Italian | Kohlrabi al Forno

Posted on April 3, 2012

Looking for a way to cook that kohlrabi in your farm basket? This is my best preparation so far. I never had kohlrabi before joining a CSA and every time I get those purple bulbs I think "Oh no, what am I going to do with these?" This was awesome and easy. My bulbs were probably smaller than usual, so I didn't use as much olive oil as listed in the recipe. I just drizzled some into the bowl of kohlrabi then added the rest of the ingredients.

Yield: 8 to 10 servings as a side dish, depending on size of your kohlrabi

Ingredients

6 kohlrabi bulbs, peeled

1/4 cup extra virgin olive oil

2 garlic cloves, finely minced

3 tablespoons finely chopped fresh sage leaves

kosher salt, to taste

freshly ground pepper, to taste

1/2 cup freshly grated Parmigiano-Reggiano

8 to 10 lemon wedges

flaky sea salt, such as Maldon, to taste

 

Method

Preheat the oven to 450 degrees F.

Halve each kohlrabi, and cut each half into four 1/4-inch-thick wedges. Combine the olive oil, garlic, sage, and salt and pepper in a large bowl. Toss the kohlrabi wedges in the mixture to coat. Then spread the kohlrabi in a single layer on a baking sheet.

Bake in the oven until browned, stirring occasionally so the wedges brown evenly, 15 to 20 minutes. Remove from the oven and sprinkle with the Parmigiano. Then return the baking sheet to the oven and bake until the Parmigiano has browned, about 5 minutes.

Serve immediately or at room temperature, with the lemon wedges and sea salt on the side.

 

(Ref. "Kohlrabi al Forno" recipe, Molto Batali.)