What to do with kohlrabi

Kohlrabi may be a weird veggie that looks like an alien, but there's no need to be afraid of this UFO vegetable. Find out everything you need to know.

...box but hesitated because you weren’t sure what to do with this unique vegetable. You may aks What is Kohlrabi? What Do I Do With It?

Ever wonder what to do with kohlrabi? You know, that strange purple or pale green vegetable that you can find at your local farmer’s market? The word “kohlrabi” means turnip cabbage, and it looks exactly like that. Kohlrabi is also known as a German turnip. My mother, who is German, said that her grandmother used to make...Read More

So…. Kohlrabi. Yeah. It’s a little out there as far as the pantheon of commonly known vegetables goes. It’s somewhat reminiscent of broccoli stems. It looks a bit like a space alien. And I can count on one hand the number of times I’ve cooked with it. Do you find kohlrabi a little weird, too? Let’s discuss. Why don’t we start with what we know.

Kohlrabi is not so common in the UK and its alien-like appearance can leave even the most seasoned veg scheme member stumped as to what to do with it. But don’t let that put you off. They're much like a carrot in many ways and once you’ve peeled it, kohlrabi is very easy to work with. If a recipe calls for radish, carrot or turnip, you can use that kohlrabi instead! In German,

Kohlrabi may be a weird veggie that looks like an alien, but there's no need to be afraid of this UFO vegetable. Find out everything you need to know.

Learn how to peel kohlrabi with a knife, plus tips on cutting, cooking, and storing this vegetable.

From the same family as kale and collard greens, kohlrabi takes nicely to being sauteed in creamed in this easy side dish.

Harvesting kohlrabi is easy, but must be done at the right time for the best flavor. Learn exactly when it is ready, and how to pick it here.

Yes, I grew up eating kohlrabi, also known as a German turnip. It tastes like a mild version of broccoli and has the texture of an apple. I suppose it was part of my childhood diet because it is available year-round — at the grocery store, even. While my mother prepared it simply — sliced and drizzled with lemon juice — I prefer a slightly more interesting take, paired with cabbage and tossed in a delicious sweet-tart dressing.