Grilling kohlrabi is a fantastic way to bring out its natural sweetness and add a smoky depth to this often overlooked vegetable. Originating from the cabbage family, kohlrabi has a crisp texture and mild flavor that pairs perfectly with bold grill marks and simple seasonings. It’s a versatile ingredient that’s perfect for summer cookouts or a healthy side dish any time of year.
We love how grilling transforms kohlrabi into a tender yet slightly crunchy delight that’s both nutritious and satisfying. This recipe is easy to follow and highlights the unique taste of kohlrabi without overpowering it. Whether you’re a seasoned griller or trying something new, this kohlrabi grilled recipe will quickly become a favorite in your kitchen.
Ingredients
To prepare our Kohlrabi Grilled Recipe, we will need fresh and simple ingredients that enhance the vegetable’s natural flavor while adding a smoky, savory twist. Below is the complete list of ingredients arranged in the order we use them, with precise preparation details.
- 2 medium kohlrabi bulbs
peeled and sliced into ½-inch thick rounds - 2 tablespoons olive oil
for coating the slices to ensure even grilling - 1 teaspoon smoked paprika
adds a smoky depth complementing the natural sweetness - ½ teaspoon garlic powder
for subtle aromatic flavor - Salt and black pepper
to taste, enhancing and balancing the flavors - 1 tablespoon fresh lemon juice
for a bright, tangy finish after grilling - Fresh parsley
finely chopped, for garnish and a fresh herbal note
| Ingredient | Quantity | Preparation Details |
|---|---|---|
| Kohlrabi bulbs | 2 medium | Peeled and sliced ½-inch thick rounds |
| Olive oil | 2 tablespoons | Used for coating before grilling |
| Smoked paprika | 1 teaspoon | Adds smoky flavor |
| Garlic powder | ½ teaspoon | Provides subtle garlic aroma |
| Salt | To taste | Enhances overall flavor |
| Black pepper | To taste | Adds a mild heat and depth |
| Fresh lemon juice | 1 tablespoon | Adds brightness post grilling |
| Fresh parsley | As needed | Finely chopped, for garnish |
With these well-chosen ingredients, we ensure each slice of grilled kohlrabi delivers a perfect balance of smoky, savory, and bright flavors — making our recipe a standout at any meal.
Equipment Needed
To master the Kohlrabi Grilled Recipe perfectly, having the right equipment is essential. Each tool plays a key role in unlocking the crisp texture and smoky flavor we aim for with this dish. Here’s what we recommend:
- Grill: Use a gas or charcoal grill for even heat and authentic smoky notes.
- Grill Pan or Basket: Ideal if you prefer cooking smaller slices without losing them through the grates.
- Sharp Chef’s Knife: For slicing the kohlrabi into uniform pieces, ensuring consistent grilling.
- Cutting Board: A sturdy surface to safely prepare the kohlrabi.
- Tongs: For flipping the slices gently without piercing the vegetable, preserving juices.
- Mixing Bowl: To toss kohlrabi with olive oil, smoked paprika, garlic powder, and seasonings.
- Basting Brush: Helps coat kohlrabi slices evenly with oil and marinade for maximum flavor.
- Meat Thermometer (optional): Useful if you want to check the internal temperature, though grilled kohlrabi cooks by texture rather than temperature.
- Serving Platter: To display the perfectly grilled kohlrabi slices for an appetizing presentation.
| Equipment | Purpose |
|---|---|
| Grill (Gas/Charcoal) | Provides heat and smoky flavor |
| Grill Pan/Basket | Prevents small slices from falling through grates |
| Chef’s Knife | Slices kohlrabi precisely |
| Cutting Board | Safe prep surface |
| Tongs | Flips slices gently |
| Mixing Bowl | Tossing ingredients |
| Basting Brush | Evenly applies oil and spices |
| Meat Thermometer | Optional texture check |
| Serving Platter | Attractive presentation |
Having these tools ready streamlines the process and ensures each grilled kohlrabi slice achieves that perfect blend of tenderness and char. Remember, preheating the grill to medium-high heat (around 375°F to 450°F) before placing the kohlrabi is key to locking in those bold flavors we want to highlight.
