Kohlrabi « Recipes and cooking tips for classic dishes and ingredients (2024)

The kohlrabi is a vegetable that probably originates from Northern Europe. It is one of the many cultivation methods of cabbage. The tuber used for kohlrabi is the hypocotyl (a thickening of the stem) and is therefore not a root. Kohlrabi usually comes in a light green but sometimes also in a purple cultivation form. These two forms are not different in taste. Most kohlrabi is grown in Germany, where they produce 40,000 tons of it per year. In the Netherlands, cultivation also takes place on a small scale in the south.

Engels: kohlrabi
Frans: chou-rave
Spanish: colirrábano

Kohlrabi can be consumed raw or cooked. This low-energy vegetable (105 Kj/100g) is rich in building blocks such as vitamin B, vitamin C, potassium and magnesium.
Kohlrabi is a cross between white cabbage and white turnip. This vegetable has a fresh and sweet taste.
Kohlrabi is available in stores from mid-May to mid-December.
Young kohlrabi with a diameter of about seven to eight centimeters are the tastiest. Larger tubers often become fibrous.
The easiest way to peel kohlrabi is with a vegetable peeler. Under the firm skin, the vegetable is pale green-white in color.

What can I make with kohlrabi?

  • strips in salad, with strips of carrot and apple, for example
  • Cook it whole, hollow it out, fill it with ham and mushrooms, for example, and put it in the oven
  • strips with a dipping sauce as a snack
  • in soups

Kohlrabi is sensitive to drying out. Kohlrabi can be kept for several days in a cool place, preferably in the refrigerator. Cut tubers can be kept in the refrigerator (wrapped in cling film or aluminum foil) for a few days. You can also freeze kohlrabi. Raw kohlrabi must first be blanched for 2-4 minutes. Packaged in a well-closed plastic bag or container, kohlrabi can be stored in the freezer for up to 12 months (at a minimum of -18C).

Kohlrabi is delicious raw in a salad and with an aperitif with a dipping sauce. Peel the kohlrabi with a potato knife or a vegetable peeler. Cut into sticks, cubes or fine slices to add to carpaccio, for example. You can also grate the kohlrabi. Raw, the slightly spicy taste tends to resemble radishes. Kohlrabi gives a crispy and fresh touch to your green salads. Combine with young shoots and a nut mix, among other things.
Cut into sticks like carrots and serve as an appetizer with a dipping sauce: provide a yogurt dressing with fresh herbs.

When cooked, the taste is reminiscent of cauliflower and turnips.
Cut the kohlrabi into slices or cubes. Heat some oil (or butter) in a frying pan and stew for ± 10 minutes. This dish goes well with fish or poultry.
This vegetable is also delicious mashed with potatoes: add some sour cream or yogurt to the puree (instead of butter or fresh cream) and some finely chopped dill for a fresh taste.
Or add this vegetable to your stews at the end of the cooking time to give it a crispy touch.

Cut the kohlrabi into fine slices. Heat some oil in a grill pan and fry the slices until golden brown on both sides. Do this until the slices are nicely grilled in stripes and nice and crispy. Serve these original chips with poached or grilled fish.

All possible fillings are possible! Boil the kohlrabi pieces in lightly salted water for 15 minutes. In the meantime, preheat the oven to 180°C for 10 minutes. Then garnish the hollowed out kohlrabi to your own taste and place in a preheated oven for 15 minutes.

Kohlrabi in creamy dill sauce

  • 500 grams of kohlrabi, quartered
  • 250 grams chopped carrots
  • 25 grams of butter
  • 1 cup chicken broth
  • 1/2 teaspoon fresh chopped dill
  • 150 ml whipped cream
  • Salt and pepper
  • 1 tablespoon corn starch

Peel the kohlrabi to remove the outer layer. Cut into thin slices and cook with the carrots, butter and stock for about 10 minutes, until soft.
Mix the cornstarch with very little cold water and stir into the vegetable stew. Stir well.
Return to the boil and stir in the cream and dill, season to taste and serve hot with your main course.

Kohlrabi with kohlrabi leaf sauce

In this recipe the leaves are used for a fresh sauce. Ideal with fish.

