18 Delicious Kohlrabi Recipes for Every Season

Discover the versatility of kohlrabi with our roundup of 18 Delicious Kohlrabi Recipes for Every Season! Whether you’re whipping up a quick weeknight dinner, craving seasonal favorites, or in the mood for some comfort food, kohlrabi is your go-to veggie. From crisp salads to hearty soups, these recipes will inspire you to make kohlrabi a star in your kitchen. Let’s dive in and explore the possibilities!

Roasted Kohlrabi with Garlic and Herbs

Discover the underrated charm of kohlrabi with this simple yet flavorful roasted dish that brings out its natural sweetness.

Ingredients

• 2 medium kohlrabi, peeled and cut into 1-inch cubes
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the kohlrabi cubes with 3 tablespoons olive oil, 3 cloves minced garlic, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Spread the kohlrabi in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the kohlrabi is tender and golden brown around the edges.

The high roasting temperature caramelizes the kohlrabi’s edges, creating a delightful contrast between the crispy exterior and tender interior.

Tip: For an extra flavor boost, sprinkle with grated Parmesan cheese right after removing from the oven.

Kohlrabi and Apple Slaw

This Kohlrabi and Apple Slaw is a crisp, refreshing twist on the classic, with a sweet and tangy dressing that brings out the best in both ingredients.

Ingredients

• 1 medium kohlrabi, peeled and julienned
• 1 large apple, julienned
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large bowl, combine the julienned kohlrabi and apple.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
3. Pour the dressing over the kohlrabi and apple mixture, tossing gently to coat everything evenly.
4. Sprinkle with chopped fresh parsley and toss once more.
5. Let the slaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The crunch of kohlrabi paired with the sweetness of apple creates a slaw that’s unexpectedly addictive, perfect for picnics or as a bright side to grilled meats.

Tip: For an extra crunch, add a handful of toasted walnuts or pecans right before serving.

Creamy Kohlrabi Soup

Warm up your evening with this velvety Creamy Kohlrabi Soup, a comforting blend of mild, sweet kohlrabi and rich cream that’s surprisingly simple to whip up.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound kohlrabi, peeled and diced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg

Instructions

1. In a large pot, melt the 2 tablespoons unsalted butter over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Add the diced kohlrabi to the pot, stirring to combine with the onions and garlic. Pour in the 4 cups vegetable broth, bring to a boil, then reduce heat and simmer until the kohlrabi is tender, about 20 minutes.
3. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and puree until smooth, then return to the pot.
4. Stir in the 1/2 cup heavy cream, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg. Heat the soup over low heat for another 5 minutes, stirring occasionally, until warmed through.

The nutmeg adds a subtle warmth that perfectly complements the kohlrabi’s natural sweetness, making this soup a standout dish that’s both elegant and comforting.

Tip: For an extra smooth texture, strain the soup through a fine-mesh sieve after blending.

Kohlrabi Fries with Spicy Aioli

Transform the humble kohlrabi into a crispy, addictive snack with these Kohlrabi Fries paired with a zesty Spicy Aioli. Perfect for when you’re craving something different from the usual potato fries!

Ingredients

• 2 medium kohlrabi, peeled and cut into 1/4-inch thick fries
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 cup mayonnaise
• 1 tablespoon sriracha sauce
• 1 teaspoon lemon juice

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the kohlrabi fries with olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika until evenly coated.
3. Spread the fries in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
4. While the fries bake, make the aioli by whisking together 1/2 cup mayonnaise, 1 tablespoon sriracha, and 1 teaspoon lemon juice in a small bowl.
5. Serve the crispy kohlrabi fries hot with the spicy aioli on the side for dipping.

The magic of this recipe lies in the kohlrabi’s ability to crisp up beautifully in the oven, offering a lighter yet equally satisfying alternative to traditional fries.

Tip: For extra crispiness, let the fries sit in the oven with the heat turned off for an additional 5 minutes after baking.

Kohlrabi and Carrot Stir-Fry

Looking for a quick, vibrant side dish that brings a crunch to your table? This Kohlrabi and Carrot Stir-Fry is a colorful way to enjoy these underrated veggies.

Ingredients

• 1 medium kohlrabi, peeled and julienned
• 2 large carrots, peeled and julienned
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes
• Salt, to taste

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
2. Add the julienned kohlrabi and carrots to the skillet. Stir-fry for 5-7 minutes, until the vegetables are just tender but still crisp.
3. Drizzle with 1 tablespoon soy sauce and 1 teaspoon sesame oil. Sprinkle with 1/2 teaspoon red pepper flakes and salt to taste. Toss everything together and cook for another minute.
4. Serve immediately, enjoying the contrast of the sweet carrots with the slightly peppery kohlrabi, all brought together with a hint of sesame.

