Kohlrabi offers generous amounts of vitamins A and C, and emphasizes the minerals potassium and calcium. It is high in fiber and contains only 40 calories per cup.

How to Prepare:

After washing, trim away any woody or tough portions of skin. Kohlrabi does not have to be peeled after cooking.

How to Store:

Store kohlrabi globe and leaves separately. The globe will last for 1 month refrigerated in a plastic bag. Wrap leaves in a damp towel or place in a plastic bag and keep in hydrator drawer of refrigerator. Use greens as soon as possible.

How to Cook:

Kohlrabi can be eaten or prepared raw, cooked, grated into salads, steamed, sautéd, sliced or cubed for soups or stews, or stuffed.

Information adapted from From Asparagus to Zucchini


Celery Root, Kohlrabi, and Apple Purée


  • 2 pounds celery root (celeriac), peeled, cut into ¾” cubes
  • Kosher salt
  • 1-½  pounds kohlrabi, peeled, cut into ½” cubes
  • 1 pound russet potatoes, peeled, cut into 1″ cubes
  • 1 Granny Smith apple (½ pound), peeled, cored, cut into 1″ cubes
  • 2 Tbsp (¼ stick) unsalted butter
  • Freshly ground black pepper
  • Fresh chervil sprigs


Add celery root to a large pot of boiling salted water. Reduce heat to medium-low and simmer until tender, 11-13 minutes. Using a slotted spoon, transfer celery root to a large bowl. Return water to a boil; repeat with kohlrabi, then potatoes, cooking each separately until tender, 14-16 minutes for kohlrabi and 10-12 minutes for potatoes; add to bowl with celery root.

Meanwhile, bring apple and 2 Tbsp water to a boil in a small saucepan. Cover and cook over medium-high heat, stirring occasionally, until apple falls apart, 6-8 minutes, adding water by Tbsp if dry.

Working in batches, pass celery root, kohlrabi, potatoes, and apple through a potato ricer into a large bowl. Pass mixture through ricer again if a smoother texture is desired. Stir in butter. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to a microwave-safe bowl, cover, and chill. Rewarm in microwave in 30-second intervals until heated through. Transfer to a large serving bowl. Garnish with chervil sprigs.

Recipe courtesy of epicurious

Kohlrabi and Turnip Slaw


  • 1 pound kohlrabi (about 2 small heads, leaves included)
  • 1 medium turnip (about 8 ounces), peeled and quartered
  • 3 Tbsp lime juice
  • 1 Tbsp peanut oil
  • 2 tsp honey
  • 1 tsp toasted sesame oil
  • Coarse salt and ground pepper
  • 2 scallions, thinly sliced


Separate stems from kohlrabi bulb, trim, and discard tough bottoms of stems. Half leaves lengthwise then thinly shred crosswise. Trim root end from bulb and peel away tough outer layer; halve lengthwise. Fit a food processor with a shredding blade (or use a box grater) and shred kohlrabi bulb and turnip.

In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add scallions, kohlrabi leaves and bulb, and turnip to bowl; toss to coat. Let stand at least 15 minutes.

Recipe courtesy of Martha Stewart

Shaved Kohlrabi with Apple and Hazelnuts


  • ½ cup blanched hazelnuts
  • 2 medium kohlrabi (about 2 pounds total), peeled, thinly sliced on a mandoline
  • 1 tart apple (such as Pink Lady or Crispin), peeled, cored, thinly sliced on a mandoline
  • ½ tsp finely grated lemon zest
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp white wine vinegar or white balsamic vinegar
  • Kosher salt
  • ½ cup torn fresh mint leaves, plus more for serving
  • 1 Tbsp extra-virgin olive oil
  • 2 ounces Pecorino di Fossa or Parmesan, shaved (about ¼ cup)


Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop. Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add ½ cup mint and gently toss to just combine. Toss toasted hazelnuts and oil in a small bowl to coat; season with salt. Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.

DO AHEAD: Hazelnuts can be toasted 1 day ahead; store airtight at room temperature.

Recipe courtesy of epicurious

Fridge Pickled Kohlrabi and Carrots (1 quart)


  • 4 small kohlrabi
  • 2 large carrots
  • 2 Tbsp salt
  • 1 C white vinegar
  • 1 C water
  • 2 Tbsp sugar
  • 1 ½ tsp pickling or kosher salt
  • 3 garlic cloves, roughly chopped
  • 1 tsp dill seeds
  • ½ tsp brown mustard seeds
  • 2 dried chili de arbol
  • 6 black peppercorns, crushed


Start by peeling and slicing the kohlrabi. Place in a colander and salt with 2 Tbsp salt. Allow the kohlrabi to sit for an hour. In the meantime peel your carrots and cut into sticks. Combine all other ingredients in a sauce pan. When kohlrabi is done draining, rinse and pack with carrots into a quart jar. Boil remaining ingredients until all of the salt and sugar are dissolved and pour over carrots and kohlrabi. Cover and allow to cool on the counter then refrigerate. Let this sit in the fridge for two days before jumping in. I read that fridge pickles are good for about three weeks.

Recipe courtesy of The Root Cellar’s Garden

Kohlrabi Fritters


  • 1 medium to large size kohlrabi
  • 1 red or yellow onion
  • ½ cup all purpose flour (or gluten free all purpose or whole wheat)
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 2 eggs, lightly beaten
  • olive oil for frying

For Lemon Dill Yogurt Sauce

  • ½ cup greek yogurt
  • 1 small garlic clove, minced or grated
  • 1 Tbsp lemon juice
  • ¼ cup chopped fresh dill
  • salt and pepper to taste


Using a food processor with a grating disk, grate the kohlrabi and onion. You’ll need 3 cups, so if your kohlrabi is on the small side add more onion or another vegetable. If your kohlrabi is on the larger side, reduce the amount of onion. Wrap the kohlrabi in a clean dish towel and squeeze as much water out as you can. Transfer the kohlrabi to a mixing bowl, and combine with remaining ingredients.

Heat a thin layer of oil over medium high heat in a cast iron skillet. Pan-fry kohlrabi in ¼ cup scoops, about 2 minutes per side until golden. Drain on paper towels. Serve with desired sauce or Lemon Dill Yogurt Sauce.

For Lemon Dill Yogurt Sauce:

Combine yogurt, garlic, lemon juice, and dill in a small bowl. Mix to combine, then season with salt and pepper to taste.

Recipe courtesy of Early Morning Farm