Kohlrabi for the Novice

"This recipe is from the Sept. 16, 2008 edition of the "Living" section of our local newspaper, "The Democrat & Chronicle" (adapted from "In Praise of Pecans by June Jackson" ). I have never tried kohlrabi, but it has been described as a member of the cabbage family but more mild than its broccoli and cauliflower cousins. The article states "pecans and honey accentuate the vegetable's sweet side". I have not cooked this yet but am eager to try it."
photo by Catnip46 photo by Catnip46
photo by Catnip46
photo by Umami photo by Umami
Ready In:




  • Bring a large saucepan of water to a boil over medium-high heat.
  • Add the kohlrabi and carrot and cook for five minutes or until kohlrabi is tender.
  • Meanwhile, combine honey, pecans, lemon juice, lemon zest and chives in a small bowl. Stir to mix well and set aside.
  • Drain vegetables and place in a serving bowl.
  • Top with the honey mixture and butter, stirring to combine.
  • Serve immediately.
  • To toast nuts in a skillet: Cook them in a dry skillet over medium-low heat for around seven minutes, turning them occasionally to prevent burning, until they are fragrant and visibly darkened. Then cool completely.

Questions & Replies

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  1. Just fixed this tonight and it was very good. An interesting vegetable dish. Never having cooked kohlrabi before, I peeled it, like the directions said, but my bulbs were so tender, that I don't think I really needed to peel them. They were a beautiful purple and green combo, so I hated to lose the vitamins in all that color. I also used a sour orange instead of a lemon and the result was terrific. Definitely a keeper.
  2. Very good! I would reduce the lemon juice a little, but otherwise it was quite nice.
  3. This was super yummy! I didn't follow the measurements exactly because I only had 1 small kohlrabi bulb (converting the recipe would have me use half a tbsp of pecans and such, that didn't make much sense) but just tossed the given ingredients together like the recipe says, and the combination of flavors is just awesome! I'd recommend this to a Kohlrabi Novice anytime!
  4. I picked this recipe for my first kohlrabi. I had all the ingredients at hand and it sounded intriguing. I steamed the cubed kohlrabi and carrot together, added a little salt to the dressing and then tossed it all together. It was really yummy! Good contrast in the sauce, crunch from the pecans, and complementing flavors in the vegetables. I'll make it again.
  5. I did not have any carrots on hand so I just used kohlrabies. <br/>The sauce was good but I did not care for this over my kohlrabi. I am rating this for the sauce alone.


<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
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