Do you peel kohlrabi before cooking?

Whether you're cooking kohlrabi or serving it raw, you will need to completely peel and discard the thick, tough outer layer (you may need a sharp knife for this; the skin is quite tough and indigestible). Cut the kohlrabi. To enjoy the crunch of raw kohlrabi, you'll want to cut it into delicate pieces.

What to do with raw kohlrabi?

You can eat it raw in slaws and salads, as well as roasted and stir-fried .

Should you cook kohlrabi?

All parts of the kohlrabi can be eaten, both raw and cooked . It is delicious steamed, sautéed, roasted, stuffed, creamed, in soup or stew, and eaten raw. Smaller kohlrabi tends to taste sweeter; the vegetable develops a sharper, more radish-like flavor as it matures.

What's the best way to eat kohlrabi?

Kohlrabi is incredibly versatile. Cut or slice as desired, steam, and most anything goes. Add steamed kohlrabi to dishes, like stir fries, pasta, soups, and stews. It's also fun to mash them with cauliflower or potatoes.

How do you know when kohlrabi is done?

Harvest kohlrabi when the bulb is two to three inches in width . If the bulb gets too large, it will become tough, woody and bitter. Spring-planted kohlrabi harvested in summer is more likely to become fibrous if you allow them to become over-mature. Fall-harvested kohlrabi can grow a bit bigger without losing quality.

What does kohlrabi taste like cooked?

A member of the cabbage family, kohlrabi carries a signature sweet-but-peppery flavor profile, with a taste and texture reminiscent of broccoli stems.

Can you eat too much kohlrabi?

Kohlrabi is a healthy ingredient, and it's low in calories. Eating too much of any cruciferous vegetable can cause gas that can make you uncomfortable . Moderate your portion sizes to help ensure that you are able to enjoy the benefits of kohlrabi without negative digestive effects.

Should you refrigerate raw kohlrabi?

Kohlrabi can be stored in the refrigerator for several weeks . Storage life can be extended if kohlrabi is placed in sealed perforated plastic bags. To prevent cross-contamination, keep kohlrabi away from raw meat and meat juices.

What does kohlrabi taste like raw?

What does kohlrabi taste like? Like many members of the brassica family, kohlrabi is subtly sweet and vaguely peppery when you eat it raw. Its texture is akin to a jicama or a broccoli heart, and the faster-maturing spring varieties can be juicy like apples, though rarely as sweet.

Does kohlrabi get soft when cooked?

The canonical application for kohlrabi that I'm familiar with is soup, for which you shred the vegetable (or if you're feeling fancy, julienne it). Naturally, the smaller pieces then get pretty soft when cooked.

What is kohlrabi and how do you prepare it?

Kohlrabi tastes similar to a broccoli stalk, but a bit more tender and sweet. Don't forget to remove the tough outer peel, then use the bulb either raw or cooked . It can be prepared much like a broccoli stalk, too—if raw, shred it and use it in slaw or thinly slice and use in a salad.

How do you know when kohlrabi is ready to eat?

Kohlrabi is ready to harvest when its bulb is 1 to 3 inches in diameter, or about the size of a tennis ball . Do not pick the vegetable in warm weather, as the root becomes woody. Kohlrabi leaves are also edible.

Why is my kohlrabi bitter?

The best quality kohlrabi—sweet, crisp, juicy—results from fast growth without heat or moisture stress. If the plants are overheated or struggling to take up water, they will produce chemicals that have strong, bitter flavors .

Scalloped Kohlrabi Recipe - How to Cook Kohlrabi

July 8, 2023July 8, 2023

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Jump to RecipePrint Recipe

Learn how to eat and cook kohlrabi, an often misunderstood vegetable that is available at farmers’ markets in the summer. Scalloped kohlrabi is the best way to eat this unique vegetable. It’s a simple recipe that mimics a potato gratin. My family can’t even tell the difference.

Table of Contents

What is kohlrabi?

Kohlrabi is a unique vegetable that can be eaten cooked or raw. It’s a mix between a cabbage and a turnip. Trim the leaves, peel the skin, and then treat it similar to a potato. Boil, roast, steam, or add it to a casserole. Kohlrabi gratin or scalloped kohlrabi is especially tasty, and most people will think it’s just a potato casserole.

Can I eat kohlrabi raw?

Yes, kohlrabi slice or sticks are the perfect addition to a crudité platter. Trim the leaves, peel the skin first. When eaten raw, kohlrabi has the flavor similar to radish but sweeter. Try serving with your favorite veggie dip, or add it to the top of a salad for a little crunch. You’ll find it resembles jicama or fennel.

Scalloped Kohlrabi

We have been recently been getting kohlrabi in our weekly CSA box from the Purdue Student Farm. I’ll be honest, I had no idea what to do with this interesting vegetable. I turned to my favorite cookbook when it comes to vegetables called Vegetables on the Side, The Complete Guide to Buying and Cooking.

Each chapter is dedicated to a vegetable, complete with explanations and recipes. It was here that I learned how to cook kohlrabi. I found a recipe for Kohlrabi Gratin with Onions, which is really just another name for Cheesy Kohlrabi Casserole or Scalloped Kohlrabi.

Ingredient List for Cheesy Scalloped Kohlrabi

Butter
Kohlrabi
Onion
All Purpose Flour
Milk
Salt and Black Pepper
Dried Italian Herbs (Oregano, Marjoram, Rosemary, Thyme, Basil, etc)
Grated Parmesan Cheese

How to Cook Kohlrabi

Step By Step Instructions

Full ingredient amounts and recipe steps for scalloped kohlrabi can be found in the recipe card at the bottom of this post.

Recipe Variations

Substitute heavy cream or half and half for regular milk.
Use a mixture of potatoes and kohlrabi, if needed.
Add minced garlic for more flavor.
An Italian herb blend can be used or make your own blend with any dried herbs.
Instead of Italian herbs, try Herb de Provence instead.
Freshly grated Parmesan is my favorite, but in a bind try other types of shredded cheese.
Make this a main course by adding cubed ham, bacon or cooked pork sausage in the layers.
I love to sprinkle paprika over the top of a cheesy casserole before baking.

Recipe FAQs

Any type of casserole dish, soufflé dish, or ovenproof dish will work for this kohlrabi casserole recipe.
White or yellow onion works best; however, in a bind, use dried, minced onion.
If you only have a couple kohlrabi to use up, either halve the recipe or add a couple potatoes in with the kohlrabi.
Have a family who doesn’t like new recipes? Call this kohlrabi gratin a potato gratin or scalloped potatoes and no one will be the wiser.
If you are looking for a regular potato dish, try Farmwife Cooks’ Cheese Potato Casserole.

What are the different ways to eat kohlrabi?

Raw (trip and peeled first)
Sautéed in butter or olive oil (try adding mushrooms and white wine)
Roasted
Braised in chicken broth
Steamed
Kohlrabi fritters
Boiled
Kohlrabi Soup (try adding potatoes, leeks and cream)
Kohlrabi Casserole
Scalloped kohlrabi or kohlrabi gratin
Peeled and cut into matchsticks to top a salad
Kohlrabi slaw

Do you eat the skin of kohlrabi?

No, peel the skin of a kohlrabi before eating or preparing. The easiest way to peel is with a vegetable peeler.

What does a kohlrabi taste like?

Eaten raw, kohlrabi has the mild flavor that is a cross between a cabbage and a turnip. Some people also say it tastes like a sweet radish.

Can I eat kohlrabi leaves?

Yes, do not throw those out. Leave the leaves whole or cut into shreds, and then prepare in the same manner that you would beet greens or spinach.

What meat goes with kohlrabi?

Kohlrabi has such a mild flavor that it can be served along any meat or main course. It pairs especially with ham or sausage since it mimics the flavor or a mild cabbage.

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Print Recipe

How to Cook Kohlrabi – Scalloped Kohlrabi

Learn how to eat and cook kohlrabi, an often misunderstood vegetable that is available at farmers' markets in the summer. Scalloped kohlrabi is the best way to eat kohlrabi.

Prep Time20 minutes mins

Cook Time35 minutes mins

Total Time55 minutes mins

Course: Casserole, Side Dish

Cuisine: American

Keyword: how to cook kohlrabi, kohlrabi casserole, kohlrabi gratin, scalloped kohlrabi

Servings: 6 servings

Calories: 104kcal

Author: Barbara

Ingredients

4 medium kohlrabi
1 medium onion, sliced
1 Tablespoon butter
1 Tablespoon flour
1 cup milk
salt and black pepper
1 teaspoon dried Italian herbs (oregano, rosemary, thyme, etc.)
1/3 cup grated Parmesan cheese

Instructions

Trim, peel and slice kohlrabi. Boil in salted water until fork tender about 15 minutes. Drain.
Preheat oven to 375 degrees F. Grease a 1 1/2 quart baking dish. Mix sliced onions and drained kohlrabi in the dish.
In a small saucepan, heat milk until bubbles form around the edges.
In a separate saucepan, melt butter. Add flour and whisk for 3 minutes over low heat. Add heated milk all at once and stir.
Add herbs and salt and pepper to taste.
Pour over vegetables in the dish. Bake for 20 minutes.
Sprinkle with grated parmesan cheese.
Bake for an additional 10 to 15 minutes or until hot and bubbly and golden brown.

Notes

- Substitute heavy cream or half and half for regular milk.
- Use a mixture of potatoes and kohlrabi, if needed.
- Add minced garlic for more flavor.
- An Italian herb blend can be used or make your own blend with any dried herbs.
- Instead of Italian herbs, try Herb de Provence instead.
- Freshly grated Parmesan is my favorite, but in a bind try other types of shredded cheese.
- Make this a main course by adding cubed ham, bacon or cooked pork sausage in the layers.
- I love to sprinkle paprika over the top of a cheesy casserole before baking.
- Love garden recipes? Try these pickled beets. Want to grill some veggies? Try Farmwife Cooks Grilled Marinated Vegetables.
- The nutritional information below is auto-calculated and can vary depending on the products used. It should not be used for specific dietary needs.

Nutrition

Scalloped Kohlrabi Recipe - How to Cook Kohlrabi - These Old Cookbooks (2024)