Roasted Vegetables: Roasted Kohlrabi ♥

Wednesday, January 10, 2007

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)

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).

NUTRITION ESTIMATE
Per Serving: 64 Cal (45% from Fat, 12% from Protein, 44% from Carb); 2 g Protein; 3 g Tot Fat; 0 g Sat Fat; 8 g Carb; 4 g Fiber; NetCarb 4; 31 mg Calcium; 1 mg Iron; 23 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point

CREDIT WHERE CREDIT'S DUE
Adapted from Vegetables Every Day by Jack Bishop

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Comments:

Lydia on January 10, 2007

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???

Marie on January 10, 2007

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

Meeta on January 10, 2007

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!

Anonymous on January 10, 2007

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!

Alanna on January 11, 2007

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!

Sally on January 11, 2007

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!

Anonymous on January 11, 2007

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

Evelyn on January 11, 2007

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.

Anonymous on January 11, 2007

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

Harmonia on January 11, 2007

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

Alanna on January 11, 2007

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!

Anonymous on January 12, 2007

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.