18 Creative Kohlrabi Recipes for Every Season

18 Creative Kohlrabi Recipes for Every Season

As the seasons change, our taste buds crave new and exciting flavors. One underrated ingredient that deserves more love is kohlrabi, a cruciferous vegetable that’s often overlooked in favor of its more popular cousins like broccoli and cauliflower. But with its mild flavor and versatility, kohlrabi is the perfect addition to any meal. From hearty stews and soups to refreshing salads and slaws, we’ve rounded up 18 creative kohlrabi recipes to inspire your next culinary adventure.

Roasted Kohlrabi with Garlic and Parmesan

Roasted Kohlrabi with Garlic and Parmesan: A flavorful and crunchy side dish that elevates the humble kohlrabi to new heights.

Ingredients:

– 2-3 kohlrabi bulbs, peeled and cut into 1-inch pieces
– 2 cloves of garlic, minced
– 2 tablespoons olive oil
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss kohlrabi pieces with olive oil, garlic, salt, and pepper until evenly coated.
3. Spread the kohlrabi mixture in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until kohlrabi is tender and caramelized, flipping halfway through.
5. Remove from oven and sprinkle Parmesan cheese over the top. Return to oven for an additional 2-3 minutes or until cheese is melted and bubbly.
6. Garnish with chopped parsley, if desired.

Cooking Time: 25-30 minutes

Kohlrabi and Apple Slaw with Lemon Dressing

A refreshing twist on traditional coleslaw, this recipe combines the sweet and crunchy flavors of kohlrabi and apple with a tangy lemon dressing.

Ingredients:

– 1 large kohlrabi, peeled and thinly sliced
– 1 large apple, cored and diced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon honey
– 1/4 cup mayonnaise
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)

Instructions:

1. In a large bowl, combine kohlrabi and apple.
2. In a small bowl, whisk together lemon juice, honey, and mayonnaise until smooth.
3. Pour the dressing over the kohlrabi mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Garnish with fresh parsley or dill, if desired.

Cooking Time: 30 minutes (including chilling time)

Creamy Kohlrabi Soup with Thyme

A refreshing and creamy soup that highlights the sweet flavor of kohlrabi, perfect for a light lunch or dinner.

Ingredients:

– 1 large kohlrabi, peeled and diced
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent.
2. Add the diced kohlrabi and cook for 5 minutes, or until tender.
3. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the kohlrabi is very tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Stir in the heavy cream and dried thyme. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 35-40 minutes

Grilled Kohlrabi Steaks with Herb Butter

A flavorful and healthy twist on traditional grilled vegetables, this recipe elevates kohlrabi to new heights by pairing it with a rich and creamy herb butter.

Ingredients:

– 2-3 kohlrabi bulbs
– 1/4 cup unsalted butter, softened
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh dill
– 1 clove garlic, minced
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Trim the kohlrabi bulbs into 1-inch thick slices.
3. In a small bowl, mix together butter, parsley, dill, garlic, salt, and pepper until well combined.
4. Brush both sides of the kohlrabi slices with olive oil and season with salt and pepper.
5. Grill the kohlrabi for 4-6 minutes per side, or until tender and slightly charred.
6. Serve hot with herb butter melted on top.

Cooking Time: 8-12 minutes

Kohlrabi Fritters with Spicy Aioli

Elevate your snack game with these crispy Kohlrabi fritters, perfectly balanced by a tangy and spicy aioli dipping sauce.

Ingredients:
– 2 medium kohlrabi, peeled and grated
– 1/4 cup all-purpose flour
– 1/4 cup panko breadcrumbs
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1 egg, lightly beaten
– Vegetable oil for frying
– For the aioli: 1/2 cup mayonnaise, 1 tablespoon sriracha sauce, 1 tablespoon lemon juice

Instructions:

1. In a bowl, combine grated kohlrabi, flour, panko breadcrumbs, salt, and pepper.
2. Add the lightly beaten egg and mix until well combined.
3. Using a spoon or small scoop, shape the mixture into small patties (about 20-25).
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry fritters for 2-3 minutes on each side, until golden brown and crispy.
5. Drain fritters on paper towels and serve with Spicy Aioli (mix all aioli ingredients together and refrigerate for at least 30 minutes before serving).

