Kohlrabi surprises with its mild flavor and amazing versatility. With these three simple ideas, you can bring a fresh twist to your family meals.
Kohlrabi is one of those vegetables that’s often underrated. Yet this crisp vegetable has a delicate sweetness and pairs well with numerous dishes. Raw, kohlrabi tastes wonderfully fresh; when cooked, it develops a pleasantly delicate flavor; and when baked, it takes on a slightly nutty note.
Raw kohlrabi sticks are perfect for a mid-morning or afternoon snack. Paired with a creamy dip made from plant-based yogurt and fresh herbs, they make for a light snack that even kids love. If you prefer it warm, prepare kohlrabi as a delicious oven-roasted vegetable. Combined with carrots, potatoes, and a little olive oil, it makes a colorful side dish that pairs well with many meals.
Another delicious option is a creamy soup. When combined with onions, potatoes, and vegetable broth, kohlrabi develops a wonderfully mild flavor. A splash of oat milk gives the soup a velvety texture and makes it pleasantly light. Fresh herbs add the finishing touch of flavor.
Ingredients for Roasted Kohlrabi:
2 kohlrabi
2 carrots
2 small potatoes
3 tablespoons olive oil
1 teaspoon paprika
1 teaspoon dried thyme
1 pinch of salt
Pepper to taste
Fresh parsley for garnish
Preparation:
Preheat the oven to 200 degrees. Peel the kohlrabi, carrots, and potatoes, and cut everything into evenly sized sticks or cubes. Toss the vegetables with olive oil, paprika, thyme, salt, and pepper. Spread everything out on a baking sheet lined with parchment paper. Bake the vegetables for about thirty minutes, turning them once halfway through the baking time. Before serving, sprinkle the finished roasted vegetables with freshly chopped parsley.
Kohlrabi is a great example of just how versatile seasonal vegetables can be. Whether eaten raw, in soup, or roasted—each preparation method brings new flavor nuances to the plate.
Have fun discovering and enjoying them!
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