If you’re looking to spotlight the entirety of your veggie, consider sautéing. We’re fond of this method because you can cook the leaves and bulbs side by side or even add them to a larger stir fry. Don’t forget to chop the kohlrabi into small pieces before adding it to the pan; larger pieces will not cook in unison with the greens.
Although you can use kohlrabi greens in other cooked dishes, we’d recommend sticking with just the bulbs for this one. To prepare, simply cut your kohlrabi, coat it in olive oil and your choice of seasonings, and then bake for around 15 minutes at 450℉.
In kohlrabi’s native Germany, it’s used in a ton of different soups and stews due to the crisp, sweetness of its bulbs and its kale-esque leaves. Avoid your first instinct and stay away from a standard chunky veggie soup; we’d recommend pureeing your kohlrabi and pairing it with onion, garlic, and potatoes to create a cream of kohlrabi soup!
Steaming is without a doubt the biggest “workhorse” method for cooking kohlrabi. If you’re not sure how you want to cook it or plan on giving your kohlrabi a background role, steaming is a fantastic option because it is simple to manage and gives you a tender finished product. You can even use steaming in conjunction with other methods! If you’re in a pinch, try steaming your kohlrabi after a quick stir-fry; this will ensure you get evenly cooked food in no time.
Fried kohlrabi can make converts out of skeptics. Similar to other vegetables, frying your kohlrabi gives it a crispier texture while retaining that classically addicting flavor. However, as opposed to deep frying your kohlrabi, we’d recommend treating it more like a breakfast fritter and pan-frying shredded kohlrabi with eggs and flour.