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a large green kohlrabi sitting on a white counter

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 minutes
Total Time 10 minutes
Servings 1
Calories 41kcal



  • 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.


Serving: 1bulb | Calories: 41kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 525mg | Fiber: 5g | Sugar: 4g | Vitamin A: 54IU | Vitamin C: 93mg | Calcium: 36mg | Iron: 1mg