Mashed Kohlrabi with Roasted Garlic

This Mashed Kohlrabi recipe makes a great vegetarian side dish! It's made with pureed kohlrabi, oven roasted garlic, and heavy cream.

If you love mashed potatoes, but want to switch things up, you've got to check out this Kohlrabi Mash! It's a flavorful low carb side to serve during the holidays or a weeknight dinner any time of the year.

There's a good chance that you've never tried kohlrabi, but have probably seen it in the produce section of the grocery store, or at your local farmer's market.

Kohlrabi is a cruciferous vegetable that is in season during the late summer and early fall months. It's in the same family as broccoli, Brussels sprouts, and kale and the taste falls somewhere between a potato and a cabbage.

It is a healthy and versatile vegetable that can be prepared in any number of ways. One of my favorite ways to enjoy kohlrabi is to mash it, along with some roasted garlic.

The result is a creamy and flavorful side dish that can be served alongside roasted meats like turkey or beef, or anything that you might serve with mashed potatoes.

Does Kohlrabi Need To Be Peeled?

Kohlrabi (also known as a German turnip) is a nutrient-packed vegetable that can be eaten either raw or cooked and is found in cuisines all across the world.

It looks like a root vegetable, but actually grows above ground and is found in the same family as cauliflower and broccoli. Kohlrabi consists of a hearty bulb, long stems, and large leaves.

Both the bulb and the leaves are edible. Kohlrabi leaves may be prepared and eaten much in the same way as kale. They may be sautéed, or added to salads.

It's best to peel the kohlrabi bulb before eating, as the skin is quite tough.

What Is The Best Way To Eat Kohlrabi?

As mentioned, kohlrabi can be prepared in many different ways and can be eaten raw or cooked.

Kohlrabi can be sautéed in a skillet with some olive oil or butter, roasted in the oven, grilled, or mashed.

It can be used to make everything from salads, coleslaw, soup, stews, curries, and schnitzel.

How To Peel Kohlrabi

The process of peeling kohlrabi is quite simple and much like that of peeling a butternut squash or any hearty, bulbous fruit or vegetable.

The key to cutting a vegetable like kohlrabi is to make sure that there is always a flat surface touching the cutting board. This prevents the kohlrabi from rolling around on the board, which makes the process safer and helps to prevent cutting our fingers with the knife.

1. The first step is to remove the stems and leaves from the kohlrabi. The leaves may be used in another recipe (such as these Sautéed Kohlrabi Greens), or discarded in the compost bin or trash.
2. Pull any fibrous shoots from the surface of the kohlrabi bulb off with your fingers and discard.
3. Cut the top and bottom of the kohlrabi off with a knife, creating a flat surface on both the top and bottom.
4. Placing one of the flat surfaces on a cutting board, remove the outer skin of the kohlrabi, cutting from the top to the bottom with the knife. Discard the tough outer skins.
5. Continue until all of the skin has been removed from the kohlrabi.
6. This recipe calls for 2 large kohlrabi; repeat the process with the second one.

How To Cut Kohlrabi

I find that the best way to make kohlrabi mash is to cut the kohlrabi into chunks and boil them in water, much the same way as you would mashed potatoes.

Kohlrabi is a bit tougher than a potato, so it's important to use a sharp knife and to exercise caution as you cut it.

1. To cut the kohlrabi into chunks, cut the peeled kohlrabi bulb in half. Placing the flat surface on a cutting board, cut it in half again, and then into chunks, just as you would a potato.
2. Repeat with the other half of the kohlrabi.
3. Repeat the process with the second kohlrabi. Make sure that the chunks are relatively even in size to ensure that they cook evenly.
4. You should end up with 6-8 cups of diced kohlrabi.

Ingredients For Mashed Kohlrabi

Here's what you'll need to make it.

• 2 large Kohlrabi
• 1 bulb Garlic
• Olive Oil
• ⅓ cup Heavy Whipping Cream
• ¾ tsp. Kosher Salt (split)
• ½ tsp. Pepper

How To Cook Kohlrabi

To make Mashed Kohlrabi, the kohlrabi chunks are cooked in boiling water, along with some kosher salt until tender, and then mashed or pureed with an immersion blender.

It's important to keep in mind that kohlrabi is tougher than potatoes and takes a bit longer to cook until tender.

Make sure to choose kohlrabi that is not too large or old, as it becomes tougher the older it gets. If the surface of the kohlrabi is completely cracked, it is likely tough. It's best to choose kohlrabi that is green and smooth on the outside.

Even after cooking, there may be some chunks that remain a bit tough, so the kohlrabi mash will likely not be as smooth and creamy as mashed potatoes.

However, kohlrabi is a great option if you are on a low carb diet. Kohlrabi is lower in carbs than cauliflower, making it a perfect choice for a keto diet.

