Smoky Swedish Charred Kohlrabi with Creamy Goat Cheese

There is something undeniably magical about Nordic cuisine—it transforms humble root vegetables into culinary masterpieces through simple, high-quality preparation. This Swedish-inspired charred kohlrabi recipe does exactly that, celebrating the vegetable's natural sweetness by intensifying it with a smoky sear. When cooked on the Arteflame grill, the high-heat plancha locks in moisture while creating a caramelized crust that offers a delightful crunch, elevating the mild, turnip-like flavor into something nutty and complex. Paired with the cool, tangy creaminess of fresh goat cheese and the herbaceous bite of dill, this dish is a study in contrasts: hot and cold, earthy and bright, rustic and refined. It is the perfect vegetarian side dish that commands attention at any outdoor gathering, proving that simplicity often leads to the most sophisticated flavors.

Ingredients

• 4 medium Kohlrabi bulbs, peeled and sliced into 1/2 inch rounds or wedges
• 3 tbsp Extra virgin olive oil (plus more for the grill)
• Sea salt, to taste
• Freshly cracked black pepper, to taste
• 4 oz Fresh goat cheese (chèvre), crumbled
• 1/4 cup Fresh dill, chopped
• 1 Lemon, cut into wedges for serving

Instructions

Step 1: Prepare the Kohlrabi

1. Begin by firing up your Arteflame grill. Aim for a medium-high heat on the flat cooktop (plancha) surface.
2. While the grill heats up, peel the thick, fibrous skin off the kohlrabi bulbs using a sharp knife or vegetable peeler until you reach the tender, white interior.
3. Slice the bulbs into uniform rounds or wedges, approximately 1/2 inch thick, to ensure even cooking.
4. In a large bowl, toss the kohlrabi slices with olive oil, sea salt, and black pepper until they are evenly coated.

Step 2: Char the Vegetables

1. Drizzle a small amount of oil directly onto the hot plancha surface to prevent sticking.
2. Place the kohlrabi slices onto the flat cooktop. Avoid overcrowding to ensure they sear rather than steam.
3. Grill for about 4-6 minutes per side. You are looking for a deep, golden-brown char on the surface while the inside becomes tender-crisp. Move them closer to the center fire if you need more char, or toward the outer edge to soften slowly without burning.

Step 3: Assemble and Serve

1. Once the kohlrabi is tender and beautifully charred, remove the slices from the grill and arrange them on a serving platter.
2. Immediately crumble the fresh goat cheese over the hot kohlrabi, allowing it to soften slightly from the residual heat.
3. Generously sprinkle with chopped fresh dill and finish with a squeeze of fresh lemon juice to brighten the flavors before serving.

Tips

To master this Swedish Charred Kohlrabi, selecting the right produce is paramount. Look for smaller bulbs, as they tend to be sweeter and less woody than their larger counterparts; if the greens are still attached and fresh, don't throw them away—they can be quickly charred on the grill and added to the dish for extra texture. When grilling on the Arteflame, utilize the heat zones effectively. Start the kohlrabi closer to the center to get that signature sear quickly, then move them to the cooler outer ring to finish cooking through without scorching. This technique ensures the vegetable is cooked perfectly—soft enough to bite through but retaining a satisfying al dente snap. Finally, crumble the cheese while the vegetables are piping hot; this creates a creamy sauce-like consistency where the cheese touches the char.

Variations

While the classic Swedish combination of dill and goat cheese is timeless, kohlrabi is a versatile canvas that welcomes various flavor profiles. You can easily adapt this recipe to suit different dietary needs or palate preferences without losing the essence of the dish. Here are a few delicious ways to switch things up:

• Honey & Walnut: Drizzle warm honey over the finished dish and add toasted walnuts for a sweet and crunchy contrast.
• Spicy Kick: Add crushed red pepper flakes to the olive oil toss and swap the goat cheese for feta for a bolder, saltier bite.
• Vegan Option: Replace the goat cheese with a cashew cream drizzle or a vegan almond ricotta to keep it plant-based.
• Herb Swap: If you aren't a fan of dill, fresh parsley, chives, or tarragon make excellent aromatic substitutes.
• Root Vegetable Medley: Mix sliced radishes or turnips in with the kohlrabi for a colorful grilled root salad.

Best pairings

This charred kohlrabi dish is incredibly versatile, bridging the gap between a light appetizer and a hearty side. Its smoky and tangy profile cuts through rich fats beautifully, making it an ideal companion for heavier proteins. Serve this alongside a cedar-plank grilled salmon or smoked trout to keep with the Nordic theme, as the fish's natural oils complement the acidity of the goat cheese and lemon. For meat lovers, this pairs exceptionally well with grilled lamb chops or a roasted pork tenderloin, where the earthy kohlrabi balances the savory intensity of the meat. If you are curating a beverage pairing, opt for a crisp, high-acid white wine like a Sauvignon Blanc or a dry Riesling, or even a light wheat beer, which will cleanse the palate between bites of the creamy cheese and smoky vegetable.

Conclusion

Embracing the Swedish approach to grilling vegetables opens up a new world of textures and flavors, and this Charred Kohlrabi with Goat Cheese is the perfect introduction. It is a dish that looks sophisticated on the plate yet remains incredibly simple to prepare, especially with the even heat and ample space of an Arteflame grill. The combination of the hot, smoky vegetable with the cool, tangy cheese creates a mouthwatering dynamic that is sure to impress your guests. whether you are hosting a summer barbecue or a cozy autumn dinner, this recipe brings a touch of rustic elegance to the table. Give this underrated vegetable a chance to shine, and you might just find it becoming a staple in your outdoor cooking repertoire.