Tip: For an extra crunch, sprinkle with toasted sesame seeds before serving.

Grilled Kohlrabi Steaks

Grilled Kohlrabi Steaks are a vegetarian delight that brings a meaty texture and sweet, nutty flavor to your grill game. Perfect for those looking to add more veggies to their BBQ lineup!

Ingredients

• 2 medium kohlrabi, peeled and sliced into 1/2-inch thick steaks
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, whisk together 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Brush both sides of the kohlrabi steaks with the oil and spice mixture.
4. Grill the steaks for 4-5 minutes on each side, until they are tender and have nice grill marks.
5. Remove from the grill and drizzle with 1 tablespoon lemon juice. Garnish with fresh parsley before serving.

The smoky paprika and garlic powder give these kohlrabi steaks a depth of flavor that’s surprisingly hearty, making them a standout side or main dish.

Tip: For an extra flavor boost, let the seasoned kohlrabi steaks marinate for 30 minutes before grilling.

Kohlrabi Mash with Butter and Chives

Looking for a twist on traditional mashed potatoes? This Kohlrabi Mash with Butter and Chives is a creamy, dreamy side that’ll steal the show at any dinner table.

Ingredients

• 2 large kohlrabi bulbs, peeled and cubed
• 3 tablespoons unsalted butter
• 1/4 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh chives, finely chopped

Instructions

1. Place the cubed kohlrabi in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, until fork-tender.
2. Drain the kohlrabi well and return to the pot. Add the unsalted butter, heavy cream, salt, and black pepper.
3. Mash the mixture with a potato masher or blend with an immersion blender until smooth and creamy.
4. Stir in the fresh chives until evenly distributed.
5. Serve warm, garnished with extra chives if desired.

The subtle sweetness of kohlrabi paired with the richness of butter and the fresh pop of chives creates a side dish that’s both comforting and unexpectedly elegant.

Tip: For an extra layer of flavor, try roasting the kohlrabi cubes before mashing—it deepens their natural sweetness.

Kohlrabi and Potato Gratin

This Kohlrabi and Potato Gratin is a creamy, comforting dish that layers the subtle sweetness of kohlrabi with the earthy depth of potatoes, all baked to golden perfection.

Ingredients

• 1 medium kohlrabi, peeled and thinly sliced
• 2 medium potatoes, peeled and thinly sliced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon butter, for greasing

Instructions

1. Preheat your oven to 375°F and grease a baking dish with the butter.
2. In a large bowl, combine the kohlrabi and potato slices.
3. In a separate bowl, whisk together the heavy cream, Parmesan cheese, salt, black pepper, and garlic powder.
4. Pour the cream mixture over the vegetables and toss gently to coat.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly.
6. Cover with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden and the vegetables are tender when pierced with a fork.

The magic of this gratin lies in the way the kohlrabi’s crisp texture contrasts beautifully with the creamy potatoes, creating a dish that’s as pleasing to the palate as it is to the eye.

Tip: For an extra crispy top, broil the gratin for the last 2-3 minutes of baking.

Raw Kohlrabi Salad with Lemon Dressing

This Raw Kohlrabi Salad with Lemon Dressing is a crisp, refreshing side that brings a bright pop of flavor to any meal, perfect for those who love a tangy twist.

Ingredients

• 2 medium kohlrabi, peeled and julienned
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the julienned kohlrabi and chopped parsley.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, honey, salt, and black pepper until well blended.
3. Pour the dressing over the kohlrabi mixture and toss gently to coat everything evenly.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The magic of this salad lies in the contrast between the crunchy kohlrabi and the zesty lemon dressing, creating a dish that’s as lively as it is satisfying.

Tip: For an extra crunch, add a handful of toasted almonds or sunflower seeds right before serving.

Kohlrabi and Chickpea Curry

Discover the comforting blend of kohlrabi and chickpeas in this aromatic curry that’s as nourishing as it is flavorful.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 large kohlrabi, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1/2 teaspoon salt
• 1/4 cup chopped cilantro

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Stir in garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
3. Add kohlrabi and cook for another 5 minutes, stirring occasionally.
4. Pour in chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low. Simmer for 20 minutes, or until kohlrabi is tender.
5. Season with salt and stir in cilantro before serving.

