Friday, June 28, 2013

Roasted Kohlrabi

Roasted what? Kohlrabi is a vegetable that is part of the cabbage family and closely resembles a turnip. You can eat kohlrabi raw in a salad or cook it. When you dice it up and roast it, like I do here, it is very similar to a potato, and can substitute for your starches as a simple side dish. Kohlrabi is another one of those blessings that I have discovered as part of my crop share. I have never heard of it before now, but I am sure it will be a main stay in my house. With everyone always looking to watch their potatoes and carbs, kohlrabi is an easy side dish to any weeknight meal.


Recipe yields 4 servings

Ingredients
3-4 small kohlrabi (green or purple)
1 tbsp extra virgin olive oil
2 tsp garlic salt
1 tbsp white wine vinegar


Preheat the oven to 425F degrees. If your kohlrabi came with the stems and leaves still attached (like mine in the picture above) you can cut those off and reserve them. You can cook the leaves just as you would collards or kale. Cut off both ends of the kohlrabi and peel them. You can choose to leave the outer leaves on, but they can be tough, so I prefer to remove them.


Once peeled, dice the kohlrabi and add to a bowl. Toss with the olive oil and garlic salt until all pieces are nicely coated.


Spread out the kohlrabi onto a baking sheet and place in the oven. Cook for 18-20 minutes and then shake up the pan to get all sides browned and crisp. Cook for an additional 5-8 minutes.


Remove from the oven and place in a serving dish. Just before serving, drizzle with the vinegar and give it a final toss. Enjoy!


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