Kohlrabi Recipes

Kohlrabi might not be the first vegetable you grab at the farmer’s market, but once you discover its versatility, it quickly becomes a staple in your kitchen. I first started experimenting with kohlrabi after seeing it in a CSA (community-supported agriculture) box and wondering what on earth I should do with it. Its pale green bulb and crisp leaves felt a little intimidating at first, but curiosity led me to slice it raw, toss it into a salad, and later roast it until caramelized and tender. That was the turning point—I realized this humble vegetable could transform into something truly special.

This recipe is a simple yet flavorful way to showcase kohlrabi. Whether you’re new to cooking with it or already love its mild, slightly sweet, turnip-like taste, this dish will help you appreciate it in a whole new way. Think of it as the perfect blend of earthy comfort and fresh brightness, making it a dish you’ll want to come back to again and again.

Why I Love This Recipe

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There’s something about kohlrabi that feels a little magical. It’s not as commonly used as carrots or potatoes, but it has a personality all its own. Its flavor is somewhere between cabbage and a mild apple, with a crisp crunch when raw and a soft, buttery texture when cooked. That versatility is exactly why I love making this recipe—it works beautifully as a side dish, a light vegetarian main, or even as part of a grain bowl.

Another reason I keep coming back to this recipe is that it’s budget-friendly and healthy without being boring. Kohlrabi is low in calories but rich in vitamin C, fiber, and antioxidants. That means I can feel good about putting it on the table while still knowing it tastes delicious. Plus, the way it caramelizes in the oven with a little olive oil, salt, and pepper is pure kitchen magic—it reminds me of roasted potatoes but lighter and fresher.

If you’re someone who wants to add more variety to your meals without spending hours in the kitchen, this is a recipe worth holding onto.

Ingredients for Kohlrabi Recipes

Before we dive into the cooking process, let’s talk about what you’ll need. The beauty of this recipe is that it keeps things simple—you don’t need an overwhelming list of ingredients, just a few key items that bring out the best in kohlrabi.

At the heart of it, you’ll want fresh kohlrabi bulbs. I usually peel off the outer skin because it can be a bit tough, especially if the bulbs are larger. Smaller, younger kohlrabi tends to be more tender and slightly sweeter.

Here’s what you’ll be gathering:

• Fresh kohlrabi bulbs
• Olive oil (or another cooking oil like avocado oil)
• Garlic cloves
• Salt and black pepper
• Fresh herbs like parsley, dill, or thyme (optional but recommended)
• A squeeze of lemon juice for brightness

These ingredients work together to highlight kohlrabi’s natural flavor without overpowering it. The garlic brings a warm depth, while the herbs and lemon add freshness that keeps the dish light.

If you’d like, you can also add a sprinkle of Parmesan cheese at the end for a slightly nutty richness—it’s not required, but it does elevate the dish into something extra satisfying.

How Much Time Will You Need

This recipe is designed to be approachable, even on a busy weeknight. From start to finish, you’ll need about 35 to 40 minutes. Prepping the kohlrabi—peeling and chopping—takes about 10 minutes. Roasting in the oven takes another 25 to 30 minutes, depending on how caramelized you like it.

If you’re planning ahead, you can even prep the kohlrabi the day before, so all you need to do is toss it on a sheet pan and roast when you’re ready.

How to Make This Kohlrabi Recipe

Cooking kohlrabi is all about bringing out its best qualities while keeping things simple. Here’s the step-by-step guide:

Step – 1: Prepare the kohlrabi
Start by washing the kohlrabi bulbs thoroughly. Use a sharp knife to cut off the tops and roots, then peel off the outer layer—it can be quite fibrous. Once peeled, chop the bulbs into evenly sized cubes or wedges.

Step – 2: Preheat the oven
Set your oven to 400°F (200°C). Roasting at this temperature ensures the kohlrabi becomes tender inside while developing a golden, caramelized crust on the outside.

Step – 3: Season the kohlrabi
Place the chopped kohlrabi into a large mixing bowl. Drizzle with olive oil, sprinkle with salt and black pepper, and add minced garlic. Toss everything together until the pieces are evenly coated.

Step – 4: Roast the kohlrabi
Spread the seasoned kohlrabi on a parchment-lined baking sheet in a single layer. Make sure not to overcrowd the pan, or the pieces will steam instead of roast. Roast for 25 to 30 minutes, flipping halfway through, until the kohlrabi is golden brown and fork-tender.

