Roasted Kohlrabi

I know I’ve been wanting to distance myself from having too many simple recipes such as roasting on here, but after enjoying the raw version of kohlrabi so much I had to roast it and see what it tastes like.

Delicious. But let’s talk more to tell you what it is all about.

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Like I said in the raw post, kohlrabi is a bit of a pain the break down. The outside peel is tough and it’s an awkward bulb so you have to make sure you’re not chopping off a finger before splitting it in two.

I was really surprised to not see a core at the middle of it. I was expecting something I would have to peel away but every bite I’ve had has been edible and tasty so that is a plus to have one less thing to deal with.

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Yes.

Yes please, just seeing the picture again makes my mouth water. I had to stop myself from eating the entire bowl.

Here is how I roasted kohlrabi, which is like most of the vegetables I roast. I cut them up, toss them in olive oil with salt and pepper and put them in the oven at 400 until they’re softened up. Boom, you are a roast master now armed with the knowledge of roasting anything.

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What did roasted kohlrabi taste like exactly? Sweet. It was like eating a sweet piece of broccoli that was hanging out with a turnip all day. Kohlrabi has a very slight zing to it though, much like a delectable radish, but not as pronounced. This was a sweet bite with a bit of pepper on the back end and I truly think this could be delicious in any roasted vegetable recipe you can think of making.

Slight secret for you all is that my husband hasn’t tried anything off this blog since mango I believe was the last attempt. He is probably one of the more picky eaters I know, but I wholeheartedly believe that if I tell him this is like a different kind of broccoli he will try it, eat it and enjoy it. The trick is make it seem like something he already likes, because I swear if there was a vegetable that only produced one fruit a year and only one privileged person was allowed to eat that piece and for some reason we were given the option to try it, he would say, “nah, I don’t like it.”

I swear. Wish me luck, I’m going to try and make him eat this.

 

 

Author: Olivia O.

East Tennessee native with an interest in food and trying new things.

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