Kohlrabi Recipe

Kohlrabi: The Mild and Easy Roasted Veggie You Need to Try!

Let’s be honest, sometimes we get stuck in a veggie rut. We reach for the same familiar options at the grocery store, and dinner menus can feel a bit repetitive. But have you heard of kohlrabi? This unique (but easy to prepare!) vegetable is about to become your new favorite side dish.

Kohlrabi looks a bit like a turnip with a leafy green top, but don’t let its unfamiliar appearance scare you off. It has a wonderfully mild flavor, similar to broccoli stem or cabbage with a touch of sweetness. The best part? It’s super versatile!

Kohlrabi Magic: Raw or Roasted? You Decide!

This veggie shines in both raw and cooked dishes. Want to add a delightful crunch to your salad? Shred some kohlrabi and toss it in with your favorite greens. Feeling adventurous? Try making a slaw with thinly sliced kohlrabi, carrots, and a tangy vinaigrette.

But kohlrabi truly takes center stage when roasted. Its natural sweetness intensifies, and the edges get beautifully caramelized. This recipe is a fantastic introduction to roasted kohlrabi. It’s simple – just a drizzle of olive oil, some basic seasonings, and a trip to the oven.

Kohlrabi Prep Tips: A Breeze!

Here’s the skinny on prepping kohlrabi:

1. Wash and dry: Give your kohlrabi a good scrub to remove any dirt.
2. Trim the tops and stems: Don’t toss these! Save them for a future stir-fry or veggie stock (freeze them in a dated bag for easy access).
3. Cut it up: For easier handling, halve or quarter the kohlrabi bulbs.
4. Peel and slice: Use a vegetable peeler to remove the outer skin, then slice the kohlrabi into similar-sized pieces for even roasting.

Roasting Perfection: A Simple Recipe

This recipe is a fantastic starting point for your roasted kohlrabi journey. But feel free to experiment with different herbs, spices, or even a sprinkle of parmesan cheese!

Bonus Tips:

• Want firmer kohlrabi pieces? Cut them thicker or cube them.
• Leftover roasted kohlrabi will keep for up to 4 days in the fridge, stored in an airtight container.
• Skip freezing roasted kohlrabi – it gets mushy when thawed. Fresh is always best!

So, next time you’re at the store, grab some kohlrabi and give this recipe a try. You might just discover a new favorite veggie!

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