My supermarket always carries kohlrabi in the produce section. But I’ve never seen it on a restaurant menu, or had it served to me at a dinner party.
It’s too bad, because this crunchy green veggie has a mild, versatile flavor. Take this recipe for grilled kohlrabi, for example. It’s simple, easy, and a fun change from the usual suspects that always end up on the grill.
✔️ Ingredients
- One bunch of kohlrabi
- Olive oil
- Garlic powder
- Paprika
- Salt and pepper to taste
✏️ Instructions
- Remove greens and stems from the kohlrabi bulbs. If the greens are bright and firm, you can set them aside to use in another dish. They are similar to collard greens!
- Cut away any tough areas of the kohlrabi bulbs at the top, root, or where the stems were attached. You can peel the whole bulbs if you want to, but it is not necessary.
- Cut the bulbs into round slices of about ½ inch.
- Coat with olive oil, then season with garlic powder, paprika, salt, and pepper.
- Grill over medium heat for about 15 minutes with the grill covered, flipping once or twice. The kohlrabi should be more tender but still firm, and will have some grill marks.
🧰 What you’ll need
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- A knife and cutting board
- One large bowl
- Grilling tongs and/or turner
- A grill
Delicate Grilled Kohlrabi
With its firm texture and fresh, mild flavor, kohlrabi could be the new star of grilling season.
Ingredients
- 3-4 bulbs of kohlrabi
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika (or to taste)
- salt and pepper to taste
Instructions
- Remove greens and stems from the kohlrabi bulbs.* Cut away any tough areas at the top, root, or where the stems were attached. You can peel the whole bulbs if you want to, but it is not necessary.
- Cut into round slices of about ½ inch.
- Coat with olive oil, then season with garlic powder, paprika, salt, and pepper.
- Grill over medium heat for about 15 minutes with the grill covered, flipping once or twice. The kohlrabi should be more tender but still firm, and will have some grill marks.
Notes
Reserve the greens - they can be used like collard greens or kale in a variety of recipes.
Kohlrabi is edible when raw, so you can grill for a shorter period of time to keep it crispier, or grill longer to make it more tender.
Nutrition Information
Yield 4Amount Per Serving Calories 70Total Fat 3.5gSaturated Fat .5gSodium 321mgCarbohydrates 9.5gFiber 6.1gSugar 4.7gProtein 3.1g
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