Kohlrabi Tahini Miso

Recipe and Photo by Sarah O’Toole
Owner “Cooking with CSA”

  • 1 bunch kohlrabi (3 Bulbs)
  •  3 Tbsp. tahini
  • 1 Tbsp. miso paste
  • 1 shallot
  • 2 cloves of garlic
  • 1⁄4 cup vegetable broth
  • 1 Tbsp. oil (coconut or olive works well)
  • salt and pepper
  • 1 Tbsp. sesame seeds


  1. Peel kohlrabi and cut into 1⁄4 inch cubes.
  2. Fill a large pot with water and a dash of salt, bring to a boil.
  3. Once water is boiling add kohlrabi and cook for 10 minutes.
  4. Strain and set aside.
  5. Next in a medium sauce pan on medium heat, add tahini, miso, and vegetable broth.
  6. Stir tahini mixture until completely mixed and warmed, turn down to low and stir occasionally.
  7. Next in a large frying pan, add oil, shallots and garlic. Fry until shallots become translucent and garlic starts to brown.
  8. Next add Kohlrabi to the pan and stir fry for 5-8 minutes.
  9. Next transfer kohlrabi and tahini sauce to a large bowl. Mix well and top with salt, pepper and sesame seeds.
  10. Serve immediately over brown rice.
About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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