This annual vegetable is a member of the cabbage family, and is a good source of vitamin C. It can be eaten raw or cooked, using the stems and leaves. Kohlrabi is similar in taste to broccoli stem or cabbage heart, but milder and sweeter. It is commonly used in North Vietnamese dishes, as well as Indian cuisine.
To prepare kohlrabi, snip off the leaf stems, trim off the top and base and then peel off the tough outer layer with a potato peeler as though peeling an apple. The kohlrabi can then be thinly sliced, or cut into chunks or wedges. Blanch first if using in a salad.
Roasted kohlrabi with basil, garlic and parmesan cheese
4 kohlrabi bulbs, peeled (allow 1 bulb per person – kohlrabi purple Vienna or di Vienna bianco)
1Tblsp Olive oil
2 Tblsp fresh basil (basil fine)
1 clove minced garlic (giant garlic)
1/3 cup grated parmesan cheese
Preheat the oven to 450F (320C)
Combine the olive oil, fresh basil, garlic, salt and pepper in a bowl and mix. Set aside to allow the flavours to develop.
Cut the kohlrabi into chunks.
Toss the kohlrabi chunks in the oil mixture to coat well.
Place the coated kohlrabi on a baking sheet in a single layer, and bake until browned, stirring occasionally to allow for even browning.
Remove from the oven, sprinkle with parmesan cheese, and return the dish to the oven to allow the parmesan to brown.
We have used organic kohlrabi (purple vienna and di vienna bianco), organic giant garlic and organic fine basil crops grown at our inner city farm from our very own Franchi Sementi heirloom seed range in the preparation of this dish! Fresh from our organic garden!