Kohlrabi with Thyme Infused Olive Oil

There are plenty of things I do not know regarding certain fruits and vegetables, and that is always exciting to me. For example, this thing called a kohlrabi. I have been visiting our local farmers market every Saturday morning, typically when the kids are still sleeping, and that time allows for me to take my time and browse the couple of aisles of what the farmers have to offer. It also allows me to talk to the farmers and question things like garlic scapes and this plant I picked up that one lady said goes great with bloody marys!

Raw Kohlrabi with Thyme Infused Olive Oil Recipe

So on one Saturday morning, I over heard an older couple going back and forth on purchasing this ‘thing’. I later found out it was kohlrabi. So as I often do, I approached the couple and asked what they were going to make with this kohlrabi. The man actually got excited and informed me that he loved eating this kohlrabi thinly sliced with a bit of salt. Then I slowly approached the farmer and asked her about kohlrabi, and how she liked eating it. She informed me that she liked it thinly sliced and served with ranch dressing of all things! I had to buy one. I had to thinly slice this thing and see for myself how it was going to taste. Not only that but I was curious if I were to get as excited as the older man who later came back to talk to me and let me know that when he was growing up as a kid, that kohlrabi was the thing that he and his friends would crave and hunt down during the summer months.

Kohlrabi is actually a turnip and tastes similar to that of a mild cabbage or apple, if you will. There is a bit of thick outer skin that needs to be peeled away before exposing the white, crunchy interior. As I sliced it thin and tasted with a bit of salt, I immediately fell in love and decided to come up with my own take on raw kohlrabi.

Kohlrabi Recipe

Lets get started.


  • 1 whole kohlrabi, skin peeled and cut into thin slices
  • 1/4 cup of olive oil
  • 1 tbsp fresh thyme, chopped
  • salt, to taste

Begin by adding the chopped thyme to the olive oil and let this sit for approximately one hour to let the thyme flavor set in.

When you are about to serve, add the sliced kohlrabi to your serving plate. Filter your oil to remove the chopped thyme, and with a spoon, drizzle the oil all over the kohlrabi. Season generously with salt, and garnish with a small sprig of thyme.

The result is something truly simple and delicious. Crisp with a fantastic taste of light thyme and salt. It was refreshing, and as simple as it was, I could see why this man, and farmer at that, was excited when they talked about the kohlrabi.

Lesson learned: Try new things and talk to those around you. You will never know what you might find out. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

5 thoughts to “Kohlrabi with Thyme Infused Olive Oil”

  1. glad you found such an amazing veggie. I have given this to my kids as a snack for years. I used to slice it thin and then cut it like sticks and serve like carrots with lunches. I am very lucky that it is available in many of our local produce stores so I can get it year around.

  2. OM galoshes! I am the Kohlrabi Seed Fairy, LOL. Started growing them a year ago and I cannot believe the lateness of my discovery. The leaves are yummy and the bulb, too, of course!

    Thanks for sharing your kohlrabi story. The Kohlrabi Council will be happy!

  3. That is adorable! Here in Germany, kohlrabi is the most common thing in the world! Honestly, I think there is nobody around that does not know what that little vegetable is.

  4. Thank you for your charming intro to what is a little known vegetable – I am inspired to look in our markets for kohlrabi. The only thing I would ask is, it would be wonderful if you would post pictures of more than that little slice – there are still those of us who are mystified – what does this “thing” look like?

    1. Hi Vicki. You can see the picture of the kohlrabi sliced just down the page. They have a green outer skin that is somewhat thick, of which has to be removed. The interior is a crisp, white color. Really yummy.

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