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.
- One bunch of kohlrabi
- Olive oil
- Garlic powder
- Salt and pepper to taste
- 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