Kohlrabi is one of those vegetables that surprises people in the kitchen. It looks unusual, but once you start slicing, roasting and fermenting it, you quickly realise how versatile it is. The bulb is crisp and juicy when raw, yet becomes tender and mellow when cooked. Even the leaves can be used like kale or silverbeet.
Preparing Kohlrabi
- Cut off the leaves and set them aside (they’re edible).
- Trim the base and top of the bulb.
- Use a sharp knife or peeler to remove the tough outer skin.
- Slice, cube, grate or julienne the inner flesh depending on your recipe.
Recipe 1: Fresh Kohlrabi Slaw
This simple slaw is a great way to introduce kohlrabi to people who’ve never tried it before.
Ingredients
- 1 medium kohlrabi bulb, peeled and grated or julienned
- 1 carrot, grated
- 1 small apple, cut into matchsticks
- 2–3 tbsp chopped dill or parsley
- Juice of 1 lemon
- 2–3 tbsp olive oil
- Salt and pepper to taste
Method
- Combine kohlrabi, carrot and apple in a bowl.
- Add chopped dill or parsley.
- Whisk lemon juice, olive oil, salt and pepper in a small jug.
- Pour over the salad and toss well.
- Serve immediately, or chill for 20–30 minutes to soften slightly.
Recipe 2: Roasted Kohlrabi & Root Vegetable Tray Bake
Ingredients
- 2 kohlrabi bulbs, peeled and cut into wedges
- 2 carrots, sliced into thick batons
- 1 small pumpkin wedge, cubed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried thyme or sage
- Salt and pepper
Method
- Preheat the oven to 200°C.
- Combine all vegetables in a roasting tray.
- Drizzle with olive oil and sprinkle with smoked paprika, thyme, salt and pepper.
- Toss to coat evenly.
- Roast for 25–35 minutes, turning once, until golden and tender.
- Serve as a side dish or toss through cooked grains and leafy greens for a warm salad.
Recipe 3: Creamy Kohlrabi, Leek & Potato Soup
Ingredients
- 1 tbsp olive oil or butter
- 1 leek, sliced (white and light green parts)
- 2 kohlrabi bulbs, peeled and diced
- 2 potatoes, peeled and diced
- 3–4 cups vegetable or chicken stock
- Salt and pepper
- Optional: a splash of cream or coconut milk
Method
- Sauté the leek in oil or butter until soft.
- Add diced kohlrabi and potatoes and stir for a few minutes.
- Pour in stock to just cover the vegetables.
- Simmer for 20–25 minutes, until tender.
- Blend until smooth and season to taste.
- Add a splash of cream or coconut milk for extra richness, if desired.
Recipe 4: Kohlrabi Fries
- Cut peeled kohlrabi into thick batons.
- Toss with olive oil, salt, pepper and your favourite seasoning (paprika, garlic powder or cumin).
- Bake at 200°C for 20–30 minutes, turning halfway, until crisp on the edges.
Recipe 5: Kohlrabi Kimchi-Style Ferment
Ingredients
- 2 kohlrabi bulbs, peeled and cut into small cubes or batons
- 2–3 tbsp sea salt (non-iodised)
- 2–3 cloves garlic, crushed
- 1 small piece ginger, grated
- 1–2 tbsp Korean chilli flakes (or to taste)
- Optional: sliced spring onion and carrot
Method
- Massage kohlrabi with salt in a bowl until it releases some liquid.
- Add garlic, ginger, chilli flakes and optional veg; mix well.
- Pack tightly into a clean jar, pressing down so that brine covers the vegetables.
- Leave a little head space at the top of the jar.
- Ferment at room temperature for 3–5 days, “burping” the jar if needed.
- Once you like the flavour, move to the fridge and enjoy within a few weeks.
Using Kohlrabi Leaves
- Slice and sauté with garlic, olive oil and a pinch of chilli.
- Add to soups and stews near the end of cooking.
- Stir through pasta or grain dishes for extra greens.
From Garden to Plate
Once you start cooking with kohlrabi, it often becomes a regular feature in cool-season meals. Whether you prefer crunchy salads, roasted trays or probiotic ferments, this humble bulb can do it all.
👉 Learn how to grow your own Kohlrabi
👉 Plan a companion-planted Kohlrabi bed
👉 Find comprehensive information on Kohlrabi