Got a massive kohlrabi? Like, the size of a softball? The skin gets even thicker. You might need to use a paring knife instead of a peeler. Slice off the skin in segments, like you’re carving a pumpkin. Same idea, different vibes.
Also, don’t toss the leaves! If they’re fresh and not wilted, you can sauté them like kale or collards. They’re free greens. Waste not, want not, as your grandma probably said.
What if you accidentally peel off too much? Relax. No one’s grading you. You’ll just have a slightly smaller kohlrabi. It’s still delicious. Perfection is overrated anyway.
The one rule you should never break.
Never, and I mean never, try to bite into an unpeeled kohlrabi like an apple. I did this once at a farmer’s market while trying to look cool. It was a disaster. I nearly chipped a tooth and then had to pretend I was just “admiring the vegetable.” Just don’t. Peel it first. Always.
Now you’re a kohlrabi-peeling pro. It’s a niche skill, but a useful one. Next time you see one at the store, you won’t flinch. You’ll smile, grab it, and think, “I got this.” And you do. You really do.
Go forth and kohlrabi. I believe in you.
