James Holmes

Roasted Kohlrabi & Root Veggies With Kohlrabi Greens [VAAB]

Filed By James Holmes | June 19, 2012 2:30 PM | comments

Filed in: Living
Tags: kale, Kohlrabi, Vegan, Vegan Ain't All Bad, Vegan Cooking, Vegan Recipes, Vegetarian

This meal is once again brought to your from my CSA share - and focuses on the alien veggie, kohlrabi. If you are not familiar, it is like no vegetable you have ever seen.

Kohlrabi-Beets-Turnips.jpgTranslated as German turnip, the bulb portion is not actually a root vegetable, but an enlarged portion of the stem. The flavor is closer to broccoli stems than turnips, and the large, leafy, kale-like greens are edible. I have had bad luck with kohlrabi in the past, but I believe I have finally figured it out with these recipes.

For the bulb section, I kept it simple and roasted it along with the turnips and beets that also arrived with my share. I've tried to over complicate the cooking method in the past, but keeping it simple seems to work best.

For the greens, I combined the kohlrabi with the kale from my share, and reworked a recipe from my vegan bible, The Vegan Table by Coleen Patrick-Goudrea. I changed the greens used, and added beans for some protein, and sun-dried tomatoes for extra flavor.

I served both with some wild grain rice, though the greens could easily go over some whole-wheat pasta.

Check out the recipe after the jump, and an image of the kohlrabi before I broke it down. As usual, if you try it, let me know what you think. Send a picture and I will add it to the post. Also, let me know if you have any other suggestions on how to work with this strange vegetable.


Kohlrabi.jpgRoasted Kohlrabi & Root Veggies

  • 1 medium kohlrabi, peeled and cut into 1/2" cubes
  • 3 medium sized turnips, peeled and cut into 1/2" cubes
  • 1 bunch baby beets, peeled and quartered (sub larger beets peeled and cut into 1/2" cubes)
  • 4 garlic scapes thinly sliced (sub 3 cloves garlic, chopped)
  • 1/4 cup chopped fresh rosemary
  • A generous pour of olive oil
  • Salt and pepper to taste

Preheat oven to 450. Toss the veggies and herbs in enough olive oil to coat. Place all ingredients into a deep baking pan and sprinkle with salt and pepper. Cover with foil and cook for 20 mins. Remove foil and stir. Cook for another 20 mins or longer until the veggies are tender but not mushy.

You could easily add larger portions of various roots veggies, these were just what I had on hand.

Kohlrabi Greens and Kale w/ Caramelized Onions, Beans, and Sun-dried Tomatoes

  • 2 large sized yellow onions, sliced
  • 1 tbls brown sugar
  • Pinch of salt
  • 1 bunch kohlrabi greens, stems removed and torn into bite-size pieces
  • 1 bunch kale, stems removed and torn into bite-size pieces
  • 1/4 chopped kalamata olives
  • 1 tbls capers, drained and rinsed
  • 1 can dark red kidney beans, drained and rinsed
  • 1 can cannellini beans, drained and rinsed
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 tsp fresh ground black pepper
  • Juice of 1 lemon

In a large sized saute pan, heat enough olive oil to coat the bottom of the pan over medium high heat. Cook onions until they brown slightly and turn translucent, about 5 mins. Stir in sugar and salt and continue cooking until onions are brown and sweet, about 15-30 mins, depending on how caramelized you like them, stirring occasionally.

Stir in olives, capers, tomatoes, beans, and greens, and cook until greens have wilted - 5-7 mins. Remove from heat and stir in the black pepper and lemon juice.

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