Grilled kohlrabi is a game-changer for anyone looking to elevate their vegetable side dishes. This underappreciated veggie, often called a “German turnip,” has a mild, slightly sweet flavor that transforms beautifully on the grill. Its crisp texture softens just enough to create the perfect balance between tender and crunchy, making it a versatile addition to any meal.
We love how grilling enhances kohlrabi’s natural sweetness while adding a subtle smoky char. Whether you’re a seasoned kohlrabi fan or trying it for the first time, this recipe is a simple yet flavorful way to enjoy it. Plus, it’s a great way to use up those farmers’ market finds or CSA box surprises.
Kohlrabi Recipes Grilled
Grilling kohlrabi is an uncomplicated and rewarding way to bring out its natural sweetness and subtly nutty flavor. The exterior develops gorgeous grill marks while the inside remains tender yet satisfying. Here’s how we prepare our perfect grilled kohlrabi. Follow these steps to achieve a stunningly simple, yet flavorful dish:
Ingredients
- 2 medium-sized kohlrabi bulbs (peeled and sliced into 1/4-inch rounds)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon smoked paprika (optional for added depth)
Equipment
- Grill or grill pan
- Basting brush
- Tongs
Directions
- Prepare the Kohlrabi
Start by peeling each kohlrabi bulb carefully using a vegetable peeler or knife to remove the fibrous outer layer. Slice into 1/4-inch-thick rounds for even cooking. The uniform thickness ensures the pieces grill evenly without burning or undercooking.
- Season
Place the kohlrabi slices in a large mixing bowl. Drizzle with olive oil and toss to coat each slice thoroughly. Sprinkle with kosher salt, freshly ground black pepper, and smoked paprika if desired. Use your hands to rub the seasonings evenly onto the surface of each slice.
- Preheat the Grill
Preheat your grill to medium heat (ideally between 375°F and 400°F). If you’re using a grill pan, heat it over medium before adding the kohlrabi.
- Grill the Kohlrabi
Arrange the seasoned kohlrabi slices directly on the grill or grill pan. Cook for about 3-4 minutes on the first side until you see clear grill marks. Use tongs to flip each slice and grill the other side for another 3-4 minutes.
| Cooking Stage | Time |
|---|---|
| First side | 3-4 minutes |
| Second side | 3-4 minutes |
- Test for Doneness
The kohlrabi should be tender when pierced with a fork but still hold its shape. If needed, leave the slices for an additional 1-2 minutes per side.
- Serve
Remove grilled kohlrabi from the heat and serve immediately. You can sprinkle additional salt or fresh herbs like parsley, dill, or chives for an extra burst of flavor.
Ingredients
To create the perfect grilled kohlrabi, we have divided the ingredients into essentials for preparing the kohlrabi and optional toppings to elevate the dish. Here’s what you’ll need:
For The Grilled Kohlrabi
- 4 medium kohlrabi bulbs (peeled and sliced into 1/4-inch thick rounds)
- 2 tablespoons olive oil (or your preferred neutral oil for grilling)
- 1 teaspoon kosher salt (adjusted to taste)
- 1/2 teaspoon freshly ground black pepper
- Optional: 1/2 teaspoon smoked paprika (to add a subtle smoky flavor)
Optional Toppings And Garnishes
- Freshly chopped parsley or cilantro (for a vibrant herbaceous finish)
- Grated parmesan cheese (for a savory kick)
- Lemon wedges (for a zesty squeeze on the finished dish)
- Red pepper flakes (for a touch of heat)
Tools And Equipment
Grilling kohlrabi to perfection requires the right tools to ensure even cooking and achieve those delicious smoky flavors. Let’s explore the essential equipment we need to prepare this vibrant vegetable dish.
Essential Tools:
- Grill: A gas or charcoal grill works best for achieving the ideal smoky char and caramelization.
- Tongs: Use long-handled tongs to safely flip and move the kohlrabi slices on the grill.
- Vegetable Peeler: A sharp peeler is necessary to remove the thick outer skin of the kohlrabi bulbs.
- Chef’s Knife: A sturdy, sharp knife ensures clean, even slices for consistent cooking.
- Cutting Board: Opt for a non-slip cutting board for safe and precise preparation.
- Mixing Bowl: A medium mixing bowl is essential for tossing the kohlrabi slices with olive oil and seasonings.
