18 Delicious Kohlrabi Recipes for Every Occasion

Kohlrabi might just be the most underrated veggie in your crisper—crunchy, versatile, and packed with flavor! Whether you’re whipping up a quick weeknight dinner, craving a fresh seasonal side, or diving into cozy comfort food, we’ve got 18 mouthwatering recipes that’ll make this humble star shine. Ready to fall in love with kohlrabi all over again? Let’s get cooking!

Creamy Kohlrabi Soup with Fresh Herbs

This velvety kohlrabi soup is a cozy bowl of comfort with a fresh herbal lift—perfect for showcasing this underrated veggie in all its creamy glory.

• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 lb kohlrabi, peeled and cubed (about 2 medium bulbs)
• 1 medium Yukon Gold potato, peeled and cubed
• 3 cups low-sodium vegetable broth
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh chives
• 1 tsp lemon juice

1. Melt 2 tbsp unsalted butter in a Dutch oven over medium heat. Add diced onion and cook for 5 minutes until softened. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
2. Add kohlrabi, potato, 3 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until the vegetables are fork-tender.
3. Blend the soup with an immersion blender (or in batches in a countertop blender) until smooth. Stir in 1/2 cup heavy cream and warm through over low heat for 2 minutes.
4. Off the heat, stir in 2 tbsp dill, 1 tbsp chives, and 1 tsp lemon juice. Taste and adjust salt if needed.

The magic here? The potato lends body without overpowering the kohlrabi’s delicate sweetness, while the lemon and herbs brighten every spoonful.

Tip: For extra richness, swirl in a dollop of crème fraîche just before serving.

Roasted Kohlrabi with Garlic and Parmesan

If you’re looking for a veggie side that’s crisp-tender, savory, and packed with umami, this roasted kohlrabi is about to become your new go-to.

Ingredients:

• 2 medium kohlrabi bulbs (about 1 lb total), peeled and cut into 1/2-inch cubes
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss kohlrabi cubes with 2 tbsp olive oil, 3 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer on the prepared sheet.
3. Roast for 20–25 minutes, flipping halfway, until edges are caramelized and tender when pierced with a fork.
4. Sprinkle 1/4 cup Parmesan over the hot kohlrabi and return to the oven for 2–3 minutes until melted. Garnish with parsley if using.

The magic here? Roasting transforms kohlrabi’s mild flavor into something nutty and sweet, while the Parmesan adds a salty crunch you’ll crave.

Tip: For extra crispiness, broil for the last 1–2 minutes—just watch closely to avoid burning!

Kohlrabi and Apple Slaw with Lemon Dressing

This crisp, refreshing slaw balances earthy kohlrabi with sweet apples and a zesty lemon dressing—perfect for picnics or a light summer side.

Ingredients:

• 1 medium kohlrabi (about 1 lb), peeled and julienned
• 1 large crisp apple (like Honeycrisp), julienned
• 1/4 cup chopped fresh parsley
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a large bowl, toss together the julienned kohlrabi, apple, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until smooth.
3. Pour the dressing over the slaw and toss gently to coat everything evenly.
4. Let the slaw sit for 10 minutes before serving to allow the flavors to meld.

The crunch of kohlrabi and apple holds up beautifully against the bright dressing, making this slaw a standout even after hours outdoors.

Tip: For extra texture, sprinkle with toasted sunflower seeds just before serving.

Kohlrabi Fries with Spicy Aioli

These crispy, mildly sweet kohlrabi fries are a fun twist on the classic, paired with a smoky-spicy aioli that’ll have you reaching for seconds.

Ingredients:

• 2 medium kohlrabi bulbs, peeled and cut into 1/4-inch thick fries
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup mayonnaise
• 1 tablespoon sriracha
• 1 teaspoon lemon juice

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss kohlrabi fries with 2 tablespoons olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread in a single layer on the baking sheet.
3. Bake for 20–25 minutes, flipping halfway, until golden and crisp at the edges.
4. Meanwhile, whisk together 1/3 cup mayonnaise, 1 tablespoon sriracha, and 1 teaspoon lemon juice in a small bowl.
5. Serve fries hot with the spicy aioli for dipping.

The magic here? Kohlrabi’s natural crunch holds up beautifully in the oven, while the aioli adds just the right kick of heat and tang.

