HeySolids
Choking risk
Raw kohlrabi is a moderate choking risk - it is firm and crisp like a raw apple, and hard raw vegetables are a known choking hazard for young children.
Peel it, then cook until a piece squashes easily between two fingers, or finely grate the raw bulb - never offer firm raw chunks or sticks. See how to serve for age-by-age prep.
Allergens
Kohlrabi is not a common food allergen, so a true food allergy to it is rare.[3]
Start with a small amount and watch for a reaction.
If baby refuses
Try roasting it, which brings out more sweetness, or grate it finely into a mash or pasta sauce baby already likes. Texture matters as much as flavor here - a steamed piece and a fine raw shred are very different in the mouth, so it is worth trying both. It often takes several tries before a new food is accepted.
How to serve
6+ months old
Large soft piece or smooth mash
Finger-length soft piece, or mash on a spoon
Peel off the tough skin, then cook the bulb until very soft. Offer a large soft piece for baby to hold and suck on, or mash it onto a pre-loaded spoon. It also mixes well into mashed potato or another soft vegetable. The leaves are edible too - cook them soft, chop them fine, and stir them through the mash. Don't serve firm raw pieces or sticks at this stage.
How to cook
Peel, then steam or boil for 12 to 15 minutes, or roast at 400°F for 25 to 30 minutes, until very soft. It is done when a piece presses easily between two fingers. Add a little cooking water when blending for a smoother mash.
9+ months old
Small soft pieces or finely grated
About 1/2 inch, or finely grated
As the pincer grasp develops, peel and cook kohlrabi soft, then cut into small pieces for picking up. Peeled, finely grated raw kohlrabi stirred into other foods or a soft slaw works well now too. Keep it cooked soft or finely grated and avoid firm raw chunks, which can break into hard pieces.
How to cook
Peel, then steam or boil until soft, about 12 to 15 minutes, or roast at 400°F for 25 to 30 minutes for more sweetness. Pieces should squash easily between two fingers. Or peel and finely grate the raw bulb.
12+ months old
Soft cooked pieces or finely grated raw
Bite-sized, about 1/2 to 1 inch, or finely grated raw
Offer soft cooked kohlrabi pieces alongside a fork or spoon for utensil practice, and stir it into family dishes like roasted veg, slaws, or fritters. Raw kohlrabi is firm and crisp like raw apple, so keep it finely grated rather than in slices or chunks, which can break off into hard pieces.
How to cook
Peel, then steam, boil, or roast until soft, or peel and slice the raw bulb very thinly as your toddler manages it. Roasting at 400°F for 25 to 30 minutes mellows the flavor. As chewing skills grow you can leave a little more texture on cooked pieces.