Kohlrabi Recipes: Easy Meals for a Crunchy, Nutritious Veg
Kohlrabi is that round, knobby veggie you might skip because it looks odd. In reality it’s sweet, mild, and perfect for any dish. Below are three simple ways to turn kohlrabi into a tasty side or main, plus a quick tip for keeping it fresh.
1. Quick Stir‑Fry with Garlic and Soy
Start with a clean, peeled kohlrabi. Cut it into thin matchsticks – the thinner, the faster it cooks. Heat a tablespoon of oil in a pan, add minced garlic, and fry for 20 seconds. Toss the kohlrabi sticks, splash in two teaspoons of soy sauce, and stir‑fry for 5‑7 minutes until just tender but still crisp. Finish with a pinch of sesame seeds and a squeeze of lime. Serve it over rice or as a veggie side.
2. Raw Kohlrabi Salad with Apple and Yogurt
Peel and grate a medium kohlrabi. Combine it with thinly sliced green apple for sweetness. In a small bowl, mix plain yogurt, a drizzle of honey, a dash of lemon juice, and a pinch of salt. Fold the dressing into the grated veg, let it sit for 10 minutes, then sprinkle chopped fresh dill. This salad is crunchy, refreshing, and perfect for hot days.
3. Roasted Kohlrabi Cubes
Preheat the oven to 400°F (200°C). Cut peeled kohlrabi into 1‑inch cubes and toss with olive oil, smoked paprika, and a little garlic powder. Spread the pieces on a baking sheet, making sure they’re not crowded. Roast for 25‑30 minutes, turning once, until the edges caramelize. The result is a sweet‑savory side that pairs well with roasted chicken or fish.
Bonus: Kohlrabi Soup for Busy Nights
Dice two kohlrabi heads, one carrot, and one onion. Sauté the onion in butter until translucent, then add the rest of the veggies, a cup of vegetable broth, and enough water to cover. Simmer 20 minutes, blend until smooth, and stir in a splash of cream or coconut milk. Salt, pepper, and a pinch of nutmeg finish the flavor.
Keeping kohlrabi Fresh: Wrap the whole root in a damp paper towel and store it in the fridge’s crisper drawer. It’ll stay crisp for up to two weeks.
Now you have a starter set of recipes to make kohlrabi a regular part of your meals. It’s cheap, low‑calorie, and works in stir‑fries, salads, roasts, and soups. Pick the method that fits your schedule, and enjoy the subtle sweetness of this underrated veggie.
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