Kohlrabi is a vegetable that resembles a turnip, yet is sweet and crisp like an apple and piquant like a radish. The outer skin of a mature kohlrabi is tough and unpleasant to eat and should be peeled away before the vegetable is sliced raw into a salad, boiled, mashed or sauteed.

Things You'll Need

Wash and dry the kohlrabi.

Cut off the long stems and greens with your paring knife.

Hold the paring knife in your dominant hand and the vegetable in the other hand.

Lay the knife against the top of the kohlrabi at a slight angle and carefully slice into the vegetable, sliding the knife under the outer skin towards the bottom of the kohlrabi.

Repeat this motion until all of the skin has been peeled off.

References and Resources

University of Illinois: Kohlrabi