes. Tip: The wine should sizzle upon contact, indicating the pot is at the right temperature.
5. Begin adding the warm vegetable stock one ladle at a time, allowing each addition to be fully absorbed before adding the next, stirring frequently. This process should take about 18 minutes.
6. After 10 minutes of adding stock, incorporate the diced kohlrabi and sliced mushrooms, continuing the process of adding stock and stirring. Tip: The risotto should always have a slight wave when you drag the spoon through it, indicating the right consistency.
7. Once the rice is al dente and the vegetables are tender, remove from heat. Stir in the Parmesan cheese, salt, and pepper, adjusting seasoning if necessary. Tip: Let the risotto rest for 2 minutes off the heat before serving to allow flavors to meld.
8. Garnish with freshly chopped parsley before serving.

Offering a creamy yet distinct bite, this risotto balances the subtle sweetness of kohlrabi with the deep flavors of mushrooms. Serve it as a standalone dish or alongside a crisp, green salad for a contrasting texture.

Kohlrabi and Beet Salad with Goat Cheese

Just when you thought salads couldn’t get any more exciting, along comes this vibrant Kohlrabi and Beet Salad with Goat Cheese. Perfect for beginners, this recipe walks you through each step to create a dish that’s as visually stunning as it is delicious.

Ingredients

• 1 medium kohlrabi, peeled and julienned
• 2 medium beets, roasted, peeled, and diced
• 4 oz goat cheese, crumbled
• 1/4 cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1/4 cup toasted walnuts, roughly chopped
• 2 tbsp fresh dill, finely chopped

Instructions

1. Preheat your oven to 400°F. Wrap the beets individually in aluminum foil and roast for 45-50 minutes, or until tender when pierced with a fork. Let cool, then peel and dice.
2. While the beets are roasting, prepare the dressing by whisking together the olive oil, apple cider vinegar, Dijon mustard, honey, sea salt, and black pepper in a small bowl until emulsified.
3. In a large mixing bowl, combine the julienned kohlrabi and diced beets. Drizzle with the dressing and toss gently to coat evenly.
4. Add the crumbled goat cheese and toasted walnuts to the salad, tossing lightly to distribute throughout.
5. Garnish with fresh dill before serving. For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Delight in the crisp texture of the kohlrabi against the earthy sweetness of the beets, all brought together by the creamy tang of goat cheese. Serve this salad atop a bed of arugula for an extra peppery bite or alongside grilled chicken for a hearty meal.

Kohlrabi and Sausage Skillet

Gathering around the table for a hearty meal doesn’t have to be complicated, and this Kohlrabi and Sausage Skillet is proof. Perfect for beginners, this dish combines simple techniques with robust flavors, guiding you through each step with precision.

Ingredients

• 1 tablespoon clarified butter
• 1 pound smoked sausage, sliced into 1/2-inch rounds
• 2 medium kohlrabi, peeled and diced into 1/2-inch cubes
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 cup chicken stock
• Salt, to season

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add sliced sausage to the skillet, arranging in a single layer. Cook until browned on both sides, approximately 3 minutes per side. Remove sausage and set aside.
3. In the same skillet, add diced kohlrabi and sliced onion. Cook, stirring occasionally, until vegetables begin to soften and edges caramelize, about 8 minutes.
4. Stir in minced garlic, smoked paprika, and ground cumin. Cook for 1 minute until fragrant.
5. Pour in chicken stock, scraping the bottom of the skillet to deglaze. Return sausage to the skillet, stirring to combine.
6. Reduce heat to low, cover, and simmer for 10 minutes, allowing flavors to meld.
7. Season with salt to taste, then remove from heat.

Finished with a sprinkle of fresh herbs, this skillet offers a delightful contrast between the crisp-tender kohlrabi and the smoky, savory sausage. Serve it over a bed of creamy polenta for a comforting meal that’s sure to impress.

Kohlrabi and Pear Smoothie

This refreshing Kohlrabi and Pear Smoothie is a perfect blend of sweet and earthy flavors, ideal for a quick breakfast or a revitalizing afternoon snack. The combination of crisp kohlrabi and ripe pear creates a smoothie that’s both nutritious and delicious.

Ingredients

• 1 cup kohlrabi, peeled and diced
• 1 ripe pear, cored and chopped
• 1/2 cup unsweetened almond milk
• 1 tbsp fresh lemon juice
• 1 tsp raw honey
• 1/2 tsp ground cinnamon
• 1/4 tsp pure vanilla extract
• Ice cubes, as needed

Instructions

1. Prepare the kohlrabi by peeling and dicing it into 1-inch pieces to ensure smooth blending.
2. Core the pear and chop it into similar-sized pieces as the kohlrabi for even texture.
3. In a high-speed blender, combine the diced kohlrabi, chopped pear, almond milk, lemon juice, honey, cinnamon, and vanilla extract.
4. Blend on high speed for 45 seconds, or until the mixture is completely smooth. If the smoothie is too thick, add a splash more almond milk to reach your desired consistency.
5. Add ice cubes one at a time, blending after each addition, until the smoothie reaches your preferred thickness and chill.
6. Pour the smoothie into a chilled glass and serve immediately for the best flavor and texture.

