Kohlrabi. A lesser known vegetable in the cabbage family with a curious name. Turns out the origin of the name is German. “Kohl” meaning cabbage and “rabi” meaning turnip. Put together you have a cabbage turnip! it does have the coloration and sweetness of a green cabbage with the round firmness and bit of a spicy bite of a turnip. The odd name makes perfect sense now.
Kohlrabi is seasonal and available at Frecker farms at the Larchmont Farmer’s Market. I grabbed the last bunch on the table out of curiosity, as I had never cooked this vegetable before. I wasn’t sure what I was going to do. I bought on impulse after talking with Matt. He is a big fan of kohlrabi and I trust his judgement on all things vegetable.
After researching many ways of preparation, it can be eaten raw or cooked, I settled on roasting, my usual go to for vegetables other than salads and slaws. I decided to simplify the cooking prep by using flavored oil and salt. I highly recommend investing in a variety of those, especially if you don’t consider yourself a “cook.” It not only cuts prep time, but clean up as well. Of course, you can always substitute minced garlic or garlic powder for the garlic oil, and kosher salt and dried rosemary for the rosemary salt.
The result? It was delicious! While it looks like a roasted potato, the interior was sweet and juicy, with just a hint of spiciness.
Kohlrabi also packs a big punch of Vitamin C as well as B6, Potassium and Magnesium. Definitely a super food!
If you’re looking for a change from potatoes with dinner, I highly recommend trying kohlrabi. Just note that you will need to cut off the stem and root ends, and then peel the tough outer layer of skin. I used a vegetable peeler.
Roasted Kohlrabi
4 heads of kohlrabi, peeled and cut into large wedges
Garlic Oil
Rosemary salt
1 T sweet paprika
1/4 cup grated vegan Parmesan (or cheese of choice)
2 T fresh chopped Italian flat-leaf parsley
Preheat oven to 450 degrees with the rack in the upper third of the oven.
Line a sheet pan with parchment paper or aluminum foil.
In a large bowl toss the kohlrabi wedges with enough garlic oil to coat, about 2 T.
Sprinkle with rosemary salt and paprika. Toss it all to evenly coat.
Lay kohlrabi in the sheet pan in a single layer, with space between the wedges.
Shake a bit more paprika on top.
Roast 20 minutes.
Turn the wedges over and roast another 15 minutes or until nicely browned. This will bring out the sweetness.
Put kohlrabi in a serving bowl and toss with cheese and parsley, topping off with extra for presentation.