Tip: For extra crispiness, soak the cut kohlrabi in cold water for 10 minutes before baking—pat dry thoroughly!

Kohlrabi and Carrot Stir-Fry with Ginger

This vibrant stir-fry is a crunchy, fresh twist on weeknight veggies, with a kick of ginger that wakes up every bite.

Ingredients:

• 1 medium kohlrabi, peeled and julienned (about 2 cups)
• 2 large carrots, julienned (about 1.5 cups)
• 1 tbsp freshly grated ginger
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/4 tsp red pepper flakes
• 2 green onions, thinly sliced

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add ginger and red pepper flakes; stir for 30 seconds until fragrant.
2. Add kohlrabi and carrots, tossing to coat in the oil. Stir-fry for 5–6 minutes until veggies are crisp-tender.
3. In a small bowl, whisk together soy sauce, rice vinegar, and honey. Pour over the veggies and toss to combine. Cook for 1 more minute.
4. Remove from heat and sprinkle with green onions.

The magic here? Kohlrabi’s mild sweetness balances the ginger’s zing, while the carrots add a pop of color and crunch. Tip: For extra texture, top with toasted sesame seeds right before serving.

Grilled Kohlrabi Steaks with Chimichurri Sauce

These smoky, tender kohlrabi steaks are a veggie-packed twist on the classic grilled favorite, topped with a bright and herby chimichurri that’ll make you forget all about meat.

Ingredients:

• 2 medium kohlrabi bulbs, trimmed and sliced into 1/2-inch-thick rounds
• 2 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup fresh parsley, finely chopped
• 2 tbsp fresh cilantro, finely chopped
• 1 small garlic clove, minced
• 1 tbsp red wine vinegar
• 1/4 tsp red pepper flakes
• 3 tbsp extra-virgin olive oil

Instructions:

1. Prep the kohlrabi: Brush both sides of the kohlrabi rounds with 2 tbsp olive oil and sprinkle evenly with 1 tsp salt and 1/2 tsp black pepper.
2. Grill: Heat a grill or grill pan over medium-high heat. Cook the kohlrabi for 4–5 minutes per side, until deeply charred and fork-tender.
3. Make the chimichurri: While the kohlrabi cooks, stir together 1/2 cup parsley, 2 tbsp cilantro, 1 minced garlic clove, 1 tbsp red wine vinegar, 1/4 tsp red pepper flakes, and 3 tbsp extra-virgin olive oil in a small bowl.
4. Serve: Drizzle the chimichurri over the warm kohlrabi steaks and enjoy immediately.

The contrast of the caramelized kohlrabi and the zesty, garlicky sauce is downright addictive—you’ll want to slather that chimichurri on everything!

Tip: For extra flavor, let the chimichurri sit for 10 minutes before serving to let the garlic mellow.

Kohlrabi and Potato Gratin

This creamy, layered gratin lets kohlrabi shine alongside potatoes, with a golden crust that’ll have everyone reaching for seconds.

Ingredients:

• 1 medium kohlrabi (about 1 lb), peeled and thinly sliced
• 1 large russet potato (about 1 lb), peeled and thinly sliced
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 1 cup shredded Gruyère cheese
• 1 tbsp unsalted butter (for greasing)

Instructions:

1. Preheat oven to 375°F. Grease a 9×9-inch baking dish with 1 tbsp unsalted butter.
2. In a bowl, whisk together 1 cup heavy cream, 1/2 cup whole milk, 2 cloves minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg.
3. Layer half the kohlrabi and potato slices in the dish, overlapping slightly. Pour half the cream mixture over the top, then sprinkle with 1/2 cup Gruyère. Repeat layers with remaining vegetables, cream, and cheese.
4. Bake for 45–50 minutes until bubbling and the top is deeply golden. Let rest 10 minutes before serving.

The nutmeg and Gruyère add a subtle warmth that balances kohlrabi’s mild sweetness—no one will guess how simple it is!

Tip: Use a mandoline for even slices, and pat the veggies dry to prevent excess liquid.

Kohlrabi and Chickpea Curry

Kohlrabi and Chickpea Curry

This cozy, veggie-packed curry is a weeknight hero—creamy coconut milk balances the mild sweetness of kohlrabi, while chickpeas add hearty protein.

