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Roasted Kohlrabi with Asian flair
Ingredients you'll need
For the kohlrabi
- 2 kohlrabi
- Salt for seasoning
- Oil for cooking.
For the dressing
- 2 tbsp vinegar
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp ginger powder
- 1 tbsp sesame oil
Let's get cookin'
- Peel kohlrabi and cut in half
- Cook in salted water for 7-10 minutes
- Sear in pan with oil and season with salt
- Roast at 185°C/350°F for 30 minutes, flipping halfway through
- Mix all dressing ingredients
- Serve roasted kohlrabi with the Asian dressing
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When kohlrabi becomes a gourmet vegetable
Kohlrabi from your own garden deserves special treatment—and that's exactly what it gets here! Pre-cooked, seared, and then roasted in the oven, the kohlrabi develops a wonderfully caramelized surface with a perfectly tender texture. The Asian dressing of soy sauce, vinegar, maple syrup, and sesame oil gives the mild vegetable a spicy depth that will win over even kohlrabi skeptics. The combination of sweet, salty, and umami turns this simple vegetable into a true gourmet experience. Perfect as a side dish to Asian dishes or as a vegetarian main course with rice. Kohlrabi has never been so sophisticated!
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