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Thursday, April 29, 2010

Karin's Week Sixteen Recipe: Roasted Kohlrabi

As last weekend was the first Saturday of our local Farmer's Market, it is time once again to begin Adventures in Vegetables. This week I decided to buy a kohlrabi, mostly because it was funny looking, and seemed to be a good bargain - $3 for a kohlrabi weighing in at about 3lb. Having no idea of what to do with it once I got it home, I perused my cookbooks to no avail, and then decided to check where I got this recipe for Roasted Kohlrabi.

What I did, seeing as I had a Giant Kohlrabi was this:

Roasted Kohlrabi
1/2 giant kohlrabi, peeled and cut into 1/4 in slices
olive oil
minced garlic

Preheat oven to 450deg. Place kohlrabi slices onto baking sheet. Drizzle with olive oil and sprinkle with minced garlic to taste. Roast for 15-20 min, stirring once part way through to ensure even browning.

We served it with panfried pork steaks, so I didn't use the Parmesan called for in the original recipe. It was tasty, but I think I'd use much less olive oil and bake them slightly longer to achieve more of a chip-like texture. Not sure if I'd make this again, but it was quick and easy.


  1. One of the few times that someone said they wouldn't make it again. There are so many recipes I wouldn't make again so either all of you are better cooks or more willing to tweak recipes than I am.


  2. It's only April, so those may come. I think we've all just gotten lucky thus far.