Ingredients

• 2 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1 (13.5-oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1 large kohlrabi (about 1 lb), peeled and cut into 1/2-inch cubes
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat 2 tbsp coconut oil in a large pot over medium heat. Add onion and cook for 5 minutes, stirring often, until softened. Stir in garlic, ginger, 1 tbsp curry powder, 1 tsp turmeric, and 1/2 tsp salt; cook for 1 minute until fragrant.
2. Pour in coconut milk and 1 cup vegetable broth, scraping up any browned bits. Add kohlrabi and chickpeas. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes until kohlrabi is tender.
3. Stir in 1 tbsp lime juice. Taste and adjust salt if needed. Garnish with cilantro.

The magic here? Kohlrabi stays slightly crisp-tender, adding a refreshing crunch to the creamy curry. Serve over rice or with warm naan.

Tip: For extra depth, toast the curry powder in a dry skillet for 30 seconds before adding it to the pot.

Kohlrabi Noodles with Pesto and Cherry Tomatoes

This light and fresh dish swaps out pasta for crisp kohlrabi noodles, tossed with vibrant pesto and sweet bursts of cherry tomatoes—perfect for a quick, veggie-packed meal.

Ingredients:

• 2 medium kohlrabi bulbs, spiralized into noodles (about 4 cups)
• 1 cup cherry tomatoes, halved
• 1/3 cup basil pesto (store-bought or homemade)
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add kohlrabi noodles and sauté for 3–4 minutes, just until slightly softened but still crisp.
2. Stir in cherry tomatoes, salt, and black pepper. Cook for another 2 minutes until tomatoes soften slightly.
3. Remove from heat and fold in pesto until noodles are evenly coated. Sprinkle with Parmesan cheese if using.

The raw crunch of kohlrabi holds up beautifully against the creamy pesto, while the tomatoes add a juicy pop—no overcooked noodles here!

Tip: For extra flavor, toast pine nuts or walnuts and sprinkle on top before serving.

Kohlrabi and Fennel Salad with Citrus Vinaigrette

Kohlrabi and Fennel Salad with Citrus Vinaigrette

This crisp, refreshing salad balances earthy kohlrabi and licorice-kissed fennel with a bright citrus dressing—perfect for a light lunch or a vibrant side dish.

Ingredients:

• 1 medium kohlrabi, peeled and julienned (about 2 cups)
• 1 small fennel bulb, thinly sliced (about 1 1/2 cups), fronds reserved
• 1/4 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
• 1 tsp honey
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup chopped toasted almonds

Instructions:

1. In a large bowl, whisk together the orange juice, lemon juice, olive oil, honey, salt, and black pepper until smooth.
2. Add the julienned kohlrabi and sliced fennel to the bowl, tossing gently to coat with the dressing. Let sit for 10 minutes to soften slightly.
3. Just before serving, sprinkle with chopped toasted almonds and reserved fennel fronds for a pop of freshness.

The contrast of crunchy kohlrabi, delicate fennel, and zesty dressing makes this salad feel both light and satisfying—ideal for balancing richer meals.

Tip: For extra texture, add shaved Parmesan or swap almonds for pistachios.

Kohlrabi and Leek Tart

This savory tart is a delightful way to showcase kohlrabi’s mild sweetness, balanced with tender leeks and a flaky, buttery crust—perfect for brunch or a light dinner.

Ingredients:

• 1 refrigerated pie crust (or homemade, rolled to 12 inches)
• 2 medium kohlrabi (about 1 lb), peeled and thinly sliced
• 1 large leek (white and light green parts), thinly sliced
• 2 tbsp unsalted butter
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 2 large eggs
• 1/2 cup grated Gruyère cheese
• 1 tbsp chopped fresh thyme

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan, trimming excess. Prick the bottom with a fork, line with parchment, and fill with pie weights. Blind bake for 15 minutes. Remove weights and parchment; bake 5 more minutes until lightly golden. Set aside.
2. In a skillet, melt butter over medium heat. Add leek and cook 3 minutes until softened. Add kohlrabi, 1/4 tsp salt, and pepper; cook 8 minutes, stirring occasionally, until tender. Remove from heat.
3. Whisk together cream, eggs, remaining 1/4 tsp salt, and thyme. Spread the kohlrabi-leek mixture into the crust, then pour the cream mixture over it. Sprinkle with Gruyère.
4. Bake 25–30 minutes until the filling is set and the top is golden. Cool 10 minutes before slicing.

