|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 4g||15%|
|Total Sugars 3g|
|Vitamin C 70mg||352%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Kohlrabi, also known as German turnip, is a vegetable from the same family as broccoli, cauliflower, and cabbage. Edible in its entirety, it has leaves that are great in salads, soups, and stews, while the bulbs can be eaten cooked or raw. Kohlrabi has a mild taste and is a beautiful addition to your table when in season. Sweet, with a peppery hint, kohlrabi reminds one a little of the stems of other cruciferous vegetables. It's great sauteed, roasted, or thinly sliced in a slaw-style salad.
Many cooks are unfamiliar with this vegetable, but kohlrabi is becoming more easily available in supermarkets. If you have the chance to find it at your farmer's market, don't miss out. Always pick kohlrabi that still has its leaves on, and with firm bulbs. Also, go for smaller bulbs, as these tend to be sweeter. Cooking with it is easy and it makes a great side dish for any protein, such as chicken, pork, or white fish. Or make it the star of the show in vegetarian preparations like risottos, pasta dishes, or delicious grain bowls.
This flavorful vegetable will be a delightful discovery, as the tender caramelized sweetness in our preparation is simply delicious. It's beautiful on its own, but some fresh herbs or a drizzle of balsamic vinegar will bring out even more of its natural flavor. A sprinkle of Parmesan cheese is also a delicious finish to this dish.
1 pound kohlrabi, about 2 bulbs
2 teaspoons olive oil
Gather the ingredients.
Preheat oven to 375 F. Trim the kohlrabi by cutting off any stray stems and peeling the bulbs to reveal the tender, creamy white flesh. The peel on kohlrabi is fairly tough and fibrous, so be sure to remove all of it. Save the leaves for other preparations.
Cut the peeled kohlrabi into evenly sized wedges or chunks.
Place the chunks in a roasting pan and drizzle with olive oil. Toss to evenly coat the kohlrabi. Sprinkle with sea salt to taste.
Roast until the kohlrabi is tender, with plenty of browning on the edges, or about 30 minutes. Serve hot or warm.
How Do I Store Kohlrabi?
Once you've come home with your fresh bulbs and leaves, the best course of action is to separate the leaves from the bulbs. Wash the leaves under cold running water and pat dry with paper towels. Cover in dry paper towels and place in a ziptop bag in the fridge. The leaves will keep for 3 to 4 days, but the sooner you eat them the better as they wilt fairly fast. As for the bulbs, keep loose in the fridge. These will keep for a few weeks if unpeeled. Once you peel them, eat right away.
How to Properly Roast Vegetables
Although roasting vegetables is one of the easiest cooking techniques, there are a few tips you will want to follow to assure the best outcome—that is, tender on the inside and crispy and caramelized on the outside:
- Make sure your oven is hot enough; 375 F is optimal, but you will have success when the temperature is anywhere between 350 F and 425 F. If you have a convection oven, use the convection roast setting, as the circulating heat will help cook all sides of the vegetables as well as the center of each piece.
- Cut the vegetables into consistently sized pieces so they cook at the same rate.
- Don't crowd the pan, as pieces of food that are too close together will end up steaming rather than roasting. To achieve that beautiful golden brown on all sides, move them around a bit with a spatula or shake the pan and turn the vegetables about half-way through cooking time. If they seem to be darkening quicker than they are softening, cover the pan with foil and continue roasting until tender.
- Wait until the vegetables are cooked to add other flavorings like seasoned oil, vinegar, or cheese. This gives them a fully rounded flavor and brings out their natural nuttiness and sweetness.