A perfect unexpected Easter side dish or a quick and easy weeknight side, this Garlic Dijon Roasted Kohlrabi is a nice change from your standard veggie choices. Give it a try and fall in love!
A quick and easy weeknight side dish, this Garlic Dijon Roasted Kohlrabi is a nice change from your standard veggie choices. Give it a try and fall in love!
Last year around this time the pandemic was in its infancy and I think we all sort of thought (I know I thought this at least) that we would all have a few weeks at home wearing pajamas and baking bread and then we would all return to our offices and things would go on as they always have.
Part of those early times included a fear of going to the grocery store (at least for me) and between that and my desire to use part of my stimulus to support local businesses, I decided to join a CSA for the first time.
What is a CSA:
CSA stands for Community Supported Agriculture. Basically, you pay a local farm up front either through actual cash money or volunteering to work the farm, and then when spring/summer hit, you get vegetables. The CSA I joined gave me anywhere between 6-8 veggies a week, and I was able to choose what I wanted to receive in my CSA box each week. It is an expense up front, but it averaged out to about 18$-20$ a week which is comparable to what I would spend at the store.
One of the best things about joining the CSA was discovering new vegetables that I’ve never tried before, and the clear winner for me was Kohlrabi. If you’ve never heard of kohlrabi, picture the little green alien men from Toy Story. They kind of look like that. Little green bulbs with greens attached, which are also delicious. This Dijon Garlic Roasted Kohlrabi recipe came from me trying to figure out what the heck to do with these guys. Turns out – you can do quite a bit with them!
What is kohlrabi:
Kohlrabi, which is also called a German Turnip or cabbage turnip are part of the cabbage and broccoli family, and taste unsurprisingly, like a cross between cabbage and broccoli. They come in several colors, purple, green and white, but are all pale green under the skin. The skin is thick and needs to be peeled before cooking. You can eat kohlrabi raw in salads or other dishes, but I personally prefer it cooked. You can steam or saute the attached greens much like you would spinach or any other greens. They are sweet when roasted, and they hold up well to the intense garlic and mustard flavors in this dish.
To make Garlic Dijon Roasted Kohlrabi
Start by preheating the oven to 425 and peeling and cutting the kohlrabi. You can do wedges or slices here - you mostly just want the pieces to be similar in size.
Toss the veggies with olive oil and season with salt and pepper, and place in the oven for 10-15 minutes depending on how large you cut the pieces. After 15 minutes, flip the kohlrabi over, and place back in the oven for another 10-15 minutes.
Prepare the mustard while the 2nd roast is going. In a small bowl, add the mustard and either mince or crush the garlic in a garlic press. (This is the one I use – it’s expensive, but it’s so worth it if you cook with garlic regularly). Stir together, and then dollop over the cooked kohlrabi. Toss it with a spoon or tongs to coat all the pieces, and then place back in the oven for another 4-5 minutes, or until the mustard has cooked a bit and formed a bit of a glaze.
2
Sara Rauckhorst
5 Min
35 Min
40 Min
Garlic Dijon Roasted Kohlrabi
Ingredients
- 3 kohlrabis (7-9 ounces each), peeled and cut into wedges*
- 1 ½ tablespoons olive oil
- salt and pepper
- 2 tablespoons Dijon mustard (grainy preferred(
- 2 large or 3 small garlic cloves, minced
Instructions
- Preheat the oven to 425 and line a baking sheet with parchment paper.
- Toss the peeled and cut kohlrabi with the olive oil and season with kosher salt and pepper, and roast for 15 minutes. Remove the tray from the oven, and flip the kohlrabi and roast for an additional 10-15 minutes.
- In a small bowl stir together the Dijon and the minced garlic. After the 2nd roast, push all the kohlrabi together on the tray, dollop the mustard on top, and toss it to coat. Put the tray back in the oven for 4-5 minutes to let the mustard cook.
- Taste and adjust for seasoning.
Notes:
*you want large wedges here. If you go with small wedges, reduce the cooking time to 10 minutes on each side.
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