Kohlrabi is a member of the brassica family. Relatives include broccoli, cauliflower, turnips and kale. Both its bulb and its leaves are edible, it is tasty raw or cooked. Eaten raw, its flavour is similar to a raw broccoli stem, with a crunchy texture like a water chestnut. When cooked kohlrabi becomes more intense, like a cross between broccoli and turnips, with the texture of a potato.
The hardest part of preparing kohlrabi is getting rid of the tough outer skin. First remove all the leaves by snapping them off where they are attached to the bulb. Next, cut off 1/4 inch from top and bottom. Finally, using a sharp knife and working from top to bottom, slice off the skin in strips that follow the contour of the bulb.
Roasted Kohlrabi & Vegan Parmesan
2 Good Sized Kohlrabi, peeled, quartered and sliced into small wedges
3 tablespoons extra virgin olive oil
350g grated vegan parmesan
Sea salt & ground black pepper to season
Heat oven to 200 celcius, line two rimmed baking trays with parchment paper of foil.
Arrange half of the kohlrabi on each tray, then drizzle half of the oil on each. Toss to coat, then season with sea salt and pepper. Arrange the kohlrabi in even layers, then roast on the oven's upper third and lower third shelves, switching halfway until the kohlrabi is golden brown and tender, for 40-45 mins. Sprinkle cheese over each layer and bake until melted, for another 5 minutes.
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