The Gruyère adds a nutty depth to the tart, while the thyme brightens up every bite—making it feel elegant yet unfussy.

Tip: For extra crispness, brush the crust edges with an egg wash before baking.

Kohlrabi and Bacon Hash

This hearty hash swaps potatoes for crisp, slightly sweet kohlrabi—a delicious way to sneak in extra veggies without sacrificing comfort.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 1 medium kohlrabi (about 1 lb), peeled and diced into ½-inch cubes
• 1 small yellow onion, diced
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley
• 2 fried eggs (optional, for serving)

Instructions:

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5–7 minutes. Transfer to a paper towel-lined plate, leaving 1 tbsp bacon fat in the pan.
2. Add the olive oil to the skillet, then sauté the onion for 3 minutes until translucent. Stir in the kohlrabi, smoked paprika, garlic powder, salt, and black pepper. Cook undisturbed for 4 minutes to let the kohlrabi brown slightly, then stir and continue cooking for another 8–10 minutes until tender-crisp.
3. Return the bacon to the skillet, toss with fresh parsley, and serve hot, topped with fried eggs if desired.

The kohlrabi holds its crunch beautifully against the smoky bacon, making this a satisfying breakfast or brinner (breakfast-for-dinner!) staple.

Tip: For extra caramelization, press the hash down with a spatula during the last few minutes of cooking.

Kohlrabi and Lentil Stew

This cozy stew combines earthy lentils with sweet, crisp kohlrabi for a hearty dish that’s as nourishing as it is flavorful.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 medium kohlrabi, peeled and diced (about 2 cups)
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add diced kohlrabi, lentils, 4 cups vegetable broth, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until lentils are tender.
3. Stir in 1 tbsp lemon juice and 2 tbsp parsley. Taste and adjust seasoning if needed.

The kohlrabi keeps a slight crunch, adding a refreshing contrast to the creamy lentils—perfect for a light but satisfying meal.

Tip: For extra richness, swirl in a spoonful of Greek yogurt before serving.

Kohlrabi and Cucumber Gazpacho

This chilled summer soup is crisp, refreshing, and packed with garden-fresh flavors—no cooking required!

Ingredients:

• 2 medium kohlrabi (about 1 lb), peeled and roughly chopped
• 1 English cucumber, peeled and chopped
• 1/2 cup plain Greek yogurt
• 1/4 cup fresh dill, plus extra for garnish
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup cold water (optional, for thinning)

Instructions:

1. In a blender, combine the kohlrabi, cucumber, Greek yogurt, fresh dill, olive oil, lemon juice, honey, salt, and black pepper. Blend until completely smooth, about 2 minutes.
2. If the soup is too thick, add cold water 1 tbsp at a time until it reaches your preferred consistency.
3. Chill in the refrigerator for at least 1 hour (or up to 4 hours) to let the flavors meld.
4. Serve cold, garnished with a drizzle of olive oil and a sprinkle of fresh dill.

The magic here is in the kohlrabi—its mild, sweet crunch turns this gazpacho into something unexpectedly luxurious. Perfect for sweltering days when you crave a meal that’s light but satisfying.

Tip: For extra texture, top with finely diced cucumber or toasted sunflower seeds.

Kohlrabi and Mushroom Risotto

This creamy risotto gets a delightful crunch from kohlrabi and an earthy depth from mushrooms—comfort food with a fresh twist!

Ingredients:

• 4 cups low-sodium vegetable broth
• 2 tbsp olive oil, divided
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 medium kohlrabi (about 10 oz), peeled and diced into ½-inch cubes
• 1 cup Arborio rice
• ½ cup dry white wine
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp butter
• ¼ cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions:

1. Heat broth in a saucepan over low heat; keep warm.
2. In a large skillet, heat 1 tbsp olive oil over medium. Add onion and garlic; cook 3 minutes until softened. Add mushrooms and kohlrabi; cook 5 minutes until mushrooms release moisture. Transfer to a bowl.
3. Add remaining 1 tbsp oil to the skillet. Toast Arborio rice 1 minute, stirring. Pour in wine; simmer until mostly absorbed, 2 minutes.
4. Add ½ cup warm broth, stirring until absorbed. Repeat, adding broth in ½-cup increments and stirring frequently, until rice is al dente (20–25 minutes total).
5. Stir in mushroom mixture, ½ tsp salt, ¼ tsp pepper, butter, and Parmesan. Cook 1 minute. Garnish with parsley.

