• Peeled and thinly sliced kohlrabi rounds ( ¼” or less in thickness)
  • Olive oil (just enough to lightly coat the kohlrabi and prevent it from burning)
  • Salt


Kohlrabi is an old fashioned vegetable related to broccoli and cabbage. The name literally means root cabbage, although the round base is not a root but grows on top of the soil. You can eat the leaves although the plant is not bred for that. I would recommend steaming or stir frying. Many people just compost the leaves and eat the round base. Some people like eating the skin of the kohlrabi when it is young, however it often gets tough and fibrous as the base grows while the inside of the plant is still tender and crispy. Kohlrabi, minus the leaves has a relatively long shelf life if kept in your crisper in the fridge.

You can eat the inside of the base like an apple, cut it up fresh and put it in a salad or eat it with dip, shred it and put it in a coleslaw instead of or along side carrots, or just put it in a stir fry with other veggies. This vegetable stands alone as a raw treat but also works well cooked. I recommend not over cooking it. I like it when it retains some of its crunch. This is how I introduced my husband and other kohlrabi skeptics to the vegetable.

Toss the kohlrabi slices with olive oil and a pinch of salt to taste in a bowl and then place on a hot grill. Cook each side for a few minutes and presto, you have a grilled veggie to accompany your meal.