- Pastry Brush (optional): Use to evenly coat the kohlrabi with olive oil without over-saturating it.
Additional Equipment:
- Grill Basket or Mat (optional): Helps to keep smaller slices or thinner cuts from falling through the grates.
- Instant-Read Thermometer (optional): Useful for checking if the internal temperature of the kohlrabi reaches tenderness, typically around 200°F for thorough cooking.
Tools Setup Tips:
- Before you start grilling, ensure the grill grates are clean and oiled to prevent sticking.
- Organize all your tools on a prep station near the grill for seamless cooking.
Quick Access Table for Required Tools:
| Tool | Purpose |
|---|---|
| Grill | For charring and cooking kohlrabi evenly |
| Tongs | Safe flipping and positioning on the grill |
| Vegetable Peeler | Removing the kohlrabi’s tough outer skin |
| Chef’s Knife | Slicing kohlrabi into even rounds |
| Cutting Board | Safe and steady surface for prep |
| Mixing Bowl | Tossing slices with olive oil and seasonings |
| Pastry Brush (optional) | Evenly coating slices without over-oiling |
| Grill Basket (optional) | Prevents smaller pieces from falling through |
| Instant-Read Thermometer (optional) | Checking tenderness at the correct temperature |
With these tools in hand, we’re set to master the art of grilled kohlrabi with ease and precision. The right equipment not only simplifies preparation but also elevates the grilling experience for a truly flavorful dish.
Directions
Grilling kohlrabi is straightforward and rewarding. We’ll walk you through the process step-by-step to ensure your grilled kohlrabi is flavorful, tender, and perfectly charred. Follow these steps for the best results.
Prep The Kohlrabi
- Start by peeling 4 medium kohlrabi bulbs using a vegetable peeler or a sharp knife to remove the tough outer layer. The inner flesh should be pale green or creamy white.
- Slice the peeled kohlrabi into 1/2-inch thick rounds or wedges. Keep the pieces uniform for even cooking.
- Place the kohlrabi in a mixing bowl. Drizzle with 2 tablespoons of olive oil, sprinkle with 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Toss until the kohlrabi is evenly coated with the seasoning.
- Optional: If you want a smoky flavor, add 1/2 teaspoon of smoked paprika and mix well.
Prepare The Grill
- Preheat your grill (gas or charcoal) to medium-high heat, aiming for a temperature of 400-450°F. This ensures the kohlrabi will cook evenly and develop grill marks.
- For smaller pieces, use a grill basket or grill mat to prevent them from falling through the grates.
- Clean the grill grates thoroughly and oil them lightly to prevent sticking. A paper towel dipped in oil and held with tongs works well for this step.
Grill The Kohlrabi
- Arrange the kohlrabi slices or wedges on the preheated grill in a single layer. Close the lid to maintain heat.
- Grill for 3-5 minutes per side, flipping gently with long-handled tongs once grill marks appear. The slices or wedges should be golden-brown with slight charring.
- To check for doneness, pierce the thickest part of a kohlrabi piece with a fork. It should slide in easily, indicating the kohlrabi is tender.
| Grill Temperature | Cooking Time (Per Side) | Desired Texture |
|---|---|---|
| 400-450°F | 3-5 minutes | Tender with a char |
Add Toppings And Serve
- Once the kohlrabi is grilled to perfection, transfer it to a serving platter.
- Top with your choice of garnishes for added flavor:
- Grated Parmesan Cheese for a savory kick.
- Freshly Chopped Parsley or Cilantro for brightness.
- Lemon Wedges for acidity.
- Red Pepper Flakes for heat.
- Serve immediately while still warm, allowing the smoky, nutty flavor to shine.
With these steps, we’ve elevated grilled kohlrabi into a showstopping side dish.
Tips For Perfectly Grilled Kohlrabi
Grilling kohlrabi to perfection requires a blend of proper preparation and expert techniques. Follow these essential tips to ensure your grilled kohlrabi turns out flavorful, tender, and perfectly charred every time.
Choose Fresh and Firm Kohlrabi
- Select kohlrabi bulbs that are firm, unblemished, and medium-sized (about 3 to 4 inches in diameter) for optimal grilling. Larger bulbs can be fibrous, while smaller ones may lose some of their natural sweetness.
