Store kohlrabi globes and leaves separately.  The globe can last for about a month stored in a plastic bag in the crisper drawer of your refrigerator.  Store the leaves like other greens, in a damp towel or plastic bag in the hydrater drawer, but use as soon as possible.  In addition to the recipes below, be aware that you can also grate the bulb raw right into a salad.  One of our favorite ways to eat cooked kohlrabi is to simply shred it and saute it in butter and a bit of sage, salt, and pepper.


Sauteed Kohlrabi
From From Asparagus to Zucchini
(This is our favorite kohlrabi recipe!)

2 kohlrabi globes
4 tbsp butter or light oil
1 medium onion, diced
1 tbsp fresh herbs (thyme, chives, sage, etc.)
1 tsp salt

Grate kohlrabi, place in colander, and sprinkle with salt.  Let stand 30 minutes to drain.  Heat butter over medium heat, add onions, and saute a few minutes.  Stir in kohlrabi, reduce heat to low, cover, and cook 10 minutes.  Increase heat to medium and cook 2 more minutes.  Remove from heat and stir in fresh herbs.  Makes 2-4 servings.


South-of-the-Border Kohlrabi Snacks
From From Asparagus to Zucchini

Peeled kohlrabi
Fresh lime juice
Chili powder

Slice the kohlrabi into rounds (not too thick).  Dip the lower third of each round into lime juice, then into chili powder.


Kohlrabi Greens with Toasted Sesame Oil and Soy Sauce
From The Ivy Manning Collection, passed along to us by CSA member Cass Baker

1 large kohlrabi with greens
1 tsp. toasted sesame oil
Good-quality soy sauce, to taste
Shichimi, to garnish *

Tear the leaves away from tough ribs and stems. Bring a pot of water to a boil, add the kohlrabi leaves, and boil until tender, 1 to 3 minutes, depending on the age of the leaves.  Fish out a leaf and taste it after 1 minute to determine cooking time.  Drain the greens in a colander and push on them with a spatula to remove as much water as possible.  Roughly chop the cooked greens and place them on a serving plate. Toss with the sesame oil and soy sauce to taste. Sprinkle with shichimi and serve as a side dish with rice and steamed fish or a meat stir-fry.

* Shichimi is a Japanese condiment made from sesame seeds, nori seaweed, and red chile flakes.  It is available at most Asian grocery stores, or you can substitute toasted sesame seeds and a sprinkle of sea salt.

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