  • 1 large rainbow trout fillet (about 350-400g)
  • 1 kohlrabi with leaves
  • 50 ml buttermilk
  • 4 teaspoon small capers
  • half a small shallot
  • 1 small clove of garlic
  • 3 tablespoons smooth olive oil
  • 1 teaspoon (apricot) vinegar
  • 1 tablespoon mustard seeds
  • freshly ground black pepper
  • salty
  • olive oil

– kohlrabi sauce
Wash the kohlrabi and leaves. Remove the stems, including the leaves. Peel the kohlrabi and cut off the stems with the skin. Boil in salted water until tender, then add the chopped leaves and cook for 2-3 minutes. Drain them and collect the cooking liquid and set aside. Immediately immerse the leaves in ice water to preserve their vibrant colors. Drain and mix with the buttermilk. Season with salt and pepper. Strain through a fine sieve, cover and keep cool. Serve at room temperature.
– vinaigrette
Peel and chop the shallot and garlic clove. Place in a small pot, add 3 tablespoons of smooth olive oil, apricot vinegar and capers. Cover the jar with the lid and shake well. Let stand for at least half an hour. Shake well again before serving.
Lightly toast mustard seeds in a clean pan. Take them out of the pan.
– rainbow trout
Rinse fillet with cold water, pat dry with kitchen paper and remove remaining bones with tweezers. Cut fillet into 6 equal portions. Add 1 tablespoon of olive oil to a moderately hot pan and add the trout, skin side down. Gently press the fillet pieces into the pan. Sprinkle with salt and freshly ground black pepper. Cook the fish on the skin, do not turn it over. The fish is done when the top turns pale.
– kohlrabi
Cut the peeled kohlrabi into 6 parts and cook in the reserved cooking liquid until done. Drain and immediately immerse them in ice water to stop the cooking process. Let them drain well on kitchen paper.
Heat 1-2 tablespoons of olive oil in a small pan and cook the kohlrabi until nicely brown. Season with salt and pepper. Place on kitchen paper.
To serve: take 2 preheated plates. Place about 3 roasted kohlrabi slices and 3 fillet portions skin side up. Add 2 teaspoons of green kohlrabi sauce around each kohlrabi, sprinkle with 1 teaspoon of caper vinaigrette and mustard seeds.

Stir-fried kohlrabi

For 2 people

  • 3 kohlrabi
  • 1 handful of parsley
  • 10 sage leaves
  • 2 sprigs of rosemary
  • 3 sprigs of thyme
  • 1 can of peeled tomatoes
  • olive oil
  • salt and pepper

Wash and chop the herbs.
Peel the kohlrabi and cut into fine fries. Wok the kohlrabi with the rosemary until soft and slightly brown. If necessary, use a little more olive oil. When the turnips are almost ready, stir in a little salt and parsley. Set aside.
Heat the tomato pulp with the thyme in a pan. Let simmer for a few minutes. Add the sage and salt, pepper and olive oil to taste.
Serve on warm plates.

Kohlrabi crostini

  • 3 kohlrabi, cleaned
  • 1/2 baguette, cut into slices and baked into toast
  • lemon, cut into paper-thin slices
  • 2 tablespoons icing sugar
  • 2 shallots, thinly sliced
  • olive oil for frying
  • 1 large clove of garlic
  • 8 leaves of fresh basil
  • 8 leaves of fresh rosemary
  • 4 sprigs fresh parsley, stems removed
  • 2 sprigs of fresh thyme
  • pinch of sea salt
  • 12 kalamata olives, pitted and thinly sliced
  • fresh mozzarella, cut into slices

Dip lemon slices in sugar, then fry in hot olive oil until golden brown, about 45 seconds per side. Remove from the pan and let them drain on a piece of kitchen paper.
Fry shallots in olive oil, stirring constantly, until crispy and golden brown, about 5 minutes. Let them drain on a piece of kitchen paper.
Rub toast with halved garlic.
Chop herbs with a pinch of sea salt and a tablespoon of olive oil into a paste. Spread toast with herb paste..
Top with olive slices, roasted kohlrabi and mozzarella.
Place crostini under the grill until mozzarella is golden brown and bubbly.
Place a crispy lemon slice and some crispy shallots on the crostinis. Drizzle with olive oil and serve immediately.

Stuffed kohlrabi

Here is a healthy and vegetarian recipe.

  • 4 pieces kohlrabi
  • 2 cups quinoa (cooked)
  • 2 onions
  • 1 teaspoon parsley, finely chopped
  • 1 tablespoon peanut oil
  • 2 eggs
  • 125ml milk
  • salt and pepper
  • tablespoon of basil
  • 1 clove of garlic
  • olive oil
  • 2 tablespoons walnuts
  • 20 grams of parmesan cheese
  • 1 handful of spinach
  • salty

Cook quinoa according to the instructions and preheat the oven to 180°C.
Make a pesto: put walnuts, spinach, parmesan cheese, basil and a tablespoon of olive oil in a blender and grind until fine.
Peel the kohlrabi, cut off the tops and keep aside as a lid. cook for about 10 minutes, then deglaze in cold water. Hollow out the kohlrabi (with a melon spoon)
Peel the onion, chop it and fry in a little peanut oil.
Beat the milk and eggs and pour over the Quinoa with the parsley. Add the fried onion and season with salt.
Fill the kohlrabi with the mixture and bake in the preheated oven at 180°C for about 30 minutes.
Serve with the pesto.

Sources include:

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Kohlrabi « Recipes and cooking tips for classic dishes and ingredients (2024)


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