Roasted Kohlrabi Recipe

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

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

Salt: Enhances the natural flavors of the kohlrabi.

Black pepper: Adds a hint of spice and depth to the dish.

When preparing kohlrabi, make sure to cut the wedges uniformly. This ensures even cooking and prevents some pieces from becoming overcooked while others remain underdone. Additionally, tossing the vegetables in olive oil not only helps them roast evenly but also enhances their natural flavor. For an extra layer of taste, consider adding a sprinkle of garlic powder or paprika before roasting.

• kohlrabi - Substitute with turnips: Turnips have a similar texture and slightly sweet flavor when roasted.

• kohlrabi - Substitute with rutabaga: Rutabaga offers a mild, sweet taste and roasts well, making it a good alternative.

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

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

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor with a slightly different mineral content.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a clean taste, making it a good alternative.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile but is slightly milder.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor dimension.

• Allow the roasted kohlrabi to cool completely at room temperature before storing.
• Transfer the cooled kohlrabi into an airtight container or a resealable plastic bag.
• Store the container or bag in the refrigerator. The roasted kohlrabi will keep well for up to 4-5 days.
• For longer storage, consider freezing. Place the cooled kohlrabi on a baking sheet in a single layer and freeze until solid, about 1-2 hours.
• Once frozen, transfer the kohlrabi wedges into a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date and contents. The roasted kohlrabi can be frozen for up to 3 months.
• To reheat, preheat your oven to 375°F (190°C). Spread the frozen kohlrabi on a baking sheet and roast for 10-15 minutes, or until heated through and crispy.
• Alternatively, you can reheat the kohlrabi in a skillet over medium heat, stirring occasionally until warmed.

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

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Add the kohlrabi and sauté for 5-7 minutes, stirring occasionally, until 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, stirring halfway through, until hot.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the kohlrabi in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through, until crispy and heated through.

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

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

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

• Baking sheet: Provides a flat surface to spread the kohlrabi evenly for roasting.

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

• Cutting board: A safe surface to cut and prepare the kohlrabi.

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

• Spatula: Useful for stirring the kohlrabi halfway through the roasting process.

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

Use pre-cut kohlrabi: Buy pre-cut kohlrabi from the store 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 in the fridge for quick meals later in the week.

Uniform size: Cut kohlrabi wedges evenly to ensure they cook at the same rate, reducing the need for constant checking.