Kohlrabi is one of those vegetables that can be easy to overlook at the farmers’ market. With its round, slightly alien-looking bulb and leafy stems, it does not immediately reveal just how versatile it can be in the kitchen.
Peel away the tougher outer layer, though, and you will find crisp, juicy flesh with a mild flavor somewhere between cabbage, broccoli stems, and turnips. It can be eaten raw, roasted until caramelized, grated into fritters, blended into soup, or baked beneath a blanket of cream and cheese.
If you have a couple of kohlrabi bulbs sitting in the refrigerator and are wondering what to do with them, these five easy kohlrabi recipes are an excellent place to start.
We are making garlicky Parmesan-roasted kohlrabi, crisp apple-kohlrabi slaw, golden kohlrabi fritters, creamy kohlrabi-carrot soup, and a comforting kohlrabi and potato gratin.
There is something here for just about every mood.
🌱 What Is Kohlrabi?
Kohlrabi belongs to the same plant family as cabbage, broccoli, kale, cauliflower, and Brussels sprouts. Despite its nickname “German turnip,” the round portion we eat is actually an enlarged stem rather than a root.
Young kohlrabi tends to be especially crisp and tender. Larger bulbs can develop a tougher, more fibrous outer layer, which is why peeling the vegetable before cooking is usually a good idea.
The flesh itself is pale, crunchy, and pleasantly mild. Raw kohlrabi works wonderfully in slaws and salads because it holds its texture well, while cooking softens it and brings out a gentler sweetness.
The leaves are edible too. If your kohlrabi comes with fresh greens attached, you can cook them much as you would kale or collard greens rather than throwing them away.
🔪 How to Prepare Kohlrabi
Kohlrabi may look unusual, but preparing it is simple.
First, cut away the leafy stems and trim the root end. Use a sharp vegetable peeler or paring knife to remove the thick outer skin, particularly around the bottom where it may be fibrous.
Once peeled, treat the pale interior much like a potato or turnip. You can cube it for roasting, shred it for slaw, grate it for fritters, dice it for soup, or slice it thinly for gratins.
Smaller bulbs generally have the most tender texture. If you cut into an older kohlrabi and encounter particularly woody areas, simply trim those sections away.
🧄 1. Garlic Parmesan Roasted Kohlrabi
If you have never cooked kohlrabi before, roasting is probably the easiest introduction.
High oven heat softens the centers while browning the edges, and a combination of garlic and Parmesan turns this humble vegetable into an easy side dish that works with everything from roast chicken to grilled fish.
Serves: 4
Prep time: 10 minutes
Cook time: 30–35 minutes
Oven: 425°F
Ingredients
- 2 large or 3 medium kohlrabi bulbs
- 2 tablespoons olive oil
- 2 cloves garlic, finely minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup finely grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Lemon wedges for serving, optional
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly oil the pan.
- Trim and peel the kohlrabi, then cut it into roughly 1-inch cubes.
- Place the kohlrabi in a large bowl and add the olive oil, garlic, salt, and black pepper. Toss until every piece is lightly coated.
- Spread the kohlrabi across the baking sheet in a single layer. Give the pieces a little room rather than crowding them together.
- Roast for about 20 minutes, then turn the pieces with a spatula.
- Continue roasting for another 8–10 minutes, or until tender inside and nicely browned around the edges.
- Sprinkle the Parmesan over the kohlrabi and return the pan to the oven for another 3–5 minutes.
- Finish with fresh parsley and, if you like, a squeeze of lemon.
The Parmesan develops slightly crisp edges while the garlic adds enough savory flavor to make the kohlrabi feel familiar even if you have never eaten it before.
For an extra smoky version, add 1/2 teaspoon smoked paprika before roasting.
🍏 2. Crisp Kohlrabi Apple Slaw
Raw kohlrabi may actually be the vegetable at its best.
It has the crunch of a sturdy cabbage but a lighter, juicier texture, making it especially good for slaws. Tart apple adds sweetness, while a creamy lemon-dill dressing pulls everything together.
This makes a particularly good side for sandwiches, burgers, grilled chicken, pulled pork, or fish tacos.
Serves: 4–6
Prep time: 15 minutes
Chilling time: 30 minutes
Ingredients
- 2 medium kohlrabi bulbs, peeled
- 1 crisp apple, such as Honeycrisp or Granny Smith
- 1 medium carrot
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely sliced green onion
For the dressing
- 1/3 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Cut the kohlrabi and apple into thin matchsticks. You can also shred them using the large holes of a box grater or the shredding attachment of a food processor.
- Grate the carrot and place it in a large bowl with the kohlrabi and apple.
- Add the dill and green onion.
- In a separate small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, honey, Dijon mustard, salt, and pepper.
- Pour the dressing over the vegetables and toss thoroughly.
- Cover and refrigerate for about 30 minutes before serving.
Do not make this slaw too far in advance if you want the crispest possible texture. A short rest improves the flavor, but the vegetables will gradually release moisture as they sit.
If you enjoy cool yogurt-based dishes, you might also like our Authentic Greek Tzatziki Recipe.
