roasted kohlrabi

A fun way to eat kohlrabi with a sweet, syrup-like pomegranate reduction made solely from pomegranate juice!&nbsp;

Whole Roasted Kohlrabi with Pomegranate Reduction

kohlrabi (green

olive oil

Sea salt (to taste)

black pepper (to taste)

pomegranate juice

pomegranate seeds

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&#x27;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!

Roasted Kohlrabi is a simply seasoned, vegan, root vegetable, a side dish that would be wonderful to serve at a holiday gathering or weeknight dinner alike. Kohlrabi, a nutritious, German turnip variety, is roasted to a crisp texture and golden hue and served with fresh chopped chives or your favorite green garnish.

Roasted Kohlrabi

Kosher salt,

garlic,

black pepper,

chives

Preheat the oven to 450°F (230°C). Line a...

Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with a silicone baking mat or parchment paper. Prepare the Kohlrabi and add them to a medium-large mixing bowl.

Add the olive oil, Kosher salt, minced garlic,...

Add the olive oil, Kosher salt, minced garlic, and fresh ground black pepper to the prepared Kohlrabi. Stir to combine.

Lay the seasoned pieces on the prepared baking...

Lay the seasoned pieces on the prepared baking sheet; arrange them so that they are not touching.

Bake for 15-20 minutes or until golden or...

Bake for 15-20 minutes or until golden or desired crispness is reached (if they are not done, continue roasting for 5 minutes at a time and check until done, I usually do an additional 5-10 minutes). Sprinkle with more Kosher salt, fresh ground pepper, and fresh chopped chives over the top. Serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/wpua9hymejmyulmrfdps.mp4

Roasted Kohlrabi is a simply-seasoned, vegan & gluten-free, root vegetable-side dish that would be wonderful to serve at a holiday gathering or weeknight dinner alike. Kohlrabi, a nutritious, German turnip variety, is roasted to a crisp texture & golden hue and then served with fresh chopped chives or your favorite green garnish.

This easy roasted kohlrabi recipe is perfectly crispy on the outside, tender inside, and baked with parmesan cheese until perfectly golden brown. Finally, it's served with a creamy yogurt sauce to elevate the flavor even more. It's a deliciously, savory, and hearty side dish that'll have everyone coming back for seconds!

Roasted Kohlrabi Topped With An Incredible Yogurt Sauce

kohlrabi,

cheese,

Parsley,

Salt and pepper

Sauce

tbsp Greek yogurt

mayonnaise

tsp dijon mustard

garlic powder

Spring onions,

Salt

Preheat your oven to 375°F (190°C) and prepare a baking tray with baking paper on which the sliced kohlrabi will be placed.

Peel kohlrabi and cut it into small pieces.

Place them on baking paper, add olive oil, salt, pepper and half of parmesan cheese. Combine everything well and put in the oven to bake until golden brown. If you want it to be equally crispy on all sides, stir the kohlrabi in the middle of the roast.

While the kohlrabi is baking, prepare the yoghurt sauce by mixing all the ingredients, chop the spring onions an add it to the sauce.

Serve hot kohlrabi, sprinkled with parmesan and fresh parsley. Pour yogurt over kohlrabi or dip them in yogurt.

These were crazy good. And we loved how low carb they are.

Can’t believe how much this tasted like potatoes! TYFS

Top 3 roasted kohlrabi recipes from across the web

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Whole Roasted Kohlrabi with Pomegra...

Roasted Kohlrabi

Roasted Kohlrabi Topped With An Inc...

Top 3 roasted kohlrabi recipes from across the web

The most viewed roasted kohlrabi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Whole Roasted Kohlrabi with Pomegra...

Roasted Kohlrabi

Roasted Kohlrabi Topped With An Inc...

The most viewed roasted kohlrabi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine