Roasted Kohlrabi

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Category : Recipes, Side Dishes, Vegetarian

Roasted KohlrabiKohlrabi (kol-RAH-bee), sometimes called “cabbage turnip,” is a large spherical shaped vegetable that can be pale green, light yellow, or pinkish-purple. It looks like a root vegetable, but is actually the swollen base of the stem. The leaves have usually been removed before you purchase it, so there will be short leaf stems sprouting from various parts of the sphere.

Kohlrabi is a member of the turnip family, and has a texture similar to the center of a cabbage or the stems of broccoli. The flavor is milder than most of the turnip family, and kohlrabi is often slightly sweet. It’s crispiness makes it wonderful to eat raw, either by itself, with dip, or chopped with other vegetables in salads.

Try to get smaller kohlrabi, as it can get woody when it gets over about 4 inches in diameter. I peel the outer skin off before eating or cooking.

  • Prep Time:
    15 min
  • Cook Time:
    30-35 min
  • Ready In:
    50 min
Servings: 2 servings
  • 3/4 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced (Small’s Gardens, Ferndale)
  • 1/2 tablespoon butter, melted (Breckinridge Farm, Everson)
  • Salt (see Exceptions)
  • 2 Tbsp lemon balm, finely minced (home garden)
  • Apple cider vinegar (BelleWood Acres, Lynden)


Set oven to 450F.

Toss the diced kohlrabi with melted butter and salt in a bowl.

Spread evenly on a rimmed baking sheet and put into oven and roast for 30 – 35 minutes, stirring every five minutes after about 20 minutes.

Mix with lemon balm and a light sprinkle of vinegar just before serving (so the kohlrabi doesn’t get soft).

Serving Suggestions:

Goes well with nearly any main dish.

Food Sources:

Community Food Co-operative, Westerly and Cordata, Bellingham
Small’s Garden Farm Store, 6451 Northwest Road, Ferndale (open Mon-Sat 9a-6p)
Terra Organica, Flora and Cornwall, Bellingham

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Comments (5)

Yummy, gluten free and simple, perfect for the kohlrabi I have in the fridge from Rabbit Field Farms. Thanks!

This is a new to me and sounds delicious. BTW don’t toss the greens if you get them they are good sauteed with other greens or by themselves. I like to start with bacon from Farmer Ben’s (Everson) along with finely chopped onion. A Tbsp of good chardonnay (local and organic) doesn’t hurt. YUM!

Oooh, sounds good with bacon, and wine, too! Where do you find Farmer Ben’s bacon? Co-op, farm store, or ?? What’s the name of his farm?


Jessica and Ben Ebenaal: The address is posted on order page. I don’t think they’ve activated their website yet. I think you’d love to visit their farm. They raise hogs, beef, chickens, eggs, turkeys, their own hay. They’re organic and animals raised on pasture. They have a couple of big freezer chests full of cuts of them most delicious meats. Bacon in season. Ben is on the steering committee to purchase Keizer Meats, the county’s only USDA inspected, as a farmer’s co-op or LLC. it will be a way that consumers can also invest in the local farm economy.

Thanks again, Shirley! You have a wealth of information. I really appreciate you posting what you know! We’re all in this together.