Peel and Slice Uniformly
- Use a vegetable peeler to remove the thick, outer skin, which can be tough and woody.
- Slice the kohlrabi into uniform rounds or wedges, about 1/2 inch thick, to ensure even cooking and prevent over- or under-done pieces.
Preheat and Maintain the Grill Temperature
- Preheat the grill to medium-high heat (about 375°F–400°F) to create an ideal balance between charring and tenderizing the kohlrabi.
- Consistent heat helps achieve those coveted grill marks while avoiding burning.
Season Generously
- Toss the kohlrabi slices in olive oil to prevent sticking and to help them caramelize during grilling.
- Use kosher salt and freshly ground black pepper for the base seasoning, and add optional spices like smoked paprika for an extra kick.
Prevent Sticking
- To reduce the risk of sticking, oil the grill grates lightly using a paper towel dipped in oil and long-handled tongs.
- Alternatively, consider using a grill basket or grill mat to simplify flipping and cleanup.
Monitor Grill Time
- Cook the kohlrabi slices for 4–5 minutes on each side, flipping only once to develop rich, smoky grill marks.
- Use long-handled tongs for flipping to minimize sticking and maintain grill marks.
Check for Doneness
- The kohlrabi should be fork-tender but still hold its shape. An instant-read thermometer can be helpful, with a target internal temperature of around 195°F–200°F for tender results.
Customize with Bold Toppings
- After removing the kohlrabi from the grill, elevate the dish with toppings like grated parmesan, chopped parsley, or a squeeze of fresh lemon juice.
- For a touch of heat, sprinkle red pepper flakes as a final garnish.
Table: Quick Grilling Reference
| Step | Key Details |
|---|---|
| Grill Temperature | 375°F–400°F (Medium-High Heat) |
| Slice Thickness | 1/2 inch |
| Cooking Time (Each Side) | 4–5 minutes |
| Internal Temperature | 195°F–200°F |
| Recommended Tools | Grill, tongs, vegetable peeler, instant-read thermometer |
Variations And Substitutions
Grilled kohlrabi is an incredibly flexible dish that adapts well to various flavor profiles and dietary preferences. Whether you’re looking to elevate its taste or adjust to available ingredients, there are plenty of ways to make it your own. Here are some creative variations and smart substitutions that will inspire your next grilling session.
Flavor Variations
- Spices and Seasonings: Swap the classic salt, pepper, and smoked paprika with bold alternatives like garam masala, cajun seasoning, herbes de Provence, or everything bagel seasoning. For a smoky kick, try using chipotle powder or chili flakes.
- Herb-Infused Olive Oil: Use olive oil infused with garlic, rosemary, or basil to coat the kohlrabi before grilling. This quickly enhances the aroma and flavor without extra steps.
- Sweet and Tangy Touches: Add depth by drizzling the kohlrabi with honey and a squeeze of fresh lemon or orange juice after grilling. A dash of balsamic glaze can also add a rich, tangy sweetness.
- Cheese Garnishes: Instead of parmesan, experiment with crumbled feta, goat cheese, or grated Pecorino Romano for different savory accents.
Ingredient Substitutions
- Oil Alternatives: Replace olive oil with avocado oil, grapeseed oil, or sesame oil if you prefer different flavor notes or have dietary restrictions.
- Other Vegetables: If kohlrabi is unavailable, opt for similar grilling-friendly veggies like zucchini, turnips, or even rutabaga. Ensure they are sliced and seasoned similarly for consistent results.
- Low-Sodium Option: Use a low-sodium or herb-based salt alternative to keep the seasoning light for dietary needs.
Inspired Toppings
Mix up the garnish game with these topping ideas:
- Nutty Additions: Try toasting some almonds, walnuts, or cashews and sprinkling them over the grilled kohlrabi for added crunch.
- Fresh Herbs with a Twist: Sub parsley or cilantro with chives, dill, or mint for fresh, unique pairings.
- Zesty Finishes: If you love citrus notes, lime wedges or a sprinkle of orange zest could give a bright pop to the dish.
Cooking Alternatives
Although grilling is our favorite method, here are other options:
- Roasting in the Oven: Preheat to 425°F and roast the seasoned kohlrabi for 25–30 minutes on a baking sheet, flipping halfway through. You’ll get caramelized edges and a tender bite.
