Kohlrabi Thanksgiving Side Dishes (5 Holiday Recipes)

Thanksgiving tables are predictable. Mashed potatoes, green bean casserole, sweet potato something, maybe a token salad that nobody touches. It works, but it doesn’t surprise anyone.

Kohlrabi changes that equation. It’s an unfamiliar vegetable to most dinner guests — which makes it a conversation starter — but it cooks and tastes familiar enough that nobody pushes it to the side of their plate. Think mild, slightly sweet, with a texture that can stand in for potatoes in gratins, go crispy in roasted preparations, or add crunch to raw dishes.

The five recipes below range from comfort food (gratins, mashed) to something lighter (raw slaw, roasted). Mix and match based on what your Thanksgiving spread needs.

1. Kohlrabi Gratin with Gruyere and Thyme

This is the showpiece — the dish that makes people ask “what is this?” and then go back for seconds.

Thinly sliced kohlrabi layered with cream, Gruyere, and thyme, baked until golden and bubbling. It looks and eats like a potato gratin but tastes brighter and feels lighter. The kohlrabi slices hold their shape, the edges caramelize, and the cream sauce thickens into something rich without being heavy.

Ingredients

• 3 pounds kohlrabi (about 5-6 medium bulbs), peeled and sliced 1/8 inch thick
• 1.5 cups heavy cream
• 1 cup shredded Gruyere (or Swiss)
• 1/2 cup grated Parmesan
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon butter (for the dish)

Instructions

1. Preheat oven to 375°F. Butter a 9x13 baking dish generously.

2. Peel the kohlrabi thoroughly, removing the fibrous layer beneath the skin. Use a mandoline or sharp knife to slice into 1/8-inch rounds. Uniform thickness matters here — uneven slices mean uneven cooking.

3. Warm the cream in a small saucepan with the garlic, thyme, salt, pepper, and nutmeg. Don’t boil — just heat until it steams and the garlic is fragrant, about 3 minutes.

4. Layer one-third of the kohlrabi slices in the baking dish, overlapping slightly. Pour one-third of the cream mixture over the top. Sprinkle with one-third of the Gruyere. Repeat two more times, finishing with cheese on top. Scatter the Parmesan over the final layer.

5. Cover tightly with aluminum foil. Bake for 40 minutes covered.

6. Remove the foil and bake another 20-25 minutes until the top is deeply golden and the cream is bubbling around the edges.

7. Let rest for 10-15 minutes before serving. This rest period is critical — the cream sauce thickens as it cools slightly, and the layers hold together better when cut.

Make ahead: Assemble the gratin up to 24 hours in advance, cover, and refrigerate. Add 10-15 minutes to the covered baking time to account for the cold start.

For a simpler version, see our dedicated kohlrabi au gratin recipe.

2. Maple-Roasted Kohlrabi with Pecans

Sweet, caramelized, nutty — this hits the same notes as sweet potato casserole but without the marshmallow situation. It’s a more sophisticated take on the sweet-savory side dish.

Ingredients

• 2.5 pounds kohlrabi, peeled and cut into 3/4-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 tablespoon butter, melted
• 1 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne (optional, but recommended)
• 3/4 cup pecan halves
• 1 tablespoon fresh sage, thinly sliced

Instructions

1. Preheat oven to 425°F. Line a large sheet pan with parchment paper.

2. Toss the kohlrabi cubes with olive oil, 1 tablespoon of the maple syrup, melted butter, salt, cinnamon, and cayenne.

3. Spread in a single layer — use two pans if needed. Crowding prevents browning.

4. Roast for 25 minutes, stir, then roast another 15-20 minutes until the edges are golden and caramelized.

5. During the last 5 minutes of roasting, add the pecans to the pan to toast them.

6. Remove from oven. Drizzle with the remaining tablespoon of maple syrup and scatter the fresh sage over the top. Toss gently.

The cayenne is subtle — it doesn’t make it spicy, just adds a warm depth that complements the maple and cinnamon. Trust it.

3. Whipped Kohlrabi with Brown Butter

A direct potato substitute for the mashed-potato slot on the plate. Kohlrabi whips up smoother and lighter than mashed potatoes, and the brown butter adds a nutty richness that elevates it beyond a simple mash.

Ingredients

• 3 pounds kohlrabi, peeled and cut into 1-inch chunks
• 4 tablespoons butter
• 1/3 cup warm cream or half-and-half
• 1 teaspoon kosher salt
• 1/2 teaspoon white pepper
• 2 tablespoons chives, finely chopped

Instructions

1. Steam the kohlrabi chunks for 15-18 minutes until very tender — a fork should slide through with no resistance. Drain any accumulated water.

2. While the kohlrabi steams, make brown butter. Melt the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the milk solids turn golden brown and the butter smells nutty — about 4-5 minutes. Watch carefully; it goes from brown to burnt quickly.

3. Transfer the steamed kohlrabi to a food processor. Add the warm cream, salt, and white pepper. Process for 2-3 minutes until completely smooth. A food processor gives a silkier result than a potato masher.

