Kohlrabi is an underrated vegetable that deserves more attention in home kitchens. Similar in taste to broccoli stems or cabbage hearts, both the bulb and leaves of kohlrabi are edible and delicious when cooked properly. In this article, I will instruct you how to cook both the bulb and leaves of kohlrabi perfectly at home.
1. How To Cook Kohlrabi Bulb in Oven
Ingredients
- 1 1/2 lbs kohlrabi bulb
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
First, peel off the tough outer layer with a vegetable peeler or paring knife before cutting. Trim off and discard the stems and leaves (or reserve leaves for another use). Cut the kohlrabi bulb into 1-1 1/2 inch cubes. Pat dry with paper towels.
Preheat oven to 425°F.
In a large bowl, toss kohlrabi cubes with olive oil until evenly coated. Add garlic and toss again.
Spread kohlrabi cubes in a single layer on a rimmed baking sheet. Roast 25 minutes, stirring halfway.
Remove baking sheet from oven. Sprinkle kohlrabi evenly with Parmesan cheese, salt, and pepper. Toss to coat.
Return pan to oven and roast kohlrabi 10 minutes more, until fork-tender and cheese is lightly browned.
Serve roasted kohlrabi bulb immediately, while crispy on the outside and tender inside.
2. How to Cook Kohlrabi Bulb on Stove ( Serving: 6 )
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 large kohlrabi bulb or 2 small ones
- ½ cup diced onion
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Step 1: Prepare the kohlrabi.
Start by washing the kohlrabi bulbs thoroughly to remove any dirt. Using a sharp knife, cut off the stems and leaves (these can be saved for salads or stir-fries). Peel the outer tough skin, which is fibrous and not pleasant to eat. Once peeled, cut the kohlrabi into bite-sized cubes or slices—uniform size ensures even cooking.
Step 2: Heat the pan.
Place a large skillet or sauté pan over medium heat. Add the olive oil and butter. Allow the butter to melt completely and mix with the oil — this combination prevents the butter from burning and adds a rich flavor to the dish.
Step 3: Sauté the onions.
Add the diced onion to the pan and sauté for 2–3 minutes until translucent and fragrant. The onions will create a flavorful base for the kohlrabi.
Step 4: Cook the kohlrabi.
Add the kohlrabi pieces to the skillet. Stir well so that every piece is coated with the butter and oil mixture. Sprinkle in the salt and black pepper.
Step 5: Sauté until tender.
Continue cooking over medium heat for about 15–20 minutes, stirring occasionally. The kohlrabi will begin to soften and develop a golden-brown edge. To test for doneness, pierce a piece with a fork—it should be tender but not mushy.
Step 6: Adjust seasoning and serve.
Taste and adjust seasoning as needed. You can add a pinch more salt or pepper, or even squeeze a bit of lemon juice for brightness. Serve warm as a side dish with roasted chicken, pork chops, or fish.
2. How to Cook Kohlrabi Bulb in Air Fryer ( Serving: 2 )
Ingredients
-
1 large kohlrabi bulb or 2 small ones
-
2 tablespoons olive oil
-
½ teaspoon chili powder
-
½ teaspoon smoked paprika
-
½ teaspoon garlic powder
-
½ teaspoon onion powder
-
Salt to taste
Instructions:
Step 1: Prep the kohlrabi.
Peel the kohlrabi bulbs to remove the thick outer layer. Cut them into fry-like sticks or small cubes, depending on your preference. The thinner the cuts, the crispier they’ll become in the air fryer.
Step 2: Season the kohlrabi.
In a mixing bowl, toss the kohlrabi pieces with olive oil to coat evenly. Add chili powder, smoked paprika, garlic powder, onion powder, and salt. Mix thoroughly to ensure all pieces are
Step 3: Preheat the air fryer.
Set your air fryer to 400°F (200°C) and allow it to preheat for 3–5 minutes. Preheating ensures the kohlrabi starts crisping immediately once inside.
Step 4: Arrange in the basket.
Place the seasoned kohlrabi pieces in the air fryer basket in a single layer. Avoid overcrowding, as too many pieces at once will steam rather than crisp. If you have a small air fryer, cook in batches.
Step 5: Air fry until crispy.
Cook for 15–18 minutes, shaking the basket halfway through to ensure even cooking. The kohlrabi should turn golden brown and slightly crisp on the edges.
Step 6: Taste and serve.
Once done, transfer the kohlrabi fries to a bowl and sprinkle with a little extra salt if desired. Serve hot with your favorite dipping sauce — garlic aioli, ranch dressing, or even spicy ketchup all pair beautifully.
4. How To Cook Kohlrabi Leaves
Rather than discarding kohlrabi leaves, try sautéing them!. Choose kohlrabi bulbs with fresh, green unwilted leaves still attached. Wash leaves thoroughly since dirt often hides in crinkles. Strip leaves by cutting a slit alongside the stem. Stack leaves and roll up lengthwise. Thinly slice leaves crosswise into ribbons.
Ingredients
- 8 cups packed chopped kohlrabi leaves (from 3-4 bulbs)
- 4 slices bacon, diced
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1⁄4 tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions
In a large skillet over medium heat, cook bacon 6 minutes until starting to crisp. Transfer bacon with slotted spoon to paper towel-lined plate.
Add olive oil to skillet. Increase heat to medium-high. Add kohlrabi leaves and cook, stirring frequently, 3-5 minutes until leaves are wilted.
Add garlic and red pepper flakes (if using). Continue cooking 60-90 seconds, stirring constantly, until garlic is fragrant.
Remove pan from heat. Season kohlrabi leaves with salt and pepper to taste. Next, crumble cooked bacon and add to the skillet. Toss everything together.
Serve sautéed kohlrabi leaves immediately as a flavorful accompaniment to any meal!
Now, you know how to cook both the bulb and leaves of kohlrabi perfectly at home. Roasted or sautéed, kohlrabi’s sweet nuttiness shines when expertly cooked.
