Kohlrabi Harvest Cooking

As the seasons change and the weather cools down, many gardeners eagerly anticipate the harvest of their kohlrabi crop. This versatile vegetable, a cross between a cabbage and a turnip, is prized for its crunchy texture and mild flavor. With its bulbous stem and delicate leaves, kohlrabi is a joy to cook with, offering endless possibilities for creative dishes that showcase its unique taste.

Fall Favorites: 5 Delicious Ways to Enjoy Kohlrabi

Roasted Kohlrabi Wedges

Roasting brings out the natural sweetness in kohlrabi, making it a perfect side dish for autumnal gatherings. Simply slice the bulbs into wedges, toss with olive oil, salt, and pepper, and roast at 425°F (220°C) for about 20-25 minutes, or until tender and caramelized.

Kohlrabi Slaw

Shred or julienne the kohlrabi stems and combine them with your favorite slaw ingredients – shredded cabbage, carrots, apples, and a drizzle of apple cider vinegar. This refreshing salad is perfect for potlucks or as a topping for sandwiches.

Kohlrabi Soup

Puree cooked kohlrabi with chicken broth, cream, and a pinch of nutmeg for a creamy and comforting soup. Serve hot with a swirl of extra cream and some crusty bread for dipping.

Grilled Kohlrabi Skewers

Thread sliced kohlrabi onto skewers along with cherry tomatoes, onions, and bell peppers. Brush with olive oil and grill until tender, serving as a colorful side dish or light lunch option.

Stuffed Kohlrabi Blossoms

Use the delicate leaves of the kohlrabi plant to create stuffed blossoms – simply fill the centers with a mixture of cream cheese, chopped herbs, and grated cheddar. Bake at 375°F (190°C) for about 15-20 minutes, or until tender and golden brown.

These recipes showcase just how versatile kohlrabi can be in the kitchen. Whether you're looking to add some crunch to your salads or create a hearty soup for a chilly evening, this underappreciated vegetable is sure to delight.