Kohlrabi is a bulb-shaped vegetable in the cabbage family that offers a crisp texture and mild flavor. When cooked, it softens and takes on a texture similar to potatoes. This guide shows you how to cook kohlrabi like potatoes by mashing or baking it for a simple side dish.
These methods use basic ingredients and kitchen tools. Each one gives you a different way to enjoy kohlrabi as a substitute for starchy sides.
What You Should Know About Kohlrabi
Kohlrabi grows above ground and looks like a round bulb with small stems and leaves. Its skin can be green or purple, but the inside is always white and firm.
The taste is mild and a bit sweet, like a mix between cabbage and turnip. It becomes soft when boiled or baked, making it easy to mash or roast like potatoes.
Peel off the thick outer skin before cooking. Use a vegetable peeler or knife to reach the smooth flesh underneath.
Ingredients for Mashed or Baked Kohlrabi
You can make either mashed or baked kohlrabi using simple pantry ingredients. Start with fresh kohlrabi bulbs and build flavor with seasonings or fats.
- 2 to 3 medium kohlrabi bulbs
- 1 to 2 tablespoons olive oil or butter
- Salt and black pepper to taste
For mashed kohlrabi, also use:
- ¼ cup milk or cream
- 1 clove garlic, minced (optional)
For baked kohlrabi, add:
- ½ teaspoon paprika or dried herbs
- Grated parmesan (optional)
Use consistent sizes when cutting the kohlrabi so it cooks evenly.
How to Make Mashed Kohlrabi
Mashed kohlrabi has a creamy texture similar to mashed potatoes. It pairs well with roasted meats or can stand alone as a light dish.
Cooking Instructions
- Peel and cube the kohlrabi into 1-inch pieces.
- Place in a pot and cover with water.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Drain and return the kohlrabi to the pot.
- Add butter, milk, salt, and pepper.
- Mash using a potato masher or immersion blender.
You can adjust the texture by adding more milk. For extra flavor, stir in roasted garlic or chopped chives.
How to Bake Kohlrabi Like Potato Wedges
Baked kohlrabi makes a crisp and flavorful side. You can season it the same way you would baked potatoes or fries.
Baking Steps
- Preheat your oven to 425°F (220°C).
- Peel and slice kohlrabi into wedges or rounds.
- Toss with olive oil, salt, pepper, and seasonings.
- Spread on a baking sheet in a single layer.
- Roast for 25–30 minutes, flipping halfway through.
For extra browning, use a metal baking tray and don’t overcrowd the pieces. The edges will crisp while the inside stays soft.
Serving Ideas and Pairings
Cooked kohlrabi works with many dishes. Its mild flavor and soft texture allow it to blend into any meal.
Serving Suggestions
- Serve mashed kohlrabi with grilled chicken or pork
- Use baked kohlrabi as a side for burgers or sandwiches
- Add herbs like thyme or rosemary to match the main dish
- Mix mashed kohlrabi with potatoes for a lighter mash
You can refrigerate leftovers and reheat in the oven or microwave. Store in airtight containers to keep them fresh.
Tips for Texture and Flavor
Kohlrabi holds its shape well and doesn’t get grainy when mashed. For smoother results, peel deeply to remove all fibrous skin.
Use butter for richness or olive oil for a lighter taste. Add lemon juice or vinegar for acidity. Garlic, mustard, or cheese also work well.
To make it dairy-free, use a plant-based milk and oil instead of cream and butter.
Wrapping Up
Kohlrabi can be cooked like potatoes in both mashed and baked forms using a few basic steps. When boiled and mashed, it becomes soft and smooth. When baked, it develops a crisp surface and holds seasoning well.
You can prepare it as a side dish for any meal using everyday ingredients. These two methods let you explore new ways to enjoy this underrated vegetable.
