Kohlrabi recipes

A crisp, refreshing slaw where kohlrabi does the heavy lifting — shredded into thin matchsticks and tossed with tart apple, toasted caraway, and a tangy crème fraîche dressing. This comes together in under 20 minutes and is the kind of side that makes people ask what the secret ingredient is. Perfect alongside grilled meat or fish, or piled into a sandwich.

Thin-sliced kohlrabi replaces corn tortillas here, acting as crisp, fresh wraps for sticky gochujang-glazed minced pork. The kohlrabi brings a cool, clean crunch that cuts right through the heat and sweetness of the pork — this is a dish that genuinely could not work without it. Quick enough for a weeknight and impressive enough to put in front of friends.

This is the dish that converts kohlrabi sceptics. Thick wedges are roasted until tender and slightly caramelised, then layered in a bubbling gratin with cream, garlic and plenty of Gruyère. It is rich, deeply savoury and completely satisfying — somewhere between a potato dauphinoise and a cauliflower cheese, but with a flavour that is entirely its own.

A hearty, deeply spiced soup where kohlrabi is cut into generous chunks and simmered with red lentils, cumin, turmeric, and a hit of smoked paprika until everything is tender but still has substance. The kohlrabi holds its shape better than potato and gives the soup a slightly peppery sweetness that makes it genuinely interesting. A satisfying bowl for a cool autumn evening with good bread alongside.