🥞 3. Crispy Kohlrabi Fritters With Lemon-Herb Yogurt
Fritters are an excellent solution for anyone who thinks they do not like kohlrabi.
Grating the vegetable creates tender centers with wonderfully crisp edges, while Parmesan, green onion, garlic, and paprika bring plenty of savory flavor.
A quick lemon-herb yogurt sauce makes them even better.
Makes: About 10–12 fritters
Serves: 4
Prep time: 15 minutes
Cook time: 15–20 minutes
For the fritters
- 2 medium kohlrabi bulbs, peeled and coarsely grated
- 1/2 teaspoon salt, plus more to taste
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/3 cup grated Parmesan cheese
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 2–3 tablespoons olive oil or neutral cooking oil
For the yogurt sauce
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped dill or parsley
- 1 small garlic clove, finely grated
- Pinch of salt
- Black pepper, to taste
Instructions
- Place the grated kohlrabi in a clean kitchen towel. Sprinkle it lightly with the salt and let it stand for about 10 minutes.
- Gather the towel around the kohlrabi and squeeze firmly over the sink to remove as much moisture as possible.
- Transfer the drained kohlrabi to a bowl.
- Add the eggs, flour, Parmesan, green onions, parsley, garlic, smoked paprika, and black pepper. Stir until evenly combined.
- Heat about 1 tablespoon oil in a large skillet over medium heat.
- Scoop roughly 2 tablespoons of the mixture into the skillet for each fritter. Flatten each mound gently with the back of a spoon.
- Cook for approximately 3–4 minutes on the first side, until deeply golden underneath.
- Flip and cook for another 2–3 minutes.
- Transfer the fritters to a plate lined with paper towels or a wire rack and repeat with the remaining mixture, adding more oil when necessary.
- To make the sauce, combine the yogurt, lemon juice, herbs, garlic, salt, and pepper.
- Serve the fritters hot with the cool yogurt sauce spooned alongside.
The most important step is squeezing out the grated kohlrabi. Removing that moisture helps the fritters hold together and gives you crisp edges instead of a soft, watery pancake.
You can also make smaller fritters and serve them as an appetizer.
🥕 4. Creamy Kohlrabi and Carrot Soup
When cooler weather arrives, kohlrabi is excellent in blended vegetable soups.
Carrots lend natural sweetness and a warm golden color, while potato gives the soup body without requiring a large amount of cream. A small splash of cream at the end rounds everything out, although it is completely optional.
Serves: 4–6
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium kohlrabi bulbs, peeled and diced
- 3 medium carrots, peeled and sliced
- 1 medium Yukon Gold potato, peeled and diced
- 4 cups vegetable or chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream or half-and-half, optional
- Fresh parsley, chives, or dill for serving
Instructions
- Heat the olive oil and butter in a large saucepan or Dutch oven over medium heat.
- Add the onion and cook for about 5 minutes, stirring occasionally, until softened.
- Add the garlic and cook for another 30 seconds.
- Stir in the kohlrabi, carrots, potato, broth, thyme, salt, and pepper.
- Bring the soup to a gentle boil.
- Reduce the heat, cover partially, and simmer for approximately 20–25 minutes, or until all the vegetables are very tender.
- Use an immersion blender to purée the soup until smooth. Alternatively, carefully blend it in batches in a countertop blender.
- Stir in the cream, if using.
- Taste and adjust the salt and pepper.
- Ladle into bowls and garnish with fresh herbs.
A squeeze of lemon at the table is wonderful here because the acidity wakes up the mild flavor of the vegetables.
For a dairy-free soup, leave out the butter and cream and use additional olive oil instead.
🥔 5. Creamy Kohlrabi and Potato Gratin
Kohlrabi and potatoes are a natural combination.
Potatoes provide familiar buttery comfort while kohlrabi contributes a slightly fresher, cabbage-like flavor that keeps the gratin from feeling quite so heavy. Thinly sliced and layered with garlic cream and cheese, the two vegetables become an especially good side for Sunday dinner or a holiday meal.
Serves: 6–8
Prep time: 25 minutes
Bake time: 60–70 minutes
Oven: 375°F
Ingredients
- 1 tablespoon butter, for the baking dish
- 1 pound Yukon Gold potatoes
- 1 pound kohlrabi, peeled
- 1 1/2 cups heavy cream
- 2 cloves garlic, finely minced
- 1 teaspoon fresh thyme leaves
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of freshly grated nutmeg
- 1 cup shredded Gruyère cheese
- 1/3 cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 375°F.
- Butter a 2-quart baking dish.
- Slice the potatoes and peeled kohlrabi into thin, even rounds, ideally about 1/8 inch thick. A mandoline makes this especially easy.
- Pour the cream into a small saucepan and add the garlic, thyme, salt, pepper, and nutmeg.
- Warm over medium-low heat until steaming but not boiling, then remove from the heat.
- Arrange one-third of the potatoes and kohlrabi in an overlapping layer in the baking dish.
- Spoon some of the warm cream over the vegetables and sprinkle with a little Gruyère.
- Repeat the layers twice more.
- Pour any remaining cream over the top.
