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kohlrabi-recipe-a-dieters-dreamLast year, brussels sprouts were added to many restaurant menus in the U.S. So many menus in fact, that people are now tired of this green. Time for a new vegetable to be the star of the show! Kohlrabi, is it? Kohlrabi (kol-ROB-ee) is a vegetable that is high in fiber, low in carbohydrates and calories and has antioxidants that help fight cancer. In other words, this vegetable is a dieter's dream.

This spring and summer vegetable comes in two varieties, pale green and purple, but the purple kohlrabi has the same pale yellow inside as the green. Related to cabbage, broccoli, cauliflower, brussels sprouts, kale and collard greens, the kohlrabi bulb and leafy greens can both be eaten. The round base looks like a root but is actually a stem. Aficionados say kohlrabi taste a lot like broccoli stems or radishes and can be substituted for any recipe calling for turnips or rutabagas.

If you cut the bulb into thin strips kohlrabi can be eaten raw in slaws and salads. Or you can cook the kohlrabi in a stir-fry dish, spring rolls or Indian dishes, to name only a few. Kohlrabi can be made into fritters, used in soups, roasted, or steamed. As you can see, kohlrabi is very versatile.

Be sure to peel the outer layer thoroughly with a vegetable peeler, and then peel the second fibrous layer, if there is one. More mature kohlrabi will likely be fibrous.


I have just started to see kohlrabi on restaurant menus. The Lark Creek Restaurant Group, based in California, is showcasing hand-picked Dungeness Crab

kohlrabi, green apple, and pickled mustard seed.

Kohlrabi Hash Browns


  • 2 heads of kohlrabi, peeled
  • 2 Tbsp. olive oil
  • salt and pepper, to taste


  1. Use a food processor to grate the kohlrabi. Place the grated kohlrabi in paper towel to squeeze out any excess liquid.
  2. Heat a skillet and add olive oil, then the kohlrabi. Spread into the skillet just as you would hash brown potatoes.
  3. Cook for 2-3 minutes over medium heat before flipping. Cook on the second side until the kohlrabi is browned on both sides.
  4. Season with salt and pepper to taste.
  5. Serve with yogurt and sour cream.

For more food, wine, and recipes, check out Sally's Place.

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