Quick, Low-Carb Kohlrabi Recipes for Busy Weeknights

11 Delicious Kohlrabi Recipes to Warm Your Heart

Hey there, food lovers! I’m Nina, your go-to chef for heartwarming, rustic recipes. Today, we’re diving into the wonderful world of kohlrabi – a veggie that’s as versatile as it is delicious. Whether you’ve met kohlrabi before or are just getting to know this funky-looking vegetable, I’m here to guide you through 11 tasty recipes that will surely become your new favorites.

A Nostalgic Love Affair with Kohlrabi

Growing up, my kitchen was always filled with a delightful aroma of things simmering away. One of my fondest memories is my grandmother teaching me about her vegetable garden, which was an absolute treasure trove of flavors. We loved exploring the garden and experimenting with veggies. Kohlrabi was one of those vegetables that always intrigued me with its strange, bulbous shape and crunchy goodness.

I vividly remember my first kohlrabi salad. My grandma would whip it up with her signature vinaigrette, and I fell in love with the refreshing crunch of the kohlrabi mixed with tangy flavors. Since then, I’ve found countless ways to incorporate this fabulous veggie into my meals! So, roll up your sleeves and let’s embark on a kohlrabi-filled adventure together.

Ingredients

Here’s what you’ll need for all these delicious recipes. Feel free to get creative with substitutions too!

• Kohlrabi: This crispy cruciferous vegetable is the star of our dishes! Just peel away its tough outer skin to reveal the tender flesh underneath. You can swap it for broccoli stems or daikon radish if you’re in a pinch.

• Olive Oil: A staple in any kitchen! It adds richness and enhances the flavors of your dish. If you don’t have olive oil, any neutral oil will do, but I highly recommend using extra virgin for that robust flavor.

• Garlic: The aromatic superstar! Freshly minced garlic brings warmth and depth to your cooking. If you’re out of fresh garlic, garlic powder or shallots can work as substitutes.

• Salt & Pepper: The basics of seasoning! They help to elevate every dish. Use sea salt for a bit more flavor, or try flavored salts like garlic salt for an extra kick.

• Lemon Juice: This ingredient adds a zesty brightness that balances out the flavors. You can use lime juice or vinegar as alternatives if you don’t have lemon on hand.

• Fresh Herbs (like parsley or dill): These add freshness and vibrant flavors. Feel free to swap in any herb you enjoy, like cilantro or basil.

• Vegetable Broth: This provides a flavorful base for soups and stews. If you’re looking for a lighter option, water works fine, but it may lack the depth of flavor.

Now that we have our ingredients ready, let’s get cookin’!

Step-by-Step Instructions

1. Kohlrabi Slaw

What you’ll need:

• 2 medium kohlrabi
• 1 carrot
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• Salt and pepper, to taste

Instructions:

1. Prep your kohlrabi: Start by peeling the tough skin off your kohlrabi with a sharp vegetable peeler. Cut it into thin matchsticks. If you have a mandoline, this is a perfect time to use it for uniform slices!

2. Grate the carrot: Using a box grater or food processor, grate your carrot. This adds a lovely sweetness and color.

3. Mix the dressing: In a small bowl, whisk together the apple cider vinegar, honey, salt, and pepper until well combined. Taste it – does it need more sweetness or acidity? Adjust to your liking!

4. Combine it all: Toss the kohlrabi and carrot with the dressing in a large bowl. Let it sit for at least 30 minutes to allow the flavors to meld (the longer, the better)!

5. Serve: Enjoy this slaw as a side dish or use it to top your tacos for an extra crunch.

2. Roasted Kohlrabi & Potatoes

What you’ll need:

• 1 large kohlrabi, cubed
• 3 medium potatoes, cubed
• 3 tablespoons olive oil
• 1 teaspoon dried rosemary
• Salt and pepper, to taste

Instructions:

1. Preheat the oven: Set your oven to 425°F (220°C) – this will get those veggies beautifully caramelized.

2. Prep the veggies: Peel and cube both kohlrabi and potatoes. Try to keep them around the same size for even cooking.

3. Season well: In a large bowl, toss the veggies with olive oil, rosemary, salt, and pepper until they’re well-coated.

4. Roast: Spread them on a baking sheet in a single layer. Roast for about 30-35 minutes, flipping halfway through until they’re golden brown and crispy on the edges.

5. Serve: Serve this dish as a comforting side at dinner or enjoy them as a snack with your favorite dip!

3. Kohlrabi Soup

What you’ll need:

• 1 large kohlrabi, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup cream (or coconut milk for a dairy-free option)
• Salt and pepper, to taste

Instructions:

1. Sauté the onion and garlic: In a large pot, heat a little olive oil over medium heat. Add the onion and sauté until translucent, then add the garlic and cook for another minute.

2. Add kohlrabi: Toss in the diced kohlrabi and stir it for a few minutes until it begins to soften.

3. Pour in the broth: Add the vegetable broth, bringing it to a gentle boil. Reduce the heat and let it simmer for about 20 minutes, or until the kohlrabi is tender.

4. Blend it up: Using an immersion blender, puree the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a blender.

5. Finish with cream: Stir in the cream (or coconut milk), then season with salt and pepper to taste. Serve hot, garnished with fresh herbs for a pop of color.

4. Kohlrabi and Apple Salad

What you’ll need:

• 1 kohlrabi, peeled and thinly sliced
• 1 apple (like Granny Smith or Honeycrisp), thinly sliced
• 1/4 cup walnuts, toasted
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions:

1. Prepare your ingredients: Thinly slice the kohlrabi and apple. You can use a mandoline for even thinner slices.

2. Toast the walnuts: In a dry skillet, toast the walnuts over medium heat for about 5 minutes until they’re fragrant and golden. Keep an eye on them to prevent burning!

