How To Cook Kohlrabi
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veganplant-basedgluten-freenut-freesoy-free
This salad showcases the fresh, vibrant flavors of Mediterranean cuisine, emphasizing seasonal vegetables like courgette, fennel, and kohlrabi. Traditionally enjoyed in summer, it reflects the region's emphasis on fresh produce and light meals. Today, variations of this salad are popular in many places, often incorporating different herbs and seeds for added texture and flavor.
Ingredients
- ●courgette
- ●fennel
- ●kohlrabi
- ●olive oil
- ●lemon juice
- ●salt
- ●black pepper
- ●parsley
- ●chives
- ●radishes
- ●arugula
- ●toasted seeds
Instructions
- 1Spiralize or thinly slice courgette and kohlrabi.
- 2Trim and thinly slice fennel, reserving fronds for garnish.
- 3Combine courgette, fennel, and kohlrabi in a large bowl.
- 4Add arugula and thinly sliced radishes to the bowl.
- 5In a small bowl, whisk together olive oil and lemon juice.
- 6Season dressing with salt and black pepper to taste.
- 7Drizzle dressing over salad and toss gently to combine.
- 8Garnish with chopped parsley, chives, and reserved fennel fronds.
- 9Sprinkle toasted seeds on top before serving.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil offers a similar flavor with healthier fats.
toasted seeds
Healthier: toasted nuts
Cheaper: sunflower seeds
Sunflower seeds are often less expensive while providing crunch.
Techniques
mixingslicing
Equipment
spiralizerlarge bowlsmall bowlwhiskknifecutting board
🌶️🌶️🌶️Low
Also Known As
Zucchini Fennel SaladKohlrabi Salad
vegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 medium kohlrabi, peeled and julienned
- ●1 cup shredded carrots
- ●1 red bell pepper, thinly sliced
- ●1/4 cup chopped fresh cilantro
- ●1/4 cup green onions, sliced
- ●1/4 cup rice vinegar
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tbsp honey or agave syrup
- ●1 tsp grated ginger
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp sesame seeds (optional)
Instructions
- 1In a large bowl, combine the julienned kohlrabi, shredded carrots, sliced red bell pepper, chopped cilantro, and sliced green onions.
- 2In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or agave syrup), grated ginger, salt, and black pepper until well combined.
- 3Pour the dressing over the kohlrabi mixture and toss until all the vegetables are evenly coated.
- 4Let the slaw sit for at least 15 minutes to allow the flavors to meld.
- 5Before serving, sprinkle with sesame seeds if desired.
- 6Serve chilled or at room temperature as a refreshing side dish.
Equipment
large bowlsmall bowlwhiskcutting boardknife
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●2 medium kohlrabi bulbs
- ●1 cup water
- ●1 cup white vinegar
- ●1/4 cup sugar
- ●1 tablespoon salt
- ●1 teaspoon mustard seeds
- ●1 teaspoon coriander seeds
- ●1/2 teaspoon red pepper flakes
- ●1 clove garlic, sliced
- ●1 bay leaf
Instructions
- 1Peel the kohlrabi bulbs and cut them into thin slices or sticks.
- 2In a saucepan, combine water, white vinegar, sugar, and salt. Heat over medium heat until the sugar and salt dissolve completely.
- 3Add mustard seeds, coriander seeds, red pepper flakes, sliced garlic, and bay leaf to the vinegar mixture. Bring to a boil.
- 4Remove the saucepan from heat and let the brine cool for about 10 minutes.
- 5Place the kohlrabi slices in a clean jar or container.
- 6Pour the cooled brine over the kohlrabi, ensuring they are fully submerged.
- 7Seal the jar tightly and refrigerate for at least 24 hours before consuming for the best flavor.
- 8The pickles can be stored in the refrigerator for up to 2 weeks.
