Super tasty, only 23 calories per 100 grams and full of vitamins and nutrients - for us, kohlrabi is undoubtedly the most German vegetable of all time! The green tuber is not only very healthy, but also a real all-rounder in the kitchen. Whether raw as a small snack, a side dish, cooked or a casserole - kohlrabi can be enjoyed in a variety of ways and its nutty, slightly sweet taste gives our dishes a very special touch. Since the kohlrabi season is almost coming to an end, as hobby cooks we would of course like to try out as many recipes with kohlrabi as possible! How about low-carb lasagna for dinner, for example? Or a low-carb kohlrabi puree as a side dish? Read on and try our delicious kohlrabi dishes today!
Recipes with kohlrabi: Quick potato and kohlrabi gratin
Have no idea what to make for dinner again? How about this kohlrabi and potato gratin with ham? Ready in 20 minutes, full of flavor and only 430 calories per serving - sounds like the perfect one to us,light and quick summer dish.
Ingredients for 4-5 servings:
- 800 grams of kohlrabi, cut into thin slices
- 600 grams of potatoes, cut into thin slices
- 150 grams cooked ham, cut into cubes
- 150 grams of whipped cream or cream cheese for a lighter version
- 100 grams of Parmesan, grated
- 1 teaspoon each paprika powder and dried oregano
- Salt and pepper
Preparation:
- Preheat the oven to 180 degrees and grease a baking dish with butter or olive oil.
- Wash the kohlrabi leaves, pat dry and chop finely.
- Mix the potato and kohlrabi slices with the kohlrabi leaves and cooked ham in a large bowl and season with the spices.
- Pour the vegetable mixture into the baking dish and pour the cream over it.
- Bake the kohlrabi and potato gartin for about 40-45 minutes.
- Serve with a salad and enjoy!
Low carb recipes with kohlrabi: kohlrabi puree
Low CarbRecipes with kohlrabiare ideal for anyone who pays attention to their diet and wants to lose a few kilos. Are you really craving mashed potatoes? Then you should definitely try our low carb kohlrabi puree as a healthier but just as delicious alternative.
Ingredients for 4-6 servings:
- 900 grams of kohlrabi, cut into thin slices
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 200 grams of crème fraîche or cream cheese
- 200 ml vegetable broth
- 1 bunch of fresh parsley, finely chopped
- 1 tbsp cornstarch
- 20 Gramm Butter
- Salt and pepper
Preparation:
- Chop kohlrabi leaves finely.
- Melt butter in a large saucepan over medium heat and sauté onions and garlic for 3-4 minutes.
- Add the kohlrabi, deglaze with vegetable stock and bring to the boil.
- Reduce heat and simmer for 20-25 minutes.
- Add kohlrabi leaves and drain kohlrabi slices.
- Finely puree the kohlrabi slices and parsley in a blender.
- Add the vegetable mixture and crème fraîche and puree everything until smooth.
- Season with spices and enjoy!
- If the kohlrabi puree becomes too thin, mix the cornstarch with 2 tablespoons of water and add it.
Low carb kohlrabi lasagna with minced meat
Would you like a few ideas for recipes with kohlrabi and minced meat? How about this low carb kohlrabi lasagna, for example? Super creamy and full of flavor – a real dream!
Ingredients for 4 servings:
- 900 grams of kohlrabi, cut into thin slices
- 2 medium onions, diced small
- 2 cloves of garlic, finely diced
- 450 grams of ground beef
- 400 grams of diced canned tomatoes
- 150 ml milk
- 400 grams of cream cheese or ricotta
- 1 No
- 2 tbsp olive oil
- 1 teaspoon paprika powder
- 50 grams of Parmesan, grated
- Salt and pepper
Preparation:
- Cook kohlrabi in salted water for 6-7 minutes, drain and set aside.
- Heat olive oil in a large skillet over medium-high heat and saute onions and garlic for 3-4 minutes.
- Add the minced meat and fry for 5-6 minutes while stirring.
- Add the diced tomatoes, season with spices and simmer for 15 minutes.
- Stir in 200 grams of cream cheese and remove from the heat.
- Preheat the oven to 200 degrees.
- Mix the milk, egg and remaining cream cheese in a bowl until smooth.
- Layer the kohlrabi and Bolognese sauce alternately in a baking dish and pour the milk mixture over it.
- Sprinkle with Parmesan and bake for 30 minutes.
- And your low carb kohlrabi lasagna is ready!
Vegetable meatballs with carrots and kohlrabi
In the summer heat, we particularly enjoy light summer dishes that are not heavy on the stomach! Quickly made and served with a creamy avocado dressing - these vegetable meatballs with carrots and kohlrabi taste simply delicious.
Ingredients for 4 servings:
- 700 grams of kohlrabi, finely grated
- 200 grams carrots, finely grated
- 1 No
- 20 ml olive oil
- 1 teaspoon each paprika powder and dried oregano
- Salt and pepper
Avocado-Dressing:
- 1 medium, ripe avocado
- 60 grams of Greek yogurt
- 1 tbsp lemon juice
- 1 EL Senf
- Salt and pepper
Ingredients:
- Mix the kohlrabi and carrots well with the egg in a bowl.
- Season with spices and chill for 10 minutes.
- Heat olive oil in a pan over medium heat and fry the vegetable meatballs for 4-5 minutes per side until golden brown. Alternatively, you can bake them in the oven at 200 degrees for 20 minutes.
- Mix the ingredients for the avocado dip in a bowl until smooth and serve the vegetable meatballs with it.
Classic kohlrabi stew Grandma's style
It doesn't always have to be unusual recipes with kohlrabi, right? Full of aromas and taste – this kohlrabi stew like grandma’s brings back childhood memories for us and tastes simply wonderful.
Ingredients for 4 servings:
- 450 grams of kohlrabi, cut into large cubes
- 300 grams of potatoes, cut into large cubes
- 150 grams carrots, cut into large cubes
- 2 red onions, finely diced
- 3 cloves of garlic, finely diced
- 300 grams of Mettenden, smoked and cut into thick slices
- 100 ml Sahne
- 1 THE BUTTER
- 1 liter vegetable broth
- Salt and pepper
Preparation:
- Cut kohlrabi leaves into thin strips.
- Heat butter in a large saucepan over medium heat and sauté onions and garlic for 1-2 minutes.
- Add the kohlrabi, potatoes and carrots and fry for 3-4 minutes.
- Deglaze with vegetable broth and cream and add Metttenden.
- Simmer for 20-25 minutes until the vegetables become soft.
- Add the kohlrabi leaves to the pot and season with spices.
- And the classic kohlrabi stew, Grandma’s style, is so easy!
