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Preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment paper. Prepare the kohlrabi bulbs by trimming off their stems and leaves, scrubbing them clean, and peeling them (optional, but most people prefer peeled). Transfer the bulbs to the baking sheet, and brush each one with a thin layer of olive oil. Season with salt and pepper to taste. Bake for 45 to 60 minutes, or until the kohlrabi are tender. Cooking time will vary depending on the size of the bulbs.
While the kohlrabi are roasting, prepare the pomegranate reduction. Add the pomegranate juice to a small saucepan over high heat. Bring to a boil and then reduce heat to medium to maintain a slower boil for approximately 40-45 minutes, or until the juice begins to thicken into syrup-like consistency that coats the back of a spoon. The change can happen rather suddenly, so be sure to keep an eye on it and stir the juice occasionally to make sure you don't reduce it too much. You will end up with approximately half of the amount of juice you started with.
Remove the kohlrabi from the oven, and transfer the bulbs to serving plates. Drizzle each bulb with a few spoonfuls of the reduction, and sprinkle with pomegranate seeds. Enjoy warm!