We’ve always been excited about lesser-known veggies, and kohlrabi tops our list for its crisp texture and mild flavor. Grilling this underrated root vegetable transforms it into a smoky delight that’s perfect for summer cookouts or a healthy side dish.
Hailing from Europe kohlrabi offers a fresh twist on classic grilling recipes. We’re sharing our go-to method that highlights its natural sweetness while keeping things simple and delicious. Join us as we explore this easy recipe that’s sure to become a staple in your kitchen.
Ingredients
In our grilled kohlrabi recipe, we focus on fresh, high-quality ingredients that highlight this underrated root vegetable’s natural sweetness and crisp texture. We’ve organized the list below in the order they’re used, with prep notes for clarity and ease.
- Kohlrabi: 2 medium-sized bulbs (about 1 pound total), peeled and sliced into ½-inch thick rounds – our star ingredient for its mild flavor and perfect grillability.
- Olive oil: 2 tablespoons, for brushing onto the kohlrabi slices to promote even charring and prevent sticking.
- Salt: 1 teaspoon, preferably sea salt, to season the slices before grilling and enhance the vegetable’s inherent taste.
- Black pepper: ½ teaspoon, freshly ground, added alongside salt for a subtle kick that complements the sweetness.
- Garlic: 2 cloves, minced, which we incorporate next for a fragrant boost during the grilling process.
- Fresh herbs: 1 tablespoon of chopped thyme or rosemary, to sprinkle on just before grilling for an aromatic, herbaceous finish.
Equipment Needed
To bring our grilled kohlrabi recipe to life, we need a few essential tools that ensure even cooking and safe handling. These items help us transform fresh kohlrabi bulbs into a crispy, flavorful delight with minimal effort.
Essential Tools for Grilling Kohlrabi
We recommend the following equipment, listed in the order of use during preparation and grilling:
- Grill: A gas or charcoal grill is key for achieving that smoky char on our kohlrabi. We suggest one with adjustable heat controls to maintain medium-high heat (around 400°F) for optimal results.
- Grill Basket or Grate: This prevents smaller pieces of kohlrabi from falling through the grates, ensuring even grilling kohlrabi without losing any to the flames.
- Tongs: Sturdy, long-handled tongs allow us to flip and turn the kohlrabi slices safely, promoting uniform browning and enhancing the vegetable’s natural sweetness.
- Cutting Board and Sharp Knife: A stable cutting board paired with a sharp knife helps us precisely slice the kohlrabi bulbs into even 1/2-inch thick rounds, as mentioned in our ingredients section.
- Pastry Brush: Ideal for evenly applying olive oil to the kohlrabi slices, which locks in moisture and adds a glossy finish before grilling.
- Mixing Bowl: A medium-sized bowl lets us toss the sliced kohlrabi with seasonings like sea salt, freshly ground black pepper, and minced garlic for quick, even coating.
By having these tools ready, we can seamlessly move from prepping our ingredients to firing up the grill, creating a hassle-free experience that highlights the crisp texture and mild flavor of grilled kohlrabi.
Instructions
With our fresh ingredients and essential tools ready, we’re thrilled to walk you through grilling kohlrabi to bring out its crisp texture and natural sweetness. These steps ensure a simple, flavorful result that elevates this underrated vegetable.
Prepare the Kohlrabi
First, we start by prepping the kohlrabi bulbs to enhance their mild flavor and ensure even grilling. Begin by washing 2 medium-sized kohlrabi bulbs under cold water to remove any dirt, then peel them using a sharp knife to reveal the crisp, white interior.
- Slice the kohlrabi: Cut each peeled bulb into 1/4-inch thick slices or wedges for uniform cooking and maximum surface area to absorb flavors.
- Season the slices: In a mixing bowl, combine the kohlrabi slices with 2 tablespoons of olive oil, 1 teaspoon of sea salt, 1/2 teaspoon of freshly ground black pepper, 1 tablespoon of minced garlic, and 1 tablespoon of chopped fresh herbs like thyme or rosemary. Toss everything together until the slices are evenly coated, allowing the aromatic herbs and garlic to infuse a savory depth.
