Grilled kohlrabi is a fantastic way to enjoy this often-overlooked vegetable. With its mild, slightly sweet flavor and crisp texture, kohlrabi transforms beautifully over the grill, developing a smoky char that enhances every bite. Whether you’re new to kohlrabi or looking for fresh ways to cook it, grilling brings out its best qualities.
We love how versatile grilled kohlrabi can be. It pairs perfectly with a variety of seasonings and sauces, making it a great side dish or a standout ingredient in salads and bowls. Plus, it’s simple to prepare and quick to cook, perfect for weeknight dinners or weekend cookouts.
In this collection of grilled kohlrabi recipes, we’ll show you how to make the most of this unique vegetable. From basic grilled slices to bold flavor combinations, these recipes will inspire you to add kohlrabi to your grilling routine.
Ingredients
To create delicious Grilled Kohlrabi, we gather fresh, simple ingredients that highlight its unique flavor and texture. Below, you’ll find essentials for perfect grilling along with optional marinades and seasonings to enhance your dish.
For the Grilled Kohlrabi
- 2 medium kohlrabi bulbs, peeled and sliced into 1/2-inch thick rounds
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Marinades and Seasonings
To elevate the natural sweetness and crispness of grilled kohlrabi, try these marinade and seasoning options. They infuse bold flavors while keeping the vegetable’s signature crunch.
| Marinade / Seasoning | Ingredients | Flavor Notes |
|---|---|---|
| Lemon Herb Marinade | 2 tablespoons olive oil, juice of 1 lemon, 1 tsp dried thyme, 1 minced garlic clove | Bright, fresh, aromatic |
| Smoky Spice Rub | 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp chili powder, pinch of salt | Warm, smoky, slightly spicy |
| Garlic Butter Glaze | 3 tablespoons melted butter, 2 minced garlic cloves, 1 tablespoon chopped parsley | Rich, savory, aromatic |
| Balsamic Honey Drizzle | 2 tablespoons balsamic vinegar, 1 tablespoon honey, pinch of black pepper | Sweet, tangy, balanced |
These simple ingredients and seasonings set the foundation for our grilled kohlrabi recipes. We can mix and match to suit our taste preferences or the occasion.
Equipment Needed
To master grilled kohlrabi recipes, having the right equipment is essential for achieving perfectly cooked, flavorful results. Below is a list of must-have tools, followed by their specific uses and helpful tips to maximize our grilling efficiency and taste.
| Equipment | Purpose | Tips for Use |
|---|---|---|
| Grill or Grill Pan | To impart that signature charred flavor and grill marks | Preheat to medium-high for even cooking |
| Knife | To peel and slice kohlrabi evenly | Use a sharp chef’s knife for clean cuts |
| Cutting Board | To provide a stable surface for prepping kohlrabi | Choose a non-slip board to prevent accidents |
| Tongs | To turn and handle kohlrabi slices on the grill | Use long-handled tongs for safety around heat |
| Basting Brush | To apply marinades, glazes, or oil evenly | Brush generously for great flavor penetration |
| Mixing Bowl | To toss and marinate kohlrabi before grilling | Use a large bowl to coat evenly |
| Meat Thermometer (Optional) | To check internal temperature of thicker kohlrabi pieces | Aim for a tender, fork-soft texture (~130°F) |
Additional Accessories for Enhanced Flavor
- Aluminum Foil: Ideal to wrap kohlrabi for steaming on the grill if we prefer softer textures.
- Grill Basket: Useful for smaller chopped kohlrabi pieces to prevent falling through the grill grates.
- Platter or Serving Dish: For resting grilled kohlrabi before serving, which helps lock in juices.
“With the right equipment, we can highlight the crisp texture and mild-sweetness of grilled kohlrabi, transforming this humble vegetable into a standout dish.”
Careful preparation combined with these tools ensures consistent, beautiful grilling results every time we create our grilled kohlrabi recipes.
Preparation
Proper Preparation is key to unlocking the full potential of grilled kohlrabi. Let’s walk through the essential steps to prepare this versatile vegetable for grilling and, if desired, marinating it to enhance its natural flavors.
Preparing Kohlrabi for Grilling
- Select medium-sized kohlrabi bulbs that are firm and free of blemishes.
- Peel the tough outer skin using a sharp vegetable peeler or knife to reveal the tender, pale interior.
