Roasted Kohlrabi Recipe

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

Olive oil: Adds richness and helps the kohlrabi roast to a golden brown.

Salt: Enhances the natural flavors of the kohlrabi.

Freshly ground black pepper: Adds a touch of heat and depth to the dish.

When preparing kohlrabi, make sure to cut the wedges uniformly to ensure even roasting. This will help achieve a consistent texture and flavor throughout the dish. Additionally, consider using a parchment paper or a silicone baking mat on your baking sheet to prevent sticking and make cleanup easier.

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

• kohlrabi - Substitute with rutabaga: Rutabagas offer a comparable firmness and a mild, sweet taste that works well when roasted.

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

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

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture but can be used in the same amount to season the dish.

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

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor, so use it sparingly.

• Allow the roasted kohlrabi to cool completely at room temperature before storing.
• Transfer the cooled kohlrabi wedges into an airtight container. For added freshness, you can use a vacuum-sealed bag.
• Store the container in the refrigerator. The roasted kohlrabi will stay fresh for up to 4 days.
• For freezing, place the cooled kohlrabi wedges on a baking sheet in a single layer. Freeze for about 1-2 hours until solid.
• Once frozen, transfer the kohlrabi wedges into a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Spread the frozen kohlrabi on a baking sheet and roast for 10-15 minutes until heated through and crispy.
• Alternatively, you can reheat the kohlrabi in a skillet over medium heat with a bit of olive oil until warmed and slightly crispy.

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

• Stovetop Method: Heat a skillet over medium heat and add a splash of olive oil. Add the kohlrabi wedges and sauté for 5-7 minutes, stirring occasionally, until they are heated through and slightly crispy.

• Microwave Method: Place the kohlrabi in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on high for 1-2 minutes, checking and stirring halfway through, until heated evenly.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the roasted kohlrabi in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through, until they are hot and crispy.

• Steaming Method: Place the kohlrabi in a steamer basket over boiling water. Cover and steam for about 5 minutes, or until heated through. This method helps retain moisture and prevents the kohlrabi from drying out.

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

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

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

• Knife: Essential for peeling and cutting the kohlrabi into wedges.

• Cutting board: A stable surface for safely peeling and cutting the kohlrabi.

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

• Spatula: Handy for tossing the kohlrabi in the mixing bowl and spreading them on the baking sheet.

• Oven mitts: Protect your hands when placing the baking sheet in and taking it out of the hot oven.

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

Use pre-cut kohlrabi: Buy pre-cut kohlrabi to skip the peeling and cutting steps.

Line the baking sheet: Use parchment paper or a silicone mat to make cleanup faster.

Batch cooking: Roast extra kohlrabi and store leftovers for quick meals later.

Uniform size: Cut kohlrabi wedges uniformly to ensure even cooking and save time checking for doneness.