This weeks kitchen inspiration of Decadent Roasted Kohlrabi is a special one! The idea and influence behind this post was from my last trip to Israel. While there I found an amazing restaurant that makes all their dishes from local ingredients. There is no set menu as it depends on what they get in, however they really take their local ingredients seriously. Every detail of everything they use must be local and made in Israel, so it really pushes the chefs creative juices.

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This recipe is my recreation of what I tried there. Of course I do not have the same ingredients, nor did I get the recipe from the chef. My recreation of decadent roasted kohlrabi is just based on my taste buds and knowledge for cooking. I know you won’t be disappointed.

What is Kohlrabi

Let’s start by understanding what the star ingredient is – Kohlrabi. This is a cruciferous vegetable, in the same family as the cabbage, kale and broccoli. It has a long stem and the bulb is what we eat.

Kohlrabi is a super nutrient dense vegetable, packed with protein, fiber, vitamin C, Vitamin B6, folate, magnesium, potassium and manganese. It’s high in antioxidants, boosts your immune system, helps digestion and can help reduce risks of chronic diseases. Here is a quick video this amazing vegetable

How do we eat it?

What’s great about kohlrabi is that it has a long growing season and can be found most of the year at the supermarkets. Kohlrabi is normally peeled and you eat the crunchy white inside. They can also be eaten raw as a snack either chopped or grated for salad. I love to drizzle some olive oil on it, and chili peppers and eat it raw, makes a great snack. As well you can boiled them in soups and stews, saute in stir fries, and roasted them for my decadent roasted kohlrabi dish.

Let’s cook

This recipe is a special one and well worth the prework. Normally I like to do quick and easy recipes, and while this one is easy it does need a little more time to prep. What I normally do is roast the kohlrabies in advance when I know I will be home. There is really no work involved, just throwing them in the oven and waiting. In the meantime you can catch on your emails, or make your main entre, or even bake something. This is a great thing to prep on a sunday if you are doing meal prep for the week, and you can double the recipe to have more kohlrabies ready!

To make this recipe we take 6 nice round, firm light green kohlrabies, trim the leaves off but leave skin on and place them on lined baking sheet with a thick layer of coarse kosher salt on it. Nestle them in salt and place them in oven at 475 F for about 2 hours. Yes 2 hours, I know it’s long but we want to charr them until they are completely blackened.

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Once these babies are ready you will cool them and peel them so they are ready for your dish whenever you want to eat it. The peel should come off pretty easy, but you can use a knife to help you. Inside they will be golden in color and tender but not mushy.

At this point you can store them in the fridge for later or prepare them right away. if you are storing them, place them in an airtight container for upto a week. If you can’t resist and want to eat them right away then this is what you do…

Ready to eat?

Place warm kohlrabi on a plate (if you are taking them from the fridge place them in oven for 10-15 min to warm up). Now chop your hot peppers and crumble the feta cheese. Generously drizzle olive oil over kohlrabi, and sprinkle the rest of the ingredients – salt and pepper, hot peppers, feta cheese, poppy seeds and fresh thyme on plate and over kohlrabi and you are all set. Happy Cooking!

Be sure to try more recipes like this one…

Heaping Health Salad

Garden Veggie Cheese

Garden Fresh Meatballs

Recipe: Decadent Roasted Kohlrabi