Today's vegetable recipe: A simple way to cook kohlrabi, just cubed and oven-roasted. Low carb. Weight Watchers 1 point.
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. Kohlrabi 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 the kohlrabi flavor was mish-mashed with all the other root vegetables.
Roasted kohlrabi stays on the Keeper List!
WHAT IS KOHLRABI? Back to basics! Kohlrabi (kol-ROB-ee) is a member of the turnip family. Some times it's called 'cabbage turnip'. Mostly I find kohlrabi with bulbs that are a pretty light green color but I've also seen purple kohlrabi on occasion. 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.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 (garlic is optional, to my taste)
Salt
Good vinegar
Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn't be fully preheated) and roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn't get squishy).
KITCHEN NOTES
MORE FAVORITE KOHLRABI RECIPES
~ Quick-Cook Kohlrabi ~
~ Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing ~
~ Raw Beet, Carrot & Kohlrabi Salad ~
~ more kohlrabi recipes ~
plus
~ more roasted vegetables ~
~ Quick-Cook Kohlrabi ~
~ Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing ~
~ Raw Beet, Carrot & Kohlrabi Salad ~
~ more kohlrabi recipes ~
plus
~ more roasted vegetables ~
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Your 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!
It's not so much the kind of vinegar as the quality. A good vinegar is one that isn't harsh, it's almost drinkable on its own. Price is one indication although in my experience, some high-priced vinegars are harsh too. Mostly, it's taste. So sorry, wish I could be more specific. If you've got the typical vinegars in your pantry, I'd pick a white wine over a red wine vinegar, an apple cider vinegar over a white, a sherry vinegar over a balsamic vinegar.
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