What, exactly, does one DO with kohlrabi?

Whenever people ask what we grow in our garden, they inevitably look confused when I mention kohlrabi. Not that I blame them. It’s a crazy looking plant that neither the DreadBrewer nor I had actually tried prior to growing them. (I had suggested to DB that we buy one to eat before we planted a ton of them, but that idea was summarily dismissed.) So I thought I’d post two quick recipes that are a delicious use of these bizarre looking bulbs.

First off, for those of you haven’t seen them and have no idea what I’m talking about, these are kohlrabi:

Kohlrabi 1 Kohlrabi 2The official Google definition of kohlrabi is “a cabbage of a variety with an edible turniplike swollen stem.” To me, it tastes like a potato, only sweeter (not a sweet potato). Supposedly you can eat the leaves as well, but we’ve never done so.

The first thing to do when you’re making any recipe with kohlrabi is to prep it. First cut off the leaves and then peel off the tough outer layer.

The three steps of prepping kohlrabiThe first recipe that we make with kohlrabi is Kohlrabi Fries.

-3 large kohlrabi bulbs
-Olive Oil (Note: Some recipes call for coconut oil, but I don’t like this as the kohlrabi are kind of sweet to begin with and the coconut oil enhances that to the point of overwhelming.)
-Spices (Whatever you feel like, but you’re going to want to have some garlic and maybe some cumin or chili powder in the mix regardless).

1) Prep your kohlrabi as shown above. Once they’re peeled, cut the kohlrabi into equal fry-sized pieces. Toss with olive oil and spices.

Kohlrabi Fries 1

2) Bake at 425º for 30 minutes or so, stirring once or twice during baking. How crispy you want them determines how long you bake them.

Kohlrabi Fries 2


Kohlrabi Fries 3

Ready to eat

Alternatively, you can skip the chili powder/cumin and go with garlic and parmesan cheese for a delicious twist. If you go this route, add the parmesan during the last 5 minutes of baking.

The second recipe we make with kohlrabi is a Kohlrabi Sauté. I apologize in advance for the lack of pictures of this recipe, but I was so tired when we made it that I forgot to take any. Trust me that this is delicious and well worth it.

-4 medium kohlrabi bulbs (We only used 2 of our bulbs and it was plenty.)
-1 tablespoon butter or margarine
-1 tablespoon olive oil
-1 clove garlic, minced
-1 medium onion, chopped
-1 tablespoon fresh lemon juice
-2 tablespoons chopped fresh parsley
-salt and freshly ground pepper to taste
-2 tablespoons fresh low fat sour cream

1) Peel the tough outer skin from the kohlrabi, then coarsely grate bulbs. (I used our mandoline slicer to make really, really thin matchsticks. Or you could use the chopping attachment on a food processor.)
2) In a skillet heat butter and olive oil. Add garlic, onion and kohlrabi and sauté, stirring for 5 to 7 minutes or until kohlrabi is tender crisp. (It took a lot closer to 12 minutes to get the kohlrabi tender enough that I wanted to eat it.)
3) Stir in lemon juice, parsley, then season with salt and freshly ground pepper to taste.
4) Stir in sour cream, and serve hot.

This recipe would go really well with some sort of breaded chicken or pork, like schnitzel. As we have another 6 kohlrabi or so left to harvest, I’ll try to get some pictures of the finished recipe and add them. Because if you’re anything like me, you’re not going to make a recipe unless itself got at least one photo with it.

*Update: We made this again and I remembered to take a picture! Here’s what the finished batch of kohlrabi sauté will look like:

Kohlrabi SauteNow next time you see something that looks like a flying saucer cabbage, impress your friends, grab a couple, and give them a shot!

1 thought on “What, exactly, does one DO with kohlrabi?

  1. Pingback: DB picks the menu, take two | BeerCat Brewing

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