- Slice the peeled kohlrabi into uniform rounds or wedges about ½-inch thick. This thickness ensures even grilling and perfect caramelization.
- Pat the slices dry with a clean kitchen towel to remove excess moisture. Dry kohlrabi will grill better and develop a crisp, slightly charred crust.
- Optionally, preheat your grill to medium-high heat (about 375°F to 400°F) to create the ideal cooking environment.
Marinating Kohlrabi (If Applicable)
Marinating kohlrabi infuses it with additional layers of flavor. Here’s how to prepare a simple, effective marinade along with suggested timing:
| Ingredient | Amount | Purpose |
|---|---|---|
| Olive oil | 2 tablespoons | Adds moisture and richness |
| Lemon juice | 1 tablespoon | Brightens and tenderizes |
| Minced garlic | 1 clove | Adds pungent depth |
| Salt | ½ teaspoon | Enhances natural flavor |
| Fresh herbs (thyme/rosemary) | 1 teaspoon | Adds aromatic notes |
| Black pepper | ¼ teaspoon | Adds subtle heat |
- Combine ingredients in a mixing bowl and whisk until emulsified.
- Toss the kohlrabi slices in the marinade ensuring each piece is fully coated.
- Cover and refrigerate for 30 minutes to 1 hour to allow the flavors to penetrate.
- Remove from the marinade and let excess drip off before placing the slices on the grill.
Tip: Avoid over-marinating more than 2 hours as the acid can soften the kohlrabi too much affecting texture.
By carefully preparing and optionally marinating our grilled kohlrabi, we create a flavorful foundation ready for a perfectly charred, tender finish.
Directions
Follow these clear and precise steps to grill kohlrabi perfectly. Mastery of each stage ensures a deliciously tender, flavorful result that highlights the vegetable’s natural sweetness and texture.
Preheating the Grill
Preheat your grill to medium-high heat, aiming for a temperature of 375°F to 400°F. This range allows the kohlrabi slices or wedges to cook evenly and develop appealing grill marks without burning.
| Step | Details |
|---|---|
| Heat Level | Medium-high |
| Target Temperature | 375°F to 400°F (190°C to 204°C) |
| Preheat Duration | 10-15 minutes |
| Grill Type | Charcoal grill, gas grill or grill pan |
We recommend closing the lid during preheating to stabilize the temperature quickly.
Grilling the Kohlrabi
Once the grill is hot, lightly oil the grates or use a non-stick spray to prevent sticking. Place your prepared kohlrabi slices or wedges directly on the grill.
- Arrange the kohlrabi in a single layer to ensure even cooking.
- Grill for approximately 4-5 minutes per side.
- Use tongs to carefully flip the pieces, aiming to maintain their shape.
- If using a marinade or glaze, brush it on during the last 2 minutes of grilling for a rich finish.
Grilling times may vary slightly depending on the thickness of the pieces but maintaining medium-high heat ensures tenderness and caramelization.
Tips for Achieving the Perfect Grill Marks
To develop bold and appetizing grill marks that enhance presentation and flavor, follow these tips:
- Press the kohlrabi gently but firmly against the grill grates when first placing it.
- Avoid moving the pieces too soon; let them cook undisturbed to create those signature sear marks.
- Rotate pieces 45 degrees halfway through each side’s cooking time to create crosshatch patterns.
- Maintain a clean grill by brushing the grates before preheating; this encourages even contact and crisp marks.
Checking for Doneness
To ensure your grilled kohlrabi is perfectly cooked — tender yet slightly crisp:
- Insert a fork or skewer into the kohlrabi; it should penetrate with slight resistance, indicating it’s tender but not mushy.
- The edges will be golden and caramelized, and the center warmed through.
- If using a thermometer, internal temps are not critical but aim for soft yet firm texture rather than precise temperature.
Serving Suggestions
Grilled kohlrabi offers a deliciously versatile canvas for both simple meals and more elaborate dishes. Let’s explore some perfect pairings and toppings to elevate your grilled kohlrabi experience.
Pairing Ideas
To complement the mild sweetness and crisp texture of grilled kohlrabi, we recommend pairing it with ingredients that enhance its natural flavor while adding contrasting textures and tastes. Consider these combinations:
- Proteins: Grilled chicken, seared salmon, or grilled tofu add satisfying heartiness.
- Grains: Quinoa, farro, or wild rice bring a nutty, chewy component.
