Preparation
Clean and Peel
To prepare kohlrabi for roasting, follow these steps:
1. Choose fresh and firm kohlrabi bulbs with no signs of soft spots or mold.
2. Select a variety that is suitable for roasting, such as ‘Snowball’ or ‘White Russian’.
Rinse the kohlrabi under cold running water to remove any dirt or debris:
a. Gently scrub the bulbs with your hands to loosen any dirt or wax.
b. Rinse the kohlrabi under cold running water, making sure to remove any dirt or debris from all surfaces.
Pat dry the kohlrabi with paper towels:
a. Remove excess moisture from the bulbs using paper towels.
b. Pat the kohlrabi gently but firmly to remove any excess moisture.
Cut off the top and bottom of each bulb:
a. Using a sharp knife, carefully cut off the top and bottom of each bulb, removing about 1 inch from each end.
b. Cut away any tough or woody parts from the bulbs, if necessary.
Remove any skin that may be thick or fibrous:
a. Using a vegetable peeler or sharp knife, carefully peel off any thick or fibrous skin from each bulb.
b. Remove as much of the skin as possible, but avoid removing too much flesh from the bulbs.
Now your kohlrabi is ready to be cut into bite-sized pieces for roasting:
a. Cut the peeled kohlrabi into 1-inch cubes or wedges, depending on your preference.
b. Place the prepared kohlrabi on a baking sheet lined with parchment paper, ready for roasting in the oven.
Prepare 23 kohlrabi bulbs, removing the leaves and stems.
To begin preparing the 23 kohlrabi bulbs, start by selecting firm and fresh produce with no signs of soft spots or mold. Rinse each bulb under cold running water to remove any dirt or debris.
Next, carefully remove the leaves and stems from each kohlrabi bulb using a sharp knife or pruning shears. Beware, as the bulbs can be tender and easy to damage.
Peel off the tough outer layer of each bulb, if necessary, to reveal the crunchy interior. This step will help ensure that your roasted kohlrabi is cooked evenly and has a smooth texture.
Cut each peeled kohlrabi into wedges, slices, or cubes depending on the desired shape for your final dish. For the Roasted Kohlrabi Recipe, you can use wedges for a more rustic presentation or cubes for a uniform texture.
Rinse each prepared piece of kohlrabi under cold water to remove any remaining peel or debris. This step is crucial in preventing any bitter flavors from affecting your final dish.
Cut off the root end of each bulb.
To ensure that you can properly enjoy your roasted kohlrabi, it’s essential to start by preparing the bulbs correctly.
The first step in preparation involves handling the root end of each bulb carefully and cutting off the root end with a clean knife or a sharp instrument. This process may seem simple but is crucial for preventing any potential bitterness from affecting the overall flavor of the dish.
After you’ve removed the root ends, make sure to thoroughly rinse each bulb under cold running water to remove any dirt that might have accumulated on the surface. Gently scrub the kohlrabi with a soft brush if needed, but avoid applying too much pressure which could damage its delicate skin.
Rinse your hands thoroughly after handling raw vegetables like kohlrabi and clean your knife or tool used for cutting to prevent cross-contamination.
Now that you’ve prepared the kohlrabi correctly, proceed with peeling them if desired, depending on whether you prefer a smooth surface or want to retain their natural appearance. Once peeled or not, cut the bulbs into smaller wedges or slices and set aside for further processing.
Season and Toss
The preparation of kohlrabi for roasting involves a few crucial steps to bring out its natural sweetness and texture.
Firstly, wash the kohlrabi thoroughly under cold running water to remove any dirt or debris.
Next, peel the tough outer skin using a vegetable peeler, being careful not to cut too deeply and damage the tender flesh underneath.
Trim both ends of the kohlrabi using a sharp knife to remove any woody or fibrous parts.
Cut the peeled and trimmed kohlrabi into bite-sized wedges or small florets, depending on your preference for presentation.
The seasoning of kohlrabi is where the magic happens, as you can experiment with various herbs and spices to create unique flavor profiles.
For a classic roasted kohlrabi recipe, start by drizzling olive oil over the prepared wedges or florets, making sure they’re evenly coated.
