Kohlrabi has a juicy, crisp, and crunchy texture and a light, sweet flavour, similar to a broccoli stem or cucumber. Eaten raw in salads or cooked by roasting, steaming, or stir-frying, both the bulb and its leaves can be used.
Recipe:
Prepare the kohlrabi by removing the skin with a sharp knife or peeler. Cut into wedges. Toss the wedges with olive oil, chopped garlic and salt and pepper. Spread out on a baking tray and roast for 30 minutes, the kohlrabi should be golden and tender. Remove from the oven and arrange on a platter, scattering with the fragrant lemon zest and shaved pecorino to serve.
Roasted karabi with pecorino, lemon zest and garlic. So we’re going to top it, tail it, and skin it. We’re going to cut it into little wedges. A good dose of a nice quality olive oil such as espanola and salt and some garlic. We’re not going to peel it or chop it. I’m just going to put the cloves in a hole for roasting and toss it all around and it’s going to go into a high oven. So this is after 30 minutes. Most of the wedges look pretty much golden and tasty. Got a nice hard Italian cheese like pecorino or something similar. And then we’ve got some lemon zest just to brighten and lift the whole thing up.
Dining and Cooking