- Fresh Greens: Arugula, spinach, or mixed baby greens introduce a peppery, fresh bite.
- Sauces: Tahini dressing, lemon yogurt sauce, or a tangy chimichurri perfectly balance the grilled kohlrabi’s sweetness.
| Pairing Category | Suggested Foods | Flavor Contribution |
|---|---|---|
| Proteins | Grilled chicken, seared salmon, tofu | Adds savory, umami richness |
| Grains | Quinoa, farro, wild rice | Nutty, hearty texture |
| Fresh Greens | Arugula, spinach, mixed baby greens | Peppery, fresh contrast |
| Sauces | Tahini dressing, lemon yogurt, chimichurri | Creamy, tangy brightness |
Garnishes and Toppings
Adding vibrant garnishes and complementary toppings brings both visual appeal and flavor depth to grilled kohlrabi. Here are some of our favorites to finish the dish with a flourish:
- Fresh Herbs: Sprinkle chopped parsley, cilantro, or dill for a burst of herbal freshness.
- Nuts and Seeds: Toasted almonds, pumpkin seeds, or pine nuts add crunch and a toasty note.
- Cheese: Crumbled feta or shaved Parmesan offers a salty, creamy contrast.
- Zest & Citrus: A squeeze of lemon or lime juice and a sprinkle of zest brighten the dish.
- Spices: A dash of smoked paprika, chili flakes, or sumac enhances warmth and complexity.
“Topping grilled kohlrabi with fresh herbs and nuts instantly transforms it from a side to a star dish.”
Using these Serving Suggestions we turn grilled kohlrabi into a dynamic part of any meal, perfect for sharing or savoring solo.
Make-Ahead Instructions
Preparing grilled kohlrabi in advance allows us to save time while ensuring optimal flavor and texture. Here are key steps to successfully make-ahead grilled kohlrabi for any occasion.
1. Pre-Slicing and Storing
We start by peeling and slicing the kohlrabi into our desired shapes—rounds or wedges. After slicing, pat dry the pieces to remove excess moisture, which helps prevent sogginess during storage. Store the sliced kohlrabi in an airtight container or resealable plastic bag.
- Tip: Add a paper towel inside the container or bag to absorb any residual moisture and keep slices crisp.
2. Marinate Ahead
Marinating kohlrabi enhances flavor penetration. We recommend marinating for 30 minutes to 2 hours in the refrigerator. For best results, prepare the marinade a day ahead and keep the kohlrabi submerged in it.
- If pressed for time, even a quick 15-minute marinade before grilling can impart noticeable flavor.
| Marinade Time | Effect on Texture & Flavor |
|---|---|
| 15-30 minutes | Mild enhancement with slight flavor lift |
| 30 minutes – 2 hours | Balanced infusion without softening |
| Over 2 hours | Strong flavor, risk of softened texture |
3. Refrigeration Tips
Once marinated or sliced, keep the kohlrabi refrigerated at 34°F to 40°F. Avoid storing for more than 24 hours to maintain freshness and texture. Before grilling, bring the pieces to room temperature for about 15 minutes to ensure even cooking.
4. Pre-Grilling Prep
Before placing the kohlrabi on the grill:
- Lightly oil the slices to prevent sticking and promote caramelization.
- Season with salt and pepper just before grilling if not already in the marinade.
5. Partial Cooking (Optional)
For busy schedules, we can par-grill the kohlrabi slices for 2-3 minutes per side until tender but not fully cooked. Allow the pieces to cool completely, then refrigerate. Reheat and finish grilling just before serving for fresh grill marks and flavor.
“Make-ahead grilled kohlrabi saves us time without sacrificing the vibrant taste and texture that makes this vegetable shine on the grill.”
By following these make-ahead instructions we enjoy perfectly grilled kohlrabi anytime, making it easier to incorporate this versatile vegetable into our weekly menu.
Storage and Reheating Tips
Proper storage and reheating techniques ensure our grilled kohlrabi maintains its vibrant flavor and satisfying texture for later enjoyment.
Storing Grilled Kohlrabi
- Allow the grilled kohlrabi to cool completely at room temperature for about 20 minutes.
- Transfer the cooled pieces to an airtight container.
- Store the container in the refrigerator.
- Consume within 3 to 4 days for optimum freshness.
