Recipe for Roasted Kohlrabi ♥

Roasted Kohlrabi
How to roast kohlrabi, a simple way to cook kohlrabi, just cubed and oven-roasted. Low carb. Weight Watchers 1 point.

~recipe & photo updated 2010~
~more recently updated recipes~

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!

2010 Update: Looking for an idea of how to cook the kohlrabi greens (that is, the kohlrabi leaves)? Try Asian Greens!

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)

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).


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37 comments:

I'm embarrassed to say that I have never cooked kohlrabi, though I have eaten it raw a couple of times. I think almost any vegetable tastes better when it's roasted, don't you???

Me. This recipe. Tonight.
I love your blog!

This is a perfect recipe! I love kohlrabi and often eat it raw with a low fat dip. But this really is a fantastic sounding alternative!

I live in Toronto and grew Kohlrabi in my garden.. Kinda by mistake as I grabbed the container thinking it was broccoli! Oops! But it was fun and I roasted it much like teh recipe here and it was delicious!

Lydia ~ Ah please, don't be embarrassed. Our food possibilities are soooo broad, that's before we even think about cooking them. I'm impressed that you've eaten kohlrabi raw!

Marie ~ Me. You. Now. Pleased!

Meeta ~ It was fun, yes, especially since it's less perishable than many vegetables.

Toronto ~ Thanks for the confirmation!

I grow Kohlrabi every year, we love it that much. Our preferred way to eat it is raw, but I have boiled it (like a turnip) and served it with just a little salt, pepper and lots of butter. Yum! I never thought of roasting it, but I'll give that a try next summer too. Thanks Alanna!

Loveley recipie and blog! Some veggies are abit more challenging to cook I think. you seem to have managed well! :)

kohlrabi os one veg that I've not tried. If I can find it at my safeway I'm going to give it a try. Love your blog.

Hi Alanna -- Thanks for helping to lift up the disrespected veggies of the world! Hope all is well with you...

Mindy Toomay
http://mindycooks.blogspot.com

I have only tried Kohlrabi once...I'd like to try it again...thanks for this idea! I need them!

Also, thanks for the warm welcome back!

I posted a Raw soup today

Sally ~ You grow it, I'll cook it!

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!

My mother cooked kohlrabi by peeling and slicing it and then cooking in salt water until tender. She then added some butter to it and I thought it was yummy. I haven't cooked any in a while; need to look for it at the store.

We joined a CSA, and recieved Kohlrabi and I had NO idea what to do with it! My husband grew up on a farm in Tennessee, and had eaten a lot of veggies in his life, but he had never heard of it either. I made this last night, and he must have said at least three times, "What is this called again? I really like it" YEAH! A kitchen victory!

Yippee, another convert! It's always good when the first ones turn out so well. Have you discovered the Alphabet of Vegetables yet? Thanks so much for taking the time to write!

I was at a loss when some kohlrabi ended up in my organic grocery delivery. I googled for a recipe and found your blog. What a delicious and simple recipe...I just took it out of the oven:) I charred it a bit b/c I love that extra flavor.

What do you mean by good vinegar: white, white wine, apple, red wine, seasoned, balsamic? Devil's in the details. Thanks.

Hi Anonymous,

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.

thank you so much. i am going to try this tonite, as i have never eaten kohlrabi and i am trying to be more adventuresome (food-wise, anyway) & this sounds like a great intro.

I just had kohlrabi (raw) for the first time last week while visiting my mom...I loved it and am looking forward to experimenting with this healthy vegetable. Thanks for the recipes!

I love Jack Bishop's cookbooks, but I have to say I've never been inspired by kohlrabi. Never tried roasting it though, so I'm glad you shared the recipe. To me, everything is better when it's roasted. Well, or fried .

Turnips are roots; kohlrabi is the swollen stem of a particular type of cabbage (see Jane Grigson's Vegetable Book - an essential for every kitchen). We sometimes use grated kohlrabi instead of white cabbage when we make coleslaw really nice.

Actually 25 minutes was too long...delicious, but I ended up over roasting a few of the diced pieces. Used it as a garnish over stir fried shrimp and shitake mushrooms.

Actually, kohlrabi is MUCH more related to kale, cabbage, broccoli, cauliflower, collard greens, and brussel sprouts. (Since they are all the same species, Brassica oleracea).

Turnips are a different species all together (Brassica rapa), which also includes canola and rapini.

Unlike a lot of the posters here, I grew up growing and eating kohlrabi. My mother planted it every year, but she couldn't bring herself to thin the rows so it was up to me to thin them and keep the bugs off. We always ate it raw. This year I did something different, I started it inside (both white and purple kohlrabi) like cabbage and broccoli, and transplanted it out in the spring. I had WONDERFUL kohlrabi, and since it was the only thing the rabbits ignored this spring, I've harvested some of the biggest, best tasting kohlrabi I've ever eaten. Tomorrow night I'm definitely going to roast it.

I have had kohlrabi as a kid (the green skinned).
Now as an adult i grow my own and i grow the purple skinned kind. I have read that you can eat the leaves and have done so with a lemon vinagrette (like a salad). I get to grow it twice a season in NY and only problem i have is with cutworms. but i grow alot to cover any loss. Holds up to 1 month in the vedgie crisper in fridge. Im always looking for new ideas to cook it since i eat more of it raw not cooked.
I will try your recp tonight. sounds good and thanks for the advise on what vinager to use.

We are a family of 4, 2 kids. I saw this funky veg. in my local fruit store. Never dare to buy it. Today, I finally find some courage to try it. Raw is not our thing, because I have to young kids. I find your web site at google. I loved it. It was so good. Thank you so much to let me explore new veg.

Does kholrabi have a specific flavour or does it take on the flavours it is cooked with.

Anonymous ~ Kohlrabi does have its own flavor but it's mild and is easily overwhelmed by the flavors of other foods. Hope this helps!

Made this roasted kohlrabi recipe last night! Delicious! Even my 3 year old ate it up after I sprinkled a little shredded pecorino romano cheese on top. A perfect alternative to roasted potatoes too! Thanks!

Made this recipe this evening from kohlrabi I grew from the garden. Ended up cooking it with some of our garlic scapes that were coming in. Turned out tasty but either the temperature is too high or the time is too long b/c min were done and a little burnt at 25 minutes. I ended up turning it down to 400 at 20 minutes but they were still overdone. Maybe I diced them smaller than I should have.

Good recipe. But it's a cabbage, not a turnip. Turnip is a different species.

I've eaten kohlrabi raw in a salad with fennel (olive oil, lemon juice and salt), but this was the first I tried it roasted. It's a winner! Plus, on the glycemic index, it's a lot better for me than potatoes.

Never tried Kohlrabi before, but it was in my CSA box. I really liked this recipe!

Found this recipe after buying kohlrabi for the first time at the organic market in San Juan Puerto Rico. I had hear about this vegetable and when I finally found some locally, decided to buy one bulb. I should have bought more because we loved the taste. Thanks for writing up this simple recipe.

made this tonight. delish! thanks for the instructions on such a light, delightful dish!

Making this now as a side dish for Thanksgiving :] Will reply to tell you how it came out!

Silce kohlrabi,wrap in aluminum foil with a couple pads of butter,salt and pepper and grill. Very good.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna