How to Cook Kohlrabi: Perfect Methods Revealed

Kohlrabi transforms from crisp raw veggie to tender, flavorful delight when cooked properly. Peel thick skin, cut into cubes or slices, then roast at 400°F for 25 minutes, sauté for 8-10 minutes, or steam for 10-12 minutes until fork-tender. Its mild, slightly sweet flavor pairs perfectly with garlic, lemon, and herbs.

Discover exactly how to unlock kohlrabi's culinary potential with this comprehensive guide. Whether you're working with purple or green varieties, you'll learn professional preparation techniques, optimal cooking methods, and simple recipes that transform this underrated vegetable into a standout dish. No more wasted produce or disappointing results—just perfectly cooked kohlrabi every time.

Selecting and Storing Kohlrabi

Choose firm, heavy-for-their-size bulbs with crisp leaves still attached when possible. Smaller kohlrabi (2-3 inches in diameter) tend to be more tender and less fibrous than larger specimens. Avoid bulbs with cracks, soft spots, or yellowing leaves. The USDA Agricultural Research Service confirms that kohlrabi maintains peak quality for 2-3 weeks when stored properly in the refrigerator's crisper drawer with high humidity.

Store kohlrabi by removing leafy tops (which draw moisture from the bulb) and placing both components in separate plastic bags with a damp paper towel. Keep bulbs unwashed until ready to use to prevent premature spoilage.

Preparation Essentials

Peeling kohlrabi requires the right technique due to its thick, fibrous skin. Use a sharp vegetable peeler or chef's knife to remove the tough outer layer completely—don't skip this step as unpeeled kohlrabi remains unpleasantly tough even after cooking. Cut the bulb into uniform 1-inch cubes or 1/4-inch slices for even cooking. The tender inner stems of the leafy greens can also be cooked like kale or collards.

Cooking Method	Temperature	Time	Best For
Roasting	400°F	25-30 min	Caramelized edges, hearty side dishes
Sautéing	Medium-high	8-10 min	Quick weeknight meals, stir-fries
Steaming	High	10-12 min	Retaining nutrients, delicate texture
Boiling	Rolling boil	12-15 min	Mashing, soups, purees

Optimal Cooking Techniques

Roasting brings out kohlrabi's natural sweetness. Toss peeled cubes with 1 tablespoon olive oil, salt, and pepper per pound of vegetable. Spread in a single layer on a parchment-lined baking sheet. Roast at 400°F for 25-30 minutes, flipping halfway, until golden brown and fork-tender. Add minced garlic during the last 10 minutes for enhanced flavor without burning.

Sautéing works best for quick weeknight meals. Heat 1-2 tablespoons oil in a skillet over medium-high heat. Add kohlrabi slices or cubes in a single layer (avoid overcrowding) and cook 4-5 minutes per side until golden and tender-crisp. Finish with a splash of lemon juice and fresh herbs like dill or thyme.

Steaming preserves maximum nutrients according to Cornell University's Food Science Department. Place kohlrabi in a steamer basket over 1 inch of simmering water. Cover and steam 10-12 minutes until tender but still slightly firm. This method works particularly well when preparing kohlrabi for salads or as a side dish where you want to maintain texture.

Flavor Pairing Guide

Kohlrabi's mild, slightly sweet flavor with subtle cabbage notes pairs beautifully with:

• Citrus elements (lemon zest, orange segments)
• Garlic and shallots
• Herbs (dill, thyme, parsley)
• Mustard-based dressings
• Nuts (walnuts, almonds)
• Cheeses (feta, parmesan)

For Mediterranean-inspired dishes, toss roasted kohlrabi with olive oil, lemon juice, chopped mint, and crumbled feta. In Asian preparations, combine sautéed kohlrabi with ginger, soy sauce, and sesame oil.

Avoid These Common Mistakes

Many home cooks make these critical errors when preparing kohlrabi:

• Skipping the peel - The thick skin remains tough even after cooking
• Uneven cutting - Results in some pieces being undercooked while others overcook
• Overcrowding the pan - Causes steaming instead of proper browning
• Underseasoning - Kohlrabi needs adequate salt to bring out its flavor
• Overcooking - Turns it mushy rather than tender-crisp

Context matters when choosing your cooking method. Roasting works best when you want caramelized edges and deeper flavor, while steaming preserves more nutrients for health-focused meals. Sautéing delivers the quickest results for weeknight dinners, and boiling works well when preparing kohlrabi for mashing or purees.

Simple Recipe: Garlic-Herb Roasted Kohlrabi

Preheat oven to 400°F. Peel and cube 2 medium kohlrabi bulbs. Toss with 2 tablespoons olive oil, 3 minced garlic cloves, 1 teaspoon dried thyme, salt, and pepper. Spread on a parchment-lined baking sheet. Roast 25-30 minutes, flipping halfway, until golden and tender. Finish with fresh parsley and lemon zest. Serves 4 as a side dish.

Frequently Asked Questions

Can you eat kohlrabi raw or does it need cooking?

Kohlrabi can be enjoyed both raw and cooked. Raw, it has a crisp texture similar to broccoli stems with a mild, slightly sweet flavor. Peel thoroughly and slice thinly for salads or cut into sticks for dipping. Cooking softens its texture and enhances its natural sweetness, making it more versatile for various dishes.

Why is my cooked kohlrabi still hard after 20 minutes?

Kohlrabi remains hard when undercooked because of its dense structure. Ensure you've completely removed the tough outer skin, which won't soften during cooking. Cut pieces to uniform size (1-inch cubes work well) for even cooking. Larger bulbs may require additional cooking time - test with a fork and continue cooking in 5-minute increments until tender. Overcrowding the pan can also prevent proper heat distribution.

What's the best way to store leftover cooked kohlrabi?

Store cooked kohlrabi in an airtight container in the refrigerator for up to 4 days. For best results when reheating, add a splash of water or broth to prevent drying out. Roasted or sautéed kohlrabi reheats well in a skillet over medium heat for 3-5 minutes, while steamed kohlrabi works better gently warmed in the microwave. Avoid freezing cooked kohlrabi as it becomes mushy when thawed.

How do you know when kohlrabi has gone bad?

Spoiled kohlrabi shows visible signs including soft spots, mold growth, or significant discoloration. The bulb may feel unusually soft or mushy when pressed. Cut kohlrabi that has gone bad will have a sour or unpleasant odor and may show slimy texture on cut surfaces. Fresh kohlrabi should feel firm and heavy for its size with crisp leaves if still attached.