3. Make the dressing: Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.

4. Toss it all together: In a large bowl, combine the kohlrabi slices, apple, and walnuts. Drizzle the dressing over and toss gently to combine.

5. Serve: This salad is perfect as a refreshing starter or a lovely side dish at your next gathering!

Recipe Variations

Let’s spice things up, shall we? Here are some creative twists you can try!

1. Spicy Kohlrabi Fries: Cut kohlrabi into fry shapes, toss them with olive oil and your favorite spices (like paprika and cayenne), and bake until crispy.

2. Kohlrabi Tacos: Use cooked kohlrabi in place of meat in tacos, topped with avocado, cilantro, and a squeeze of lime for a fresh, hearty meal.

3. Asian-style Kohlrabi Stir-fry: Add sliced kohlrabi to your favorite stir-fry, tossing it with soy sauce, ginger, and sesame oil for a quick weeknight dinner.

4. Kohlrabi Mash: Boil kohlrabi until tender and mash it with butter and cream for a low-carb alternative to mashed potatoes.

5. Kohlrabi Fritters: Grate kohlrabi and mix it with eggs, flour, and spices to form patties, then pan-fry until golden brown for a tasty snack.

Chef’s Notes

Kohlrabi has a unique flavor that can be slightly sweet and peppery, making it incredibly versatile in many cuisines. Personal tip: The smaller, younger kohlrabi are usually more tender and flavorful, so I always choose those when I can find them!

Oh, and speaking of the garden, whenever I see kohlrabi, I remember my grandma’s old wooden recipe box. Sometimes I wonder if she had a secret recipe for kohlrabi soup that’s been lost to time!

FAQs and Troubleshooting

Q: How do I store kohlrabi?
A: Store unpeeled kohlrabi in a cool, dark place or in the refrigerator crisper drawer. If cut or peeled, keep it in an airtight container in the fridge and use within a few days.

Q: What if I find my kohlrabi too tough?
A: Some kohlrabi can be quite fibrous. If you encounter tough bits, make sure to peel it well and slice it thinly. Cooking it longer can also soften these fibers.

Q: Can I eat kohlrabi raw?
A: Absolutely! Kohlrabi is crunchy and delicious raw, perfect for salads and slaws.

Q: What’s the best way to peel kohlrabi?
A: Use a good vegetable peeler or a sharp knife to cut away the tough outer skin. It may take a bit of effort, but the sweet, crunchy interior is worth it!

Nutritional Info

Kohlrabi is packed with vitamins C and K and is low in calories, making it a great addition to a healthy diet. It’s high in fiber, which can help with digestion and keep you feeling full, perfect for hearty meals.

So there you have it—11 delicious kohlrabi recipes to add some rustic charm to your table! I hope you’re inspired to explore this versatile vegetable in your kitchen. Share your kohlrabi creations with me; I can’t wait to see what you whip up. Until next time, happy cooking!🍲✨

11 Delicious Kohlrabi Recipes to Warm Your Heart

Print Recipe

Explore the wonderful world of kohlrabi with 11 delicious recipes ranging from slaw to soup, perfect for any meal.

• Author: ninabellamy
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Raw, Baking, Sautéing
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 medium kohlrabi
• 1 carrot
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• Salt and pepper, to taste
• 1 large kohlrabi, cubed
• 3 medium potatoes, cubed
• 3 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 large kohlrabi, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup cream (or coconut milk for a dairy-free option)
• 1 apple (like Granny Smith or Honeycrisp), thinly sliced
• 1/4 cup walnuts, toasted
• 2 tablespoons olive oil
• 1 tablespoon lemon juice

Instructions

1. Prep your kohlrabi: Start by peeling the tough skin off your kohlrabi with a sharp vegetable peeler. Cut it into thin matchsticks.
2. Grate the carrot: Using a box grater or food processor, grate your carrot.
3. Mix the dressing: In a small bowl, whisk together the apple cider vinegar, honey, salt, and pepper.
4. Combine it all: Toss the kohlrabi and carrot with the dressing in a large bowl.
5. Serve: Enjoy this slaw as a side dish or use it to top your tacos.
6. Preheat the oven: Set your oven to 425°F (220°C).
7. Prep the veggies: Peel and cube both kohlrabi and potatoes.
8. Season well: Toss the veggies with olive oil, rosemary, salt, and pepper.
9. Roast: Spread them on a baking sheet and roast for about 30-35 minutes.
10. Serve: Serve this dish as a comforting side at dinner.
11. Sauté the onion and garlic: In a pot, heat a little olive oil and sauté until translucent.
12. Add kohlrabi: Toss in the diced kohlrabi and stir it for a few minutes.
13. Pour in the broth: Add the vegetable broth and bring it to a gentle boil, then simmer for about 20 minutes.
14. Blend it up: Using an immersion blender, puree the soup until smooth.
15. Finish with cream: Stir in the cream (or coconut milk) and season with salt and pepper. Serve hot.
16. Prepare your ingredients: Thinly slice the kohlrabi and apple.
17. Toast the walnuts: In a dry skillet, toast the walnuts over medium heat.
18. Make the dressing: Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
19. Toss it all together: Combine the kohlrabi slices, apple, and walnuts. Drizzle the dressing over and toss to combine.
20. Serve: This salad is perfect as a refreshing starter.

Notes

Kohlrabi is versatile and can be used in various forms including raw or cooked.

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 8g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 15mg

Keywords: kohlrabi, salad, vegetarian, healthy recipes, roasted vegetables