Tips for Cooking Kohlrabi Perfectly

1. Peel off all the tough outer layer — it can be fibrous.

2. Cut into uniform wedges for even cooking.

3. Don’t skimp on seasoning — kohlrabi is mild and loves flavour.

4. Use high heat for maximum crisping.

5. Add Parmesan in the last 5 minutes to avoid burning.

6. Fresh thyme or rosemary brings out earthy notes.

7. Flip halfway through roasting for even browning.

8. Serve hot for the best texture.

9. Sprinkle with lemon zest or chilli flakes to add brightness.

10. Try dipping in garlic aioli or Greek yogurt for extra flavour.

Serve It With Suggestions

• Roast chicken or pork tenderloin

• Pan-seared salmon or white fish

• Herby quinoa or wild rice

• Garlic yogurt dip or herbed crème fraîche

• Fresh green salad with vinaigrette

• Grilled sausages

• Lentil stew or chickpea curry

• Baked tofu or halloumi

• Soft-boiled eggs for brunch

• As a party snack with dip

FAQ's

Q: What does kohlrabi taste like?
A: It has a mild, slightly sweet flavour — like a mix between cabbage and a turnip.

Q: Do you have to peel kohlrabi?
A: Yes — the outer layer is fibrous and should be removed before cooking.

Q: Can I make this vegan?
A: Yes — simply omit the Parmesan or use a plant-based cheese alternative.

Q: Can I air-fry the kohlrabi?
A: Absolutely — air fry at 400°F for about 18–20 minutes, shaking halfway through.

Q: How do I store leftovers?
A: Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven.

Q: Can I use frozen kohlrabi?
A: Fresh is best for texture, but thawed frozen kohlrabi will work if dried well.

Q: Is this keto-friendly?
A: Yes — kohlrabi is low in carbs and fits well in a keto meal plan.

Q: Can I make this without cheese?
A: Definitely — it’s still flavourful with garlic and herbs alone.

Q: What are other ways to cook kohlrabi?
A: You can mash it, sauté it, or eat it raw in slaws or salads.

Q: Is kohlrabi a root vegetable?
A: Technically no — it’s a swollen stem, but it behaves like a root when cooked.