What do you do with Kohlrabi?

When Jer Bear first grew Kohlrabi, it was a puzzle for me to know what to do with this spiky vegetable that is a cross between a mild radish and a turnip.  So over time, it has been a fun process to find recipes that make use of this wonderful vegetable. Kohlrabi is loaded with goodies for the human body: Thiamin, Magnesium, Phosphorus, Fiber, Vitamin C and B6, as well as other minerals. In other words, it is a powerhouse to fight disease. And is it ever delicious!

It looks very odd when you harvest it from the garden. Here you see our kohlrabi harvest with the leaves and spikes removed, ready to prepare for eating.  Just trim the spikes and leaves, and if it is a young kohlrabi, you can slice and dice it to use alone for a veggie appetizer, or in cooking recipes.  If it is a larger, older kohlrabi, a potato peeler works just fine to get the outer skin off.

kohlrabi without leaves

Don't let the looks deter you as Kohlrabi works well raw, cut up as part of a veggie tray.  It's also delicious in a casserole with ham.  One of the best recipes for baked kohlrabi is the one listed here from Simply Recipes: a favorite of our family at the lake!  We made a few changes to our casserole to lighten it up and enjoyed it immensely. 


Kohlrabi gets “woody” if they get too mature before you harvest them. You’re better off harvesting them when they’re small!
— Jer Bear, The Cabin Garden Gardener


Here is the recipe:


3 Tbsp butter

4 kohlrabi, peeled (optional) and diced

8 oz ham, diced (you can buy this already diced in the lunch meat section)

2 Tbsp fresh chopped parsley

3 egg yolks

1 cup 1/2 and 1/2

2 Tbsp all purpose flour

Pinch of nutmeg

Salt and freshly ground pepper


1.  Preheat oven to 350 degrees. In a large skillet melt the butter o medium heat.  Add the diced kohlrabi and gently cook for 8-10 minutes.

2.  Beat the egg yolk, and whisk in the 1/2 and 1/2, flour, nutmeg, salt and pepper until will combined.

3.  Place half of the cooked kohlrabi on the bottom of an oven proof casserole dish.  Add on the diced ham and parsley.  Top with the remaining kohlrabi.  Pour the sauce over the top.

4. Bake for 30-35 minutes or until lightly browned on top.  Serve immediately.

**  I have made this a day ahead, and refrigerated it before doing step 4.  It is also freezable:  do steps 1-3 and then freeze.  Thaw for one hour and bake as in step 4. 


You only get one (they don’t reproduce), so once you harvest your one Kohlrabi head, it’s gone. (Similar to cabbages.) So if you want to have plenty of Kohlrabi, be sure you plant enough!
— Jer Bear, The Cabin Garden Gardener