Ingredients & Substitutions
Here I explain the best ingredients for my roasted kohlrabi recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Cook Kohlrabi
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Chicken – The sweet flavors of this kohlrabi recipe pair perfectly with my lemon garlic chicken or simple baked chicken thighs. For some heat, make my harissa chicken. Seafood – Whip up my garlic butter shrimp, pan seared salmon, or pan-fried tilapia while you’ve got the kohlrabi in the oven. Beef Or Pork – Try my honey garlic pork chops, or if you want a quicker meal, air fryer pork chops or sirloin steak. Sauces – I love a drizzle of tahini sauce (tastes amazing with a sprinkle of pine nuts and feta), basil pesto, or chimichurri sauce as a flavorful finish to the roasted kohlrabi. You can also dunk the wedges in garlic aioli.
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Tips: See the details in the post above! I’ve got tips for peeling your kohlrabi, how to ensure perfect browning, ways to jazz it up, and what to do with the leaves. Store: Up to 3-5 days in the fridge. Reheat: Use your air fryer or oven at 350 degrees F. Freeze: Up to 3 months after cooking. You’ll need to chop and blanch it first if you want to freeze it raw.
