Roasted Kohlrabi

August 17, 2017  •  Vegetables

If you’re new to a CSA, or even if like me you’ve been a member of one for years, you might be struggling with what seems to be a popular vegetable here in Colorado to include in the CSA basket: kohlrabi. It’s technically a member of the cabbage family but we eat the bulb which doesn’t remotely resemble cabbage, it looks like a root vegetable but the bulb actually grows above ground, and it’s taste has been described as similar to broccoli stems which is something I just confess I don’t use all that much. VegKitchen (photo cred above) has a lot more information about the kohlrabi, including other ways to prepare it so check them out.While the skin is technically edible, it’s tough, so I like to cut the ends off then peel it. Either use a strong vegetable peeler or place it on a cutting board and cut off the skin like you would the rind on an orange you want to segment. It’s boring looking on its own, as you can see from these pale minty-white cubes.But roast it with some EVOO and Parmigiano Reggiano, then toss with more of both and some garlic chives and sea salt and I tell you, this is actually pretty tasty! Save any leftovers for a breakfast hash with some eggs over the top, or mix the already roasted kohlrabi into a pasta dish. But fear no more – now you know what to make out of kohlrabi if you’ve been stumped!

Roasted Kohlrabi
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 4
  • 3 medium kohlrabi bulbs, peeled and cubed
  • Extra virgin olive oil
  • Grated Parmigiano Reggiano cheese
  • Salt and pepper
  • Minced garlic chives, for garnish, optional
  1. Toss the cubed kohlrabi with just enough olive oil to coat it and spread on a small baking sheet. Sprinkle with just a little cheese and season and with salt and pepper. Bake at 375 degrees for 25-30 minutes, tossing halfway through to even out browning.
  2. To serve, drizzle with additional fresh olive oil, sprinkle with more cheese, and garnish with some minced chives.



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