Mom's Best Recipes
Recipe

Crispy Skillet Kohlrabi

Crispy skillet kohlrabi coins with lemon garlic butter, Parmesan, and herbs

Author By Matt Campbell
4.8
A platter of golden-brown kohlrabi coins with crisp edges, sprinkled with Parmesan and chopped herbs, served with lemon wedges on a warm, homey kitchen table
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Kohlrabi is that cute little space-alien vegetable that hangs out near the broccoli and quietly judges us. Here is how I like to win it over: slice it into coins, get those edges crispy in a hot skillet, then hit it with a fast lemon-garlic butter that makes everything taste like you actually had a plan.

This is a weeknight side that eats like a snack. Bright sauce, cozy buttery vibes, and enough seasoning to make you pause mid-bite and go, “Okay, wow.”

Whole kohlrabi bulbs, lemon, garlic, butter, olive oil, Parmesan, and fresh parsley arranged on a clean kitchen counter in natural light

Why It Works

  • Crisp edges, tender center: a quick steam in the pan helps kohlrabi soften, then the lid comes off so it can brown.
  • Big flavor with pantry basics: lemon, garlic, butter, and Parmesan do the heavy lifting.
  • Low drama: simple slicing, one skillet, and a sauce that forgives you if your garlic gets a little enthusiastic.

Pairs Well With

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Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Reheat: For the best crisp, reheat in a skillet over medium heat with a tiny splash of water, cover for a minute to warm through, then remove the lid and let it sizzle dry. An air fryer at 375°F for 4 to 6 minutes also brings back the edges nicely.

Freezing: You can freeze it, but expect a noticeably softer, slightly watery texture after thawing. Cool completely first, then freeze in a single layer on a tray before transferring to a bag. Freeze up to 2 months.

Common Questions

What does kohlrabi taste like?

Mild, slightly sweet, and a little peppery. Think broccoli stem meets a crisp apple, but more savory once cooked.

Do I need to peel kohlrabi?

Yes, most of the time. The skin can be tough, especially on larger bulbs. Use a vegetable peeler for small ones or a knife to slice the peel off in strips.

Can I eat kohlrabi raw?

Absolutely. It is great shaved into salads or cut into sticks with a dip. This recipe is cooked for that golden, cozy vibe.

Why is my kohlrabi still hard?

It likely needs a bit more covered time with steam. Slice a little thinner next time, and do not skip the splash of water and lid step.

Can I use the leaves?

Yes. Kohlrabi greens cook like kale or other hearty greens. Chop and sauté them with garlic, or stir them in at the end like spinach.

The first time I bought kohlrabi, I did that classic move: I set it in the fridge and hoped it would teach itself to be dinner. A few days later I pan-fried it out of stubbornness, added lemon and butter because that is my default setting, and it turned into one of those “why have I not been doing this?” sides. Now it is my go-to when I want something different than potatoes, but still crave crisp edges and a bright, buttery finish.