Kohlrabi: usage, recipes, enjoy!

I know. I know. “Lots of kohlrabi, Chris!” Yep.

So, here’re some more ideas about how to use these. By the way, they do keep just about forever in your fridge, unpeeled and whole.

We grew potatoes for many years. We never quite grew them well! We had massive issues with colorado potato beetles. We’re not willing to treat against these. Harvesting was also quite the effort, as we were not well mechanized. After much discussion we decided we’d pass on growing potatoes. In part because organic potatoes are still quite affordable. We looked for alternatives to potatoes… the large, white/green storage kohlrabi was one replacement choice. They can grow quite large, fantastically large, “doorstop large” as David has noted.

The smaller, red/purple or white/green kohlrabi are especially awesome for fresh eating – yum!

Kossak (F1)

we’ve grown two large, cooking type kohlrabi this year: kossak and gigante

My Mom brought the dish below for the 2014 Garlic Party Harvest potluck. It got rave reviews by many in attendance.  She used three of her kohlrabi, peeled, with an equivalent amount of potatoes (in other words, half and half, regardless of size). For the sauce, she made a suitable amount of her favorite potato salad “sauce”. Use, adapt, modify as you please!

Kohlrabi “Potato” Salad

6 large kohlrabi (I used kohlrabi and potatoes cooked separately) peeled and cut into pieces

3 large scallions

2-3 cloves garlic minced

1 15 oz container of part-skim ricotta

2 T. mayonnaise

2 T spicy brown mustard

Juice of 1 lemon

Salt and pepper to taste

Boil the kohlrabi in salted water until fork tender, about 20-40 minutes. Cook potatoes in separate pan about 15-20 minutes. Drain and add scallions and garlic. Combine kohlrabi and potatoes. Let kohlrabi and potatoes stand while you whisk together the ricotta, mayo mustard, salt and pepper in separate bowl until creamy. Pour over the kohlrabi and potatoes and gently stir to combine. Serve warm or chilled. This is great to make in advance because a day in the fridge lets the flavors develop.

Kossak (F1)

Mashed Kohlrabi

The very large, white (green) kohlrabi….. I know, sort of overwhelming. They get BIG! Fortunately they stay nice and crisp and tasty (never pithy). But, what to do with it? Clean it up well. Trim or cut the discoloration off (around where the root was), trim the remnant branches off. Peel. Use a large knife, and, carefully (of course), chop it up into chunks. The size you would if you were about to make mashed potatoes. Drop the chunks into a pot of boiling water. Boil them ’til soft enough to mash with your hand mixer (or whatever it is you use to mash your potatoes). They are soooooo good this way – you must try them. So good.

purple kohlrabi

Raw: Our girls really enjoy the kohlrabi sliced, dipped raw into favorite dressing. Seems they’re sweetest and most tender when freshly cut (the kohlrabi, that is). So, only cut what you’ll eat in that sitting.

Especially the purple variety is awesome when cleaned and grated, “skin” and all. Add to a leafy greens salad. The crazy color and the fresh, almost broccoli/cabbage taste is yummy.

Karyl tells me he peels them and eats them out of hand, as an apple!

Roasted: Kate has roasted them in the oven with potatoes, carrots, beets, scapes – anything you’d like! Very tastey.

Boiled: About two parts kohlrabi to one part potato. Boil them separately until soft enough. Mash together!


click here for a Kohlrabi Slaw Recipe

(use your Chinese Cabbage or the “other” cabbages)


Kossak (F1)

Golden Kohlrabi Patties

try ’em out, for the recipe click HERE

(Laura M. realllly recommends them this way… I think it’s safe to say that one of our Gigante kohlrabi will suffice as “4-6 medium kohlrabi”!)

Kossak (F1)

(I need to get some more of our own photos of the giants!)

Tom’s recommending using the kohlrabi in this way:

Peel the kohlrabi, carefully!

cut into matchsticks

dress thoroughly with:

Creamy Dill Dip – Allrecipes.com


1 (8 ounce) package cream cheese, at room temperature
1 cup sour cream
2 tablespoons finely chopped green onions
1/2 teaspoon salt
2 tablespoons chopped fresh dill weed
1/2 teaspoon minced garlic (optional)
2 tablespoons milk (optional)

In a medium bowl, blend cream cheese and sour cream with an electric mixer until smooth. Mix in green onions, salt, dill and garlic. Refrigerate for at least 30 minutes to blend flavors. If the dip is too thick after chilling, stir in milk 1 tablespoon at a time until you reach your desired consistency.

gigante kohlrabi, August 2015

A new vegetable that I am excited about! Thanks for introducing it to us!

I found this recipe on earlymorningfarm.com, and made a couple of changes (of course, that is what we do…).

Kohlrabi Fritters
1 med to large size kohlrabi (about 3 cups, shredded)
1 chopped onion
1 grated carrot
1/2 cup flour
1 tsp baking powder
1/2 tsp sea salt
2 eggs, beaten
olive oil for frying
After peeling and shredding the kohlrabi, (I used a grater) squeeze out as much water as you can. In a mixing bowl, combine with other ingredients.
Heat a thin layer of oil over medium high heat.  Pan-fry in 1/2 cup scoops, a few minutes on each side, till golden.  Drain on paper towels.
Lemon Dill Yogurt Sauce
1/2 cup Greek yogurt (I used lite sour cream since it was on hand)
1 garlic clove, minced
1 Tbs lemon juice
1/2 cup chopped fresh dill
salt and pepper to taste
-Bev R.
gigante kohlrabi august 2015

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