This underutilized veggie has a uniquely delicious flavor, especially when spiralized and sauteed in butter, garlic, and parmesan. We absolutely love these simple kohlrabi noodles as a low carb side dish for almost any protein. Let me show you how tasty these veggie noodles are!
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What does kohlrabi taste like?
Kohlrabi is best described as mild and slightly sweet, similar to cabbage or broccoli stems. It has a crisp and crunchy texture, like a radish or jicama. Both the bulb and the leaves of kohlrabi are edible. For these kohlrabi noodles, we’ll discard the leaves (Psst–I like to toss these in a baggie in the freezer for future smoothies!).
Ingredients to Gather
For this recipe, I’ll show you how to make and how to cook kohlrabi noodles. Feel free to use them with your favorite sauce, protein, or cheese instead of the recipe shared below.
- Kohlrabi: Grab 3 medium sized veggies.
- The sauce: Butter, garlic, salt, pepper, and red pepper flakes. This sauce is super easy to modify: add sauteed spinach for even more veggies (I do this when making garlic parmesan spaghetti squash), you can also add a splash of cream, or more heat with an extra sprinkle of red pepper flakes.
- The toppings: Toasted pine nuts add an amazing crunch. Toppings are also a great opportunity to add some protein to this kohlrabi recipe; I typically mix in shredded chicken, broiled salmon, or seared scallops.
More Sauce Ideas For Kohlrabi Noodles
Think of these kohlrabi noodles as you would any veggie noodle, and just add your favorite sauce. We love traditional spaghetti sauce and meatballs. You can also use alfredo, or take a note from my shrimp scampi spaghetti squash.
How to Prep Kohlrabi for Cooking
Prep your kohlrabi by slicing to remove the tip and stem from the veggie, then simply peel using a veggie peeling. Easy as that!
How to Make Kohlrabi Noodles
This kohlrabi recipe is as easy as they come; follow my prep instructions above, then simply spiralize, saute, and viola! Here’s how to cook kohlrabi in a matter of minutes:
- Spiralize your noodles.
- Toast your pine nuts and set aside.
- Saute the garlic in butter.
- Add the noodles, salt, pepper, and red pepper flakes and cook until softened to your liking. Pro tip: al dente veggie noodles are always best, as they easily become soggy if cooked for too long.
- Top with toasted pine nuts and enjoy!
More Noodle Recipes
- Pesto Spaghetti Squash
- Eggplant Rollatini
- Spaghetti Squash Pad Thai
- Zucchini Spaghetti
- Zucchini Lasagna Roll Ups
Kohlrabi Noodles
Print Recipe Pin RecipeIngredients
- 3 small kohlrabi bulb peeled, root + tip removed
- 1/4 cup pine nuts
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 – 1/2 teaspoon red pepper flakes
- 1/4 cup parmesan grated
Instructions
- Remove the root and tip of the kohlrabi, and peel using a veggie peeler. Make your noodles, you can do this using a spiralizer (as I did), or with a mandoline using the matchstick blade (although this is more difficult). If using a spiralizer, cut your noodles so the strands aren't crazy long.
- In a large pan over medium heat, add the pine nuts, and toast, stirring constantly until they start to turn golden. Remove golden pine nuts to a plate and set aside
- Add the butter to the same pan. Once melted, add the garlic and saute until fragrant. Add the kohlrabi noodles, salt, pepper, and red pepper flakes, and toss to combine. Cook for 8-10 minutes, I find kohlrabi noodles are best a little al dente, otherwise they get soggy.
- Remove from heat, and stir in the parmesan. Sprinkle with toasted pine nuts before serving, and enjoy!
