finding time for cooking

for the time-starved or curious culinary adventurer

  • Recipes By Type
    • Appetizers, Dips, & Snacks
    • Bread Recipes
    • Breakfast Goodies
    • Desserts
    • Main Dishes
    • Side Dishes & Veggies
    • Sauces, Spices, & Other Basics
    • Snacks
  • Drinks: Cocktails & More
    • Best Cocktail Gifts: For the At-Home Bartender or Mixologist
  • Foods I’m Obsessed With
    • 30 Minutes or Less…for the Time-Challenged Cook
    • What Bread To Make (Based on Your Time)
    • Gluten-Free Recipes
    • Pasta Recipes
    • Super Healthy
    • Cooking for One
    • Soup
    • Unleavened Bread Recipes
  • About Me
    • Get In Touch!
    • How-Tos
    • Kitchen Tools I’m Obsessed With
    • Recipes Index
    • Food and Travel—Two of My Favorite Things
    • Bunion Surgery Recovery Tips

How To Prepare Kohlrabi: Baked Kohlrabi Fries & Sauteed Kohlrabi Greens

August 11, 2013

Today we’ve got a weird one. Several weeks ago my CSA box had all sorts of randomness, including radishes (which I roasted but didn’t love—will have to try again) and kohlrabi. I’d never even heard of kohlrabi, so that was a new one…

So I had to figure out how to prepare kohlrabi.

How to prepare kohlrabi - two ideas for preparing this odd vegetable

All the pictures I’ve Googled of kohlrabi (which literally means “cabbage turnip” in German) show pale green roots (that really do look like a cabbage turnip), but mine were intensely fuchsia and kind of spiky.  The inside was still beige, though, and had a consistency somewhat like a parsnip or turnip.

It’s a member of the cabbage family, along the lines of kale, brussels sprouts, broccoli, and cauliflower. Like all of those things, it’s highly nutritious and full of awesome phytochemicals.

kohlrabi greens & stems whole

Also like many of its brethren, the entire thing is edible. The root makes fries, mash, pie, etc., while the kohlrabi greens and stems can be sautéed, added to soups, or used the same way you’d use turnip greens or kale.

The leaves look pretty cook, they’re fairly thick and have purple veins all through them. The stems are INTENSE.

My overall verdict on both of these dishes was that they were fine but not necessarily worth the effort that went into them. However, if my kohlrabi had looked a little more like the green “cabbage turnips” the internet suggests they are, it wouldn’t have taken nearly so much work and would have yielded more bounty.

Also, I liked the greens okay but I wouldn’t saute the stems next time—just WAY too tough (unless that’s your thing). Basically, it was cool to try new veggies, which is one of the reasons I love my CSA box, but not sure I’d go out of my way to find them at the grocery store.

Preheat your oven to 425 F and line a large, rimmed baking sheet with foil.

Wash the kohlrabi and prepare your hands for the task that lies before them.

The recipe said to use a sharp paring knife or good vegetable peeler to peel them. I don’t know what kind of awesome vegetable peeler they have, but I had to—verrrrry carefully—use a giant santoku knife to peel everything.

Unfortunately I felt like it wasted more than it should, because the pointy little wings all had to come off, it was impossible to peel all the way around them.

kohlrabi fries whole peeled

Cut them into matchsticks, making sure they’re roughly the same size so they bake evenly. My hands were pretty sore at this point.

How to prepare kohlrabi - baked fries and sauteed kohlrabi greens

Toss the kohlrabi sticks with the oil, then sprinkle very generously with fresh-ground salt, pepper, and a little bit of garlic powder.  Spread the kohlrabi out to where it’s in a single layer so it cooks evenly and doesn’t get soggy.

This is the part where I was dumb and forgot to take pictures of the final product. I was so flustered trying to get dinner on the table (I always try way too many new recipes) that it totally slipped my mind. But they looked great (if a bit tiny). The flavor was cool and interesting, although it didn’t really yield a ton of fries for how much work it took to peel them!

Kohlrabi fries - how to prepare kohlrabi

Moving on to the kohlrabi greens…

The next day I decided to attack the stems and greens. Everything I’d read suggested you could eat both, so I decided to give it a try.

However, I would recommend using only the greens, as I found the stems to be tough and weird (which is usually the case for stems with me). I don’t eat kale stems either, so that could just be me.

I had some green onions, so I started by chopping those up.

Then I cut up the stems—again, omit this is stems aren’t really your thing.

Get those going in a pan with some olive oil, since the stems are a lot tougher and take more cooking.

