Roasted Kohlrabi With Parmesan Recipes

ROASTED KOHLRABI

Roasted Kohlrabi image

Kohlrabi is a vegetable that reminds me of a potato crossed with an artichoke heart. I roast it with garlic and Parmesan cheese.

Provided by WSBLEND

Categories Side Dish Vegetables Roasted Vegetable Recipes

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

4 kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
⅓ cup grated Parmesan cheese

Steps:

Preheat an oven to 450 degrees F (230 degrees C).
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.

Nutrition Facts : Calories 113.7 calories, Carbohydrate 12.9 g, Cholesterol 5.9 mg, Fat 5.5 g, Fiber 7.2 g, Protein 6 g, SaturatedFat 1.6 g, Sodium 142.1 mg, Sugar 5.3 g

ROASTED KOHLRABI: GERMAN TURNIPS

Roasted Kohlrabi: German Turnips image

German turnips, or kohlrabi, are a versatile vegetable. Turn kohlrabi into a sweet and tender side dish by roasting in the oven.

Provided by Molly Watson

Categories Side Dish

Time 35m

Yield 4

Number Of Ingredients 3

Ingredients

1 pound kohlrabi , about 2 bulbs
2 teaspoons olive oil
Sea salt to taste

Steps:

Enjoy!

Nutrition Facts : Calories 51 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, Sodium 168 mg, Sugar 3 g, Fat 2 g, ServingSize Makes about 4 servings, UnsaturatedFat 0 g

ROASTED KOHLRABI WITH PARMESAN

Roasted Kohlrabi with Parmesan image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Peel 6 kohlrabi and cut into 1-inch wedges; toss with 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a pinch of cayenne on a rimmed baking sheet. Roast at 450 degrees F, stirring every 10 minutes, until tender and golden, about 30 minutes. Toss with 3 tablespoons parmesan and 1 tablespoon chopped parsley.

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