Currently in season

Kohlrabi in the Thermomix®

We have matched 12 English Thermomix® recipes with kohlrabi. Here is the season window, buying advice and the best MixMyDay recipe links.

Seasonal calendar by month

When are kohlrabi in season?

European outdoor crop from May to October, sown in several batches for a long season..

Outdoor crop: fresh European harvest. Protected crop: greenhouse or covered cultivation. Stored: European harvest kept in storage.

Buying and storing kohlrabi

Kohlrabi comes in pale green and purple varieties that taste much the same. Small to medium bulbs up to about 8 cm across are more tender and less fibrous than large ones. The leaves should be fresh and green. A hard, taut bulb with no cracks and no hollow spots is the sign of good quality. Very large kohlrabi turn woody and fibrous.

Kohlrabi keeps in the fridge for one to two weeks if you cut off the leaves. Store the leaves separately and use them quickly. Freezing is possible: peel the kohlrabi, cut it into cubes or batons, blanch for 3 minutes, refresh and freeze. Frozen kohlrabi is good for soups and stews.

Preparing kohlrabi in the Thermomix®

You can prepare kohlrabi in the Thermomix® in several ways. For kohlrabi as a vegetable side, peel the bulb, cut it into slices or cubes and cook in stock at 100°C on speed 1 until tender. For Kohlrabi Soup, sweat the cubes with onion and, once cooked, blend for 10 seconds on speed 10. For the Kohlrabi and Broccoli Soup with avocado, cook both vegetables together.

For raw salads such as the Kohlrabi, Radish and Apple Salad, peel the bulb and chop for 5 seconds on speed 5, or grate it coarsely. Steamed in the Varoma, kohlrabi slices need about 18 to 22 minutes and stay especially flavourful.

The most common mistakes with kohlrabi

The bulb turns woody and fibrous. Kohlrabi larger than 10 cm across often has a woody core. Choose smaller bulbs when shopping. When peeling, take off a generous layer and cut out the hard inner core too if you need to.
Throwing away the leaves. The leaves of young kohlrabi are edible and taste much like the bulb itself, only more tender. They work in smoothies, as a salad or lightly steamed as a vegetable side. Only discard wilted or yellow leaves.
Raw salad chopped too fine and mushy. In the Thermomix®, 3 to 4 seconds on speed 5 is enough for an even raw salad. Chop it any longer and you get pulp instead of crisp pieces. If in doubt, pulse briefly and check.

Complete list

All 12 Thermomix® recipes with kohlrabi

Kohlrabi as the main ingredient (5 recipes)

Kohlrabi in more recipes (7 recipes)

Goes well with kohlrabi

These seasonal ingredients are in season at the same time, ideal for combining:

Kohlrabi in the monthly calendar:

FAQ

Good to know

Can you eat kohlrabi raw?

Yes, and it is well worth it. Raw kohlrabi is crisp, slightly sweet and rich in vitamin C. It works in raw salads, as a snack with a dip or finely grated as a side. When grating it in the Thermomix®, 4 to 5 seconds on speed 5 is enough.

How long does kohlrabi need in the Varoma?

Kohlrabi cut into slices about 1 cm thick needs around 18 to 22 minutes in the Varoma at Varoma temperature. Thinner slices or cubes are done after 15 to 18 minutes. For a vegetable side, check it a little early rather than cooking it too long.

What is the difference between green and purple kohlrabi?

They look clearly different because of the skin, but they taste much the same. Purple kohlrabi keeps a little longer and looks attractive in a salad. The flesh of both is white and tastes identical.

What is the best way to peel kohlrabi?

Peel it generously with a paring knife or vegetable peeler. The outer layer is often tough on larger bulbs. Most of the fibres sit just under the skin, so it is best to take off a good half centimetre.

How many Thermomix® recipes with kohlrabi are there?

There are currently 12 recipes in our collection. You will find them above, sorted by main ingredient and supporting ingredient.