Roasted Kohlrabi Recipe

Kohlrabi: A bulbous vegetable with a mild, slightly sweet flavor, similar to a turnip or cabbage.

Olive oil: Used to coat the kohlrabi wedges, helping them roast to a tender and golden brown finish.

Salt: Enhances the natural flavors of the kohlrabi.

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

To enhance the flavor of your roasted kohlrabi, consider adding a sprinkle of garlic powder or paprika along with the olive oil, salt, and black pepper. This will give the kohlrabi wedges an extra layer of savory goodness. Additionally, make sure to spread the kohlrabi in a single layer on the baking sheet to ensure even roasting and to achieve that perfect golden brown color.

• kohlrabi bulbs - Substitute with turnips: Turnips have a similar texture and mild flavor, making them a good alternative for roasting.

• kohlrabi bulbs - Substitute with rutabaga: Rutabaga offers a slightly sweeter taste but maintains a comparable texture when roasted.

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

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

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor but can offer a slightly different texture and mineral content.

• salt - Substitute with kosher salt: Kosher salt has larger crystals and can be easier to control when seasoning.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile, often used in lighter-colored dishes.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor, suitable for those who enjoy a spicier dish.

• Allow the roasted kohlrabi to cool completely before storing. This prevents condensation, which can make the wedges 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.

• To reheat, preheat your oven to 350°F (175°C). Spread the kohlrabi on a baking sheet and warm for about 10 minutes, or until heated through.

• For freezing, place the cooled kohlrabi wedges on a baking sheet in a single layer. Freeze until solid, about 1-2 hours. This step prevents the pieces from sticking together.

• Once frozen, transfer the kohlrabi wedges to a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.

• When ready to use, thaw the kohlrabi in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until warmed through and crispy.

• For a quick reheat, you can also use a microwave. Place the kohlrabi on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through.

• Oven Reheating:

  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 Reheating:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Add the leftover kohlrabi and sauté for 5-7 minutes, stirring occasionally, until heated through.

• Microwave Reheating:

  1. Place the roasted kohlrabi in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel.
  3. Microwave on medium power for 1-2 minutes, checking and stirring halfway through, until hot.

• Air Fryer Reheating:

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

• Toaster Oven Reheating:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Arrange the roasted kohlrabi on the toaster oven tray.
  3. Heat for 10-12 minutes, or until hot and slightly crispy.

• Oven: Used to roast the kohlrabi at a consistent temperature of 400°F (200°C) to achieve tenderness and a golden brown color.

• Peeler: Essential for removing the tough outer skin of the kohlrabi bulbs before cutting them into wedges.

• Knife: Used to cut the peeled kohlrabi into uniform wedges for even roasting.

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

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

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

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

• Measuring spoons: Used to measure the olive oil, salt, and black pepper accurately.

• Tongs: Useful for turning the kohlrabi wedges halfway through roasting to ensure even cooking.

Pre-cut kohlrabi: Peel and cut the kohlrabi in advance, storing it in an airtight container in the fridge.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.

Batch roasting: Roast a larger batch of kohlrabi and store leftovers for quick reheating.

Preheat oven early: Start preheating your oven while you prep the kohlrabi to save time.

Uniform wedges: Cut kohlrabi into uniform wedges for even cooking.