Roasted Kohlrabi
If you love roasted brassicas like we do, you’ll love these!
1-3 kohlrabi, cut into french-fry type sticks or wedges
1 Tbsp. olive oil
1/2 small clove garlic, minced or crushed
Salt and pepper
Preheat oven to 400.
Combine olive oil and garlic and toss in a bowl with the kohlrabi to coat thoroughly. Place single layer on a rimmed baking sheet and lightly season with salt and pepper.
Bake for 20-40 minutes, depending on the size of your kohlrabi pieces. Check on them midway; toss/turn them so they get nicely browned all over.
These are great served plain, with a spicy ketchup, or an aioli.
Here’s a very basic aioli recipe that you can doctor up to your liking.
Maybe snip some basil or chives into it!
Simple Aioli
Whisk together:
1 clove garlic, minced or crushed
1/4 c. mayonnaise
1 Tbsp. olive oil
1 tsp. lemon juice
Then season with salt and pepper
Roasted Kohlrabi Variation:
About 5 minutes before they’re done, sprinkle with some Parmesan cheese.
If I know I’m going to do this, I line my pan with foil to make clean up easier.
Recipe created or adapted by Liz Talley, Urban Graze
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