Cooking Time: 15-20 minutes

Kohlrabi and Carrot Stir-Fry with Ginger

Quick and flavorful stir-fry that combines the earthy sweetness of kohlrabi, carrots, and ginger.

Ingredients:
– 1 large kohlrabi, peeled and sliced into thin rounds
– 2 medium-sized carrots, peeled and sliced into thin sticks
– 2 inches fresh ginger, peeled and minced
– 2 tablespoons vegetable oil
– Salt to taste
– Optional: soy sauce, chili flakes for added flavor

Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the kohlrabi and carrots; stir-fry for 3-4 minutes, until they start to soften.
3. Add the minced ginger; continue stir-frying for another 2-3 minutes, until the vegetables are tender-crisp.
4. Season with salt to taste. For added flavor, add a drizzle of soy sauce and/or chili flakes (if using).
5. Serve hot over rice or noodles, garnished with green onions if desired.

Cooking Time: 10-12 minutes

Kohlrabi and Potato Gratin

Elevate your side dish game with this creamy, flavorful gratin featuring kohlrabi and potatoes. This comforting casserole is perfect for a chilly evening or as a accompaniment to your favorite main course.

Ingredients:

– 2 large kohlrabi bulbs, peeled and thinly sliced
– 3-4 medium-sized potatoes, thinly sliced
– 2 tablespoons unsalted butter
– 1/2 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine kohlrabi and potato slices.
3. In a separate bowl, whisk together butter, cheese, and cream until smooth.
4. Grease a 9×13-inch baking dish with butter or cooking spray.
5. Arrange half of the kohlrabi-potato mixture in the prepared dish.
6. Pour half of the creamy sauce over the potatoes.
7. Repeat layers, ending with the remaining creamy sauce on top.
8. Cover and bake for 30 minutes. Remove cover and continue baking for an additional 20-25 minutes, or until golden brown.

Cooking Time: 50-55 minutes

Pickled Kohlrabi with Dill and Mustard Seeds

A refreshing twist on traditional pickles, this recipe pairs the crunch of kohlrabi with the bright flavor of dill and a touch of spice from mustard seeds.

Ingredients:

– 2 lbs kohlrabi, peeled and sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 2 tbsp granulated sugar
– 1 tsp salt
– 1/4 cup (15g) fresh dill weed
– 1 tsp mustard seeds
– 1/4 cup (60g) pickling spice (optional)

Instructions:

1. In a large bowl, combine kohlrabi slices, vinegar, water, sugar, and salt. Let it sit for at least 2 hours or overnight to allow the kohlrabi to pickle.
2. Preheat oven to 200°F (90°C). Spread the dill weed on a baking sheet and toast for 5-7 minutes, or until fragrant and slightly dry.
3. Add the toasted dill weed, mustard seeds, and pickling spice (if using) to the kohlrabi mixture. Stir well to combine.
4. Pack the mixture into clean glass jars, leaving about 1/2 inch of headspace. Store in the refrigerator for at least 24 hours before serving.

Cooking Time: At least 24 hours

Kohlrabi Noodles with Pesto and Cherry Tomatoes

Experience the refreshing taste of spring with this vibrant and flavorful pasta dish, featuring kohlrabi noodles, pesto, and sweet cherry tomatoes.

Ingredients:
– 1 large kohlrabi bulb
– 1/4 cup freshly made basil pesto
– 8 oz cherry tomatoes, halved
– 2 tablespoons olive oil
– Salt, to taste
– Grated Parmesan cheese, optional

Instructions:

1. Preheat oven to 400°F (200°C).
2. Peel and spiralize the kohlrabi into noodle-like strands.
3. In a large skillet, heat olive oil over medium-high heat. Add kohlrabi noodles and cook for 3-4 minutes, or until slightly caramelized.
4. Stir in basil pesto and cook for an additional minute.
5. Add cherry tomatoes to the skillet and season with salt to taste.
6. Serve immediately, topped with grated Parmesan cheese if desired.