1. To cook the kohlrabi, place it into a large pot and fill the pot with cold water.
2. Add ¼ tsp. kosher salt to the pot.
3. Place the pot on the stove top and bring to a boil.
4. Once the water is boiling, reduce to a low boil and cook, uncovered, for 25-30 minutes. Cooking times will vary, depending on how large the chunks of kohlrabi.
5. Once the kohlrabi is fork tender (but not mushy), place it in a colander and allow to drain completely.

Cooking times will vary and it's important to boil it until the kohlrabi is tender, but not mushy. It should be easily pierced with a fork or knife when done.

How To Make Roasted Garlic

Kohlrabi has a great flavor all on its own, but the addition of roasted garlic makes this dish extra special.

It's so easy to roast garlic in the oven, it takes the same amount of time to cook as the kohlrabi, and it can be prepared at the same time.

Roasting garlic brings out its natural sweetness and makes a great addition to just about any dish.

1. To roast the garlic, heat the oven to 400 degrees Fahrenheit.
2. Cut the top off a head of garlic, remove any loose outer skins from the garlic, and discard.
3. Place the head of garlic on a small square of tinfoil and drizzle a small amount of olive oil over the top of it.
4. Loosely wrap the garlic in the foil, place on a small baking sheet, and pop it in the oven.
5. Roast the garlic for 35 minutes.
6. After 35 minutes, remove from the oven and allow to cool.

The garlic cloves will become soft and are easily removed with a knife (not to mention the process will make your home smell amazing).

What To Do With Roasted Garlic

You will likely end up with more than is needed for this recipe, but there is nothing wrong with having a little more roasted garlic on hand.

Roasted garlic can be added to everything from butter to pasta sauce to aioli.

You can even spread it over freshly baked bread, crostini, or dinner rolls.

It's delicious added to Mashed Potatoes or Compound Butter.

How To Store Roasted Garlic

Roasted garlic may be stored in a small, airtight container in the fridge for 1-2 weeks.

Simply use as many cloves and needed and store the rest in the fridge.

How To Make Mashed Kohlrabi

Once the kohlrabi is boiled until tender and the garlic roasted in the oven, it's time to mash it, along with some heavy cream in a pot on the stove top.

Mashing the kohlrabi may be accomplished with the use of a potato masher or an immersion blender. Kohlrabi is a bit tougher than potatoes and does not mash quite as easily, so the blender may be needed if you prefer a smoother texture.

Keep in mind that the water content of kohlrabi is slightly higher than potatoes, so the final dish may be a bit more watery than potatoes that are mashed.

1. To mash the kohlrabi, add it back into the pot, place on the stove top, and turn the heat to low.
2. Add 4 cloves of the roasted garlic (or as many as you like) to the kohlrabi.
3. Pour ⅓ cup heavy whipping cream into the pot and add ½ tsp. each kosher salt and pepper.
4. Mash the kohlrabi with a potato masher (this will result in a chunkier texture).
5. If you prefer a creamier texture, puree the kohlrabi with an immersion blender. Simply place the blender in the pot and puree on medium speed until the kohlrabi is smooth and creamy.
6. Turn off the heat and adjust salt and pepper levels as needed.

Feel free to sub milk for heavy cream if you prefer.

Nondairy alternatives, such as almond milk or soy milk may be used in place of heavy cream if you'd like to keep this recipe vegan.

What To Serve With Kohlrabi Mash

This is a great all purpose side dish that can be served alongside main dishes for weeknight dinner, or as part of a holiday dinner menu.

It's great served with roasted turkey for Thanksgiving, ham for Christmas or Easter, or roast beef during any holiday.

Kohlrabi mash may be topped with gravy, just as you would mashed potatoes.

It's perfect served alongside hearty meals like meatloaf, pork chops, steak, sausages, corned beef, or pot roast. Kohlrabi is light enough to be paired with fish like baked cod.

It makes a nice addition to a Thanksgiving menu, alongside stuffing, roasted Brussels sprouts, green bean casserole, and au gratin potatoes.

How Long Does Cooked Kohlrabi Last In The Fridge?

Any leftovers may be stored for 2-3 days in an airtight container in the refrigerator.

Be sure to allow the kohlrabi to cool completely before transferring to the fridge for storage.

Can It Be Frozen?

This kohlrabi contains heavy whipping cream, which does not freeze well. For the best taste and texture, I do not recommend freezing this dish.

Love kohlrabi? Check out these recipes!

• Kohlrabi Schnitzel
• Kohlrabi Slaw
• Kohlrabi Gratin

Looking for more side dishes? Don't miss these recipes!

• Mediterranean Roasted Cauliflower
• Mashed Sweet Potatoes
• Roasted Red Potatoes
• Air Fryer Parsnips
• Parmesan Roasted Cauliflower
• Roasted Green Beans
• Ranch Roasted Red Potatoes

Looking For More Kohlrabi Recipes? Don't Miss These!

Kohlrabi Curry

Kohlrabi Apple Salad

Roasted Kohlrabi