Zesty and invigorating, this smoothie boasts a creamy texture with a hint of spice from the cinnamon. For an extra touch of elegance, garnish with a thin slice of pear or a sprinkle of cinnamon on top before serving.

Kohlrabi and Cheese Tart

Welcome to a delightful journey of creating a Kohlrabi and Cheese Tart, a dish that marries the earthy sweetness of kohlrabi with the rich, creamy texture of cheese, all encased in a flaky, buttery crust. This recipe is designed for beginners, with each step carefully outlined to ensure success in your culinary adventure.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon sea salt
• 1/2 cup unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 2 medium kohlrabi, peeled and thinly sliced
• 1 cup heavy cream
• 2 pasture-raised eggs, lightly beaten
• 1 cup Gruyère cheese, grated
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon white pepper

Instructions

1. In a large mixing bowl, combine 1 1/4 cups all-purpose flour and 1/2 teaspoon sea salt. Add 1/2 cup chilled, diced unsalted butter, working it into the flour with your fingertips until the mixture resembles coarse crumbs.
2. Gradually add 3-4 tablespoons ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
4. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Trim the edges, then prick the base with a fork to prevent puffing during baking.
5. Layer the thinly sliced kohlrabi evenly over the dough. In a separate bowl, whisk together 1 cup heavy cream, 2 lightly beaten pasture-raised eggs, 1 cup grated Gruyère cheese, 1/4 teaspoon freshly grated nutmeg, and 1/2 teaspoon white pepper. Pour this mixture over the kohlrabi.
6. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown. Tip: Rotate the tart halfway through baking for even cooking.
7. Allow the tart to cool for 10 minutes before slicing. This resting period helps the filling to set further, ensuring clean slices.

Great for any occasion, this Kohlrabi and Cheese Tart offers a harmonious blend of textures and flavors, with the crispness of the crust contrasting beautifully with the creamy, savory filling. Serve it warm with a side of arugula salad for a light lunch or as an elegant starter at your next dinner party.

Kohlrabi and Spinach Saag

Always looking for a way to incorporate more greens into your meals? This Kohlrabi and Spinach Saag is a vibrant, nutrient-packed dish that’s as flavorful as it is colorful, perfect for beginners to tackle with confidence.

Ingredients

• 1 tablespoon clarified butter
• 1 cup finely chopped kohlrabi
• 2 cups fresh spinach, tightly packed
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/4 cup water
• Salt, to taste

Instructions

1. Heat the clarified butter in a medium skillet over medium heat until it shimmers, about 1 minute.
2. Add the cumin seeds to the skillet, toasting them until they splutter and become fragrant, about 30 seconds.
3. Stir in the chopped kohlrabi, coating it evenly with the butter and cumin, and sauté for 5 minutes until slightly softened.
4. Add the turmeric powder and garam masala to the skillet, stirring well to combine with the kohlrabi, cooking for an additional minute to release the spices’ aromas.
5. Gradually fold in the fresh spinach, adding it in batches if necessary, and cook until wilted, about 3 minutes.
6. Pour in the water, reduce the heat to low, cover the skillet, and let the mixture simmer for 10 minutes, allowing the flavors to meld.
7. Remove the lid, season with salt to taste, and cook uncovered for another 2 minutes to thicken the saag slightly.

Unbelievably creamy with a hint of earthiness from the kohlrabi, this saag pairs wonderfully with warm naan or over a bed of basmati rice. The spinach lends a velvety texture, while the spices offer a warm, comforting depth.

Kohlrabi and Shrimp Stir-Fry

Just when you thought stir-fries couldn’t get any more versatile, along comes this Kohlrabi and Shrimp Stir-Fry to prove you wrong. It’s a delightful blend of crisp, slightly sweet kohlrabi and succulent shrimp, all brought together with a symphony of flavors that’s both comforting and exciting.

Ingredients

• 1 large kohlrabi, peeled and julienned
• 12 oz large shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/2 tsp red pepper flakes
• 2 green onions, thinly sliced

Instructions

1. Heat a large wok or skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add clarified butter and sesame oil to the wok, swirling to coat the surface evenly.
3. Add the shrimp in a single layer, cooking for 2 minutes per side until just pink and opaque. Remove and set aside.
4. In the same wok, add garlic and ginger, stirring constantly for 30 seconds until fragrant.
5. Introduce the julienned kohlrabi, stirring frequently for 3-4 minutes until slightly tender but still crisp.
6. Whisk together soy sauce, rice vinegar, honey, and red pepper flakes in a small bowl, then pour over the kohlrabi.
7. Return the shrimp to the wok, tossing everything together for 1 minute to ensure even coating and heating through.
8. Sprinkle with green onions, give one final toss, and remove from heat.

Offering a perfect balance of textures—from the crunch of kohlrabi to the tenderness of shrimp—this dish is a testament to the beauty of simple ingredients transformed. Serve it over a bed of steamed jasmine rice or alongside a crisp, green salad for a meal that’s as visually appealing as it is delicious.

Conclusion

Brimming with versatility, our roundup of 21 kohlrabi recipes offers something for every season and taste. Whether you’re a seasoned chef or a curious newbie, these dishes promise to delight. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this collection inspiring, don’t hesitate to share the love on Pinterest. Happy cooking!