This preparation step takes about 10 minutes and sets the stage for a dish with a delightful, earthy aroma.
Grill the Kohlrabi
We move to the grill where the kohlrabi transforms into a smoky, caramelized delight. Preheat your grill to medium-high heat (around 400°F) for optimal charring without burning.
- Set up the grill: Place a grill basket or grate on the grill to prevent the slices from falling through, ensuring safe and even cooking.
- Grill the slices: Use tongs to arrange the seasoned kohlrabi slices on the grill basket. Cook for 4-5 minutes per side, flipping once, until they develop a golden-brown char and tender-crisp texture—the smoky scent will fill the air, signaling a perfect balance of sweetness and savoriness.
- Monitor and baste: Halfway through grilling, lightly brush the slices with any remaining oil mixture to boost flavor, checking for doneness by piercing with a fork—it should offer a slight resistance for that ideal crunch.
This process typically takes 8-10 minutes total, yielding a visually appealing dish with grill marks that promise a satisfying bite.
Serve and Enjoy
Once grilled, we focus on presenting the kohlrabi to highlight its vibrant flavors and textures for a memorable meal. Carefully transfer the hot slices to a serving platter using tongs to avoid burns.
- Plate the dish: Arrange the grilled kohlrabi alongside your favorite proteins or salads, perhaps garnishing with extra fresh herbs for a pop of color and fragrance.
- Season to taste: Add a pinch more sea salt or a squeeze of lemon if desired, letting the crispy exterior and juicy interior shine with notes of garlic and herbs that create a warm, inviting aroma.
Enjoy the kohlrabi’s nutty sweetness and subtle smokiness immediately for the best experience, making it a versatile side that pairs wonderfully with summer meals.
Conclusion
We’ve loved exploring this grilled kohlrabi recipe and how it transforms a humble veggie into a standout dish
It’s a simple way to boost our meals with fresh flavors and nutrition while keeping things exciting in the kitchen
Give it a go next time you’re grilling—we’re confident it’ll become a go-to favorite in your routine
Frequently Asked Questions
What is kohlrabi and why should I grill it?
Kohlrabi is a crisp, mild-flavored root vegetable often overlooked, similar to a turnip or broccoli stem. Grilling it brings out its natural sweetness and adds a smoky char, making it a healthy, versatile side for summer meals. It’s packed with vitamins and low in calories, perfect for elevating your cookouts.
What ingredients are needed for a grilled kohlrabi recipe?
You’ll need medium-sized kohlrabi bulbs, olive oil, sea salt, freshly ground black pepper, minced garlic, and fresh herbs like thyme or rosemary. These fresh, high-quality components enhance the vegetable’s flavor, creating a simple yet delicious dish in under 30 minutes of prep and cooking time.
What equipment is required to grill kohlrabi?
Essential tools include a grill for even heat, a grill basket or grate for safe handling, tongs for flipping, a cutting board and sharp knife for prep, a pastry brush for oiling, and a mixing bowl for seasoning. These items ensure hassle-free grilling and help achieve a crispy, golden result.
How do I prepare and grill kohlrabi step by step?
Start by washing and peeling the kohlrabi bulbs, then slice into uniform pieces. Toss with olive oil, sea salt, black pepper, garlic, and herbs. Preheat your grill to medium-high, place slices in a grill basket, and cook for 10-15 minutes, flipping halfway, until golden-brown. Serve immediately for the best flavor.
How long does it take to grill kohlrabi?
Grilling kohlrabi typically takes 10-15 minutes on a preheated medium-high grill, depending on thickness. Remember to flip halfway through for even charring. Total prep time is about 10-15 minutes, making it a quick, easy side dish for any meal.
Can I substitute ingredients in the grilled kohlrabi recipe?
Yes, you can swap olive oil for avocado oil, sea salt for kosher salt, or garlic with onion powder. For herbs, rosemary can replace thyme. Stick to fresh, high-quality alternatives to maintain flavor, but avoid major changes to core ingredients like kohlrabi for the best results.