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dimsumgirl Mar 16, 2014 11:22 AM

Went to the farmers market this morning. My favorite farmer had kohlrabi and wanted me to try it. I bought some but have never cooked it. Does anyone have any ideas for what to do with it?

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  1. scubadoo97 RE: dimsumgirl Mar 16, 2014 12:52 PM

    The tops are edible and tasty.

    Peel the bulb and taste it. It's crunch and sweet. Can be used raw or cooked. After tasting it, it should give you a good idea of how to use it

    1. Gio RE: dimsumgirl Mar 16, 2014 01:07 PM

      I prefer kohlrabi raw. I peel it and then slice into matchsticks, or grate it to use in fritters, or shave it with a vegetable peeler. Use it in salads, slaws, stir-fries, as dip conveyers. Add to soups or roast chunks with other vegetables.. The greens are tasty too. Also good for stir-frying.

      1. linguafood RE: dimsumgirl Mar 16, 2014 01:07 PM

        Creamed kohlrabi is delicious.

        1. greygarious RE: dimsumgirl Mar 16, 2014 01:49 PM

          I'd never had kohlrabi before noticing it at a farmer's market last year. Of course I first searched the previous CH threads on kohlrabi, then settled on using it with cucumber and onion, in a slaw. More recently, the ones I got had a lot of tops, which made good braised greens though they take longer to soften than most ofher dark greens, even though I sliced the stems more narrowly than usual for me. I prefer raw to roasted.

          1. chefj RE: dimsumgirl Mar 16, 2014 03:24 PM

            Great in a Gratin with Potatoes and Cheese.
            Lots of Spicy Coconutty preparations from South India

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              FriedClamFanatic RE: dimsumgirl Mar 16, 2014 03:31 PM

              Years ago in my "Farmer John" days.....I planted a bunch of Kohlrabi seeds.....and they did well!

              Mostly we peeled and diced/shredded and used in stir fries and slaws. Sort of a Water chestnut type thing.

              The internet abounds with recipes

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                small h RE: dimsumgirl Mar 16, 2014 03:49 PM

                I needed a falafel condiment, so I made a quick pickle with diced kohlrabi. It's not as assertive as a radish or a turnip, but still pretty nice.

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                  DrMag RE: dimsumgirl Mar 16, 2014 03:57 PM

                  I chopped mine into fat matchsticks and dressed with lemon olive oil, salt and sumac. Pretty tasty, sort of reminds me of jicama with its mild taste and crunch

                  1. kitchengardengal RE: dimsumgirl Mar 16, 2014 08:50 PM

                    I peel kohlrabi (which is a chore!), slice it thin like potato chips and serve with homemade chunky blue cheese dip.

                    1. Ttrockwood RE: dimsumgirl Mar 16, 2014 08:51 PM

                      I really liked it cubed and roasted, as well as sliced thin and raw

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