Add a pinch of salt, a few grinds of freshly ground black pepper, and any other desired herbs such as dried thyme, rosemary, or garlic powder.
Toss the seasoned kohlrabi gently to distribute the flavors evenly and prevent them from becoming too soggy or oily.
The final step is to toss the prepared kohlrabi in a bowl with your chosen aromatics, such as minced onions, minced garlic, or grated carrots, to create a harmonious balance of flavors.
This step is crucial in developing the depth and richness of the roasted kohlrabi, so don’t be shy about adding a generous amount of aromatics!
Once you’ve combined the prepared kohlrabi with your chosen aromatics, toss everything together one last time to ensure they’re evenly distributed.
Now your kohlrabi is ready to be roasted to perfection in the oven!
In a large bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice,
To prepare for this delicious Roasted Kohlrabi Recipe, it’s essential to start by preparing the kohlrabi, a versatile and nutritious vegetable that’s often overlooked in many cuisines.
First, choose firm, fresh kohlrabi bulbs with no signs of wilting or bruising. Select those with leaves still attached, as they will help you identify the best ones for roasting. The kohlrabi bulb should feel heavy and have a sweet aroma.
Cut off both ends of each kohlrabi bulb using a sharp knife to create a stable base. Peel the skin from each bulb, taking care not to damage the delicate flesh underneath.
Rinse each peeled kohlrabi under cold running water to remove any remaining dirt or debris, then gently pat them dry with paper towels. This step will prevent any excess moisture from interfering with the roasting process and enhance the overall flavor.
Next, wrap the prepared kohlrabi in foil or parchment paper, making sure to cover them completely for even cooking and retention of moisture. You can also drizzle a little bit of olive oil on each wrapped kohlrabi before roasting if desired.
In a large bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and any other seasonings you prefer (such as salt, pepper, garlic powder, or dried herbs). This mixture will be brushed over the roasted kohlrabi during its final stages to add a burst of flavor.
Now your kohlrabi is ready to roast in the oven! Simply place them on a baking sheet lined with parchment paper and follow the roasting instructions outlined in the Roasted Kohlrabi Recipe.
1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes.
In the preparation for roasting kohlrabi, it’s essential to focus on enhancing its natural flavors while ensuring a crispy exterior and tender interior.
To achieve this balance, you will need a few key ingredients in your pantry. The first is salt, which plays a crucial role in bringing out the inherent sweetness of the kohlrabi. A good quality salt, preferably sea or kosher, should be used in the amount specified.
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1 teaspoon salt – This amount may seem small, but it’s sufficient to season each piece adequately without overpowering their flavor.
The next ingredient is black pepper. Like salt, its main purpose is to enhance the natural flavors of the kohlrabi and add depth. Freshly ground black pepper is recommended for the best results, as pre-ground peppercorns can lose their potency over time.
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1/2 teaspoon black pepper – This amount provides a subtle kick without dominating the dish’s flavor profile.
Finally, there’s red pepper flakes. These add a touch of heat to balance out the sweetness of the kohlrabi and the savory quality of the salt and pepper. Be cautious with this ingredient as excessive amounts can overpower the dish.
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1/4 teaspoon red pepper flakes – This small amount is enough to provide a noticeable kick without making the dish overwhelmingly spicy.
Incorporating these ingredients into your roasting kohlrabi recipe will not only elevate its flavor but also create a well-rounded and delicious side dish perfect for any meal.
Add the kohlrabi pieces to the bowl and toss to coat with the marinade.
The preparation for the roasted kohlrabi recipe begins by adding the chopped kohlrabi pieces to a large bowl. It is essential to choose fresh and firm kohlrabi bulbs, ideally with their leaves still attached, as they will add a burst of flavor to the dish.
Next, select your preferred marinade ingredients according to your taste preferences or dietary requirements. Some common components of a marinade may include olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper. You can also consider adding other herbs or spices like dried thyme, paprika, or cayenne pepper to create unique flavor profiles.
Once you have prepared your marinade, pour it over the chopped kohlrabi in the bowl and gently toss everything together until the vegetables are evenly coated with the flavorful mixture. Be sure not to over-toss, as this can cause the kohlrabi pieces to break down prematurely during roasting.
