Roasted kohlrabi
Recipe by Ken RobertsBluffton resident Ken Roberts remembers the first time kohlrabi caught his eye at a farmers market and it hasn’t left his kitchen since.
Ingredients
- 4 kohlrabi stems removed and bulbs peeled
- 1 tablespoon olive oil
- 1 garlic clove finely minced
- Salt and pepper to taste
- 1/3 cup freshly grated Parmigiano-Reggiano
- 1 to 2 tablespoons fresh parsley finely minced (optional)
Instructions
- Heat oven to 450 degrees. Cut kohlrabi into 1/4-inch-thick slices, then cut in half to form half-moon slices.
- Combine oil, garlic, salt and pepper in a bowl. Add kohlrabi and toss to coat both sides. Spread kohlrabi in a single layer on a baking sheet lightly brushed with olive oil.
- Bake until lightly browned, about 15 minutes.
- Sprinkle cheese over the kohlrabi (top side only), return to the oven and bake about 5 minutes, or until the cheese has lightly browned.
- If using parsley, sprinkle lightly over the kohlrabi before serving.
Notes
•The outer peel of kohlrabi is typically light green or deep purple. Regardless of color, the inside flesh is white or pale yellow, and the taste is the same.
•Raw slices or sticks of kohlrabi are delicious and refreshing. They’re great added to a crudité platter or salad.
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