Kohlrabi Braised with Leeks

By / Photography By D. Lucas Landis | September 08, 2016


Place the kohlrabi and leeks in a pan on the stove and fill with water until  of the vegetables are covered. Put the thyme, butter and salt in the pan and cover completely with a lid, allowing some steam to escape. Boil the liquid gently for 20–30 minutes.

When the vegetables are tender, remove from the pan and place in an 8- by 8-inch baking pan. Pour the liquid over the top and cover with foil. Place in a 325° oven for 20 minutes. Remove from the oven, take off the foil and sprinkle with the cheese. Bake for another 20 minutes. Serve hot.

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Kohlrabi is a bit of an unusual vegetable. Meaning “cabbage turnip” in German, kohlrabi has a flavor that’s hard to pin down: similar to a broccoli stem, but sweeter. This versatile vegetable is popul...


  • 3 large kohlrabi, peeled, sliced thin
  • 1 leek, sliced thin, washed, drained
  • 5 sprigs thyme
  • 4 tablespoons butter
  • 1½ teaspoons salt
  • ½ cup Asiago or Parmesan cheese
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