How to Cook Kohlrabi: Simple Steps for a Crunchy Veg

Kohlrabi might look odd, but it’s actually a sweet, crunchy veggie that works in just about any dish. The good news? You don’t need a chef’s knife or fancy spices to make it shine. Below you’ll find the basics of prepping, seasoning, and three go‑to recipes that anyone can pull off in under an hour.

Basic Prep and Flavor Boosts

First things first: give the kohlrabi a quick rinse, then peel off that thick, papery skin. The flesh underneath is firm and white, and the skin is the only part that’s tough. Cut it into the shape your recipe calls for – rounds, sticks, or cubes all work. If you’re not cooking it right away, toss the pieces in a bowl of cold water with a pinch of salt to keep them crisp.

Flavoring kohlrabi is really easy. A drizzle of olive oil, a squeeze of lemon juice, and a dash of salt and pepper are enough for a basic roast. For a bit more punch, sprinkle on garlic powder, smoked paprika, or even a pinch of curry powder. The key is to coat the pieces evenly so they brown nicely and the seasonings stick.

Three Easy Kohlrabi Recipes

1. Roasted Kohlrabi Sticks – Preheat your oven to 425°F (220°C). Toss peeled, cut‑into‑sticks kohlrabi with 1‑2 tbsp olive oil, ½ tsp salt, and your favorite spice blend. Spread on a baking sheet and roast for 20‑25 minutes, flipping halfway. They’ll be golden on the outside and tender inside, perfect as a side or snack.

2. Quick Kohlrabi Stir‑Fry – Slice kohlrabi into thin matchsticks. Heat a splash of oil in a pan over medium‑high heat, add the kohlrabi, and stir for 3‑4 minutes. Toss in a splash of soy sauce, a pinch of ginger, and a handful of sliced carrots. Cook another 2 minutes, then finish with a sprinkle of sesame seeds. Serve over rice or noodles for a fast, crunchy meal.

3. Kohlrabi Soup – Dice kohlrabi, a potato, and an onion. Sauté the onion in butter until soft, then add the diced veggies and cover with vegetable broth. Bring to a boil, reduce to a simmer, and cook until everything is fork‑tender (about 15‑20 minutes). Blend until smooth, stir in a splash of cream, season with salt, pepper, and a pinch of nutmeg. You’ve got a creamy, comforting bowl in no time.

Those three ideas cover the main ways you’ll likely cook kohlrabi: roasting for crispness, stir‑frying for quick heat, and simmering for softness. Feel free to mix and match flavors – a dash of thyme works great in the soup, while a splash of hot sauce can fire up the stir‑fry.

One final tip: don’t overcook kohlrabi if you want that satisfying crunch. Whether you’re roasting or stir‑frying, keep an eye on the texture and pull it off the heat as soon as it’s just tender. The natural sweetness will shine through, and you’ll have a versatile veggie ready for any meal.