Crispy Kohlrabi on Sourdough with Tahini Yogurt Sauce

From Crisp Root to Warm Toast

Kohlrabi has a mild, slightly cabbage-like flavor and a juicy bite somewhere between radish and broccoli. Slice the bulb thinly and cook it in a hot skillet to give it browned, crispy edges while the center stays tender. A mandoline makes evenly sized slices, but a sharp knife works too: aim for about three millimeters. Peel the kohlrabi generously first, as the outer skin can be tough.

Cook the slices in a single layer, leaving room between them. If the pan is too crowded, they’ll release moisture and steam rather than brown. Cook in two batches if needed; keep the first batch warm on a plate while the rest cooks. A thin layer of oil helps the edges brown. Salt the slices after cooking or just before they go into the pan, so they don’t release moisture unnecessarily.

The sauce brings creaminess and tang to balance the warm vegetable. Tahini can naturally be thick or somewhat bitter; stir the jar well before measuring, then gradually thin the sauce with yogurt and lemon juice. Greek yogurt makes it richer, while regular yogurt gives you a slightly lighter, thinner sauce. If the sauce is too thick, stir in a teaspoon of water. Taste before adding extra salt or lemon.

Kohlrabi is generally available from late spring through fall, though availability varies by shop and season. Choose a firm bulb without soft spots; smaller ones are often a little more tender. Parsley adds a fresh, green, herbal note, while chili oil brings heat. Use it sparingly and put extra oil on the table so everyone can choose how spicy they want it. No chili oil on hand? A pinch of chili flakes stirred into regular olive oil is an easy substitute.

Toast the sourdough briefly and top it just before serving so it doesn’t turn soggy. Spoon the sauce onto the bread, or serve it on the side if you want to keep the kohlrabi extra crispy. This toast is intended as lunch for two; you can pair it with a simple green salad. Store leftover kohlrabi and sauce separately, covered in the refrigerator, and eat them within two days. Reheat the kohlrabi briefly in a skillet; the outside will soften in the microwave.