Tips for Cooking Kohlrabi Perfectly
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Peel off all the tough outer layer — it can be fibrous.
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Cut into uniform wedges for even cooking.
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Don’t skimp on seasoning — kohlrabi is mild and loves flavour.
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Use high heat for maximum crisping.
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Add Parmesan in the last 5 minutes to avoid burning.
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Fresh thyme or rosemary brings out earthy notes.
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Flip halfway through roasting for even browning.
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Serve hot for the best texture.
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Sprinkle with lemon zest or chilli flakes to add brightness.
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Try dipping in garlic aioli or Greek yogurt for extra flavour.
Serve It With Suggestions
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Roast chicken or pork tenderloin
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Pan-seared salmon or white fish
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Herby quinoa or wild rice
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Garlic yogurt dip or herbed crème fraîche
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Fresh green salad with vinaigrette
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Grilled sausages
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Lentil stew or chickpea curry
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Baked tofu or halloumi
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Soft-boiled eggs for brunch
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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.