- Using a Grill Pan: If you don’t have outdoor grill access, use a stovetop grill pan to replicate the smoky char. Preheat the pan over medium-high heat, and lightly oil it before adding the kohlrabi slices.
Quick Reference Table for Variations
| Change Type | Option | Notes |
|---|---|---|
| Seasoning | Garam masala or cajun spice | Adds robust, warm, or spicy flavors. |
| Oil | Avocado or sesame oil | Avocado for neutral taste; sesame for nuttier notes. |
| Vegetables | Zucchini or rutabaga | Slice similarly; adjust grilling time for tenderness. |
| Cheese | Feta or goat cheese | Adds creaminess and tanginess. |
| Cooking Method | Oven roasting or stovetop grill | Oven provides even browning; stove mimics grill char indoors. |
These variations and substitutions allow us to adapt grilled kohlrabi for any occasion, taste preference, or dietary need, ensuring this versatile dish remains an exciting staple in our recipe repertoire.
Make-Ahead Instructions
Preparing grilled kohlrabi ahead of time is a fantastic way to simplify your cooking process and save time. Since kohlrabi keeps its texture and flavor well, following these steps will ensure your make-ahead preparations are seamless and the final dish is just as delicious. Here’s how we do it:
1. Prepping the Kohlrabi
- Peel and Slice: Start by peeling the kohlrabi bulbs and slicing them into uniform pieces, about 1/2-inch thick. This thickness ensures even cooking and avoids drying out during reheating. Use a sharp chef’s knife and a non-slip cutting board for safety.
- Season Ahead: Toss the slices with olive oil, kosher salt, black pepper, and any additional seasonings (like smoked paprika or garlic powder). Place the seasoned kohlrabi in an airtight container or large resealable plastic bag to enhance flavor as it sits.
2. Storage Tips
- Keep the prepped and seasoned kohlrabi in the refrigerator for up to 24 hours. The seasoning not only penetrates but also ensures the slices remain moist and flavorful when grilled.
- For longer storage, freeze peeled and sliced kohlrabi without seasoning. Arrange the slices in a single layer on a baking sheet, freeze until firm, then transfer them to a freezer-safe bag. Kohlrabi can be frozen for up to 3 months.
3. Grilling Time-Saving Hack
If you’re making the dish for a crowd or need to minimize grilling time, pre-cook the kohlrabi! Here’s how:
- Blanch: Boil the peeled and sliced kohlrabi in salted water for 1 minute. Immediately transfer them to an ice bath to stop cooking.
- Drain and pat dry, then season as described in Step 1. This pre-cooking step reduces grilling time and ensures a tender interior.
4. Reheating Grilled Kohlrabi
If you’ve already grilled the kohlrabi and want to reheat, follow these tips:
- Oven Method: Preheat the oven to 350°F. Place the grilled kohlrabi slices on a baking sheet lined with foil and cover loosely. Heat for 10-15 minutes until warmed through.
- Grill Reheat: Place the slices back on a preheated grill for 2-3 minutes per side to refresh the charred texture and smoky flavor.
Quick Reference Table
| Task | How-To | Storage Time |
|---|---|---|
| Prepping Kohlrabi | Peel, slice, season, store airtight | Refrigerate: 24 hours |
| Freezing Kohlrabi | Peel, slice, freeze in freezer-safe bags | Freeze: Up to 3 months |
| Blanching Kohlrabi | Boil 1 min, ice bath, season after drying | Grill within 24 hours |
| Reheating Grilled Kohlrabi | Oven at 350°F or grill for 2-3 mins/side | Serve immediately |
Storing And Reheating
Properly storing and reheating grilled kohlrabi ensures we can enjoy its smoky, tender flavor even after the initial cooking. Below, we detail the best methods for refrigerating, freezing, and reheating this versatile vegetable.
Storing Grilled Kohlrabi
- Allow the grilled kohlrabi to cool fully before storing; this prevents condensation and helps maintain its texture.
- Transfer the cooled slices into an airtight container or a resealable plastic bag.
- Store in the refrigerator for up to 4 days. For extended storage, use the freezing method.
Freezing Instructions
- Lay grilled kohlrabi slices in a single layer on a baking sheet lined with parchment paper. This helps prevent them from sticking together.
