What the heck is kohlrabi?! That was my first question when it came in my CSA box. But, I tend to be adventurous (at least when it comes to vegetables), so I set out to find the perfect recipe for it. Apparently, I’m not the only one who isn’t familiar with this funny looking vegetable, because most of the recipes I found online were versions of this one from Epicurious or kohlrabi slaw.
I wasn’t quite sure I was ready for raw kohlrabi, so roasted kohlrabi it was. I played with the Epicurious recipe a bit and added roasted dates because I figured even if kohlrabi is yucky at least I have roasted dates out of the effort. As it turns out, kohlrabi is actually good. Now I have roasted dates AND roasted kohlrabi – lucky me!
First things first, how do you go about cutting this alien looking vegetable? It’s actually not as intimidating as it looks.
- Cut off the stems (you can eat the greens as well, so don’t be quick to throw them away).
- Cut the bulb down the middle so you have a flat surface on each end (photo #1 below).
- Cut each half in half (photo #2 below). *Note, once cut, you will be able to recognize (by smell) the vegetable family kohlrabi belongs to: cabbage. Don’t let this deter you. Keep going…
- With your knife at an angle, cut out the core of each quarter (photo #3 below).
- Using a peeler, peel the tough outer skin of the kohlrabi. You can do this step first, but I find it much easier to peel the smaller pieces than the full bulb (photo #4 below).
- Chop as necessary for the specific recipe. In this case, I wanted it cubed. Please don’t judge my cubes – I didn’t achieve my desired shape. I wish you better luck.
Similar recipes advise you to roast the kohlrabi for 15 minutes or so before adding the squash to the roasting pan. If you cube it correctly (unlike me) this may be necessary. However, since my kohlrabi pieces were small and thin they cooked very quickly and were almost a little overcooked by the time the butternut squash was done. As a result, I would suggest to either roast the kohlrabi by itself for only 5-10 minutes before adding the squash or just roast them simultaneously. It all depends on the size of your cubes and the reliability of your oven – mine doesn’t always heat evenly.
Add your chopped dates to the pan about 10-12 minutes before the kohlrabi/squash mixture is done.
Now that I am officially familiar with kohlrabi, I want more! Another recipe idea I came across for kohlrabi? Fritters. I’m intrigued. A recipe for another day.Print
Yummy and comforting plant-based side made with a funny looking (but great tasting) vegetable called kohlrabi – German for “cabbage turnip”. Roasted with dates, thyme, and butternut squash.
- 3–4 medium kohlrabi, cubed (see instructions in the post above)
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 butternut squash, peeled and cubed
- 12 dates, pitted and quartered
- Preheat oven to 450°F.
- Place kohlrabi cubes, 1 tbsp extra-virgin olive oil, 1 1/2 tsp fresh thyme (or 1/2 tsp dried), 1/4 tsp salt and 1/8 tsp pepper into a mixing bowl and toss to coat. Place on a parchment lined baking sheet in the preheated oven for 5-10 minutes (depending on how thick the cubes are).
- While the kohlrabi is roasting, put the cubed butternut squash in the mixing bowl the kohlrabi was just in. Toss the squash with the remaining 1 tbsp extra-virgin olive oil, 1 1/2 tsp fresh thyme (or 1/2 tsp dried), 1/4 tsp salt, and 1/8 tsp pepper. Toss to coat.
- After the 5-10 minutes are up, stir the kohlrabi and push it to one side of the pan. Add the butternut squash to the other side of the pan. Roast for 20 minutes.
- Stir and turn the squash and kohlrabi and add the quartered dates to the pan. Roast for another 10-12 minutes until the squash and kohlrabi are tender and the dates are soft.
- Adapted from Epicurious.