In the meantime, give the leaves some rough chopping. I’d actually go more fine than this next time, since the leaves are quite thick and so smaller pieces would help them cook a little better.

kohlrabi greens leaves chopped

Throw the greens into the pan and saute until they read your desired consistency. Add some salt and pepper, but probably nothing else if you’re using the green onion.

If you’re not using green onion, some garlic or garlic powder wouldn’t go amiss.

kohlrabi greens sauteed - how to prepare kohlrabi

Again, I didn’t love these—they were just alright for me. I love sautéed kale so much that everything gets measured against it. I’ve tried sautéing turnip greens and Swiss chard as well, but neither measured up to kale.

So I’d make this again if I had the kohlrabi already on-hand, but not go out of my way to seek out the greens.

How to prepare kohlrabi: Greens & stems sauteed with green onions

While it won’t be displacing some of my true loves (looking at you brussels sprouts and okra!), it was super interesting to get introduced to a new veggie and figure out how to prepare kohlrabi.  So now if it ends up in your CSA box you know what to do!

Other healthy veggie sides you’ll love:

  • Delicious & Easy Kale Salad
  • Roasted Sweet Potato Fries
  • Parmesan-Roasted Acorn Squash
  • Pioneer Woman’s “Crash” Hot Potatoes

Baked Kohlrabi Fries

  • 2 kohlrabi roots (stems and leaves removed, if they came with them attached – you can sauté those parts, if you want)
  • 2 tablespoons of melted coconut oil, ghee, or olive oil
  • Fresh ground sea salt & pepper
  • Garlic powder
  1. Preheat your oven to 425 F.  Wash the kohlrabi, then use a sharp paring knife or good vegetable peeler to peel them (I had to—very carefully—use a giant santoku knife).  Cut them into matchsticks, evenly-sized.
  2. Line a large, rimmed baking sheet with foil and toss the kohlrabi sticks with the oil, then sprinkle very generously with salt, pepper, and a little bit of garlic powder.  Spread the kohlrabi out to where it’s in a single layer.
  3. Bake in the oven, flipping once, until they are soft and getting blistered and dark on the outside, about 30 minutes.

Original recipe here

Sauteed Kohlrabi Greens

  • Leaves (& stems if you roll that way) of 2 kohlrabi plants
  • Scallions or green onions (1 or 2); note, can omit and use garlic or garlic powder instead
  • Salt & pepper
  • Olive oil
  1. Chop up the green onions and the stems of the kohlrabi if you’re using them.
  2. Begin sautéing on medium while you chop up the kohlrabi leaves.
  3. Add the leaves to the pan and sauté until they’re the desired consistency (for me that’s a little softer, I don’t like having to chew hard on leaves).

Pin for later!

How to Prepare Kohlrabi | Two different ways to use kohlrabi, including delicious baked fries and sauteed greens.  If you're wondering what kohlrabi is, how to use it, and kohlrabi recipe ideas, I've got you covered.

2 Comments CATEGORIES // Side Dishes & Veggies, Super Healthy

« Cavatappi with Goat Cheese, Tomatoes, Kale, & Grilled Zucchini
Time for a change of scenery… »

Comments

  1. Echo says

    September 24, 2020 at 5:47 pm

    I just got a kohlrabi with leaves attached in my CSA box and had NO IDEA how to use the greens. So gratefully for stumbling on this blog! I’m going to save the stems for soups and freeze the greens for smoothies. My favorite thing to do with kohlrabi (no peeling required!) is to shred them and make fritters. So tasty.

    Reply
    • poodster2002 says

      September 24, 2020 at 9:20 pm

      I’m so glad it was helpful! I’d never thought of using it with the peel still on, but makes sense!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me

Welcome to my little corner of the internet! I created this blog for people who love cooking & baking but are challenged to find the time and energy to do it. Recipes run the gamut from super healthy to indulgent, but the focus is on using REAL food no matter what.

Follow Along!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Recent IG Adventures!

This adult take on a cherry lemonade (with gin, my This adult take on a cherry lemonade (with gin, my true love) is so delicious and refreshing…and has a secret ingredient to get that intense cherry flavor! 