Tip: To prevent moisture buildup, place a paper towel at the bottom of the container to absorb excess condensation.
| Storage Step | Details |
|---|---|
| Cooling Time | 20 minutes at room temperature |
| Container Type | Airtight |
| Refrigeration Duration | Up to 4 days |
| Moisture Control | Paper towel inside container |
Freezing Grilled Kohlrabi
- For longer storage, we can freeze grilled kohlrabi.
- Arrange pieces in a single layer on a baking sheet and freeze until solid (about 1-2 hours).
- Transfer frozen pieces to a resealable freezer bag, removing as much air as possible.
- Label with date and use within 2 months for best quality.
- Thaw overnight in the fridge before reheating.
| Freezing Step | Details |
|---|---|
| Pre-freezing Method | Single layer on baking sheet |
| Storage | Resealable freezer bag |
| Recommended Duration | Up to 2 months |
| Thawing | Overnight in refrigerator |
Reheating Grilled Kohlrabi
To preserve the crispy exterior and tender interior:
- Oven Method (Recommended):
- Preheat the oven to 350°F (175°C).
- Spread the grilled kohlrabi on a baking sheet in a single layer.
- Heat for 8 to 10 minutes until warmed through and slightly crisp.
- Stovetop Method:
- Heat a non-stick pan over medium heat.
- Add a small amount of olive oil or butter.
- Reheat the kohlrabi for about 3-4 minutes per side until warmed and lightly browned.
- Microwave Method (Least Preferred):
- Place kohlrabi on a microwave-safe plate and cover with a damp paper towel.
- Heat in 30-second increments until warmed.
- Note: This method may cause softness and loss of crispness.
Remember: Avoid reheating grilled kohlrabi multiple times to maintain the best texture and flavor.
| Reheating Method | Temperature | Time | Texture Outcome |
|---|---|---|---|
| Oven | 350°F (175°C) | 8-10 minutes | Crispy edges, tender inside |
| Stovetop | Medium heat | 3-4 minutes per side | Slightly browned, warm |
| Microwave | Medium-High power | 30-second increments | Softer texture |
By following these Storage and Reheating Tips we can extend the enjoyment of our grilled kohlrabi recipes with consistent flavor and appeal each time we serve them.
Conclusion
Grilled kohlrabi opens up a world of delicious and nutritious possibilities that are easy to explore. With its unique texture and flavor, it’s a fantastic addition to any meal, whether simple or sophisticated.
By mastering a few key techniques and experimenting with different seasonings, we can elevate this humble vegetable into something truly special. Let’s keep embracing kohlrabi on the grill and enjoy the vibrant meals it helps us create.
Frequently Asked Questions
What makes grilling kohlrabi a good cooking method?
Grilling enhances kohlrabi’s mild, slightly sweet flavor and crisp texture by adding a smoky, caramelized taste. It also offers versatility in seasoning and pairs well with many dishes.
How should I prepare kohlrabi before grilling?
Peel the tough outer skin, slice into uniform rounds or wedges, and pat dry. Optionally, marinate for 30 minutes to an hour to infuse extra flavor without losing its texture.
What are some popular seasonings or marinades for grilled kohlrabi?
Common options include a Lemon Herb Marinade, Smoky Spice Rub, Garlic Butter Glaze, and Balsamic Honey Drizzle. These enhance flavor while keeping the vegetable’s natural taste.
What grilling tools are needed for cooking kohlrabi?
Essential tools include a grill or grill pan, knife, cutting board, tongs, basting brush, and mixing bowl. Optional items like aluminum foil and grill baskets can improve cooking and cleanup.
How long should I grill kohlrabi slices?
Grill over medium-high heat (375°F to 400°F) for 4-5 minutes per side until tender with golden, caramelized edges. Use a fork or skewer to check doneness – tender but still slightly crisp.
Can grilled kohlrabi be made ahead of time?
Yes, you can slice, marinate, and store kohlrabi in the fridge ahead of grilling. Pre-oiling and partial cooking also save time, allowing quick final grilling when ready to serve.
What are good serving ideas for grilled kohlrabi?
Pair grilled kohlrabi with proteins like chicken or salmon, grains like quinoa, fresh greens, and sauces such as tahini or chimichurri. Garnishes like fresh herbs, nuts, or cheese elevate the dish.
How should I store and reheat leftover grilled kohlrabi?
Cool completely, store in an airtight container in the fridge for up to 4 days, or freeze for longer. Reheat in the oven, stovetop, or microwave, aiming to maintain crispness and tenderness.