Roasted Kohlrabi Recipe

Kohlrabi: A bulbous vegetable with a mild, slightly sweet flavor and a crisp texture. Olive oil: Used to coat the kohlrabi cubes, helping them to roast evenly and develop a golden brown color. Salt: Enhances the natural flavors of the kohlrabi. Black pepper: Adds a touch of heat and depth to the roasted kohlrabi.

To enhance the flavor of your kohlrabi, consider adding a sprinkle of garlic powder or paprika before roasting. This will give the vegetable an extra layer of complexity and a slight kick. Additionally, make sure to cut the kohlrabi into uniform cubes to ensure even cooking.

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

• kohlrabi - Substitute with rutabaga: Rutabaga offers a similar earthy taste and firm texture, which works well in roasted dishes.

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

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral-flavored oil with a high smoke point, ideal for roasting vegetables.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor with a slightly different mineral profile.

• salt - Substitute with kosher salt: Kosher salt is less dense than table salt, so you might need to adjust the quantity, but it offers a clean, pure salty taste.

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

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick, so use it sparingly to achieve the desired heat level.

• Allow the roasted kohlrabi to cool completely at room temperature before storing.
• Transfer the cooled kohlrabi into an airtight container. This helps maintain its crispiness and flavor.
• Store the container in the refrigerator. The roasted kohlrabi will stay fresh for up to 4 days.
• For longer storage, place the cooled kohlrabi in a single layer on a baking sheet and freeze until solid. This prevents the cubes from sticking together.
• Once frozen, transfer the kohlrabi cubes into a freezer-safe bag or container. Label with the date for easy reference.
• When ready to use, reheat the frozen kohlrabi directly in the oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy.
• Alternatively, you can reheat the kohlrabi in a skillet over medium heat with a touch of olive oil until warmed and slightly 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.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Add the roasted kohlrabi and sauté for 5-7 minutes, stirring occasionally, until heated through.

• 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 high for 1-2 minutes, stirring halfway through. Check if it's heated evenly and add more time if necessary.

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

• Steaming Method: Place the roasted kohlrabi in a steamer basket over boiling water. Cover and steam for about 5 minutes or until heated through. This method helps retain moisture and prevents the kohlrabi from drying out.

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

• Peeler: Essential for removing the tough outer skin of the kohlrabi.

• Knife: Necessary for cutting the peeled kohlrabi into cubes.

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

• Mixing bowl: Used to toss the kohlrabi cubes with olive oil, salt, and black pepper.

• Baking sheet: Needed to spread the kohlrabi cubes in a single layer for roasting.

• Spatula: Useful for stirring the kohlrabi halfway through the roasting process.

Pre-cut kohlrabi: 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 cooking: Roast extra kohlrabi and store leftovers for quick meals throughout the week.

Preheat oven early: Start preheating your oven while prepping the kohlrabi to save time.

Uniform size: Cut kohlrabi cubes evenly to ensure they cook at the same rate.