How To Cook Kohlrabi | Kohlrabi Recipes

by Abbas Jahangir · June 22, 2021

Kohlrabi is a vegetable that you can eat raw or cooked. In this blog, we will discuss various Kohlrabi recipes and cooking methods of Kohlrabi. It tastes a bit like cauliflower. Kohlrabi grows on the ground, not under it. You have white and purple kohlrabi. So you can cook this ‘forgotten’ vegetable kohlrabi, but how do you do that?

How To Cook Kohlrabi?

Cutaway the leaves from the kohlrabi.
Peel the kohlrabi with a vegetable peeler.
Cut the kohlrabi into slices.
Boil the kohlrabi in 5 minutes without salt.
Eat the kohlrabi without or with sauce.

To cook Kohlrabi, it must first be peeled. This is the first step we start with.

How to Peel kohlrabi

Kohlrabi is and in two colors; white and purple and the cooking is the same for both. To cook kohlrabi you have to peel it first. To peel you must have a sharp paring knife and/or a vegetable peeler. The thinner you peel, the more vitamin remains in kohlrabi. A cutting board is also useful.

How to peel kohlrabi:

The kohlrabi has those upright leaves that you cut away with a paring knife. The leaves are not eaten.
With the paring knife, cut off the top and bottom of the kohlrabi. These are hard pieces that you really need to cut away.
Then peel the kohlrabi with a vegetable peeler. If you can peel thinly yourself, this can of course also be done with a paring knife. You hardly get that soft with cooking.
Cut the kohlrabi into slices of half a centimeter. Try to cut slices of equal thickness. They also cook evenly. Otherwise, you have slices that are cooked and less cooked slices.

Kohlrabi Cooking

Cooking the kohlrabi is not as complicated as it seems. When cooking kohlrabi, use at least little water for cooking. It may just be underwater. This way you retain the vitamin more than cooking it in a large pan with lots of water.

How to prepare the kohlrabi:

Put a pan with a layer of water and add a little salt if necessary, but this can also be done later, or not at all. Let the water boil gently.
Add the kohlrabi to the pan and turn the heat to high to allow the water to boil again. Then turn the heat to medium again and cook the kohlrabi for about 10 minutes. It depends on the thickness and size of the kohlrabi whether it needs to be a little longer. Taste to see if the kohlrabi is cooked or pierce it with a fork. When you can easily pierce it with a fork, the kohlrabi is done.
Drain the kohlrabi in a colander and enjoy this tasty vegetable.

Cooking Kohlrabi with sauce

There are several options for kohlrabi with a sauce. It all depends on what you like. Actually, many sauces go well with kohlrabi. Below are 4 options of sauces described. These are:

Curry sauce
bechamel
Cheese sauce
vegetable sauce

Cooking kohlrabi is described above in the chapter ‘Cooking Kohlrabi’. Now on with the sauce and the preparation method.

Cooking Kohlrabi With Curry Sauce:

What do you need to cook a curry sauce:

soy cream
curry powder
stewed outing
Salt and pepper if desired.

Preparation method:

Chop an onion and fry it briefly in vegetable butter. Turn the heat to low and put the lid on the pan. Let the onion simmer until it is soft. Taste the onion for a few minutes and see if it is soft enough.
Empty a packet of soy cream into the onion and stir well.
Add the curry powder. You can of course determine the amount yourself, but I put in a level tablespoon. If you find this too little, you can always add curry powder later. Stir the curry powder well into the soy cream and taste what you think. You can also add salt and pepper if you wish.

When the sauce and kohlrabi are ready, pour the sauce over the kohlrabi and mix well. Or serve the kohlrabi on a plate and then pour the sauce over it.

Kohlrabi Cooking With Bechamel Sauce

You can also get a béchamel sauce or white sauce from a package, but what is better to make a béchamel sauce yourself. The level of difficulty is not that bad, it’s all about stirring the roux into the sauce. Just follow the instructions and you will see that you too can make a nice béchamel sauce, without all the salt and other ingredients you don’t want in your sauce.

What do you need to cook a bechamel sauce:

20 grams of flour
20 grams of vegetable butter
200 ml plant-based milk
1 tsp nutmeg
Pepper and salt

Prepare everything in advance before you start cooking the sauce.

How to make a bechamel sauce:

Take a saucepan, preferably a small one, add the butter and let it melt gently.
Stir the flour into the butter until fully incorporated.
Turn the heat slightly higher and bake the roux you have made for 3 minutes.
Turn the heat source down a bit.
Now you have to pay attention because when you add the milk, little by little, it will steam a lot. Use a wooden spoon so you don’t burn your hands.
Keep stirring as you add a little milk. The milk is quickly absorbed by the roux.
When all the milk has been used up, you have a smooth, beautiful sauce that still has little taste.
Now add the nutmeg and taste what you think. Add more if you don’t like it.
You can now also add salt and pepper if you wish. Your sauce will taste great with the kohlrabi.

Do you want to know what you can do with a bechamel sauce or do you want a detailed explanation then you can read our blog ‘ How to make Bechamel sauce? ‘ read and you will know everything.

When the sauce and kohlrabi are ready, pour the sauce over the kohlrabi and mix well. Or serve the kohlrabi on a plate and then pour the sauce over it.

Kohlrabi Cooking With Cheese Sauces

If you want kohlrabi with a cheese sauce, you can get this from a package, of course, but you can also make it yourself.

If you want to make it yourself, you can make a béchamel sauce as described above and then add (vegan) cheese. To do this, take grated cheese or grate the cheese yourself.

Add the (vegan) cheese to the roux and let it melt, stir well and taste if you want to stir in more cheese. Add as much as you want.

Kohlrabi Cooking With Vegetable Sauce

You can also get a vegetable sauce from a package here to make a vegetable sauce. If you want to make this yourself, because you take less salt or you just like it better, here is the recipe.

What do you need for a vegetable sauce:

20 grams of flour
20 grams of vegetable butter
200 ml vegetable stock

I always make the vegetable stock a little stronger than it says on the package, because you mix it with the roux. I think it gets a little bland if you don’t. Taste the vegetable stock before using it. Could be a little spicy.

The first few steps are the same as the béchamel sauce.

Melt the butter in a saucepan over a low heat.
Add the flour and stir it into the butter.
Bake the roux you have made for three minutes on medium heat, so that the flour is cooked. Otherwise you will have a flowery taste to your sauce and you do not want that.
Now add the stock, little by little. Stir quickly and vigorously so that no lumps form. (Watch your hands, because it will steam.) Using a ladle is useful because you have less trouble with the steam.
When the stock has been absorbed by the roux, add some more stock and stir it back quickly.
Do this until all the stock is used up. You now have a delicious vegetable sauce. Turn off the heat source.

When the sauce and kohlrabi are ready, pour the sauce over the kohlrabi and mix well. Or serve the kohlrabi on a plate and then pour the sauce over it. Finish with a little parsley.