Wednesday, March 27, 2013

Roasted Parmesan Kohlrabi

I just love trying new veggies we find at the farm.  My daughter gets so excited to taste something new and help me figure out how to prepare it.  I decided to try kohlrabi this week, and I am glad I did!  I prepared it using a basic roasting method with a hint of garlic and Parmesan, so I could enjoy the real flavor of the vegetable.  It has such a nice, light flavor and almost potato-like texture that roasting really compliments.  I hope you give this unusual veggie a try the next time you see it available!


2 kohlrabi bulbs, peeled, halved, and sliced 1/4 inch thick
2 Tbsp olive oil
3 cloves garlic, minced
salt and pepper
1/3 C freshly grated Parmesan cheese


  1. Preheat the oven to 450 degrees.
  2. Toss the kohlrabi slices in the olive oil and garlic until evenly coated.
  3. Lay them out in a single layer on a baking sheet and season with salt and pepper.  
  4. Bake for about 20 minutes, until lightly golden around the edges, turning once halfway through.
  5. Remove from the oven and sprinkle with the Parmesan cheese.  Return to the oven for about 5 minutes for the cheese to brown.  Serve immediately.


  1. very interesting! i'd love to try it!

    1. You should!! It is so mild that it would work well with a variety of main dishes. :)