Roasted Kohlrabi

On a large rimmed baking sheet drizzle the kohlrabi with olive oil and season with salt and pepper. Served cold it adds a pleasing crunch and mild spicy note to salads.

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Kohlrabi tastes great steamed stir-fried added to soups and stews or dipped in batter and fried to make tempura or fritters.

Roasted kohlrabi. Roasted Kohlrabi Kohlrabi is simply roasted in a hot oven with olive oil seasoning and Parmesan cheese. By lightly salting kohlrabi it becomes an excellent snack. The vegetable develops a sharper more radish-like flavor as it matures.

Or boil in salted water until tender about 10 minutes. Cut large kohlrabi into thick wedges. Advertisement Step 2 Cut the kohlrabi into 14 inch thick slices then cut each of the slices in half.

Commonly kohlrabi is treated the same as cabbage or turnip and used in a slaw while I love to treat the roasted vegetable as a meat. Precook cut kohlrabi in a microwave until soft but still firm about 4 minutes. Smaller kohlrabi tends to taste sweeter.

Look for fresh leaves which indicate recent harvest and a firm bulb. Roast kohlrabi with the skin on or peeled. How to cook kohlrabi To roast steam the bulb for 5 mins then roast for 45 mins Steam up to 12 mins Stir fry up to 6 mins.

It is delicious steamed sautéed roasted stuffed creamed in soup or stew and eaten raw. Preheat the oven to 450. Combine olive oil garlic salt.

This easy kohlrabi side dish makes a great accompaniment to chicken or pork. Step 3 Bake in the preheated oven until browned 15 to 20 minutes stirring occasionally in. The leaves of kohlrabi are tender and delicate and therefore perfect for salads while the bulb can be eaten both raw and roasted.

Like other cruciferous vegetables it can be roasted in the oven like in this recipe for Roasted Kohlrabi with Buttered Hazelnuts sliced into raw matchsticks for a crisp Kohlrabi Apple and Mint Slaw or Mizuna Salad with Kohlrabi and Pomegranate Seeds or baked into salty Kohlrabi. All parts of the kohlrabi can be eaten both raw and cooked. Directions Step 1 Preheat an oven to 450 degrees F 230 degrees C.

Roast for about 1 12 hours until charred on the outside and tender.

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