Equipment
saucepanjar or containercutting boardknife
Ingredients
- ●2 medium kohlrabi, peeled and sliced into thin strips
- ●1 cup bell peppers, sliced
- ●1 cup carrots, julienned
- ●1/2 cup peanuts, roasted and unsalted
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●2 cloves garlic, minced
- ●1 tsp ginger, grated
- ●1 tbsp vegetable oil
- ●1/2 tsp red pepper flakes (optional)
- ●Salt to taste
Instructions
- 1Heat the vegetable oil in a large skillet or wok over medium-high heat.
- 2Add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
- 3Add the sliced kohlrabi, bell peppers, and carrots to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
- 4Pour in the soy sauce and sesame oil, stirring to coat the vegetables evenly.
- 5Add the roasted peanuts and red pepper flakes (if using), and stir-fry for another 2-3 minutes.
- 6Taste and adjust seasoning with salt if necessary.
- 7Remove from heat and serve immediately, garnished with additional peanuts if desired.
Equipment
large skilletspatulacutting boardknife
🌶️🌶️🌶️Low
vegetarianveganplant-baseddairy-freeegg-freegluten-freesoy-freenut-free
Ingredients
- ●2 medium kohlrabi, peeled and sliced
- ●1 cup almond flour
- ●1/2 cup fresh parsley, chopped
- ●1/4 cup nutritional yeast
- ●2 cloves garlic, minced
- ●1/4 cup olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a mixing bowl, combine almond flour, chopped parsley, nutritional yeast, minced garlic, salt, black pepper, and paprika.
- 3Drizzle in the olive oil and mix until the mixture resembles wet sand.
- 4Arrange the sliced kohlrabi in a single layer on a baking sheet lined with parchment paper.
- 5Spread the almond and parsley mixture evenly over the kohlrabi slices, pressing down gently to adhere.
- 6Bake in the preheated oven for 25-30 minutes, or until the kohlrabi is tender and the crust is golden brown.
- 7Remove from the oven and let cool for a few minutes before serving.
Equipment
baking sheetmixing bowlparchment paperknifecutting board
Ingredients
- ●2 cups kohlrabi, peeled and thinly sliced
- ●2 cups potatoes, peeled and thinly sliced
- ●1 cup heavy cream
- ●1 cup grated Gruyère cheese
- ●2 tbsp fresh lemon thyme, chopped
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●1 tbsp olive oil
- ●1/2 cup breadcrumbs
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large mixing bowl, combine the kohlrabi and potato slices.
- 3In a separate bowl, whisk together the heavy cream, garlic, lemon thyme, salt, pepper, and nutmeg.
- 4Pour the cream mixture over the kohlrabi and potatoes, ensuring they are well coated.
- 5Grease a baking dish with olive oil and layer half of the kohlrabi and potato mixture in the dish.
- 6Sprinkle half of the grated Gruyère cheese over the first layer.
- 7Add the remaining kohlrabi and potato mixture on top, followed by the rest of the cheese.
- 8Top with breadcrumbs for a crispy finish.
- 9Cover the dish with aluminum foil and bake for 30 minutes.
- 10Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the vegetables are tender.
- 11Let it cool for a few minutes before serving.
Equipment
baking dishmixing bowlwhiskknifecutting board
vegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 lb carrots, peeled and cut into 1-inch pieces
- ●1 lb kohlrabi, peeled and cut into 1-inch pieces
- ●2 tbsp olive oil
- ●1/4 cup honey
- ●1/2 cup vegetable broth
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp fresh thyme, chopped
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add the carrots and kohlrabi to the skillet and sauté for about 5 minutes until they start to soften.
- 3Pour in the vegetable broth and honey, stirring to combine.
- 4Season with salt, pepper, and thyme.
- 5Bring the mixture to a simmer, then cover the skillet with a lid.
- 6Reduce the heat to low and let it braise for about 20-25 minutes, or until the vegetables are tender.
- 7Remove the lid and increase the heat to medium-high to reduce the sauce for about 5 minutes, stirring occasionally.
- 8Taste and adjust seasoning if necessary.
- 9Serve warm as a side dish.
Equipment
large skilletlidmeasuring cupsmeasuring spoons
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