Balsamic-Tinged Kohlrabi

Preparation info

  • Serves


    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Lightly browned, juicy kohlrabi dice taste like artichokes and cucumbers, for no reason I understand. Barbara Spiegel, who devised this simple, tart-sweet sauté-braise, likes the delicacy of the dish without the leaves. For an earthier dish with kale-like undertones, prepare the variation with the greens included.

To serve four, double the ingredients and use a very wide skillet to hold the kohlrabi dice in a single layer.


  • 4 medium or 3 medium-large kohlrabis (2 to 2½ pounds with tops; 1½ pounds without)
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • ½ cup water
  • 1 tablespoon balsamic vinegar Pepper
  • 1 tablespoon snipped chives


    1. Cut leaf-stalks from kohlrabis; reserve for another recipe (or see variation). Trim and peel globes thoroughly, removing all fibrous underlayer. Cut into ¾-inch slices, then dice (to make about 2¼ cups).
    2. Heat oil in skillet large enough to hold dice in a single close layer. Add kohlrabi and toss over moderately high heat to brown lightly, 6 to 7 minutes. Sprinkle with salt; add water, and bring to a boil. Cover and simmer over low heat until just tender, stirring now and then, about 10 minutes.
    3. If any liquid remains, uncover and toss over moderate heat to evaporate. Add vinegar and pepper and toss until kohlrabi is slightly glazed, about 2 minutes. Add chives and toss. Season and serve hot.