Exploring Seasonal Flavors with Kohlrabi, Fennel, and Other Spring Vegetables
Creative ways to enjoy crisp and aromatic spring produce without overcomplicating your meals
As the days grow longer and the sun warms the soil, spring produce bursts into markets and kitchens with vibrance and freshness. Among the stars of the season are kohlrabi and fennel, two vegetables that may seem unfamiliar to some but offer immense culinary versatility and flavor. In this article, we explore the many ways to incorporate these and other spring market surprises into everyday cooking — from raw salads to roasted side dishes and beyond.
How to cook kohlrabi and fennel together for a light spring side dish
When looking for light spring recipes, pairing kohlrabi and fennel creates a harmony of textures and flavors. Kohlrabi, with its mild sweetness and crunchy texture, complements the anise-like flavor of fennel. Thinly slicing both and tossing them with a citrus vinaigrette makes for a refreshing raw salad. Alternatively, roasting them together enhances their natural sweetness and adds depth, especially when seasoned with olive oil, lemon zest, and thyme.
This pairing works beautifully alongside grilled fish or a spring grain pilaf. It's a simple yet elegant way to highlight seasonal vegetables without needing heavy sauces or complicated preparation.
Can you roast kohlrabi and fennel with carrots and potatoes?
Absolutely. One of the most satisfying ways to enjoy spring vegetables is to roast them with other root vegetables like carrots and baby potatoes. This method brings out their sweetness and creates a caramelized exterior that enhances their natural flavors.
To ensure even cooking, cut all vegetables to a similar size. Roasted kohlrabi becomes tender and slightly nutty, while fennel caramelizes to a soft, aromatic state. A drizzle of olive oil, sea salt, and cracked pepper is often all that’s needed. This type of spring roasted vegetable medley pairs well with roast chicken or can serve as a filling base for a vegetarian bowl.
What are the best spices for cooking fennel and kohlrabi?
Spices and herbs can elevate the flavors of fennel and kohlrabi dramatically. For fennel, spices that complement its licorice notes include coriander seeds, orange zest, dill, and parsley. When roasted, ground fennel seeds can deepen the flavor even more.
Kohlrabi, on the other hand, has a more neutral taste and can handle bolder seasoning. Popular spice pairings include paprika, cumin, nutmeg, and garlic powder. A pinch of chili flakes can add a mild heat, while fresh herbs like thyme and basil keep it light and bright.
The secret is balance — using just enough spice to enhance the flavor without overpowering the delicate nature of these springtime vegetables.
How to prepare raw kohlrabi salad with fennel and apple
A raw kohlrabi salad is an excellent way to appreciate the crunch and sweetness of this vegetable. When sliced thinly or spiralized, kohlrabi adds body and texture. Combine it with paper-thin slices of fennel and crisp apple for a dish that’s as visually stunning as it is delicious.
Add a squeeze of lemon, a drizzle of extra virgin olive oil, and a pinch of sea salt. Top with toasted nuts or seeds for a bit of crunch, and perhaps a dollop of Greek yogurt or a sprinkle of soft goat cheese for creaminess. This salad is perfect as a standalone lunch or as a starter to a spring dinner party.
Is kohlrabi good in stir-fry with other spring vegetables?
Yes — and surprisingly so. Kohlrabi stir-fry is one of the most underutilized uses of this vegetable. Its firm texture makes it ideal for quick cooking methods like stir-frying. It holds its shape and stays crisp-tender even at high heat.
Pair it with other spring vegetables like snap peas, asparagus, and baby bok choy. Use aromatics such as ginger, garlic, and green onions, and finish with a splash of tamari or soy sauce. For a complete meal, add in tofu or shrimp. This method is quick, healthy, and incredibly flavorful.
Can you make soup with fennel, leeks, and kohlrabi?
Spring soups are an excellent canvas for combining fennel, leeks, and kohlrabi. When simmered together, they create a broth that's both mild and aromatic. Fennel brings a soft licorice flavor, while leeks add a gentle onion sweetness and kohlrabi offers body without overpowering the dish.
Blend for a creamy texture or leave chunky for a rustic presentation. This type of soup is perfect served with a slice of sourdough bread and a sprinkle of fresh herbs like chervil or tarragon.
How to grill fennel and kohlrabi for outdoor spring meals
Grilled vegetables are a highlight of spring gatherings. Fennel and kohlrabi both grill exceptionally well. Fennel, when sliced lengthwise, holds together and gains a sweet, smoky profile. Kohlrabi, when sliced into thick rounds or wedges, develops charred edges while staying juicy inside.
