Roasted Kohlrabi with Parmesan

Discover the delightful flavors of kohlrabi in this delicious recipe for Parmesan Roasted Kohlrabi and Braised Kohlrabi Greens with Parmesan and Lemon.

Kohlrabi, a versatile and nutrient-rich vegetable, takes on a new dimension of taste and texture when combined with savory ingredients and a hint of citrus. This dish features tender roasted kohlrabi with their greens braised to perfection in a flavorful broth, then finished with and a squeeze of fresh lemon juice and finally both topped with parmesan cheese. With its vibrant colors and vibrant flavors, this recipe is sure to become a favorite in your kitchen. Let's get cooking!

 

Step 1: Preparing the Kohlrabi Bulbs

Separate the kohlrabi bulb from the leaves, peel the kohlrabi, slice and cut into wedges.

Step 2: Roasting the Kohlrabi Wedges

Toss the kohlrabi wedges with olive oil and seasonings, then roast until tender and golden, flipping every 10 minutes.

Step 3: Remove Stem and Prepare Greens

Remove the Kohlrabi stem from the leaf.

Roll the leaves together and slice into ribbons.

Step 4: Saute the Onion

Saute diced onion and smashed, chopped garlic until tender and fragrant in a heated skillet with olive oil

Pour in chicken stock, cover, and braise until the greens are fully tender.

Finishing with Parmesan and Lemon

Stir in lemon juice and top with parmesan cheese for a burst of flavor before serving.

Ingredients

  • 3 kohlrabi greens and tops

  • 4 tablespoons extra virgin olive oil (separated for kohlrabi bulbs and leaves)

  • 1 medium white onion diced

  • 4 cloves garlic smashed and peeled

  • sea salt to taste

  • freshly ground black pepper to taste

  • 1/2 cup low sodium chicken stock

  • parmesan cheese, freshly grated to taste

  • 2 teaspoons fresh lemon juice

  • pinch of cayenne

  • chopped parsley for garnish

Instructions

  • Preheat oven to 375 degrees.

  • Peel and slice kohlrabi bulbs into 1 inch wedges, toss with 2 tablespoons of olive oil, salt, pepper, and a pinch of cayenne. Arrange single layer on rimmed baking sheet. Roast at 375 for 30 -40 minutes.

  • Separate the kohlrabi leaves from the stem. Roll the leaves together and roughly chop them into 1-inch wide ribbons.

  • Heat the olive oil in a heavy, deep skillet over medium heat. Add the diced onion, and garlic. Season with salt and pepper to taste. Cook until the onion are translucent and tender.

  • Add the kohlrabi leaves to the skillet. Stir until they start to wilt. Season with salt and pepper and cook, stirring occasionally until the leaves are completely wilted.

  • Pour in the stock and cover the skillet. Braise until the leaves are fully tender, about 10-12 minutes.

  • Stir in the lemon juice. Top with parmesan cheese and ENJOY!

    Yield: 2 - 3 servings

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