Preparation
To achieve perfectly grilled kohlrabi with enhanced natural sweetness and smoky notes, we focus on meticulous preparation. This ensures each bite delivers exceptional flavor and texture.
Cleaning and Peeling Kohlrabi
- Rinse the kohlrabi bulbs thoroughly under cold running water. This removes dirt and any residual pesticides.
- Pat the bulbs dry with a clean kitchen towel to prevent excess moisture.
- Using a sharp vegetable peeler or paring knife, remove the tough outer skin. Peel until you reach the pale, tender core.
- Inspect the peeled bulbs for any remaining fibrous strands or blemishes, trimming them away as needed to maintain crisp texture.
“Proper cleaning and peeling are crucial to unlock the fresh, mild flavor of kohlrabi while eliminating any bitterness from the tough exterior.”
Cutting Kohlrabi for Grilling
We want uniform slices to ensure even cooking and optimal caramelization on the grill.
| Step | Details |
|---|---|
| Trim | Cut off the stem and root ends to create flat surfaces. |
| Slice Thickness | Cut into ¼-inch thick rounds or half-moons for smaller bulbs. |
| Size Consistency | Maintain consistent slice size to avoid uneven grilling outcomes. |
- Place the peeled kohlrabi on a cutting board with a stable base.
- Slice vertically using a sharp chef’s knife, applying steady pressure to create clean edges.
- For larger kohlrabi bulbs, cut in half or quarters lengthwise, then slice crosswise for manageable pieces.
- Arrange the slices in a single layer for oil and seasoning application, ensuring full coverage.
Using evenly cut kohlrabi slices helps us achieve a tender inside and crispy outside with a rich smoky char.
Marinade Preparation
To enhance the natural sweetness of kohlrabi and infuse it with a smoky, savory flavor, preparing a well-balanced marinade is essential. This step not only tenderizes the vegetable but also creates a perfect flavor harmony that complements the char from grilling.
Ingredients for the Marinade
We use the following ingredients to develop a rich, flavorful marinade:
| Ingredient | Quantity | Purpose |
|---|---|---|
| Olive oil | 3 tablespoons | Moisture and helps in caramelization |
| Smoked paprika | 1 teaspoon | Adds smoky depth and warmth |
| Garlic powder | 1 teaspoon | Brings aromatic savoriness |
| Fresh lemon juice | 1 tablespoon | Brightens flavor and balances fat |
| Salt | ½ teaspoon | Enhances overall taste |
| Black pepper | ¼ teaspoon | Provides mild pungency |
| Chopped parsley | 2 tablespoons | Adds freshness and color |
Step-by-Step Marinade Process
- Combine all dry spices – In a mixing bowl, whisk together smoked paprika, garlic powder, salt, and black pepper until evenly blended.
- Add wet ingredients – Pour olive oil and fresh lemon juice into the bowl. Whisk vigorously to create a smooth, emulsified mixture. This ensures all the ingredients marry well and coat the kohlrabi slices evenly.
- Incorporate fresh herbs – Stir in chopped parsley to infuse fresh herbal notes that will brighten the finished dish.
- Marinate the kohlrabi – Add your uniformly sliced kohlrabi to the bowl. Using tongs or a spatula, toss each piece gently until every slice is thoroughly coated.
- Let it rest – Cover the bowl with plastic wrap and allow the kohlrabi to marinate for at least 20 minutes at room temperature. This resting period lets the flavors penetrate deeply and soften the vegetable slightly for optimal grilling.
“A well-prepared marinade is the foundation for grilling success,” as it locks in flavor and creates a delightful texture contrast between the tender interior and smoky exterior of grilled kohlrabi.
By following these steps precisely we ensure every bite bursts with balanced flavor and the marinade perfectly complements the kohlrabi’s crisp, mild character.
Instructions
Follow these step-by-step instructions to master the art of kohlrabi grilling and achieve perfectly tender, smoky slices bursting with flavor.
Marinating the Kohlrabi
Begin by placing the sliced kohlrabi in a large mixing bowl. Combine the following ingredients to make our flavorful marinade:
| Ingredient | Quantity |
|---|---|
| Olive oil | 3 tablespoons |
| Smoked paprika | 1 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Fresh lemon juice | 1 tablespoon |
| Chopped parsley | 2 tablespoons |
- Whisk the olive oil, smoked paprika, garlic powder, salt, and black pepper together until fully emulsified.
