Roasted Kohlrabi

Name: Roasted Kohlrabi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 eaches kohlrabi bulbs, peeled; 1 tablespoon olive oil; 1 clove garlic, minced; 1 pinch salt and pepper to taste; ⅓ cup grated Parmesan cheese

Rating: 4.39 stars

173 Ratings
125 Reviews
11 Photos

Kohlrabi is a vegetable that reminds me of a potato crossed with an artichoke heart. I roast it with garlic and Parmesan cheese.

By WSBLEND

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

4 eaches kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced
1 pinch salt and pepper to taste
⅓ cup grated Parmesan cheese

Directions

Step 1

Preheat an oven to 450 degrees F (230 degrees C).

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Step 2

Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
Step 3

Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

Nutrition Facts

Per Serving:

113.7 calories; 6 g protein; 12.9 g carbohydrates; 5.9 mg cholesterol; 142.1 mg sodium. Full Nutrition

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Reviews (125)

Most helpful positive review

Renee

02/22/2010

I rate this at four stars, but after my additions to this I 'll give it 5 stars. I added cubed ham, about 1 1/2 cups, and 1 cup of potatoe's cubed, and some diced carrots. I tossed this all in the olive oil and baked it in a glass dish. if you want it crispy put it on the baking sheet. It turned out excellent. A nice dinner for two. Read More

Helpful

(236)

Most helpful critical review

shellbell

09/17/2012

Husband loves Kohlrabi so he liked it cooked this way. Read More

Helpful

(4)

173 Ratings

5 star values: 97
4 star values: 56
3 star values: 14
2 star values: 3
1 star values: 3

Reviews:

Most Helpful Most Positive Least Positive Newest

Renee

02/22/2010

Helpful

(236)

Renee

02/22/2010

Helpful

(236)

badgerfuzzies

02/02/2010

I love kohlrabi; this is a quick and simple way to get it from my local farmer's market to the table. I only roughly followed the recipe and didn't use parmesan; it is still very tasty. I also cooked the leaves, mostly separated from the stems, on the stove; it is a bit like kale (seasoned these with some salt & pepper). The bases of the stems have some of the same flavor as the bulb; I chopped those up into small pieces and use the same olive oil + salt & pepper + garlic mix to season and bake those. All good stuff, thanks for the recipe! Read More

Helpful

(130)

SCOOPS44

11/04/2009

Delicious! Got these in my CSA box and didnt know what to do with them. Didnt make very many with 4 small bulbs. I can easliy eat them all myself. DIdnt roast for more then 15-20 minutes total since I cut them thin. Read More

Helpful

(98)

Liajea

06/23/2010

Fabulous! This was our first kohlrabi, in our CSA box. I sliced thinner than 1/4", and used a few minced garlic scapes instead of cloves (also in the CSA box). After tossing, I spread on the baking sheet and did a light shake of garlic powder over all. This was a hit all around, including the 9 year old who wants it again for dinner tomorrow! Read More

Helpful

(52)

TOOKEC

09/08/2009

This is delicous - a great way to enjoy kohlrabi. I sliced the kohlrabi as thin as possible before tossing it with the other ingredients. It turned out tender and crispy, and the garlic and Parmesan cheese added wonderful flavor. This is a keeper recipe for me. Read More

Helpful

(49)

Jackie

08/24/2010

I followed this recipe but forgot to put on the parmesan cheese and it was still absolutely delicious! I cannot wait to make it again with the cheese. I flipped them half way through so both sides would get nice and crispy. Note: I made half with the peel and half without because I got lazy part way through. I would recommend taking the time to take off the peel as the recipe says because the peel gets VERY firm. Read More

Helpful

(36)

Laura Storm

09/08/2009

I picked up a kohlrabi at the farmer's market yesterday just for kicks because I'd never tried one. Wow. Thanks to this recipe I'm permanently hooked. Crispy cheesy fantastic--and my husband likes it too! Read More

Helpful

(30)

dereynolds

06/21/2010

I too received some kohlrabi from my CSA and had no idea what to do with it. I'm so glad my sister suggested this recipe to me. This very tasty simple and delicious!!! I didn't bother peeling my kohlrabi and used a mandolin slicer to get nice even thin slices. Also used a Parmesan and Romano blend of cheese. My kids ate this up and said that it tasted better than potatoes. Read More

Helpful

(16)

rosabela

09/21/2009

I m glad I found this recipe. Once in a while we have boiled kohlrabi and this was a nice change. I cut mine in cubes since that is how we always eat them but they took just over 30 minutes to bake. I think it s because I used a thick glass baking dish so it probably took longer to heat through. I will definitely make this again but next time I will add more garlic. I also added some frozen chopped parsley to give the kohlrabi a nicer presentation. My husband really enjoyed this and gave it a thumbs up. Thanks for sharing this wonderful recipe. Read More

Helpful

(14)

shellbell

09/17/2012

Husband loves Kohlrabi so he liked it cooked this way. Read More

Helpful

(4)

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