4. Stream in the brown butter while the processor runs.

5. Taste. Adjust salt. Transfer to a serving bowl, top with chives.

Texture note: Kohlrabi puree is naturally thinner than mashed potatoes because it has less starch. If you want it thicker, stir in 2 tablespoons of cream cheese after processing. If anyone at the table is eating kohlrabi for weight loss, this is one of the lower-calorie dishes on the spread — even with the brown butter.

Make ahead: Puree up to 2 days in advance. Reheat gently in a saucepan over low heat, stirring in a splash of cream to loosen.

4. Kohlrabi and Apple Slaw with Cranberry Vinaigrette

Every Thanksgiving table needs something crisp and fresh to cut through all the rich, heavy dishes. This slaw delivers that with seasonal ingredients that feel right for November.

Ingredients

Slaw:

• 2 medium kohlrabi, peeled and julienned or shredded
• 2 tart apples (Granny Smith or Honeycrisp), julienned
• 1/2 cup dried cranberries
• 1/3 cup toasted walnuts, roughly chopped
• 3 tablespoons fresh flat-leaf parsley, chopped

Cranberry Vinaigrette:

• 3 tablespoons cranberry juice (100% juice, not cocktail)
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Shred the kohlrabi and julienne the apples. If not serving immediately, toss the apples with a squeeze of lemon to prevent browning.

2. Whisk together the cranberry juice, vinegar, mustard, and honey. Stream in the olive oil while whisking. Season with salt and pepper.

3. Combine the kohlrabi, apples, cranberries, and walnuts. Pour the vinaigrette over, toss to coat, and finish with parsley.

Make ahead: The slaw can be assembled (without dressing) up to 6 hours ahead and refrigerated. Kohlrabi stays crisp in a way that cabbage slaw doesn’t — it won’t wilt or get waterlogged. Dress just before serving. If you’re a fan of kohlrabi slaw, check our full slaw recipe collection for more variations.

5. Hasselback Kohlrabi with Herb Butter

A showstopper that’s simpler than it looks. The hasselback technique — thin, accordion-like slices that fan open during roasting — creates maximum surface area for crisping and lets the herb butter seep into every layer.

Ingredients

• 6 medium kohlrabi, peeled
• 4 tablespoons butter, softened
• 2 cloves garlic, finely minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• Flaky sea salt for finishing

Instructions

1. Preheat oven to 400°F.

2. Place each peeled kohlrabi bulb between two chopsticks or wooden spoon handles on a cutting board. Slice crosswise at 1/8-inch intervals. The chopsticks stop the knife from cutting all the way through — the slices stay connected at the base.

3. Mix the softened butter with garlic, rosemary, thyme, salt, and pepper.

4. Place the kohlrabi in a baking dish. Drizzle with olive oil, working it between the slices. Dot the herb butter between and over the slices — use a small knife to gently open the cuts and push butter in.

5. Cover with foil and bake 30 minutes.

6. Remove foil, baste with the melted butter pooling in the dish, and bake uncovered for another 25-30 minutes until the edges are golden and crispy and the interior is tender when pierced with a knife.

7. Finish with flaky sea salt.

Presentation tip: Arrange the hasselback kohlrabi on a platter, fanned side up, and drizzle with the pan juices. They look dramatic and unfamiliar enough to grab attention on a crowded table.

Planning Your Thanksgiving Kohlrabi Spread

You don’t need all five on the same table. Here’s how to choose:

If you’re replacing mashed potatoes: Go with the Whipped Kohlrabi with Brown Butter. Closest substitute, least likely to meet resistance from traditionalists.

If you’re adding one new dish: The Gratin is the safest bet. Cheese, cream, and golden crust win over skeptics.

If the table is already heavy: Add the Apple Slaw. It cuts through richness and provides textural contrast.

If you want visual drama: Hasselback Kohlrabi. Looks impressive, tastes excellent, minimal effort.

If you’re doing a low-carb Thanksgiving: Combine the Whipped Kohlrabi and the Maple-Roasted Kohlrabi for two substantial sides that replace both mashed potatoes and sweet potato casserole at a fraction of the carb count.

Shopping and Prep

For five recipes feeding 8-10 people, you’ll need approximately 12-14 medium kohlrabi bulbs (about 10-12 pounds). That’s a significant amount — if your grocery store has limited stock, call ahead or visit a farmers’ market.

Look for firm bulbs without cracks or soft spots. Smaller to medium bulbs (3-4 inches in diameter) are sweeter and more tender than large ones. Leaves still attached is a sign of freshness. See how to store kohlrabi for keeping them fresh in the days before Thanksgiving — they’ll hold for 2-3 weeks in the crisper drawer, so you can buy early.

Day-before prep: Peel and cut all kohlrabi. Store in airtight containers in the fridge. Assemble the gratin. Make the vinaigrette. Mix the herb butter. Thanksgiving morning becomes dramatically easier.

Kohlrabi might be the most underrated Thanksgiving vegetable. It’s versatile enough to fill multiple roles on the table, mild enough that nobody objects, and interesting enough that it gives people something to talk about besides politics.