The goal is to achieve a harmonious balance between the marinade’s moisture content and the kohlrabi’s natural starchiness. This will enable the vegetables to retain their texture while soaking up all the delicious flavors from the marinade. Make sure to distribute the ingredients evenly so that each piece of kohlrabi receives an optimal amount of flavor.
Let the marinated kohlrabi sit at room temperature for about 15-30 minutes, allowing it to absorb the flavors and tenderize slightly before roasting in the oven. This step will elevate your roasted kohlrabi to new heights, making it a side dish or main course that everyone will love.
Roasting
Spread on Tray
To roast kohlrabi, you will need to prepare it properly before placing it on a tray for roasting.
First, peel the kohlrabi using a vegetable peeler to remove the tough outer layer.
Cut off the top and bottom of the kohlrabi, about 1 inch from each end. This will help stabilize the kohlrabi while it’s being roasted.
Cut the kohlrabi into your desired shape or size for roasting. You can cut it into wedges, cubes, or even leave it whole.
Place the prepared kohlrabi on a tray lined with parchment paper or aluminum foil to prevent sticking.
Preheating and Roasting
Preheat your oven to 425°F (220°C).
- Pour olive oil over the kohlrabi, making sure each piece is lightly coated.
- Season with salt and pepper to taste, and any other desired herbs or spices, such as garlic powder or paprika.
Mix the kohlrabi gently to ensure even coating of oil and seasonings.
Roasting Times
- If roasting whole kohlrabi, it will take about 25-30 minutes or until tender when pierced with a fork.
- If roasting wedges or cubes, check for tenderness after 20-25 minutes, and continue to roast in 5-minute increments until they’re cooked through.
Remove the kohlrabi from the oven and let it cool slightly before serving. You can serve it hot or at room temperature as a side dish or add it to your favorite recipes for added nutrition and flavor.
Line a baking sheet with parchment paper or aluminum foil.
Roasting is a versatile cooking method that can bring out the natural sweetness and depth of flavors in various vegetables, including kohlrabi. To roast kohlrabi to perfection, it’s essential to line a baking sheet with parchment paper or aluminum foil.
This step serves several purposes. Firstly, it prevents the kohlrabi from sticking to the baking sheet, making it easier to remove and clean up afterwards. Secondly, it promotes even browning and caramelization of the vegetables by allowing air to circulate underneath them. Finally, lining the baking sheet with parchment paper or aluminum foil saves time on cleanup, as any food residue can simply be discarded along with the liner.
When choosing between parchment paper and aluminum foil, consider the specific needs of your roasting experience. Parchment paper is a popular choice for roasting vegetables because it’s non-stick and easy to clean up. However, some people may find that it doesn’t provide enough structure or support for larger or more delicate vegetables. Aluminum foil, on the other hand, offers a more rigid surface that can help hold vegetables in place while they roast.
In any case, make sure to cover the entire baking sheet with parchment paper or aluminum foil, leaving no gaps or areas exposed. This will ensure that the kohlrabi and any other vegetables you’re roasting are evenly coated with the flavors of your chosen seasonings and herbs, resulting in a deliciously roasted dish.
Spread the kohlrabi pieces in a single layer, leaving some space between each piece.
To achieve perfectly roasted _**kohlrabi**_, it’s essential to spread the pieces out in a single layer on a baking sheet.
Leaving some space between each piece ensures that they roast evenly and prevents them from steaming instead of browning.
This step is crucial, as overcrowding the pan can lead to undercooked or raw _**kohlrabi**_ in the center.
By arranging the pieces in a single layer, you’ll also promote air circulation around each piece, which helps to caramelize their natural sugars and develop that desirable roasted flavor.
To take it a step further, consider roasting the _**kohlrabi**_ on two separate baking sheets if necessary, rather than overcrowding one pan. This will allow for even cooking and prevent the pieces from steaming instead of browning.
Now that you have your _**kohlrabi**_ arranged in a single layer, it’s time to roast them to perfection!
Bake until Golden Brown
To roast kohlrabi to perfection, start by preheating your oven to 425°F (220°C). This high temperature will help to bring out the natural sweetness in the kohlrabi and give it a crispy texture on the outside.