The kohlrabi’s mild sweetness perfectly balances the spices, creating a curry that’s both hearty and refreshing.

Tip: For a creamier texture, mash some of the chickpeas before adding them to the pot.

Kohlrabi Noodles with Pesto

Transform humble kohlrabi into a vibrant, low-carb noodle dish that’s bursting with fresh pesto flavors—perfect for a light yet satisfying meal.

Ingredients

• 2 medium kohlrabi, peeled and spiralized into noodles
• 1/4 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 2 tablespoons pine nuts
• 1 garlic clove, minced
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
2. With the processor running, slowly drizzle in olive oil until the pesto is smooth. Season with salt, pepper, and lemon juice.
3. In a large skillet over medium heat, sauté kohlrabi noodles for 3-4 minutes, just until tender but still crisp.
4. Remove from heat and toss with the prepared pesto until evenly coated.

The crisp texture of kohlrabi noodles pairs wonderfully with the creamy pesto, offering a refreshing twist on traditional pasta dishes.

Tip: For an extra crunch, toast the pine nuts before adding them to the pesto.

Stuffed Kohlrabi with Ground Meat and Rice

Stuffed Kohlrabi with Ground Meat and Rice is a comforting dish that brings a delightful twist to your dinner table, blending the subtle sweetness of kohlrabi with savory flavors.

Ingredients

• 4 medium kohlrabi, tops trimmed and hollowed out
• 1/2 lb ground beef
• 1/2 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 cup chicken broth
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F. Bring a large pot of water to a boil, add the hollowed kohlrabi, and blanch for 5 minutes. Drain and set aside.
2. In a skillet over medium heat, heat the olive oil. Add the onion and garlic, sautéing until soft, about 3 minutes.
3. Add the ground beef, salt, black pepper, and paprika. Cook until the beef is browned, about 5 minutes. Stir in the cooked rice and parsley.
4. Stuff the kohlrabi with the meat mixture and place them in a baking dish. Pour the chicken broth around the kohlrabi.
5. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the tops are slightly crispy.

The magic of this dish lies in the kohlrabi’s ability to soak up the savory juices, creating a melt-in-your-mouth texture that’s utterly satisfying.

Tip: For a lighter version, substitute ground turkey for the beef and quinoa for the rice.

Kohlrabi and Bacon Hash

Wake up your breakfast routine with this hearty Kohlrabi and Bacon Hash, a savory twist on the classic that’s sure to impress.

Ingredients

• 4 slices thick-cut bacon, chopped
• 1 large kohlrabi, peeled and diced into 1/2-inch cubes
• 1 medium onion, diced
• 1 large potato, peeled and diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
2. Add the olive oil to the bacon drippings in the skillet. Increase heat to medium-high and add the kohlrabi, onion, and potato. Season with salt, black pepper, and smoked paprika. Cook, stirring occasionally, until the vegetables are tender and golden brown, about 15 minutes.
3. Return the cooked bacon to the skillet and stir to combine. Cook for an additional 2 minutes to heat through.
4. Remove from heat and sprinkle with fresh parsley before serving.

The combination of crispy bacon and tender kohlrabi creates a delightful contrast in textures, while the smoked paprika adds a subtle depth of flavor that elevates this dish beyond your average hash.

Tip: For an extra crispy finish, press the hash down with a spatula during the last few minutes of cooking to maximize contact with the skillet.

Kohlrabi and Cheese Tart

This Kohlrabi and Cheese Tart is a delightful twist on the classic savory tart, offering a creamy, cheesy filling nestled in a flaky crust with the subtle sweetness of kohlrabi.

Ingredients

• 1 pre-made pie crust (9-inch)
• 2 medium kohlrabi, peeled and thinly sliced
• 1 cup shredded Gruyère cheese
• 1/2 cup heavy cream
• 2 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F. Roll out the pie crust and fit it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork. Bake for 10 minutes, then set aside to cool slightly.
2. In a skillet over medium heat, warm the olive oil. Add the kohlrabi slices and cook for 5 minutes until slightly softened. Remove from heat.
3. In a bowl, whisk together the heavy cream, eggs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir in the shredded Gruyère cheese.
4. Arrange the cooked kohlrabi slices over the pre-baked crust. Pour the cheese mixture over the kohlrabi.
5. Bake at 375°F for 25-30 minutes, until the filling is set and the top is golden brown.

