Sautéed Kohlrabi

Kohlrabi. I can’t say it’s a vegetable I’ve ever eaten before. But I did last night. About a month ago I went camping with some friends and needed some reading material for the car ride. At a pit stop at a grocery for supplies, I grabbed a magazine from the stand featuring summer recipes–which turned out to be Martha Stewart Living. I’d never read the mag before, and luckily for me there were few arts and crafts and lots of good summer food.

This kohlrabi recipe was one that caught my eye. There was a whole page dedicated to the vegetable.

(Picture from

Kohlrabi, a brassica, is part bulb, part leaves–it can look intimidating, but it’s not. The bulb is like a cross between a radish, a beet, a turnip and broccoli. The leaves are like a mild collard green. It comes in a green and purple variety.

When you buy it, look for a bulb no bigger than three to four inches in diameter; it shouldn’t be cracked. And the leaves should be healthy and unblemished. You can refrigerate the bulb for several weeks and the leaves for three to four days. Unless the root bulb is tender, it’s a good idea to always peel it.

It’s a very versatile vegetable. You can eat it raw–sliced with olive oil, lemon juice and apple–bake it into chips, or sauté in a recipe like this one.

I really liked this side dish, and I hope you do too! Kohlrabi is a veggie I plan to revisit in my culinary life.

Ingredients (serves 2)

3 bulbs of kohlrabi with leaves, peeled and cubed, leaves finely shredded

1 white onion, chopped

Vegan margarine

Coconut creamer

Salt and pepper, to taste

Dash of nutmeg


1. Sauté the onion in margarine in a pan over medium-high heat.

2. Add the peeled and cubed kohlrabi bulbs. Cook until almost tender.

3. Stir in the finely shredded kohlrabi leaves, and cook until wilted.

4. Add a generous splash of coconut creamer, and cook for a few seconds to reduce.

5. Remove from heat. Season with salt, pepper and nutmeg. Serve with chicken, pork chops or steak as a side dish.

*The sauce seen here accompanying the chicken on the plate is a peach and cherry mostarda.


Tags: , , , , ,

Categories: Season: Summer, Side dish, Stir fry


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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