Select a whole kohlrabi or trim the leaves and cut the bulb into wedges or slices, depending on your desired presentation. For even roasting, make sure all pieces are roughly the same size.
Place the kohlrabi pieces on a baking sheet lined with parchment paper, leaving some space between each piece to allow for air circulation. You can also toss them in a little bit of oil and sprinkle with salt for extra flavor, but be careful not to overcrowd the baking sheet.
Bake the kohlrabi in the preheated oven for about 20-25 minutes, or until it reaches your desired level of doneness. You can check on them every 10 minutes to rotate the baking sheet and ensure even browning.
To achieve a golden brown color, you’ll want to keep an eye on the kohlrabi during the last 5-7 minutes of roasting. If they start to darken too quickly, reduce the oven temperature to 375°F (190°C) or cover them with foil for the remaining time.
Once the kohlrabi is roasted to your liking, remove it from the oven and let it cool slightly before serving. You can enjoy it on its own as a side dish or add it to salads, slaws, or other recipes for extra flavor and texture.
Bake at 425°F (220°C) for 2025 minutes or until the kohlrabi is tender and caramelized,
Kohlrabi is a unique and delicious vegetable that can be roasted to perfection with minimal ingredients.
To roast kohlrabi, you’ll need the following:
- 2-3 medium-sized kohlrabi bulbs
- 1/4 cup olive oil
- Salt and pepper to taste
- Optional: garlic powder, paprika, or other herbs and spices of your choice
To prepare the kohlrabi for roasting:
- Wash the kohlrabi bulbs thoroughly under cold water, removing any leaves or stems.
- Pat dry the kohlrabi with paper towels to remove excess moisture.
- Cut the kohlrabi into wedges or slices, depending on your preference.
To roast the kohlrabi:
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together olive oil, salt, and pepper until well combined.
- Add any desired herbs or spices and stir to combine.
- Add the kohlrabi wedges or slices to the bowl and toss to coat with the oil mixture.
- Line a baking sheet with parchment paper or aluminum foil.
- Arrange the kohlrabi in a single layer on the prepared baking sheet, leaving some space between each piece for even cooking.
To cook the kohlrabi:
- Roast the kohlrabi in the preheated oven for 20-25 minutes or until tender and caramelized, flipping halfway through the cooking time.
- Check the kohlrabi for tenderness by inserting a fork or knife; if it slides in easily, it’s done.
Serve the roasted kohlrabi hot, garnished with fresh herbs or lemon wedges if desired.
flipping the pieces halfway through the cooking time.
The art of roasting vegetables brings out their natural sweetness and depth of flavor, making it an ideal cooking method for many varieties, including _Kohlrabi_.
When roasting Kohlrabi, one of the most essential techniques is flipping the pieces halfway through the cooking time. This ensures that every side of the vegetable is evenly cooked and caramelized to perfection.
To begin, preheat your oven to 425°F (220°C). Cut the _Kohlrabi_ into bite-sized wedges or cubes, depending on your preference for size and texture.
Place the Kohlrabi pieces in a single layer on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and any other desired herbs or spices. Toss gently to coat evenly.
Roast the _Kohlrabi_ in the preheated oven for 20-25 minutes, flipping the pieces halfway through this cooking time. This will ensure that each side is golden brown and crispy, while the interior remains tender and flavorful.
After flipping the Kohlrabi, continue to roast for an additional 10-15 minutes, or until they reach your desired level of doneness. Some people prefer their _Kohlrabi_ slightly soft and yielding in the center, while others like it more crispy on the outside and firm within.
Once the roasting time is complete, remove the Kohlrabi from the oven and let it cool for a few minutes. Serve immediately, garnished with fresh herbs or a squeeze of lemon juice if desired.
The art of flipping _Kohlrabi_ while roasting is a simple yet crucial technique that elevates this vegetable to new heights of flavor and texture. With practice, you’ll become a master of roasting Kohlrabi in no time!
Serving Suggestions
Side Dish
Kohlrabi is a versatile vegetable that can be served as a side dish, added to salads, or used as an ingredient in various recipes. In this article, we will focus on serving suggestions for roasted kohlrabi.
