Kohlrabi is an unusual looking vegetable also known as a German turnip.  It has a flavor that ranges from neutral to that of broccoli stems.  It is a very adaptable ingredient for a range of recipes and is crunchy and refreshing when used raw.  Remove the stems and leaves and store those separately from the bulb.  The stems and leaves of the vegetable can be used in soups or a stir fry.  Store the bulb in a damp towel or wrapped in a paper towel and in a plastic storage bag in the crisper.  Do not peel the bulb until you are going to use it as it will discolor.

To peel the bulb, use a sharp kitchen knife and slice a piece off the top and bottom to stabilize it on the cutting board.  Slice the skin off similar to if you were peeling a pineapple.  Once the bulb is naked, make your choice on how you will use it.

Raw uses:

Shred the kohlrabi along with apple and carrots and combine with pineapple.  Toss with a sweet and tangy citrus vinaigrette for a refreshing slaw to have on the side or on top of a shredded chicken or pulled pork sandwich.

This is a great base vinaigrette recipe.  Adjust it to your taste.  Want it sweeter, add a little more honey etc.


Cut into thin slices to use on a crudité plate or as a “cracker” for a buffalo chicken dip or hummus.


Boil with potatoes and mash for whipped potatoes and kohlrabi.

Cube and roast as you would potatoes and add to stews, veggie soups or curries.  The roasted cubes can be frozen and reserved to add into stews at a later date.

Preheat the oven to 425 degrees.  Slice into medium sized sticks, toss with olive oil and some spices, spread out on a parchment lined baking sheet and depending on the size of your fries, cook for 25-30 minutes.  Give them a shake and check for tenderness.  If the fires need more time check them in an additional 10 minues.   This is a great time to play with your spices – chili powder or cumin, sweet paprika and garlic powder, italian seasoning and galric powder, garam masala – so many options!