What is this alien life form? It’s kohlrabi! Don’t be intimidated by its appearance. It’s versatile and delicious.
Scroll down for some of our favorite recipes:
Kohlrabi Carrot Soup
3 cups kohlrabi, peeled and diced
2 cups carrots, diced
1 leek, white and light green parts sliced thin
1 1/2 cups potato, diced
Oil (olive or vegetable)
4 cups of broth (chicken or vegetable)
1 cup milk or heavy cream (optional)
Salt & pepper
- Peel and dice the kohlrabi, carrots, and potato. Slice leek in half lengthwise, rinse to remove all the dirt, and slice the white and light green parts thinly.
- Heat oil over medium-high heat. Add all the vegetables and cook 5-7 minutes.
- Add broth and simmer until the vegetables are soft (about 30 minutes). For a smooth texture, purée in an electric blender. Add milk/heavy cream, if using, or add a little hot water to thin the soup if necessary. Season with salt and pepper to taste.
Try these additions:
- 2 tsp grated, fresh ginger
- Use one cup of white wine in place of one cup of broth
- Top with grated parmesan cheese
- Fresh herbs such as parsley, chives, or cilantro
1 cup vinegar (white, rice, or apple cider)
1 cup water
3 cloves of garlic, smashed
4-5 chili peppers
Pinch of salt
1-2 heaping tbsp sugar
- Peel the kolhrabi, cut in half and then cut into thin half moon disks. Put in a bowl and cover about 3/4 of the bowl with vinegar, then with water to the top of the kohlrabi. Add garlic, chilies, a pinch of salt and sugar.
- Stir to combine ingredients. Cover and let sit for up to three days. Will keep in the fridge for up to three weeks in a sealed container.
3 medium kohlrabi, peeled and grated
1/3 purple cabbage, shredded
2 carrots, grated
1/2 red onion, grated
1/4 cup golden raisins
1 tbsp sugar
1 tsp salt
1 tbsp cider vinegar
4 tbsp chopped cilantro
1/4 cup mayonnaise or sour cream (or more, if you prefer)
- Combine all ingredients in a bowl and mix well.
- Chill for several hours before serving.