The magic of this tart lies in the way the Gruyère cheese melts into the cream, creating a rich backdrop for the crisp, slightly sweet kohlrabi.

Tip: For an extra flavor boost, sprinkle a pinch of nutmeg into the cheese mixture before baking.

Pickled Kohlrabi with Dill

Discover the crisp, tangy delight of Pickled Kohlrabi with Dill, a refreshing twist on traditional pickles that’s perfect for snacking or garnishing.

Ingredients

• 2 medium kohlrabi, peeled and thinly sliced
• 1 cup white vinegar
• 1 cup water
• 1 tbsp salt
• 1 tbsp sugar
• 2 cloves garlic, smashed
• 1 tsp mustard seeds
• 1 tsp black peppercorns
• 1/2 cup fresh dill, chopped

Instructions

1. In a medium saucepan, combine white vinegar, water, salt, and sugar. Bring to a boil over medium heat, stirring until salt and sugar dissolve.
2. Place kohlrabi slices, garlic, mustard seeds, black peppercorns, and fresh dill in a large, clean jar.
3. Pour the hot vinegar mixture over the kohlrabi, ensuring all slices are submerged. Let cool to room temperature.
4. Seal the jar and refrigerate for at least 24 hours before serving, allowing the flavors to meld.

The magic of this recipe lies in the kohlrabi’s ability to stay crunchy while absorbing the vibrant flavors of dill and spices, making it a standout pickled treat.

Tip: For an extra flavor boost, add a pinch of red pepper flakes to the jar before sealing.

Kohlrabi and Lentil Salad

Looking for a refreshing and nutritious salad that’s a breeze to whip up? This Kohlrabi and Lentil Salad is a crunchy, protein-packed dish that’s as satisfying as it is simple.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups water
• 1 medium kohlrabi, peeled and julienned
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy. Drain any excess water and let cool.
2. In a large bowl, mix the cooled lentils with the julienned kohlrabi and chopped parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Pour over the lentil mixture and toss to coat evenly.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

The crisp texture of kohlrabi paired with the earthy lentils creates a delightful contrast, while the lemon dressing adds a bright, zesty finish.

Tip: For an extra crunch, toast some walnuts or almonds and sprinkle them on top before serving.

Kohlrabi Chips with Sea Salt

Craving a crunchy, healthy snack? These Kohlrabi Chips with Sea Salt are a game-changer, offering a delightful crunch with a hint of natural sweetness.

Ingredients

• 2 medium kohlrabi, peeled and thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon sea salt

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, toss the kohlrabi slices with 2 tablespoons of olive oil until evenly coated.
3. Arrange the slices in a single layer on the prepared baking sheets, ensuring they don’t overlap.
4. Sprinkle the slices evenly with 1 teaspoon of sea salt.
5. Bake for 20-25 minutes, flipping halfway through, until the edges are crispy and golden.
6. Let the chips cool on the baking sheets for 5 minutes before serving to crisp up further.

What sets these chips apart is their light, airy texture and the way the sea salt enhances the kohlrabi’s subtle, sweet flavor—perfect for when you want something satisfying without the guilt.

Tip: For extra flavor, try adding a sprinkle of smoked paprika or garlic powder before baking.

Kohlrabi and Sausage Skillet

This Kohlrabi and Sausage Skillet is a hearty, one-pan wonder that brings together the earthy sweetness of kohlrabi with the savory depth of sausage for a meal that’s as satisfying as it is simple to make.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 2 medium kohlrabi, peeled and diced into 1/2-inch cubes
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 cup chicken broth
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sausage and cook until browned, about 5 minutes per side. Remove from skillet and set aside.
2. In the same skillet, add the onion and cook until translucent, about 3 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
3. Add the kohlrabi to the skillet along with salt, black pepper, and smoked paprika. Cook, stirring occasionally, until the kohlrabi begins to soften, about 8 minutes.
4. Pour in the chicken broth and bring to a simmer. Return the sausage to the skillet, cover, and cook for another 5 minutes until the kohlrabi is tender.
5. Sprinkle with fresh parsley before serving.

The magic of this dish lies in the way the kohlrabi absorbs the smoky flavors of the sausage and paprika, creating a harmony of tastes that’s unexpectedly delightful.

Tip: For an extra layer of flavor, try using a spicy sausage or adding a pinch of red pepper flakes with the other spices.

Conclusion

We hope this roundup of 18 delicious kohlrabi recipes inspires you to explore this versatile veggie all year round! Whether you’re a kohlrabi newbie or a seasoned fan, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!