Get the recipe by tapping on the link in my IG bio and choosing this pic—> @findingtimeforcooking 
#cocktailrecipes #sanguemorlacco #cherrylemonade #gincocktails
I am OBSESSED with key lime pie, and never knew ho I am OBSESSED with key lime pie, and never knew how easy it is to make at home! This is the best key lime pie recipe around, a perfect balance of tart & sweet, the creamiest custardy filling, and a sweet, buttery graham cracker crust 😍 

Get the recipe yourself by tapping the link in my IG bio & choosing this photo —> @findingtimeforcooking 
#keylimepie #keylime #easydessert #classicdessert
Looking for a new healthy go-to dish?? This “loa Looking for a new healthy go-to dish?? This “loaded” Thai chicken salad only takes 15 minutes to whip up and is packed with veggies, texture, & flavor! What really makes the dish is the sweet-spicy-savory dressing… *chefs kiss* 

Tap the link in my IG bio & click on this photo to see the recipe!
#healthyrecipes #thaiflavors #healthydinner #cabbagerecipe
These super easy jam & goat cheese phyllo cups mad These super easy jam & goat cheese phyllo cups made the perfect fancy appetizer for Night To Be…and they’re ready in just 15-ish minutes! 

Tap the link in my bio & click this photo to see the recipe! —> @findingtimeforcooking 
#appetizers #phyllodough #goatcheese #easyrecipes
This crazy easy orange curd is the perfect balance This crazy easy orange curd is the perfect balance of sweet, tart, & just a hint of floral…and only takes 5-10 minutes to make! Perfect heaped on crepes, cakes, and more 💕

Tap the link in my bio & click on this photo to see the recipe —> @findingtimeforcooking 
#citrusfruit #orangecurd #glutenfree #cookingtips
Two kitchen hacks for the price of one!!! 🎉🐓 Two kitchen hacks for the price of one!!! 🎉🐓 How to make the easiest, juiciest (hands-off) poached chicken breasts, & then how to shred chicken in 10 seconds. YES, you read that right!! These two techniques combined have been a mainstay for me lately, critical in helping me have something healthy and fast around at all times. 

Check out my Reel in the feed as well, & click on the link in my bio then tap this pic to get the recipe! —> @findingtimeforcooking 
#kitchenhacks #cookinghealthy #cookinghacks #shreddedchicken
I’m ready for the amaretto sour to make a comeba I’m ready for the amaretto sour to make a comeback! And this recipe (including bourbon) is just the ticket…a little sweet, a little bitter, and a little boozy. 

Tap the link in my IG bio then tap this photo to see the (super easy) recipe —> @findingtimeforcooking 
#amaretto #easycocktails #amarettosour #homebartender
These delicious spicy unleavened cheese straws are These delicious spicy unleavened cheese straws are my favorite new recipe for the Days of Unleavened Bread! They’re super easy, can be frozen before or after baking (make ahead!) and honestly would make an awesome appetizer any time of year. 

Tap the link in my IG bio (@findingtimeforcooking) then click on this photo to see the recipe post!
#unleavenedbread #cheeselover #appetizerideas #bakingfromscratch
The ultimate “don’t judge a book by its cover” recipe…these dark chocolate sables are maybe the best chocolate cookie ever! Complex, rich without being too sweet, melt in your mouth…and perfect for a late afternoon snack 😍 Shoutout #smittenkitchen for the recipe and reco!

Tap the link in my bio & choose this photo to see the recipe! —> @findingtimeforcooking 
#bakingfromscratch #chocolatelovers #sablé #chocoholic
Load More... Follow on Instagram

Popular Posts

A Classic “Brown Derby” Cocktail

Amazing, Fluffy Cream Biscuits

Norwegian Skillingsboller (Cinnamon Bun Pastries)

Salted Dark Chocolate Chunk Cookies

Rigatoni with Chicken, Goat Cheese, & Grilled Fairytale Eggplant

Recent Posts

  • Cherry & Lemon Gin Cocktail…a.k.a. Cher…
  • The (IMO) Best Homemade Key Lime Pie
  • Super Easy & Healthy “Loaded” Tha…

Categories

  • Appetizers, Dips, & Snacks
  • Bread Recipes
  • Breakfast Goodies
  • Cooking for One
  • Desserts
  • Drinks: Cocktails & More
  • Eating Out
  • Family Secret Recipes
  • Food-Related Miscellany
  • Foods I'm Obsessed With
  • Gluten-Free Recipes
  • Go-To Recipes
  • How-Tos
  • Kitchen Gear
  • Main Dishes
  • Pasta Recipes
  • Recipe Experimentation
  • Sauces, Spices, & Other Basics
  • Side Dishes & Veggies
  • Snacks
  • Soup
  • Super Healthy
  • Travel and Food

Privacy Policy & Disclosures

Copyright & Terms of Use

Copyright 2022 Finding Time For Cooking

104 shares