Quick-Cook Kohlrabi ♥

Quick-Cook Kohlrabi
Fresh kohlrabi grated and cooked quickly atop the stove. Low carb and Weight Watchers friendly.

~recipe & photo updated 2010~
~more recently updated recipes~

2007 Original: Have I mentioned that I love the Benriner, the Japanese mandoline that slices vegetables so beautifully? Sorry, of course I have. Once. Twice. Thrice.

But each time, I'm struck by how 'basic' and yet 'entirely new' it is to slice a vegetable small-small-small, then cook it in a small bit of butter, seasoned with little more than salt and pepper and tonight, a few shreds of Parmesan.

I have always liked kohlrabi, especially raw kohrabi. The small ones can be sliced and eaten an apple. But this kohlrabi side dish is something entirely different. Fresh and airy. Earthy and deep. Delicious.

But don't worry. If I've not yet talked you into a Benriner, or you haven't yet talked yourself into one for a birthday or special treat, a hand grater works just as fine to get small easily cooked pieces. (Yes, I checked!) But if you are thinking about one, I do have some tips on how to use a Benriner, yes, safely.

2010: This is a great basic way to cook kohlrabi. This time, I did have trouble getting the kohlrabi to move through the Benriner, it was a real pain, to say the least. I'm not sure why: is the blade dulling? was the kohlrabi not quite as fresh as in 2007? If this happens, I'd suggest switching to Roasted Kohlrabi, no grating required.


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Hands-on time: 15 minutes
Time to table: 15 minutes
Serves 4

1 1/2 pounds kohlrabi
1 tablespoon butter
1/4 cup Parmesan cheese
Salt & pepper to taste
Fresh parsley, chopped, for color (or another fresh herb)

Trim the stem and root ends off the kohlrabi. Place on a flat side on a cutting board, then slice off the thick skin in one swath after another. Place the other flat end on the board, continue removing the rest of the skin. The skin is heavier than a carrot or a potato, you'll want to remove all the thick part and will end up with about 3/4 of a pound of edible kohlrabi. Use the Benriner and the medium blade to cut thin strips of kohlrabi. (No Benriner? Just grate with a hand grater or in a food processor.)

In a large non-stick skillet, melt the butter til shimmery on MEDIUM. Add the kohlrabi as it's prepped, stirring with each addition to coat with fat and distribute the heat. Cook for about 10 minutes or until cooked til the desired texture. Stir in cheese and parsley. Season with salt and pepper. Serve immediately.

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~ Roasted Kohlrabi ~
~ Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing ~
~ Raw Beet, Carrot & Kohlrabi Salad ~
~ more kohlrabi recipes ~
from A Veggie Venture

© Copyright Kitchen Parade 2007
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I cooked kohlrabi for the first time last weekend (stuffed them with yellow chantarelles:), and I loved nibbling on the scooped-out raw kohlrabi pieces! Such a delicate and refreshing taste indeed!

  2. If I wasn't so afraid of taking a finger off, I'd grab one of those gadgets up because that is a lovely dish.

  3. AnonymousJuly 02, 2007

    So, Alanna, how do you feel about that Benriner? :)

    I love that Jack Bishop cookbook, but haven't tried this recipe. There was some gorgeous looking kohlrabi in the market -- maybe I'll give it a shot.

  4. What good timing! I have some kohlrabi from last week's TG trip, and had no ideas for what to do with it. This recipe is on my menu.

  5. So you are right I need to try kohirabi! This really looks excellent.
    I'm starting to look for where can I put my mandoline where it's more easily accessible . . . right now it's in a drawer. But, I'm getting it out so often, I'd like to leave it out. I really love popping a carrot in it for salad.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna