Kohlrabi is safe for babies from 6 months old. How you prepare it changes as your baby grows. Here is exactly what to do at each stage.
Choking risk: low
Low choking risk with appropriate preparation. Always supervise mealtimes.
Flavor guide
Raw kohlrabi is crisp and juicy with a mild, fresh sweetness and a light cabbage-like note, similar to jicama but with more depth. Cooking softens it into a tender, neutral-tasting vegetable that absorbs surrounding flavors easily, much like a mild potato. It pairs naturally with butter, lemon, parsley, mild cheese, carrot, apple, and broth.
Peel and steam or roast until very soft. Cut into thick sticks. Mild, slightly sweet flavor - similar to broccoli stem.
Serving ideas
Soft diced pieces as finger food.
Serving ideas
Raw thin slices (crunchy, like apple), roasted, in slaws.
Serving ideas
Peel and slice or dice. Blanch for 2 minutes, transfer to an ice bath, drain, then freeze in a single layer before bagging.
Blanch for 2 minutes before freezing. Keeps for up to 12 months.
Batch prep tip
Peel and dice a batch of kohlrabi, steam or roast until soft, and freeze in portions. Thaw and mash, add to soups, or reheat as finger food. Keeps 3 months.
Ingredients
Steps
Whole milk is a dairy allergen. If dairy has not yet been introduced, use the potato cooking water instead to thin the mash.
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