Step – 5: Add the finishing touches
Once roasted, remove from the oven and transfer to a serving dish. Squeeze fresh lemon juice over the top and sprinkle with chopped parsley or dill. If using Parmesan cheese, now’s the time to add it while the kohlrabi is still warm so it melts slightly.

Substitutions

One of the best parts of this recipe is its flexibility. If you don’t have kohlrabi on hand, you can easily swap in other vegetables. Turnips, rutabaga, or even cauliflower make great alternatives, each bringing their own unique flavor.

If you’re out of olive oil, try avocado oil or even melted butter for a richer taste. For a different flavor profile, swap the garlic for shallots or sprinkle smoked paprika over the top before roasting.

For a dairy-free version, skip the Parmesan cheese and add toasted nuts like almonds or walnuts instead—they bring crunch and richness without the dairy.

Best Side Dish of Kohlrabi Recipes

To make this recipe shine even more, pairing it with the right side dishes can elevate the meal. Here are three of my favorites:

• Grilled Lemon Herb Chicken – The smoky, juicy flavors balance the lightness of the roasted kohlrabi.
• Quinoa Salad with Feta and Cucumber – Adds freshness and a bit of tang, perfect alongside the earthy roasted kohlrabi.
• Creamy Tomato Soup – A comforting pairing that makes for a cozy, balanced meal.

Serving and Presentation Tips

Presentation is half the joy of eating, especially with a dish like roasted kohlrabi that has such a naturally rustic beauty. When I serve this, I like to use a wide, shallow platter so the golden edges of the roasted pieces are visible. Drizzling a little extra olive oil or lemon juice on top right before serving gives it a glossy finish that feels restaurant-worthy.

If you’re entertaining, sprinkle finely chopped fresh herbs over the kohlrabi for color contrast—dill and parsley work beautifully. For a more casual presentation, serve it straight from the sheet pan, family-style, so everyone can dig in. A final sprinkle of flaky sea salt or freshly cracked black pepper just before serving also makes a big difference in flavor.

Tips and Tricks to Make This Recipe Better

What I’ve learned over time is that kohlrabi rewards attention to detail. Here are some tricks I swear by:

• Cut the kohlrabi pieces evenly. Uneven pieces cook at different speeds, which can leave you with some too soft and others underdone.
• Don’t skimp on the olive oil. A light coating helps with caramelization and keeps the kohlrabi from drying out.
• Roast in a single layer. Overcrowding the pan traps steam and prevents those crispy golden edges.
• Add flavor layers. Try tossing the roasted kohlrabi with a handful of toasted nuts or a spoonful of grated Parmesan right before serving for extra richness.
• Taste before serving. A small squeeze of lemon or an extra pinch of salt at the end brightens everything.

Common Mistakes to Avoid

Even though this recipe is simple, there are a few pitfalls to watch for:

• Not peeling the kohlrabi properly. The skin is tough and fibrous; leaving too much on can make the dish unpleasantly chewy.
• Roasting at too low a temperature. Anything under 375°F won’t caramelize well, leaving the kohlrabi bland.
• Skipping the flip. Turning the pieces halfway through ensures they brown evenly on all sides.
• Over-seasoning with herbs before roasting. Fresh herbs burn easily in the oven, so save them for garnishing afterward.
• Crowding the pan. When pieces overlap, they steam instead of roast. Use two pans if needed.

How to Store It

Kohlrabi stores beautifully, both raw and cooked. If you have leftovers, let them cool completely before transferring them to an airtight container. They’ll keep well in the refrigerator for up to 4 days.

To reheat, place the roasted kohlrabi back in the oven at 350°F for about 10 minutes to bring back its crispness. The microwave works in a pinch, but it can make the texture a little soft.

If you want to prep ahead, peel and chop the raw kohlrabi, then store it in a sealed container in the fridge for 2 to 3 days. That way, when you’re ready to cook, all you need to do is toss it in oil and seasonings before roasting.

FAQ

Can I eat kohlrabi raw?
Yes! It’s crisp and slightly sweet when raw—perfect for salads, slaws, or even dipping into hummus.

Do I need to peel kohlrabi before cooking?
Yes, especially larger bulbs. The outer skin is fibrous and can be tough, so peeling makes it more enjoyable.

Can I make this recipe ahead of time?
Absolutely. Roast the kohlrabi earlier in the day and reheat it in the oven before serving.

What protein pairs best with roasted kohlrabi?
Chicken, pork, and fish all work beautifully. For vegetarian options, try pairing with lentils or roasted chickpeas.

Is kohlrabi healthy?
Very! It’s low in calories, high in fiber, and an excellent source of vitamin C, making it a nutrient-rich choice for any meal.

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