Are you unsure what to do with kohlrabi? Mellow its radishy zing with a brown butter sauté and a little sage… then kick the flavor to the next level with hazelnuts and hot honey. With this Roasted Kohlrabi recipe, in less than 15 minutes, you’ll have a magnificent Meatless Monday entrée or a side for any day of the week.
What Parts of Kohlrabi Are Edible?
Kohlrabi is so versatile because you can use every single part of the plant. Often, you’ll see people using the bottom of kohlrabi which forms into a bulbous shape. You can eat this part raw or cooked but we recommend to remove the thick green or purple skin first since it won’t break down while cooking (and will be quite a textural surprise if you bite into the raw bulb). But, besides this bulb, you can actually use the leaves and stems as well. These greens can also be cooked or eaten raw depending on your preference. Other than the recipe below you can bring kohlrabi into your slaws, soups, salads, and just about anywhere else you would add vegetables.
Roasted Kohlrabi
Description
This recipe may just change your mind about how delicious kohlrabi can be.
Ingredients
- 4 heads kohlrabi, peeled and diced
- 1 stick butter
- 1/2 cup hazelnuts
- 3 sprigs fresh sage
- Kohlrabi greens, optional
- Salt and pepper to taste
- 2 tbsp hot honey
Instructions
- Peel and cut each head of kohlrabi into bite-sized pieces. You can use the leafy greens in this recipe as well if you’d like, so wash and set them aside.
- In a sauté pan, add the stick of butter and cook until browned. Add the kohlrabi, hazelnuts, and sage; cook until the kohlrabi is tender, around 8-10 minutes.
- Add leafy greens and cook for an additional minute until wilted. Season with salt and pepper.
- Drizzle with hot honey and serve immediately.
Recipes and Styling by Anna Franklin
Photography by Dave Bryce
With Support from Buy Fresh Buy Local Western PA
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