01
Broccoli
10.0best for baking1 cup : 1 cup
Use peeled stems, similar mild flavor
10.0
kohlrabi substitute
for baking.
Baked kohlrabi at 400°F for 35 minutes develops a lightly caramelized exterior and fork-tender interior — useful in gratins, vegetable tians, and stuffed-bulb preparations. Its 90% water content drives humidity into surrounding doughs or custards, so dice to 1/2-inch cubes and pre-roast 15 minutes to evaporate surface moisture before layering. Substitutes here are ranked by oven-set behavior, whether they soften uniformly on an 18-minute bake at 375°F without going chalky, and how they contribute crumb structure versus excess water release during set.
top substitutes
adjustment for baking
Use peeled broccoli stems only, cut to 1/2-inch cubes at 1:1 cup for a gratin or stuffed-vegetable bake at 400°F for 30 minutes. The peeled stems carry roughly 88% water — close to kohlrabi's 90% — and soften uniformly. Discard the florets, which scorch black above 400°F before the stem base cooks through.
02
Turnips
6.7best for baking1 cup : 1 cup
Mild root, good raw or cooked
6.7
adjustment for baking
Dice turnips to 1/2-inch cubes at 1:1 cup for a winter root-vegetable bake at 400°F for 35 minutes. Turnips carry more starch than kohlrabi (6% versus 2%) and caramelize darker at the cube edges — expect a slightly sweeter finish, so balance with an extra pinch of salt per cup in a savory gratin build.
03
Chayote
7.51 cup : 1 cup
Crisp and mild, good raw or cooked
7.5
adjustment for baking
Peel, seed, and cube chayote to 1/2-inch pieces at 1:1 cup for layered bakes at 400°F for 28 minutes. Chayote carries 92% water — slightly higher than kohlrabi — so pre-roast 12 minutes uncovered to drive off surface moisture before folding into a gratin with cream or cheese, or the dish pools liquid during oven set.
show 10 more substitutes
04
Celery
7.51 cup : 1 cup
Peel and dice; mild flavor and firm crunch
7.5
adjustment for this dish
Peel tough outer strings from celery stalks and dice to 1/2-inch pieces at 1:1 cup. Bakes 25 minutes at 400°F to tender — shorter than kohlrabi's 35-minute curve because the narrower cross-section heats through faster. Its distinctive aromatic register pushes the dish toward mirepoix territory; balance with garlic and thyme in savory applications.
05
Cucumber
7.51 cup : 1 cup
Crisp and mild, peel and slice thin for salads
7.5
adjustment for this dish
Peel, deseed, and cube cucumber to 1/2-inch at 1:1 cup. Cucumbers carry 96% water — higher than any other swap here — so pre-salt 15 minutes and pat dry before baking at 400°F for 20 minutes. Even pre-treated, cucumber pools liquid at the base of a gratin; reserve for recipes where that moisture is absorbed by cheese or rice.
06
Cabbage
7.51 cup : 1 cup
Shred for slaw, stays crunchy; peel before using
7.5
adjustment for this dish
Peel outer leaves, shred cabbage to 1/4-inch ribbons at 1:1 cup. Cabbage softens through a 35-minute bake at 400°F but its sulfur compounds intensify past 25 minutes — keep the bake covered for the last 10 minutes to trap steam and moderate the smell. Best in stuffed-cabbage rolls or layered casseroles.
07
Fennel
7.51 cup : 1 cup
Mild and crunchy, works in slaws and salads
7.5
adjustment for this dish
Trim fennel fronds and stalks, slice the bulb to 1/2-inch wedges at 1:1 cup. Bakes 30 minutes at 400°F until the layers separate and tips caramelize. The anise-licorice flavor shifts baked dishes sharply away from kohlrabi's mild register — pair with citrus and parmesan rather than heavy cream to balance the aromatic lift.
08
Radishes
7.51 cup : 1 cup
Mild crunch, slice thin for salad garnish
7.5
adjustment for this dish
Halve or quarter radishes at 1:1 cup and bake at 400°F for 25 minutes — radishes lose most of their raw heat through cooking and turn mild like a turnip. The color fades from magenta to dusty pink in the oven; serve roasted radishes as a rustic side rather than expecting kohlrabi's pale-green appearance in the finished dish.
09
Potatoes
6.71 cup : 1 cup
Low carb swap, roast or mash when tender
6.7
10
Cauliflower
6.71 cup : 1 cup
Crisp and mild, peel before use; roasts well
6.7
11
Brussels Sprouts
6.71 cup : 1 cup
Dice and roast, mild brassica flavor
6.7
12
Parsnips
5.01 cup : 1 cup
Mild and crisp, works roasted or in soups
5.0
13
Zucchini
5.01 cup : 1 cup
Peel and slice, crunchier texture
5.0