Honey-Glazed Kohlrabi with Onions and Herbs

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Honey-Glazed Kohlrabi with Onions and Herbs Recipe
Photo: Randy Mayor; Styling: Claire Spollen


Kohlrabi offers the same dense texture and lightly peppery taste as turnips. But it's a touch sweeter, which we accent here with a luscious butter-honey glaze.
Serves 4 (serving size: about 1 cup)


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2 teaspoons olive oil
5 small green or red kohlrabi bulbs, cut lengthwise into wedges (about 1 1/2 pounds)
1 teaspoon yellow mustard seeds
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup water
2 1/2 tablespoons honey
1 tablespoon white wine vinegar
2 teaspoons butter
1 medium sweet onion, vertically sliced into wedges
2 tablespoons chopped fresh flat-leaf parsley


Hands-on: 22 Minutes
Total: 1 Hour, 25 Minutes

1. Preheat oven to 300°.

2. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Add kohlrabi to pan; cook 2 minutes or until browned, stirring occasionally. Stir in mustard seeds, salt, and pepper; cook 1 minute. Add 1/2 cup water, honey, vinegar, butter, and onion; bring mixture to a boil.

3. Cover and bake at 300° for 1 hour or until kohlrabi is tender. Uncover and remove kohlrabi from pan; place on a serving platter. Return pan to medium-high heat. Bring to a boil; cook 6 minutes or until syrupy. Drizzle kohlrabi with syrup; sprinkle evenly with chopped parsley.

Created date

August 2014

Nutritional Information

Calories 155
Fat 4.7 g
Satfat 1.6 g
Monofat 2.2 g
Polyfat 0.4 g
Protein 4 g
Carbohydrate 28 g
Fiber 7 g
Cholesterol 5 mg
Iron 1 mg
Sodium 224 mg
Calcium 70 mg