Roasted Kohlrabi Recipe

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

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

Salt: Enhances the natural flavors of the kohlrabi.

Black pepper: Adds a touch of heat and depth to the roasted kohlrabi.

When preparing kohlrabi, make sure to cut the wedges uniformly to ensure even roasting. This will help each piece cook at the same rate, resulting in a consistent texture and flavor. Additionally, don't overcrowd the baking sheet; giving each wedge enough space allows for better caramelization and prevents steaming.

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

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

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

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

• Allow the roasted kohlrabi to cool completely before storing. This prevents condensation, which can make the vegetables soggy.
• Transfer the cooled kohlrabi wedges to an airtight container. For best results, use a container that fits the amount of kohlrabi snugly to minimize air exposure.
• Store the container in the refrigerator. The roasted kohlrabi will stay fresh for up to 4-5 days.
• To reheat, preheat your oven to 350°F (175°C). Spread the kohlrabi on a baking sheet and warm for about 10-15 minutes, or until heated through. This helps maintain their crispy texture.
• For freezing, place the cooled kohlrabi wedges on a baking sheet lined with parchment paper. Ensure they are in a single layer to prevent sticking.
• Freeze the kohlrabi for about 1-2 hours, or until they are solid. This step is crucial for maintaining their shape and texture.
• Once frozen, transfer the kohlrabi to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to use, thaw the kohlrabi in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through and crispy.

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

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Once the oil is hot, add the kohlrabi wedges. Stir occasionally and heat for about 5-7 minutes until they are warmed through and slightly crispy.

• Microwave Method: Place the roasted kohlrabi in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking and stirring halfway through. This method is quick but may result in a softer texture.

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

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the roasted kohlrabi on the toaster oven tray in a single layer. Heat for about 10 minutes, or until warmed through. This method is convenient for small portions and helps keep the kohlrabi crispy.

• Oven: Preheat to 400°F (200°C) for roasting the kohlrabi.

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

• Baking sheet: Spread the seasoned kohlrabi in a single layer for roasting.

• Knife: Peel and cut the kohlrabi into wedges.

• Cutting board: Provide a stable surface for cutting the kohlrabi.

• Spatula: Flip the kohlrabi halfway through the roasting process.

• Measuring spoons: Measure out the olive oil, salt, and black pepper accurately.

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

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.

Batch roasting: Roast multiple vegetables at once to save time on future meals.

Preheat oven: Ensure your oven is fully preheated before adding the kohlrabi for even cooking.

Uniform size: Cut the kohlrabi wedges into similar sizes for even roasting.

Quick seasoning: Mix olive oil, salt, and pepper in a large bowl before adding the kohlrabi for faster coating.