Roasted kohlrabi makes a great addition to any meal, and here are some ideas on how to serve it:
Serving Suggestions
- As a Side Dish: Roasted kohlrabi can be served as a side dish alongside your favorite meats or vegetarian options. It pairs well with roasted chicken, pork chops, or a hearty beef stew.
- Salads and Sandwiches: Slice the roasted kohlrabi thinly and add it to salads, sandwiches, or wraps for a crunchy texture and burst of flavor.
- Stuffed with Cheese or Herbs: Fill the cavity of the roasted kohlrabi bulb with shredded cheese, herbs, or a combination of both for a flavorful and healthy snack or side dish.
- In Soups and Stews: Use roasted kohlrabi as an ingredient in soups, stews, or casseroles to add a nutritious and delicious boost of flavor.
When serving roasted kohlrabi as a side dish, consider the following:
- Squeeze with Lemon Juice: Drizzle freshly squeezed lemon juice over the roasted kohlrabi to add brightness and acidity to the flavor.
- Add Fresh Herbs: Sprinkle chopped fresh herbs like parsley, basil, or dill on top of the roasted kohlrabi for added freshness and aroma.
- Serve with a Dip: Serve the roasted kohlrabi with a tasty dip like hummus, tzatziki sauce, or sour cream to complement its rich flavor.
Roasted kohlrabi can be served as a side dish, similar to roasted Brussels sprouts or carrots.
Roasted kohlrabi can be served as a side dish, similar to roasted Brussels sprouts or carrots.
Here are some serving suggestions for roasted kohlrabi:
As a Side Dish:
- Serve alongside grilled meats, such as steak or chicken
- Pair with roasted potatoes and vegetables for a hearty side dish
- Offer as a crunchy contrast to soft, starchy side dishes like mashed sweet potatoes
In Salads:
- Add roasted kohlrabi to a winter salad with mixed greens, dried cranberries, and crumbled blue cheese
- Use in place of traditional slaw ingredients for a refreshing twist on classic barbecue sides
- Pile onto top of salads like spinach or kale Caesar for added crunch and flavor
In Sandwiches:
- Add roasted kohlrabi to turkey, avocado, and sprouts wraps for a delicious sandwich filling
- Pile onto top of burgers or grilled portobello mushrooms for added texture and flavor
As a Snack:
- Serve as a crudité with your favorite dips, such as hummus or ranch dressing
- Add roasted kohlrabi to cheese plates for a unique and delicious accompaniment
It pairs well with grilled meats, stews, and soups.
Kohlrabi is a versatile vegetable that can be used in a variety of dishes, from salads to roasted main courses.
In this recipe, we’re featuring roasted kohlrabi as the star of the show, but it pairs well with other ingredients that add flavor and texture to the dish.
Here are some serving suggestions for roasted kohlrabi:
1. Grilled Meats: Roasted kohlrabi is a great side dish to serve alongside grilled meats like steak, chicken, or lamb.
The slightly sweet and earthy flavor of the kohlrabi pairs well with the smoky char of the grilled meat.
2. Stews and Soups: If you’re serving a hearty stew or soup, consider adding roasted kohlrabi to the mix.
The tender and slightly caramelized texture of the kohlrabi adds depth and interest to these comforting dishes.
You can also use roasted kohlrabi as a topping for soups like creamy tomato soup or broths like chicken noodle soup.
3. Salads: Thinly slice roasted kohlrabi and add it to green salads, pasta salads, or grain salads for a burst of flavor and crunch.
The slightly sweet and earthy flavor of the kohlrabi pairs well with bitter greens like kale or arugula, as well as with sweet ingredients like cherry tomatoes or avocado.
4. Sandwiches: Roasted kohlrabi can be used as a topping for sandwiches, adding crunch and flavor to dishes like burgers or wraps.
Try pairing roasted kohlrabi with ingredients like grilled chicken, bacon, or avocado for a satisfying sandwich filling.
5. Breakfast Dishes: Yes, you read that right – roasted kohlrabi can even be used in breakfast dishes!
Cube the cooked kohlrabi and add it to omelets, frittatas, or breakfast burritos for added texture and nutrition.
