{"id":36040,"date":"2026-08-20T04:05:00","date_gmt":"2026-08-20T02:05:00","guid":{"rendered":"https:\/\/myhome.at\/?p=36040"},"modified":"2026-08-03T08:40:01","modified_gmt":"2026-08-03T06:40:01","slug":"kohlrabi-recipes-versatile-healthy-and-easy-to-make","status":"publish","type":"post","link":"https:\/\/myhome.at\/en\/kohlrabi-recipes-versatile-healthy-and-easy-to-make\/","title":{"rendered":"Kohlrabi Recipes: Versatile, Healthy, and Easy to Make"},"content":{"rendered":"\n

Mild, crisp, and surprisingly versatile: kohlrabi is one of the most popular summer vegetables in Austria. Whether eaten raw, cooked, or roasted\u2014this round tuber impresses with its delicate flavor, abundance of vitamins, and countless ways to prepare it. We\u2019ll share what matters most when it comes to shopping for, storing, and preparing it. <\/em><\/p>\n\n

How do you prepare kohlrabi properly?<\/strong><\/h2>\n\n

Before preparing kohlrabi, you should first remove the leaves\u2014but don\u2019t throw them away, because they\u2019re edible too. Next, peel the bulb. Larger ones, in particular, have a slightly woody skin that should be removed thoroughly. <\/p>\n\n

When eaten raw, kohlrabi has a pleasantly crisp texture and is perfect as a snack or in salads. When steamed, boiled, or roasted in the oven, it develops a subtle sweetness. It\u2019s important not to overcook it\u2014ten to 15 minutes is usually enough to keep it al dente. <\/p>\n\n

What can you make with kohlrabi?<\/strong><\/h2>\n\n

Kohlrabi is much more versatile than many people realize. It tastes just as good in a creamy soup as it does in vegetable stir-fries, casseroles, or risotto. Stuffed kohlrabi, crispy roasted vegetables, pur\u00e9es, or vegetable fries also turn out wonderfully with this mild root vegetable. Eaten raw in salads or as vegetable sticks with dip, it adds a fresh touch. <\/p>\n\n

What does kohlrabi taste like, and what dishes does it go well with?<\/strong><\/h2>\n\n

In terms of flavor, kohlrabi is slightly reminiscent of broccoli or cabbage, but it has a much milder taste and is also slightly sweet. Young tubers, in particular, are especially tender. <\/p>\n\n

It pairs wonderfully with potatoes, carrots, asparagus, or peas, and goes just as well with fish, chicken, or pasta. Butter, nutmeg, lemon juice, Parmesan, and fresh herbs also bring out its delicate flavor. <\/p>\n\n

Can you freeze kohlrabi?<\/strong><\/h2>\n\n

Yes. It\u2019s best to peel the kohlrabi, cut it into cubes or slices, and blanch it for two to three minutes. Then rinse it in ice water, let it dry thoroughly, and freeze it in portions. This way, it will keep for up to ten months and retain its color and flavor. <\/p>\n\n

What do you do with kohlrabi leaves?<\/strong><\/h2>\n\n

The leaves are far too good to throw away with the organic waste. They actually contain more vitamin C and beta-carotene than the root itself and can be used in much the same way as spinach. Finely chopped, they work well in soups, pestos, or vegetable fillings. Young leaves also taste great in salads or as an ingredient in green smoothies. <\/p>\n\n

How long does kohlrabi last, and what’s the best way to store it?<\/strong><\/h2>\n\n

Kohlrabi will keep for about a week in the crisper drawer of the refrigerator. The leaves should be removed as soon as possible after purchase, since they draw moisture from the bulb. It\u2019s best to wrap kohlrabi loosely in a damp cloth or store it in the crisper drawer. <\/p>\n\n

What vitamins and nutrients are found in kohlrabi?<\/strong><\/h2>\n\n

With about 30 calories per 100 grams, kohlrabi is one of the lightest vegetables. At the same time, it\u2019s a rich source of vitamin C, potassium, calcium, magnesium, folate, and dietary fiber. As a result, it supports the immune system, aids digestion, and keeps you feeling full for a long time. <\/p>\n\n

What is the difference between white and purple kohlrabi?<\/strong><\/h2>\n\n

The biggest difference lies in the skin. While white kohlrabi usually has a slightly milder flavor, the purple variety is considered slightly spicier. Inside, however, both varieties are light in color and tender. They can be used in exactly the same way in the kitchen. <\/p>\n\n

When is kohlrabi in season in Austria?<\/strong><\/h2>\n\n

In Austria, fresh, open-field kohlrabi is grown regionally from May through October. It tastes best during this time. Although kohlrabi is available almost year-round thanks to greenhouse-grown produce and stored stock, those who prefer to buy regionally and seasonally should purchase it during the summer months. <\/p>\n\n

3 Kohlrabi Recipes to Try at Home<\/strong><\/h2>\n\n

Recipe 1: Roasted Kohlrabi with Parmesan<\/strong><\/h3>\n\n

Ingredients for 4 people<\/em><\/strong><\/p>\n\n