Cooking Time: 15 minutes

Kohlrabi and Chickpea Curry

A flavorful and nutritious curry that combines the earthy sweetness of kohlrabi with the creamy richness of chickpeas. This recipe is perfect for a quick weeknight dinner or a lunchbox surprise.

Ingredients:

– 1 large kohlrabi, peeled and diced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 can coconut milk (14 oz)
– Fresh cilantro leaves, for garnish

Instructions:

1. Heat the oil in a large saucepan over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, ginger, cumin, curry powder, and turmeric. Cook for 1 minute.
4. Add the kohlrabi and chickpeas. Cook for 5-7 minutes or until the vegetables are tender.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Simmer for an additional 2-3 minutes.
7. Garnish with cilantro leaves and serve over rice or with naan bread.

Cooking Time: 20-25 minutes

Kohlrabi and Bacon Hash

Transform humble kohlrabi into a deliciously crispy hash with the smoky richness of bacon. This simple recipe is perfect for a quick brunch or breakfast.

Ingredients:

– 1 large kohlrabi, peeled and grated
– 6 slices of thick-cut bacon, diced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs (parsley, chives, or dill) for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss grated kohlrabi with salt and pepper.
3. Cook diced bacon in olive oil over medium heat until crispy. Remove from heat and set aside.
4. Spread the kohlrabi mixture on a baking sheet lined with parchment paper.
5. Top the kohlrabi with cooked bacon, breaking it into smaller pieces if desired.
6. Bake for 20-25 minutes or until the kohlrabi is tender and golden brown.
7. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 20-25 minutes

Kohlrabi and Cucumber Salad with Yogurt Dressing

A refreshing summer salad that combines the crunch of kohlrabi and cucumber with a tangy yogurt dressing.

Ingredients:

– 1 medium kohlrabi, peeled and grated
– 2 medium cucumbers, sliced
– 1/2 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1/2 teaspoon honey
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large bowl, combine the grated kohlrabi and sliced cucumbers.
2. In a small bowl, whisk together the yogurt, lemon juice, and honey until smooth.
3. Pour the dressing over the kohlrabi-cucumber mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.

Cooking Time: 10 minutes

Kohlrabi and Sausage Stuffed Peppers

Kohlrabi and Sausage Stuffed Peppers: A Savory Twist on a Classic

This recipe combines the natural sweetness of kohlrabi with the savory flavor of sausage, all wrapped up in a vibrant bell pepper. The result is a flavorful and nutritious main dish that’s perfect for a weeknight dinner or a special occasion.

Ingredients:

– 4 large bell peppers, any color
– 1 medium kohlrabi, peeled and grated
– 2 Italian sausages, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded mozzarella cheese for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, cook sausages over medium-high heat until browned, about 5 minutes.
4. Add onion and garlic to skillet; cook until onion is translucent, about 3-4 minutes.
5. Stir in grated kohlrabi and season with salt and pepper.
6. Stuff each bell pepper with the sausage-kohlrabi mixture.
7. Place peppers on a baking sheet and drizzle with olive oil.
8. Bake for 25-30 minutes or until peppers are tender.

Kohlrabi and Kale Pasta Bake

A hearty and healthy pasta bake that combines the sweetness of kohlrabi with the earthiness of kale, all wrapped up in a rich and creamy sauce.

Ingredients:

– 8 oz pasta of your choice (e.g. penne or fusilli)
– 1 large kohlrabi, peeled and diced
– 2 cups curly kale, stems removed and chopped
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/2 cup olive oil
– Salt and pepper to taste
– 1/4 cup breadcrumbs (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
4. Add diced kohlrabi and cook until tender, about 5 minutes.
5. Stir in chopped kale and cook until wilted.
6. Combine cooked pasta, kohlrabi-kale mixture, and Parmesan cheese in a baking dish.
7. If using breadcrumbs, sprinkle on top of the pasta mixture.
8. Bake for 20-25 minutes or until golden brown.

