Easy. Simple. Healthful. And tastes good! In short, a winner recipe.Until now, I've only eaten kohlrabi raw, almost like apples except peeled and sliced. It is full of flavor, moisture and most importantly for pre- and post-supper munchies, crunch. But this is the first time I cooked kohlrabi, except for tucking a couple into this Warm Root Salad with Horseradish Vinaigrette where its own flavor was mish-mashed with all the other root vegetables. But roasted kohlrabi stays on the Keeper List.
WHAT IS KOHLRABI? Kohlrabi (kol-ROB-ee) is a member of the turnip family. Some times it's called 'cabbage turnip'. What looks like a bulb is actually just an enlarged portion of the stalk. Especially to eat raw, look for small ones, about three inches across. At the farmers market, like mine, they'll often still be attached to their greens which you cook like collards, low and slow. If you like broccoli stalks, you'll like kohlrabi.NEXT TIME Oops. I'll set the timer to remind myself to stir the roasting kohlrabi midway, avoiding all those black bits. That said, a little brown caramelization is very good.
FROM THE ARCHIVES The Recipe Box has a big collection of roasted vegetables.
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ROASTED KOHLRABI
Hands-on time: 10 minutes
Time to table: 45 minutes
Serves 4 (smallish servings since roasted vegetables shrink so much)
Time to table: 45 minutes
Serves 4 (smallish servings since roasted vegetables shrink so much)
1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (optional, to my taste)
Salt
Good vinegar
Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (This can be done on the pan but you'll likely use more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn't be fully preheated) and roast for 30 - 34 minutes, stirring every five minutes started after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi don't get squishy).

















Comments:
I love your blog!
Marie ~ Me. You. Now. Pleased!
Meeta ~ It was fun, yes, especially since it's less perishable than many vegetables.
Toronto ~ Thanks for the confirmation!
Mindy Toomay
http://mindycooks.blogspot.com
Also, thanks for the warm welcome back!
I posted a Raw soup today
Linda ~ Welcome! I do try!
Evelyn ~ I hope you do! Come back to say how it goes. It's not in the least bit scary.
Mindy T - Hey there! Disrespected, yes. No more!
Harmonia ~ I have new respect so yes, do try again!
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