Roasted Kohlrabi Recipe

Kohlrabi: A bulbous vegetable with a mild, sweet flavor and crisp texture, perfect for roasting.

Olive oil: A healthy fat that helps in roasting, adding a subtle richness to the dish.

Salt: Enhances the natural flavors of the kohlrabi.

Freshly ground black pepper: Adds a touch of heat and depth to the roasted kohlrabi.

When preparing kohlrabi for roasting, ensure that the wedges are cut uniformly. This allows them to cook evenly and achieve a consistent golden brown color. Additionally, consider adding a sprinkle of herbs such as thyme or rosemary to the olive oil mixture for an aromatic twist.

• kohlrabi - Substitute with turnips: Turnips have a similar texture and mild flavor when roasted, making them a great alternative to kohlrabi.

• kohlrabi - Substitute with celery root (celeriac): Celery root has a slightly nutty flavor and a similar texture, providing a comparable taste experience to kohlrabi.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement for olive oil in roasting.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and can withstand high temperatures, making it a good alternative to olive oil.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor to regular salt.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture but can be used in the same amount to season dishes like salt.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile, making it a good substitute for freshly ground black pepper.

• freshly ground black pepper - Substitute with cayenne pepper: Use sparingly, as cayenne pepper is spicier, but it can add a similar depth of flavor to freshly ground black pepper.

• Allow the roasted kohlrabi to cool completely at room temperature before storing. This prevents condensation, which can make the kohlrabi soggy.

• Transfer the cooled kohlrabi into an airtight container. For best results, use a container that fits the wedges snugly to minimize air exposure.

• Store the container in the refrigerator for up to 4 days. The kohlrabi will retain its flavor and texture during this period.

• To reheat, preheat your oven to 350°f (175°c). Spread the kohlrabi on a baking sheet and heat for about 10 minutes, or until warmed through. This will help restore some of the original crispness.

• For freezing, place the cooled kohlrabi wedges on a baking sheet in a single layer. Freeze until solid, about 1-2 hours. This prevents them from sticking together.

• Once frozen, transfer the kohlrabi wedges to a freezer-safe bag or container. Label with the date and use within 3 months for optimal taste.

• To reheat from frozen, preheat your oven to 375°f (190°c). Place the kohlrabi on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.

• Preheat your oven to 350°F (175°C). Spread the roasted kohlrabi on a baking sheet in a single layer. Cover with aluminum foil to prevent drying out and bake for about 10-15 minutes, or until heated through. This method helps retain the kohlrabi's delightful texture and flavor.

• Use a skillet over medium heat. Add a splash of olive oil to the pan and toss in the kohlrabi. Stir occasionally for about 5-7 minutes until warmed through. This method can add a slightly crispy edge to the kohlrabi.

• For a quick fix, use the microwave. Place the kohlrabi in a microwave-safe dish and cover with a damp paper towel. Heat on medium power for about 1-2 minutes, checking halfway through. This method is convenient but may slightly soften the texture.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the kohlrabi in a single layer in the basket and heat for about 3-5 minutes. This method can help restore some of the original crispiness.

• Oven: Used to roast the kohlrabi at a high temperature, ensuring it becomes tender and golden brown.

• Peeler: Essential for removing the tough outer skin of the kohlrabi before cutting it into wedges.

• Knife: Utilized for cutting the peeled kohlrabi into uniform wedges for even roasting.

• Cutting board: Provides a stable surface for safely peeling and cutting the kohlrabi.

• Mixing bowl: Used to toss the kohlrabi wedges with olive oil, salt, and pepper, ensuring they are evenly coated.

• Baking sheet: A flat surface to spread the kohlrabi in a single layer, allowing for even roasting.

• Spatula: Handy for flipping the kohlrabi halfway through the roasting process to ensure even browning.

Prep ahead: Peel and cut the kohlrabi in advance, storing it in an airtight container in the fridge until ready to use.

Use parchment paper: Line your baking sheet with parchment paper to reduce cleanup time.

Batch cooking: Double the recipe and roast extra kohlrabi for future meals, saving time on another day.

Quick seasoning: Mix olive oil, salt, and pepper in a large bowl, then toss the kohlrabi wedges all at once for even coating.

Preheat efficiently: Start preheating the oven while prepping the kohlrabi to streamline the process.