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Roasted Kohlrabi

Kohlrabi is a cool season crop in the same family as Brussels sprouts and broccoli. It produces a strongly flavored swollen stem, which is the primary part eaten, although the leaves are also delicious. The bulbs themselves are enclosed with skin that's very firm and tight.

How to Store It

As soon as you bring your kohlrabi home, separate the leaves from the bulbs. Keep both the leaves and the bulbs in the fridge; the leaves should go in a sealed plastic bag, and the bulbs can be stored loose. Use the leaves within a few days, but the unpeeled bulbs will last for weeks.

It can be enjoyed cooked or uncooked in a variety of ways. Here's a quick and easy idea for roasting it with garlic and Parmesan cheese.


  • Kohlrabi bulb, peeled

  • 1/2 tablespoon olive oil

  • 1 clove garlic, minced

  • salt and pepper to taste

  • 1/4 cup grated Parmesan cheese


  • Preheat an oven to 450 degrees F

  • Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.

  • Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

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