GIANT Kohlrabi

Our CSA box was the lucky winner this week of the great Minnesota Pineapple! I don’t usually photograph while I’m cooking, but as I began to cut this baby, I knew it needed a “before” picture to truly appreciate whatever the “after” would be. The after remained a mystery – what would I do with my giant kohlrabi? I contemplated grating it and creating some sort of slaw, but eating that much raw kohlrabi in one sitting caused my breath consternation. I love the crisp fresh taste initially, but after a few pieces, I begin to dislike the effect. I have the same affinity for radishes, but have found that I rather enjoy them when they’re roasted. Ah Ha! The answer was to roast this baby, not in chunks or fries, but in a way that would celebrate it’s largeness.  I opted for thin, full-body slices splashed in a little olive oil, salt, pepper and panko bread crumbs. It turns out that the skunky-breath thing turns into a sweet caramel flavor when roasted, and reminds me a little of cooked rutabaga.

These are not pancakes! It’s a giant kohlrabi – sliced and roasted.

Ingredients:

  • kohlrabi – as much as you want
  • olive oil, to lightly coat cookie sheets
  • salt and pepper to taste
  • panko bread crumbs

Directions: Preheat oven to 450 degrees.

Peel and thinly slice the kohlrabi. Drizzle a bit of oil on the bottom of your cookie sheets. Place the thin kohlrabi rounds on the sheet and flip them over so they have oil on the top as well as bottom. Sprinkle with salt, pepper and bread crumbs.

Roast for 30 minutes or until they begin to brown.

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8 thoughts on “GIANT Kohlrabi

  1. Pingback: Roasted Kohlrabi and Recipe Roundup | The Heavy Table - Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog

  2. I typed in “Can I eat a giant kohlrabi?” after coming home from my plot in the community garden plot with one that weighs 3 1/2 lbs. This came up. I’m going to try it, it sounds like a fine idea. Please, by the way, note that “its” when it is a possessive has no apostrophe. It’s like his and hers. No apostrophe. Thanks for the great idea!!

    • Elizabeth,that’s a little much correcting such a tiny grammatical error. I could understand it if this was an English language forum but it’s a recipe, who cares if there’s an apostrophe?!

      • Some people like to know how to write correctly, some don’t. If it doesn’t matter to you, feel free to ignore the comment. I note that the person to whom my comment was addressed (Who is not you, by the way) did not seem to mind and in fact said “I need all the editing help I can get,” so why are you sticking your toes out where they don’t belong and then complaining because they were stepped on, and nearly a year after the comment was made?
        Relax and enjoy the vegetables.

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