How To Peel Kohlrabi

Okay, let’s be real for a second. You’ve seen it at the farmer’s market, looking like a tiny, pale-green alien spaceship. Maybe you even bought one on a whim. But now it’s sit...

Okay, let’s be real for a second. You’ve seen it at the farmer’s market, looking like a tiny, pale-green alien spaceship. Maybe you even bought one on a whim. But now it’s sitting on your counter, and you’re wondering… how in the world do you peel this thing?

Don’t worry, you’re not alone. Kohlrabi can look intimidating with its weird, bulbous shape and those random spindly stems. But here’s the cool part: beneath that rough exterior is a super crisp, sweet, and almost nutty flesh that tastes like a cross between a broccoli stem and a crunchy apple. It’s like a secret treasure chest of flavor, and you just need the key to open it.

So, what’s the trick? It’s actually very simple, and once you get the hang of it, you’ll feel like a total kitchen pro. Ready to crack the code?

Step 1: The Great Trim Down

First, grab a sharp chef’s knife. This is not a job for a dull blade—you want clean cuts, folks. Carefully slice off the top and bottom of the kohlrabi, just enough to create flat, stable surfaces.

Now, look at those little stems and leaf stalks. You can cut them off flush with the bulb, or if you're feeling fancy, save the young leaves—they’re totally edible and taste like a milder kale. But for the bulb itself, we want a clean slate.

After that, stand that little green orb up on one of its flat ends. Isn’t it funny how a simple cut makes it look way less alien and more like a weird, upside-down turnip? We’re getting warmer.

Step 2: The Peeling Paradox

Here’s where the magic happens. Do not try to peel it like a potato with a vegetable peeler. I know, it’s the natural instinct. But that thick, fibrous skin will laugh at your little peeler and make you angry. Trust me, I’ve been there.

How to Peel Kohlrabi (with Video) - It's a Veg World After All®

Instead, use your knife again. Hold the kohlrabi steady on the cutting board (with a towel underneath if it slides). Starting from the top flat edge, slice downwards, following the curve of the bulb. You’re essentially taking off the skin in thick, vertical strips, just like you’d peel a pineapple or carve a thick piece of wood.

Think of it like this: you’re not skinning a grape; you’re unearthing a pale green jewel from a tough, woody husk. It’s oddly satisfying. You’ll see the dramatic line between the dark green (or purple) skin and the bright, crisp white-green flesh beneath.