How to prepare Kohlrabi

Kohlrabi — What Is It and What Do I Do With It?

This week your box has a kohlrabi in it, and if you're staring at it wondering what on earth it is — you're not alone! It's one of those vegetables that looks a little alien and gets overlooked a lot, but once you try it, you'll be glad it showed up.

Kohlrabi is a bulb-shaped vegetable with little stalks shooting out of the sides. It can be green or purple, and the flavor is mild and a little sweet — kind of like broccoli crossed with a turnip, but more delicate than either. You can eat it raw or cooked, and it's surprisingly versatile.

How to Prepare It

The skin is tough, so you'll want to peel it — but skip the vegetable peeler. A paring knife works much better since the skin can be uneven. Here's a great step-by-step guide with photos and video that walks you through the whole process:

👉 How to Peel Kohlrabi — It's a Veg World After All

Once it's peeled, slice it into rounds and cut into cubes for roasting, or grate it raw for slaws and salads. To roast it simply, toss the cubes in olive oil, salt, and pepper and roast at 450°F for 30–35 minutes, flipping halfway through. It comes out tender with a little caramelized edge — really good.

Ways to Use It

• Raw in a slaw or shaved salad

• Roasted as a side dish or on grain bowls

• Spiralized into noodles (it holds up beautifully and doesn't get soggy)

• Baked into chips

• Made into fritters

Storing It

Wrap it in a damp paper towel, pop it in a loose produce bag, and it'll keep in the fridge for up to a week.

Made something with your kohlrabi? We'd love to see it! Share your photos and recipes in our Facebook group — Rolling Bounty Farm CSA Members — and inspire your fellow members.