Learn how to peel kohlrabi, plus how to cut, cook, and store this delicious vegetable, in this step-by-step tutorial with video. Be sure to check out my recommended kohlrabi recipes at the end of the post!
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It’s kohlrabi season, folks, and I’m excited to provide you with this tutorial on how to peel kohlrabi! If you’re not familiar with kohlrabi, it’s a bulbous vegetable that has stalks that shoot out of it.
Kohlrabi can be green or purple, large or small, and it tends to show up at farmers markets and in CSA boxes in the fall and winter. Its texture is similar to that of a turnip, but its taste is much milder and closer to that of broccoli.
If you’re interested in cooking with kohlrabi, you may be wondering whether or not you should peel it. I recommend that you do peel kohlrabi, since it’s surrounded by such a tough outer layer. Plus, it’s good to remove any damaged or bruised areas before eating. However, kohlrabi skin is edible, so it’s up to you if you want to peel it.
Read on to learn how to peel kohlrabi (hint: it’s not with a swivel peeler!), followed by ways to cut and prepare this yummy vegetable. Enjoy!
How to Peel and Prepare Kohlrabi
- If your kohlrabi came with its stalks and leaves, snap them off and discard. Next, trim the ends of the bulb with a chef’s knife.
- If you have a large kohlrabi (like I do in these photos), slice it in half crosswise. Next, switch to a paring knife and remove all of the outer skin. You can try to use a sharp vegetable peeler, but I’ve found that a paring knife works much better since the skin is often uneven.
- Cut the kohlrabi into 1-inch rounds.
- Then slice those into cubes.
- For a different style of preparation, try grating the kohlrabi! You can also run it through a spiralizer.
What is the best way to eat kohlrabi?
You can enjoy kohlrabi raw, sautéed, and roasted. It’s truly a delicious vegetable! Kohlrabi is also one of the best veggies to spiralize. The noodles look very similar to pasta when cooked, and they keep a great crunch without getting soggy.
Now that you know how to peel kohlrabi, here are some of my favorite recipes to check out:
- Shaved Kohlrabi Salad (raw preparation)
- Roasted Kohlrabi Steak with Mushroom Sauce
- Sage Brown Butter Kohlrabi Noodles with Pine Nuts
- Kohlrabi Chips with Shallot Yogurt Dip
- Whole Roasted Kohlrabi with Pomegranate Reduction
- Lemon Dill Kohlrabi Fritters
I use this chef’s knife and this paring knife, along with these cutting boards that have rubber stoppers. If you’re looking for a good spiralizer, check out this one. Also, here is my recommended mandoline for kohlrabi chips.
How to Store Kohlrabi
Kohlrabi bulbs can last for up to a week when stored in a loose-fitting produce bag in the fridge. For best results, wrap kohlrabi bulbs in a damp paper towel before placing in the bag. Cooked kohlrabi typically keeps for a few days in an airtight container.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
How to Peel Kohlrabi
- Paring knife
- Chef's knife
- Cutting board
- 1 kohlrabi
- Remove any stalks or leaves from the kohlrabi bulb. Trim off the ends with a chef's knife. If you have a very large kohlrabi, slice it in half.
- Use a paring knife to remove the tough outer skin from each half.
- Slice the kohlrabi into 1-inch rounds. If you want smaller pieces, dice those rounds into cubes. For raw preparations, thinly slice the kohlrabi with a mandoline or grate it.
- To make basic roasted kohlrabi, toss kohlrabi cubes in some olive oil, salt, and pepper. Spread out on a lined baking sheet, and roast for 30 to 35 minutes at 450°F, flipping halfway through.
- Kohlrabi skin is tough and sometimes rubbery, but it is edible. If you want to keep the skin on, you can.
- Store kohlrabi bulbs wrapped in a damp paper towel in a loose-fitting plastic bag in the fridge for up to a week.
Happy cooking! – Lizzie