How to Peel Kohlrabi

Learn how to peel kohlrabi with a knife, plus tips on cutting, cooking, and storing this vegetable.

Course Side Dish

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 41kcal

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.