Treat a kohlrabi like a turnip and everything will be fine. Especially with this recipe, which we adapted from one in the Food Network magazine. You combine kohlrabi with cayenne, olive oil and parmesan cheese, then roast it. Look out, our dish could make kohlrabi the next kale.
— Faith Middleton
Photo: Tim Sackton/flickr, creative commons
Ingredients
- 6 kohlrabi peeled and cut into 1-inch wedges
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 dash cayenne pepper or to taste
- 4 tablespoons freshly-grated Parmesan cheese
- 1 tablespoon freshly chopped parsley
Servings:
Instructions
- Preheat the oven to 450 degrees. Peel the kohlrabi and cut it into 1-inch wedges. Place it in a bowl and mix it with the olive oil, cayenne, and salt.
- Spread out the kohlrabi on a rimmed baking sheet and roast it for about a half-hour, stirring every ten minutes, until it's golden brown and tender when pierced with a fork. Toss the kohlrabi with the parmesan and parsley, and serve. Enjoy!