- Freeze for 2-3 hours, or until solid.
- Transfer the frozen slices to a freezer-safe bag or container and label with the date. Store in the freezer for up to 3 months.
Reheating Grilled Kohlrabi
To enjoy leftover grilled kohlrabi while preserving its delicate flavor and texture, we recommend the following reheating methods:
1. Oven Method (Best for Even Heat)
- Preheat the oven to 350°F.
- Arrange the kohlrabi slices on a baking sheet lined with parchment paper.
- Heat for 8-10 minutes, flipping halfway through, until warmed through.
2. Grill Method (Retains Smoky Flavor)
- Preheat the grill to medium heat.
- Place the slices directly on the grates or use a grill basket.
- Heat for 2-3 minutes per side, watching closely to avoid overcooking.
3. Stove-Top Skillet (Quick Option)
- Heat a skillet over medium heat and drizzle with a bit of olive oil.
- Add the kohlrabi slices in a single layer and cook for 2-3 minutes per side until warmed through.
Quick Reference Table
| Storage/Reheating Method | Instructions | Time | Notes |
|---|---|---|---|
| Refrigerating | Store in an airtight container | Up to 4 days | Let cool before storing |
| Freezing | Freeze on a baking sheet, then store frozen | Up to 3 months | Freeze in single layers for best results |
| Oven Reheating | Heat at 350°F, flipping halfway through | 8-10 minutes | Best for even reheating |
| Grill Reheating | Medium heat, 2-3 minutes per side | 4-6 minutes | Retains original grilled flavor |
| Skillet Reheating | Medium heat with olive oil, 2-3 minutes/side | 4-6 minutes | Fast and simple |
By following these storage and reheating tips, we can ensure our grilled kohlrabi remains flavorful and delicious, perfect for any meal.
Conclusion
Grilled kohlrabi is a flavorful and versatile addition to any meal, offering a smoky twist on this underrated vegetable. Its adaptability to various seasonings, toppings, and cooking methods makes it a go-to choice for both casual dinners and special occasions.
With the right preparation and tools, mastering grilled kohlrabi is simple and rewarding. Whether you’re exploring new flavors or looking for a fresh way to enjoy seasonal produce, this dish delivers on taste and texture every time. Let’s keep experimenting and savoring the endless possibilities this humble vegetable has to offer!
Frequently Asked Questions
What does kohlrabi taste like?
Kohlrabi has a mild, slightly sweet flavor with a hint of nuttiness. When grilled, its sweetness intensifies, and the smoky, charred edges create a delicious depth of flavor.
Do I need to peel kohlrabi before grilling?
Yes, kohlrabi should be peeled before grilling to remove its tough, fibrous skin. Use a vegetable peeler or sharp knife for easy peeling.
How do I know when kohlrabi is done grilling?
Grilled kohlrabi is ready when it’s fork-tender with visible grill marks. This typically takes 4–5 minutes per side over medium-high heat.
Can I make grilled kohlrabi ahead of time?
Yes, you can peel, slice, and season the kohlrabi ahead of time. Store it in the fridge and grill it when ready, or reheat pre-grilled kohlrabi as needed.
What are the best toppings for grilled kohlrabi?
Popular toppings include grated parmesan cheese, freshly chopped parsley or cilantro, a squeeze of lemon juice, and red pepper flakes for added flavor.
Can I grill kohlrabi without oil?
While olive oil helps prevent sticking and enhances flavor, you can grill without oil by using a grill mat or nonstick cooking spray.
What tools are essential for grilling kohlrabi?
A grill, long-handled tongs, a vegetable peeler, a sharp knife, a cutting board, and a mixing bowl are essential. A grill basket or mat is optional but helpful.
Can I cook kohlrabi without a grill?
Yes, you can roast kohlrabi in the oven or use a stovetop grill pan. These alternatives still create a tender, flavorful dish with slightly different textures.
How should I store leftover grilled kohlrabi?
Allow grilled kohlrabi to cool, then store it in an airtight container in the refrigerator for up to 4 days. For long-term storage, freeze for up to 3 months.
How do I reheat grilled kohlrabi?
Reheat grilled kohlrabi in the oven, on the grill, or in a skillet over medium heat to restore its tender texture and smoky flavor.