Brushing them with olive oil and seasoning with a pinch of salt and herbs is often enough. Serve with a yogurt dip or pesto for added richness. This preparation is a great accompaniment to grilled fish, lamb, or tofu.
Can you eat kohlrabi leaves like kale or spinach?
Yes, and many people are surprised to learn that kohlrabi leaves are edible. They are rich in nutrients and have a mild flavor similar to kale or collard greens. Younger leaves are tender enough to eat raw in salads, while older leaves can be sautéed, braised, or added to soups and stews.
Use them as you would other dark leafy greens. They pair well with garlic, lemon juice, and a hint of chili. Including the leaves helps reduce waste and adds variety to your spring greens repertoire.
How to use roasted kohlrabi in spring grain bowls or salads
Roasted kohlrabi is a fantastic addition to grain-based meals. Once cooked, its sweetness and soft texture make it ideal for pairing with quinoa, farro, or brown rice. Add spring greens, a soft-boiled egg, sliced radishes, and a creamy tahini dressing for a complete bowl.
This kind of meal is balanced, nourishing, and endlessly customizable. It’s also a smart way to use leftover roasted vegetables from the night before.
What proteins pair well with fennel in healthy spring recipes?
Fennel’s distinctive flavor makes it a great match for a variety of proteins. For meat eaters, chicken, pork, and salmon work particularly well. The sweetness of roasted fennel contrasts beautifully with savory or fatty proteins.
Vegetarians can pair fennel with chickpeas, white beans, or halloumi cheese. When shaved raw, fennel adds freshness to bean salads or lentil dishes, making meals feel lighter and more refreshing — ideal for spring.
Can I bake fennel with parmesan and breadcrumbs for a vegetarian side?
Absolutely. This preparation, often called fennel gratin, is a popular Mediterranean dish. It combines fennel’s natural sweetness with the rich umami of parmesan cheese and the crunch of breadcrumbs. It’s baked until golden and bubbling, often with a touch of cream or milk.
This dish makes an excellent side for any main course or can stand alone with a green salad for a light meal. Its popularity continues to rise as more people seek flavorful, meat-free options for dinner.
How to store fresh kohlrabi and fennel from the farmers market?
Proper storage is key to preserving the freshness of farmers market produce. Kohlrabi bulbs should be separated from their leaves and stored in the fridge — the bulbs in the crisper drawer and the leaves wrapped in a damp paper towel inside a plastic bag. The bulbs can last up to a week or more; the leaves should be used within a few days.
Fennel keeps best when wrapped loosely in a damp cloth and stored in the vegetable drawer. Avoid plastic wrapping that traps moisture and causes rot. Stored properly, fennel can stay crisp for about five days.
Are there low-carb recipes with kohlrabi instead of potatoes?
Yes, kohlrabi is a popular low-carb alternative to potatoes. Its mild flavor and firm texture make it ideal for slicing into fries, roasting, or even boiling and mashing. It contains fewer carbohydrates than potatoes and is often featured in keto and low-carb meal plans.
One common substitution is using kohlrabi for potato gratins or home fries. Spiralized kohlrabi can also replace pasta in light spring dishes or serve as a base for vegetable hash with eggs.
Can you ferment fennel or kohlrabi for probiotic spring sides?
Fermentation is an excellent way to preserve the freshness of spring vegetables while boosting gut health. Both kohlrabi and fennel ferment well. Kohlrabi creates a crunchy, mildly spicy ferment, while fennel becomes tangy and slightly sweet, often paired with citrus or dill.
Fermented kohlrabi slaw, for example, pairs beautifully with grilled meats or fish. These probiotic-rich sides are not only delicious but also support digestive wellness, making them a valuable addition to a spring menu.
What are the best ways to use leftover roasted fennel and kohlrabi?
Leftovers don’t have to be boring. Roasted fennel and kohlrabi can be transformed into a wide variety of dishes. Dice them into frittatas, toss into pasta salads, or blend with broth for a creamy soup.
You can also mix them into risottos or grain bowls, or use them as toppings on flatbreads with goat cheese and arugula. Repurposing leftovers reduces food waste and encourages creativity in the kitchen.
Embrace the Diversity of Spring Vegetables
Spring is a season of rebirth, and what better way to celebrate it than through fresh, inspiring meals centered on ingredients like kohlrabi, fennel, and other vibrant spring produce? With so many preparation methods — raw, roasted, grilled, fermented, or sautéed — these humble vegetables can take center stage in dishes that are as nourishing as they are flavorful.
Whether you're preparing a light salad, hearty side, or quick stir-fry, there are countless ways to incorporate these ingredients into your everyday cooking. As you explore your local farmers market or grocery store this season, let curiosity lead and let these seasonal spring vegetables shine on your plate.