This grilled kohlrabi with garlic-parmesan dipping sauce is an easy summer side dish that will have you singing the praises of the crunchy vegetable. If you're new to kohlrabi, grilling is the way to go!
Although it's probably not the first one that comes to mind when you think about grilled veggies, kohlrabi are actually an awesome vegetable to cook over open flame. Their firm texture stands up to the heat of the grill, they cook quickly, and when served with a creamy garlic-parmesan dipping sauce, the crisp-tender slices will disappear faster than you can grill them.
Jump to:
Why You'll Love This Recipe
- It's ready in just 20 minutes.
- It's an excellent pre-dinner snack, or can be served as an easy grilled side dish.
- You can make the dipping sauce in advance.
Ingredients and Substitutions
- Kohlrabi--These are available at most large supermarkets and at farmer's markets when in season (spring and fall). Select kohlrabi that are firm and about the size of a baseball, with no browned or damaged areas. Avoid very large kohlrabi as they can be tough.
- Parmesan cheese--Freshly grated cheese will give you the best flavor in your sauce, but in a pinch, you can use the pre-shredded.
- Lemon--Freshly squeezed lemon juice is very nice here, but you can definitely use bottled if necessary.
How to Grill Kohlrabi
1. Make the dipping sauce. Mix the parmesan, mayonnaise, garlic, lemon juice, salt and pepper together in a small bowl.
2. Peel and slice the kohlrabi into ½-inch thick slices.
3. Toss the kohlrabi with oil and season with garlic powder, salt, and pepper.
4. Grill the kohlrabi until slightly softened.
FAQs
Kohlrabi has a firm texture, similar to radish, with a flavor that is slightly sweet, like turnip. Cooking it on the grill adds a little bit of smoky flavor, and the cooking process enhances the slight sweetness.
If your kohlrabi has greens attached, use a sharp knife to remove them. They are safe to eat and can be sautéed or cooked like any other sturdy green.
Slice a thin layer off the top and bottom. To remove the skin, use a sharp knife or strong vegetable peeler. I prefer using a sharp knife as the surface has several bumps where the stems protrude, but a peeler will work. Place the kohlrabi on a firm surface and use one hand to hold it steady. With the other hand use the knife or peeler to remove the skin, working your way around the vegetable.
Tips and Troubleshooting
- You can prepare the garlic parmesan dipping sauce up to 1 day in advance. Store it in a sealed container or jar in the fridge until you're ready to serve.
- Don't overcook! You want the kohlrabi slices to be slightly softened, but still have some crisp bite to them.
- This recipe is suitable for gluten-free and vegetarian diets.
More Grilled Vegetable Recipes You'll Love
Recipe
Grilled Kohlrabi
Ingredients
For the garlic-parmesan dipping sauce
- ½ cup grated parmesan cheese
- ⅓ cup mayonnaise
- 1 tablespoon lemon juice plus more if needed
- 1 clove garlic minced
- ¼ teaspoon salt plus more if needed
- ¼ teaspoon freshly ground black pepper plus more if needed
For the grilled kohlrabi
- 1 large (18 oz | 500 g) kohlrabi
- 2 teaspoons vegetable oil
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper
Instructions
Make the dipping sauce
- Preheat the grill for medium-high (400°F | 200°C).
- In a medium bowl, mix the parmesan, mayonnaise, lemon juice, garlic, salt, and pepper together. Taste and add more lemon juice, salt, or pepper, if desired.
Grill the kohlrabi
- Peel and cut the kohlrabi into ½-inch-thick slices.
- Place the kohlrabi slices in a large bowl. Drizzle with oil and toss to coat. Sprinkle the garlic powder over and season with salt and pepper to taste. Toss well to evenly coat each slice.
- Grill until each slice is slightly softened, but still crisp, and grill marks have developed, about 4 minutes per side.
- Serve warm with dipping sauce on the side.
Notes
- Get ahead--You can prepare the garlic parmesan dipping sauce up to 1 day in advance. Store it in a sealed container or jar in the fridge until you're ready to serve.
- Don't overcook--You want the kohlrabi slices to be slightly softened, but still have some crisp bite to them.
- Dietary--This recipe is suitable for gluten-free and vegetarian diets.
Leave a Reply