- Finish with the remaining Gruyère and all of the Parmesan.
- Cover loosely with foil and bake for 35 minutes.
- Remove the foil and continue baking for another 25–35 minutes, until the vegetables are completely tender and the top is bubbling and golden.
- Let the gratin rest for 10–15 minutes before serving.
The resting period is important. It allows the cream to settle and thicken around the vegetables rather than running across the plate as soon as you scoop into the dish.
If gratins are your idea of comfort food, see our Creamy Potatoes Au Gratin Recipe for an even richer all-potato version.
🌿 Don’t Throw Away the Kohlrabi Leaves
Fresh kohlrabi leaves are edible and can be cooked similarly to other sturdy greens.
Young leaves can be sliced into ribbons and sautéed briefly with olive oil, garlic, salt, and pepper. Larger leaves are tougher, so removing the thick stems and cooking them a little longer works best.
You can also chop the greens and stir them into soups, add them to vegetable sautés, or combine them with kale or Swiss chard.
Using both the bulb and the leaves makes kohlrabi an especially satisfying farmers’ market vegetable because very little needs to go to waste.
🧊 How to Store Kohlrabi
If you purchase kohlrabi with the greens attached, remove the leaves before refrigerating it. The bulbs and greens are best stored separately.
Keep the unwashed bulbs in the refrigerator until you are ready to use them. Kohlrabi is a fairly good storage vegetable, particularly when it is kept cold and humid.
The greens are more perishable and should be used sooner.
Once kohlrabi has been peeled and cut, place it in an airtight container and refrigerate it.
🍽️ What Does Kohlrabi Go With?
Because its flavor is so mild, kohlrabi fits easily into meals without overpowering other ingredients.
Roasted kohlrabi is particularly good with roast chicken, pork chops, salmon, sausages, or grain bowls. The apple slaw works beautifully with sandwiches and grilled foods, while the fritters can serve as a light lunch with a green salad.
The soup pairs nicely with crusty bread, and the gratin belongs anywhere you might otherwise serve scalloped or au gratin potatoes.
For more ideas using seasonal produce, try our Easy and Healthy Summer Vegetable Recipes or Fresh Tomato Recipes.
💡 Tips for Cooking Kohlrabi
Choose smaller bulbs when possible. Kohlrabi harvested at a modest size generally has a more tender texture, while oversized bulbs can become tougher.
Peel generously. The skin and layer immediately beneath it can be fibrous, particularly near the root end.
Try it raw before cooking it. A thin slice of fresh kohlrabi gives you a good sense of its natural flavor and crunch.
Do not crowd it when roasting. Space around the pieces helps them brown instead of steam.
Remove moisture before making fritters. This is the difference between crisp fritters and soggy ones.
Pair it with acidity. Lemon, apple, vinegar, mustard, and yogurt all complement kohlrabi’s mild sweetness beautifully.
❓ Kohlrabi FAQs
Do you have to peel kohlrabi?
Usually, yes. The outer skin can be fibrous, especially on mature bulbs. Small, extremely young kohlrabi may have more tender skin, but peeling still gives recipes a more consistent texture.
Can you eat kohlrabi raw?
Absolutely. Raw kohlrabi is crisp and juicy and works especially well in slaws, salads, vegetable platters, and thinly sliced snacks.
What does kohlrabi taste like?
Kohlrabi has a mild flavor reminiscent of broccoli stems, cabbage, and turnips, with a subtle sweetness. Raw kohlrabi is crisp, while cooked kohlrabi becomes softer and somewhat sweeter.
Can you eat kohlrabi leaves?
Yes. The leaves are edible and can be sautéed, steamed, added to soups, or cooked similarly to kale and other sturdy greens.
What is the easiest way to cook kohlrabi?
Roasting is one of the simplest methods. Peel and cube the kohlrabi, toss it with olive oil and seasonings, and roast it at high heat until browned outside and tender inside.
Can kohlrabi replace potatoes?
In some recipes, yes. Kohlrabi can replace part or all of the potato in roasted vegetable dishes, mashes, soups, and gratins, although the finished flavor and texture will be lighter and less starchy.
🌱 A Vegetable Worth Getting to Know
Kohlrabi may never have the instant familiarity of carrots or potatoes, but that is part of its charm.
One bulb can become crisp slaw for lunch, another can roast alongside dinner, and the next can disappear into a bubbling gratin or creamy soup. It is mild enough to pair with familiar flavors yet distinctive enough to make an ordinary vegetable side feel new.
If this is your first time bringing kohlrabi home, start with the Parmesan-roasted version. If you already love the vegetable, the apple slaw and crisp fritters are excellent ways to show off its crunchy side.
Either way, there is no reason to let that strange-looking little bulb sit forgotten in the refrigerator.
🔗 Related Articles
- Delicious and Easy Fresh Tomato Recipes to Savor This Season
- Savor the Flavors of Summer: Easy and Healthy Vegetable Recipes
- Authentic Greek Tzatziki Recipe: Creamy Cucumber Yogurt Sauce
- Creamy Potatoes Au Gratin Recipe: Cheesy, Garlic-Herb Potato Bake