Cooking Time: 30-35 minutes

Kohlrabi and Lentil Stew

This hearty stew is a perfect combination of sweet kohlrabi and savory lentils, simmered together with aromatic spices. A comforting and nutritious meal for any time of the year.

Ingredients:

– 1 large kohlrabi, peeled and diced
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
3. Add kohlrabi and lentils. Cook for 5 minutes, stirring occasionally.
4. Add broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
5. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 35-45 minutes

Kohlrabi and Beetroot Carpaccio

This refreshing winter salad combines the sweet flavors of beetroot and kohlrabi, topped with a tangy goat’s cheese and finished with a drizzle of honey. Perfect as an appetizer or side dish.

Ingredients:

– 2 large beetroot, peeled and thinly sliced
– 1 medium kohlrabi, peeled and thinly sliced
– 100g goat’s cheese, crumbled
– 2 tbsp extra virgin olive oil
– 1 tsp honey
– Salt and pepper to taste
– Fresh parsley leaves for garnish

Instructions:

1. Arrange the beetroot slices on a serving plate or individual plates.
2. Top with kohlrabi slices, slightly overlapping them.
3. Crumble goat’s cheese over the top of the kohlrabi.
4. Drizzle olive oil and honey over the salad, seasoning with salt and pepper to taste.
5. Garnish with fresh parsley leaves.

Cooking Time: 10-15 minutes (depending on the speed of your slicing)

Kohlrabi and Quinoa Stuffed Bell Peppers

Elevate your snack game with this flavorful and nutritious recipe that combines the sweetness of roasted bell peppers with the earthy taste of kohlrabi and quinoa.

Ingredients:

– 4 bell peppers, any color
– 1 medium-sized kohlrabi, peeled and diced
– 1 cup cooked quinoa
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: feta cheese, chopped fresh parsley

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened.
4. Add kohlrabi and cooked quinoa to the skillet. Cook for about 5 minutes or until kohlrabi is tender.
5. Stuff each bell pepper with the kohlrabi-quinoa mixture and top with feta cheese (if using).
6. Place stuffed peppers on a baking sheet and roast in the oven for 25-30 minutes or until bell peppers are tender.

Cooking Time: 35-40 minutes

Kohlrabi and Sweet Potato Mash

This creamy mash combines the earthy sweetness of sweet potatoes with the mild flavor of kohlrabi, making it a unique and delicious side dish. Perfect for accompanying roasted meats or as a vegetarian main course.

Ingredients:

– 2 large sweet potatoes, peeled and cubed
– 1 medium kohlrabi, peeled and grated
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream
– Salt and pepper to taste
– Optional: chopped fresh herbs (such as parsley or chives) for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1 tablespoon of butter, salt, and pepper on a baking sheet. Roast for 45-50 minutes, or until tender.
3. In a large pot, combine kohlrabi and remaining 1 tablespoon of butter. Cook over medium heat for 5-7 minutes, stirring occasionally, until softened.
4. Mash roasted sweet potatoes with heavy cream and season with salt and pepper to taste.
5. Combine mashed sweet potatoes with cooked kohlrabi, mashing until smooth.
6. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 1 hour 15 minutes

Summary

Get creative with kohlrabi! This versatile vegetable can be used in a variety of dishes, from soups to salads, and even as a noodle substitute. From roasted and grilled to pickled and stir-fried, we’ve gathered 18 unique recipes that showcase the best of kohlrabi’s flavor and texture. Discover how to make creamy soup with thyme, crispy fritters with spicy aioli, and hearty stews with lentils and sweet potatoes. Whether you’re cooking for a weeknight dinner or a special occasion, these recipes will inspire you to try something new and delicious.