- Stir in the fresh lemon juice and chopped parsley.
- Pour the marinade over the kohlrabi slices. Using your hands or a spoon, toss gently to ensure even coating.
- Cover the bowl with plastic wrap and let the kohlrabi marinate for at least 20 minutes. This will enhance the natural sweetness and allow the smoky, savory flavors to penetrate deeply.
Preheating the Grill
Before placing our kohlrabi on the grill, preheat your grill to medium-high heat (about 400°F to 450°F). This temperature is essential for:
- Locking in moisture for a tender interior
- Creating a rich smoky char on the exterior
- Achieving perfect caramelization without burning
If using a gas grill, turn all burners on and close the lid for 10 to 15 minutes. For charcoal grills, wait until the coals are glowing red with a light layer of ash.
Grilling the Kohlrabi
- Lightly oil the grill grates or use a grill pan/basket to prevent sticking.
- Arrange the marinated kohlrabi slices in a single layer on the grill.
- Grill each side for 4 to 5 minutes, flipping once using tongs to avoid piercing the vegetable.
- Look for deep grill marks and a golden brown caramelized surface.
- The kohlrabi is ready when it is tender when pierced with a fork but still holds its shape.
- Remove from the grill and transfer to a serving platter.
- Optionally, sprinkle with extra fresh parsley and a squeeze of lemon juice to brighten the flavors.
“Grilling kohlrabi enhances its natural sweetness and infuses it with smoky depth,” creating a deliciously balanced dish perfect for any occasion.
Serving Suggestions
To make the most of our Kohlrabi Grilled Recipe, we can explore various serving options that complement its smoky sweetness and tender texture. Here are some inspired ideas to elevate our grilled kohlrabi experience:
Pairing with Proteins
Grilled kohlrabi works beautifully alongside a variety of proteins. Consider serving it with:
- Grilled chicken breasts seasoned with herbs for a light and healthy meal
- Seared salmon to balance richness with the crisp, smoky kohlrabi
- Grilled steak or pork chops to add a refreshing vegetable contrast
- Plant-based proteins like grilled tofu or tempeh for vegan-friendly plates
Incorporating into Salads
For a fresh twist, slice grilled kohlrabi into strips or cubes and toss into salads. It pairs excellently with:
- Mixed greens, cherry tomatoes, and a lemon vinaigrette
- Quinoa or farro bowls with herbs and feta cheese
- Roasted beets and nuts to add layered textures and flavors
Serving as a Side Dish
Serve grilled kohlrabi as a standout side with:
- Roasted garlic mashed potatoes for a comforting meal
- Grilled corn on the cob and fresh salsa for a summer BBQ vibe
- Crusty artisan bread rubbed with garlic and olive oil for dipping
Sauces and Garnishes
Adding a finishing touch enhances both flavor and presentation:
| Sauce/Garnish | Description | Suggested Use |
|---|---|---|
| Fresh herb gremolata | Chopped parsley, lemon zest, garlic | Sprinkle over grilled kohlrabi |
| Spicy yogurt drizzle | Greek yogurt mixed with harissa or chili paste | Adds creaminess and heat |
| Balsamic reduction | Reduced balsamic vinegar glaze | Drizzle for tangy sweetness |
| Toasted seeds | Pumpkin or sunflower seeds | Adds crunch and nutty flavor |
Serving Temperature
We recommend serving grilled kohlrabi warm to fully enjoy its tender interior and smoky crust. However, it also tastes delicious at room temperature, making it ideal for picnics and potlucks.
“Grilling kohlrabi not only highlights its natural sweetness but also creates a versatile base that pairs well with numerous cuisines and dishes.”
By experimenting with these serving suggestions, we can transform our grilled kohlrabi into a versatile dish that shines on any table.
Make-Ahead Tips
To maximize the bold flavors and streamline your cooking process, preparing grilled kohlrabi ahead of time is a smart choice. Here are key make-ahead tips that maintain freshness and flavor while saving us valuable time on grilling day.
1. Prepping and Marinating in Advance
- Peel and slice the kohlrabi uniformly into ¼-inch rounds or half-moons as per our recipe.
