When my daughter was still a toddler, we used to play this sort-of “game” where I would let her stroll the fresh produce aisle at the grocery store and let her pick out one thing, and then I’d have to figure out how to cook it. It was a great way to get her excited about eating her vegetables and trying new foods, but I spent a lot of time that year figuring out how to cook these things I’d also never had before!
Up until that point, I had never even seen kohlrabi, much less cooked it before. I just kind of walked past it all those years in produce aisles. It’s kind of strange looking. So, of course, my daughter picked it up!
I have to be honest, it was pretty delicious. While it’s sometimes called a German Turnip, it’s actually a member of the cabbage family. It tastes similar to cabbage and turnips, although it’s kind of sweeter and milder than them both. If you’ve never had it (or even if you have!), you should definitely try out this roasted kohlrabi! It’s easy to make and compliments a variety of main dishes.
Ingredients
- 4-5 kohlrabi stems/bulbs, ends trimmed
- 2 tablespoons olive oil
- 1-2 cloves of garlic, minced
- ½ cup of grated Parmesan cheese
- salt and pepper to taste
Instructions
- Preheat oven to 450 degrees F.
- Peel the kohlrabi, and cut into 1” cubes.
- Mix the olive oil, garlic, salt, and pepper in a large bowl, and toss the kohlrabi until evenly coated.
- Spread the kohlrabi cubes evenly on a rimmed baking sheet, and roast in the oven for about 20-25 minutes, stirring every so often so that they brown evenly.
- Remove the pan from the oven to sprinkle the Parmesan cheese over the kohlrabi cubes. Return to the oven for another 5 minutes to allow the Parmesan to brown.
- Serve immediately and enjoy!
Kat Sweet
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