Roasted Kohlrabi Recipe

Kohlrabi: A bulbous vegetable with a mild, slightly sweet flavor and crisp texture, part of the cabbage family.

Olive oil: Used to coat the kohlrabi pieces, helping them roast to a golden brown while adding a rich flavor.

Salt: Enhances the natural flavors of the kohlrabi and helps to draw out moisture, aiding in the roasting process.

Black pepper: Adds a touch of heat and complexity to the dish, balancing the sweetness of the kohlrabi.

When preparing kohlrabi, make sure to cut the pieces uniformly to ensure even roasting. This will help all the pieces cook at the same rate, preventing some from becoming too soft while others remain undercooked. Additionally, tossing the kohlrabi in olive oil not only helps with even cooking but also enhances the natural flavors, giving the dish a richer taste.

• kohlrabi bulbs - Substitute with turnips: Turnips have a similar texture and slightly sweet flavor when roasted, making them a good alternative.

• kohlrabi bulbs - Substitute with rutabagas: Rutabagas offer a similar earthy taste and can be roasted to achieve a comparable texture.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement for roasting.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and also has a high smoke point, ideal for roasting vegetables.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral flavor but works just as well in seasoning.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used in the same quantity to season the dish.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile, suitable for those who prefer a milder taste.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different flavor, for those who enjoy a spicier kick.

• Allow the roasted kohlrabi to cool completely before storing. This prevents condensation, which can make the vegetables soggy.
• Transfer the cooled kohlrabi into an airtight container. For best results, use a container that fits the amount of kohlrabi snugly to minimize air exposure.
• Store the container in the refrigerator. The roasted kohlrabi will stay fresh for up to 4 days.
• For longer storage, consider freezing. Spread the cooled kohlrabi pieces on a baking sheet in a single layer and place them in the freezer for about 2 hours. This prevents the pieces from sticking together.
• Once the kohlrabi pieces are frozen, transfer them to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, reheat the frozen kohlrabi directly from the freezer. Preheat your oven to 400°F (200°C) and spread the frozen pieces on a baking sheet. Roast for about 10-15 minutes, or until heated through and crispy.
• Alternatively, you can reheat the kohlrabi in a skillet. Heat a bit of olive oil over medium heat, add the frozen kohlrabi, and cook until warmed through and slightly crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover roasted kohlrabi on a baking sheet in a single layer.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, or until the kohlrabi is warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Add the leftover roasted kohlrabi to the skillet.
  4. Stir occasionally, cooking for about 5-7 minutes until the kohlrabi is heated through and slightly crispy.

• Microwave Method:

  1. Place the leftover roasted kohlrabi in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on high for 1-2 minutes, stirring halfway through, until the kohlrabi is hot.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover roasted kohlrabi in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through, until the kohlrabi is crispy and warmed through.

• Oven: Used to roast the kohlrabi at a high temperature to achieve a tender and golden brown finish.

• Baking sheet: Provides a flat surface for spreading the kohlrabi pieces in a single layer to ensure even roasting.

• Parchment paper: Prevents the kohlrabi from sticking to the baking sheet and makes for easy cleanup.

• Peeler: Essential for removing the tough outer skin of the kohlrabi bulbs.

• Knife: Used to dice the peeled kohlrabi into bite-sized pieces.

• Cutting board: Provides a stable surface for safely peeling and dicing the kohlrabi.

• Large bowl: Used to toss the diced kohlrabi with olive oil, salt, and pepper to ensure even coating.

• Measuring spoons: Necessary for accurately measuring the olive oil, salt, and pepper.

• Spatula: Handy for stirring the kohlrabi halfway through the roasting process to ensure even cooking.

Pre-cut kohlrabi: Peel and dice the kohlrabi bulbs in advance and store them in an airtight container in the fridge.

Use pre-lined baking sheet: Keep a stack of parchment paper pre-cut to fit your baking sheet for quick preparation.

Batch seasoning: Mix olive oil, salt, and pepper in a large bowl beforehand to quickly toss with the kohlrabi.

Preheat oven early: Start preheating your oven before you begin prepping the ingredients to save time.

Stir midway: Set a timer to remind you to stir the kohlrabi halfway through roasting for even cooking.