- Combine the marinade ingredients—olive oil, smoked paprika, garlic powder, lemon juice, salt, black pepper, and parsley—in a bowl.
- Coat the slices thoroughly and seal them in an airtight container or a resealable plastic bag.
- Refrigerate for a minimum of 20 minutes but ideally up to 12 hours to allow the smoky, citrusy flavors to fully penetrate the vegetable.
2. Storage and Freshness
Proper storage is vital to preserve texture and flavor. Use the following guidelines:
| Step | Storage Method | Duration | Notes |
|---|---|---|---|
| Sliced, raw | Airtight container, fridge | Up to 2 days | Prevents oxidation, retains crunch |
| Marinated kohlrabi | Sealed bag/container, fridge | 20 mins to 12 hours | Best flavor infusion range |
| Pre-grilled slices | Wrapped in foil, fridge | Up to 24 hours | Reheat on grill to refresh |
3. Partial or Full Grilling Ahead
- For busy days, consider grilling the kohlrabi slices lightly ahead of time, just until tender but without full char marks.
- Cool the slices, then refrigerate as above.
- On serving day, finish with a quick re-grill or warm on the grill pan for 1-2 minutes to revive smoky aroma and crispness.
4. Tips for Reheating
- Gently reheat on medium-high grill heat or a hot grill pan.
- Use tongs to flip slices carefully to avoid breaking.
- Avoid microwaving as it softens the texture and mutes the smoky flavor.
“Marinating the kohlrabi longer enhances the smoky depth and natural sweetness, making it even more delicious when grilled.“
By following these make-ahead tips, we ensure that every bite of our grilled kohlrabi is bursting with flavor and perfectly cooked, whether we’re hosting a quick weeknight meal or a leisurely summer cookout.
Conclusion
Grilled kohlrabi offers a fresh and flavorful twist on a classic vegetable. Its natural sweetness combined with smoky char makes it a standout addition to any meal. Whether you’re pairing it with your favorite protein or enjoying it as a vibrant side, this recipe brings out the best in kohlrabi’s unique texture and taste.
With simple prep and versatile serving options, grilled kohlrabi fits effortlessly into both casual cookouts and elegant dinners. By trying this recipe, we open the door to new flavors that are as healthy as they are delicious. Let’s keep exploring and enjoying this underrated veggie on the grill.
Frequently Asked Questions
What makes grilling kohlrabi a good cooking method?
Grilling enhances kohlrabi’s natural sweetness and adds a smoky depth, creating a tender inside and crispy outside. It brings out rich flavors that make it perfect for summer cookouts or healthy side dishes.
What ingredients are needed for grilled kohlrabi?
You’ll need medium kohlrabi bulbs, olive oil, smoked paprika, garlic powder, salt, black pepper, fresh lemon juice, and parsley to make a flavorful marinade for grilling.
How should I prepare kohlrabi for grilling?
Clean and peel the kohlrabi, trim the ends, and slice it into ¼-inch thick rounds or half-moons for even cooking and optimal caramelization on the grill.
What equipment is essential for grilling kohlrabi?
Use a gas or charcoal grill, a grill pan or basket for small slices, a sharp knife for cutting, tongs for flipping, a mixing bowl, and a basting brush for oil and marinade.
How long should I marinate kohlrabi before grilling?
Marinate the kohlrabi slices for at least 20 minutes to allow the flavors to penetrate deeply for a smoky, savory taste.
At what heat should I grill kohlrabi?
Preheat your grill to medium-high heat, which helps lock in bold flavors and achieve the perfect balance of tenderness and char.
How long do you grill kohlrabi on each side?
Grill each side for about 4-6 minutes, until the kohlrabi is tender inside with a smoky char on the outside.
What are some good serving suggestions for grilled kohlrabi?
Serve it with grilled chicken, salmon, tofu, in salads, or alongside sides like roasted garlic mashed potatoes. Garnishes like herb gremolata or balsamic reduction can elevate the dish.
Can I prepare grilled kohlrabi ahead of time?
Yes, you can prep and marinate it in advance, store properly, and even grill partially ahead for convenience while maintaining great flavor and texture.
How do I store and reheat grilled kohlrabi?
Store grilled kohlrabi in an airtight container in the fridge. Reheat gently on the grill or in a pan to preserve its smoky flavor and texture.