Roasted Kohlrabi Recipe

Kohlrabi: A bulbous vegetable with a mild, slightly sweet flavor and a crisp texture.

Olive oil: Used to coat the kohlrabi and help it roast to a golden brown.

Salt: Enhances the natural flavors of the kohlrabi.

Black pepper: Adds a touch of heat and depth to the dish.

When preparing kohlrabi, make sure to cut the bulbs into uniform pieces. This ensures even roasting and prevents some pieces from becoming overcooked while others remain underdone. Additionally, spreading the kohlrabi in a single layer on the baking sheet allows for better air circulation, promoting a more consistent golden brown color and texture.

• 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 rutabaga: Rutabaga offers a slightly sweet and earthy flavor that complements roasting well.

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

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil with a high smoke point, ideal for roasting vegetables.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor with a slightly different mineral profile.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a clean taste, making it a good alternative for seasoning.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile but with a slightly different color.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor dimension to the dish.

• Allow the roasted kohlrabi to cool completely before storing. This helps to prevent condensation, which can make the vegetables soggy.

• Transfer the cooled kohlrabi to an airtight container. This will help maintain its crispiness and flavor.

• Store the container in the refrigerator. The roasted kohlrabi will stay fresh for up to 4-5 days.

• For longer storage, consider freezing. Spread the cooled kohlrabi on a baking sheet in a single layer and place it in the freezer. This prevents the pieces from sticking together.

• Once the kohlrabi is frozen solid, transfer it to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, reheat the frozen kohlrabi in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and 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 with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, or until 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 and sauté for 5-7 minutes, stirring occasionally, until heated through.

• Microwave Method:

  1. Place the leftover roasted kohlrabi in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 1-2 minutes, stirring halfway through, until heated evenly.

• 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 5-7 minutes, shaking the basket halfway through, until crispy and warmed through.

• Steaming Method:

  1. Place a steamer basket in a pot with a small amount of water.
  2. Bring the water to a simmer over medium heat.
  3. Add the leftover roasted kohlrabi to the steamer basket.
  4. Cover and steam for 3-5 minutes, or until heated through.

• Oven: Used to roast the kohlrabi at a consistent temperature of 400°F (200°C).

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

• Knife: Needed for dicing the peeled kohlrabi into uniform pieces.

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

• Mixing bowl: Used to toss the diced kohlrabi with olive oil, salt, and black pepper.

• Baking sheet: A flat surface to spread the seasoned kohlrabi in a single layer for even roasting.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

• Measuring spoons: Ensures accurate measurement of olive oil, salt, and black pepper.

• Spatula: Useful for tossing the kohlrabi halfway through roasting to ensure even cooking.

Preheat the oven early: Start preheating your oven while you peel and dice the kohlrabi to save time.

Use a food processor: Speed up the dicing process by using a food processor instead of cutting by hand.

Line the baking sheet: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Batch preparation: Peel and dice extra kohlrabi and store it in the fridge for quick use in future recipes.

Uniform pieces: Cut the kohlrabi into uniform pieces to ensure even roasting and consistent cooking time.