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 touch of heat and depth to the dish.

Garlic powder: Infuses the kohlrabi with a savory, aromatic flavor.

When preparing kohlrabi, make sure to cut it into uniform diced pieces. This ensures even roasting and prevents some pieces from being undercooked while others are overdone. Additionally, tossing the kohlrabi thoroughly with olive oil and seasonings in the mixing bowl helps to coat each piece evenly, enhancing the flavor and promoting a golden-brown finish.

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

• kohlrabi - Substitute with rutabaga: Rutabaga offers a comparable firmness and earthy taste, 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-flavored oil with a high smoke point, perfect for roasting.

• salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning with a slightly different mineral content.

• salt - Substitute with kosher salt: Kosher salt has larger flakes and can be used in the same quantity for a similar taste.

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

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat but be cautious with the quantity as it is spicier.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor when roasted.

• garlic powder - Substitute with onion powder: Onion powder can offer a similar depth of flavor if garlic is not available.

• Allow the roasted kohlrabi to cool completely at room temperature before storing.
• Transfer the cooled kohlrabi into an airtight container. This helps maintain its flavor and texture.
• Store the container in the refrigerator. The roasted kohlrabi will stay fresh for up to 4-5 days.
• For longer storage, place the cooled kohlrabi on a baking sheet lined with parchment paper, ensuring the pieces are not touching each other.
• Freeze the baking sheet for about 1-2 hours, or until the kohlrabi pieces are solid.
• Transfer the frozen kohlrabi pieces 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 stored in the freezer 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, reheat in a skillet over medium heat with a little olive oil until warmed and slightly crispy.

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

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Add the leftover kohlrabi and sauté for 5-7 minutes, stirring occasionally, until heated through. This method can add a bit of extra crispiness.

• Microwave Method: Place the leftover kohlrabi in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on high for 1-2 minutes, stirring halfway through. Be cautious not to overheat, as it can make the kohlrabi mushy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover kohlrabi in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through. This method helps to restore the crispiness of the roasted kohlrabi.

• Steaming Method: Place the leftover kohlrabi in a steamer basket over boiling water. Cover and steam for 3-5 minutes until heated through. This method is gentle and helps retain the moisture of the kohlrabi.

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

• Mixing bowl: Used to toss the diced kohlrabi with olive oil, salt, pepper, and garlic powder.

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

• Peeler: Helps in peeling the kohlrabi to remove the tough outer skin.

• Knife: Used to dice the kohlrabi into uniform pieces.

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

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

• Spatula: Helps in spreading the kohlrabi evenly on the baking sheet and can also be used to toss them halfway through roasting.

Preheat the oven: Start preheating the oven while you prepare the kohlrabi to save time.

Use pre-peeled kohlrabi: Buy pre-peeled and diced kohlrabi from the store to cut down on prep time.

Mix in a bag: Toss the kohlrabi with olive oil and spices in a resealable bag for quick and easy coating.

Line the baking sheet: Use parchment paper or a silicone mat on your baking sheet for easy cleanup.

Batch cooking: Double the recipe and store leftovers for quick meals later in the week.