This is just a starting point, and the possibilities are endless when it comes to using roasted kohlrabi in your cooking.
Add to Salads or Sandwiches
Kohlrabi is a versatile vegetable that can be used in a variety of dishes, and its unique flavor pairs well with many ingredients.
When it comes to serving roasted kohlrabi, there are several options to consider:
Add to Salads:
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A simple green salad with mixed greens, cherry tomatoes, and a light vinaigrette is a great way to showcase the flavor of roasted kohlrabi.
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Roasted kohlrabi can also be added to grain salads, such as quinoa or farro, for added texture and nutrition.
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A roasted vegetable salad with kohlrabi, sweet potatoes, and Brussels sprouts is a hearty and satisfying option.
Add to Sandwiches:
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Roasted kohlrabi can be used as a topping for sandwiches, adding a crunchy texture and a burst of flavor.
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A vegetarian sandwich with roasted kohlrabi, avocado, and hummus is a delicious and healthy option.
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Roasted kohlrabi can also be used in place of lettuce on a sandwich for a different twist.
Other serving suggestions include:
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Add roasted kohlrabi to soups, such as creamy broths or chowders, for added nutrition and flavor.
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Roasted kohlrabi can be used as a side dish on its own, served with a dollop of yogurt or sour cream.
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Roasted kohlrabi can also be pickled and used in salads or as a topping for sandwiches.
Overall, roasted kohlrabi is a versatile ingredient that can be used in many different dishes and recipes.
Add the roasted kohlrabi to salads for a crunchy texture and sweet flavor.
Add the roasted kohlrabi to salads for a crunchy texture and sweet flavor. Its unique taste will add depth and interest to green salads, grain salads, or even fruit salads.
Pair the roasted kohlrabi with mixed greens, cherry tomatoes, cucumber slices, and a tangy vinaigrette for a refreshing summer salad.
Add sliced roasted kohlrabi to a warm farro salad with roasted vegetables, such as Brussels sprouts and red onions, and top it with a dollop of whipped feta cheese.
Use the roasted kohlrabi as a crunchy topping for soups like creamy broths or pureed soups, adding texture and visual appeal to each bowl.
Incorporate sliced roasted kohlrabi into a grain bowl, combining it with cooked quinoa, roasted sweet potatoes, avocado slices, and a drizzle of tahini sauce.
Add the roasted kohlrabi to a hearty panzanella salad, tossing it with bread cubes, cherry tomatoes, mozzarella cheese, and a fragrant basil-infused dressing.
Combine sliced roasted kohlrabi with chopped fresh herbs like parsley or dill, and use as a topping for baked salmon or other fish dishes.
Also use it in sandwiches, wraps, or as a topping for tacos.
When it comes to serving suggestions for roasted kohlrabi, the possibilities are endless. One great way to enjoy it is by adding sliced roasted kohlrabi to sandwiches, providing a crunchy and slightly sweet contrast to meats like turkey or ham.
The flavors of roasted kohlrabi pair perfectly with creamy ingredients like avocado or hummus, making it an excellent addition to wraps. Simply layer sliced roasted kohlrabi on top of your favorite filling, along with some crisp lettuce and a squeeze of fresh lime juice.
An even more exciting way to enjoy roasted kohlrabi is as a topping for tacos. The slightly sweet and earthy flavor of roasted kohlrabi complements the bold flavors of Mexican cuisine perfectly, making it an excellent addition to tacos filled with seasoned ground beef or chicken.
Roasted kohlrabi also makes a great side dish when served alongside grilled meats like steak or chicken. Simply slice the roasted kohlrabi thinly and serve it on the side, where it can be enjoyed as a refreshing contrast to the rich flavors of the grilled meat.
Another great way to enjoy roasted kohlrabi is by using it in salads. The crunchy texture and slightly sweet flavor of roasted kohlrabi make it an excellent addition to green salads, pasta salads, or quinoa bowls.
Finally, roasted kohlrabi can also be used as a topping for soups like creamy tomato soup or creamy broccoli soup. Simply chop the roasted kohlrabi into small pieces and sprinkle them on top of your favorite soup for added texture and flavor.
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