The kohlrabi stays pleasantly crisp against the creamy rice, while the mushrooms add a savory umami punch—no one will guess it’s veggie-packed!

Tip: For extra richness, stir in a splash of cream with the Parmesan.

Kohlrabi and Beetroot Carpaccio

This vibrant, no-cook dish is a showstopper—thinly sliced veggies dressed with a zesty lemon-honey glaze make it as pretty as it is flavorful.

Ingredients:

• 1 medium kohlrabi, peeled and thinly sliced (about 1/8-inch thick)
• 1 small beetroot, peeled and thinly sliced (about 1/8-inch thick)
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 2 tbsp crumbled goat cheese
• 1 tbsp chopped fresh dill

Instructions:

1. Arrange the kohlrabi and beetroot slices in a single overlapping layer on a large platter.
2. In a small bowl, whisk together the 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper until smooth.
3. Drizzle the dressing evenly over the sliced vegetables.
4. Scatter the 2 tbsp goat cheese and 1 tbsp dill on top.
5. Let sit for 10 minutes to allow the flavors to meld before serving.

The crisp, earthy veggies and creamy goat cheese balance perfectly with the bright, sweet-tart dressing—it’s a dish that tastes as elegant as it looks.

Tip: Use a mandoline for paper-thin slices, or carefully slice by hand with a sharp knife.

Kohlrabi and Kale Stuffed Bell Peppers

These vibrant stuffed peppers are packed with earthy kohlrabi and hearty kale, making them a fresh twist on a classic comfort dish.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 medium kohlrabi, peeled and diced (about 1 1/2 cups)
• 2 cups chopped kale, stems removed
• 1/2 cup cooked quinoa
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable broth

Instructions:

1. Preheat oven to 375°F. Lightly brush the outside of the bell peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the kohlrabi and sauté for 5 minutes until slightly tender. Stir in the garlic and kale, cooking for another 3 minutes until wilted.
3. Remove from heat and fold in the quinoa, Parmesan, smoked paprika, salt, and black pepper. Spoon the mixture evenly into the bell peppers.
4. Pour the vegetable broth into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake for another 10 minutes until the peppers are tender and the filling is lightly browned.

The kohlrabi adds a subtle sweetness and crunch that pairs perfectly with the smoky paprika and tender kale—a satisfying bite in every forkful.

Tip: For extra richness, drizzle the baked peppers with a little tahini or sprinkle with feta before serving.

Kohlrabi and Avocado Smoothie Bowl

This vibrant smoothie bowl is a creamy, nutrient-packed breakfast that’s as refreshing as it is unexpected—kohlrabi adds a crisp, slightly sweet twist!

Ingredients:

• 1 small kohlrabi (about 1 cup peeled and diced)
• 1 ripe avocado, pitted and peeled
• 1 frozen banana
• 1/2 cup unsweetened almond milk
• 1 tbsp honey (or maple syrup for vegan)
• 1/2 tsp ground cinnamon
• Pinch of sea salt
• Toppings: 1 tbsp chia seeds, 1/4 cup granola, 1/4 cup fresh berries

Instructions:

1. Peel and dice the kohlrabi into small chunks (about 1/2-inch pieces).
2. In a blender, combine the kohlrabi, avocado, frozen banana, almond milk, honey, cinnamon, and salt. Blend on high until completely smooth, about 1–2 minutes, scraping down the sides as needed.
3. Pour the mixture into a bowl and top with chia seeds, granola, and berries.

The kohlrabi keeps this bowl light and fresh, while the avocado adds a luxuriously creamy texture—no one will guess there’s a sneaky veggie in here!

Tip: For extra thickness, freeze the diced kohlrabi for 30 minutes before blending.

Conclusion

With so many tasty ways to enjoy kohlrabi—from crispy fries to refreshing slaws—this roundup has something for every occasion! We hope you found a recipe (or two!) to love. Give them a try, then let us know your favorite in the comments. Don’t forget to share this article on Pinterest to spread the kohlrabi love. Happy cooking!