Oven-roasted kohlrabi

Green kohlrabi is fresh and mild in flavour and, in the oven, develops a lightly nutty character with crisp edges. By roasting it hot and relatively briefly, it stays juicy inside and nicely coloured on the outside. A simple side dish that goes well with meat, fish or a vegetarian meal.

Serves: 4
Preparation: approx. 10 minutes
Cooking: approx. 30 minutes
Total time: approx. 40 minutes

Ingredients

For 4 people

• 2 green kohlrabi (together approx. 600–800 g)
• 3 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 garlic clove, crushed (optional)
• A few sprigs of thyme and/or rosemary (optional)
• Finely grated lemon zest, just before serving (optional)

Preparation

• Peel the kohlrabi thickly; the outer layer is tough.
• Cut the kohlrabi into wedges, slices or chips of an even thickness, about 2–3 cm.
• Put the kohlrabi in a large bowl. Add the olive oil and season with salt and freshly ground black pepper. If you like, add the crushed garlic clove and a few whole sprigs of thyme and/or rosemary. Mix well so the pieces of kohlrabi are coated all over with oil and herbs.

Method

1. Preheat the oven
   Preheat the oven to 220 °C conventional or approx. 200 °C fan and line a baking tray with baking paper.
2. Spread the kohlrabi over the baking tray
   Spread the kohlrabi in a single layer over the baking tray lined with baking paper.
3. Roast the kohlrabi in the oven
   Roast the kohlrabi for 25–30 minutes in the middle of the oven, until tender and with golden-brown edges. Turn the pieces halfway through for an even colour.
4. Finish the kohlrabi
   Remove the baking tray from the oven. Remove the garlic clove and the herb sprigs. Taste a piece and, if needed, season further with a little salt and pepper.
5. Serve the roasted kohlrabi
   Serve the roasted kohlrabi straight away, optionally with a little finely grated lemon zest over the top and, if you like, a small knob of butter or a drizzle of good olive oil. Delicious with roast chicken, a piece of fish, sausage or stew, or as a vegetable side for a vegetarian dish.