This veggie is possibly number 1 in my “how did I live without eating it until now?” list. It is so fresh, so good. Here in Romania we find it in small sizes, in large sizes and sometimes – even purple (!). When I discovered the Kohlrabi, I was slightly timid by its hard shell and look, but as I had gotten to know it, its inner sweetness and the fresh feeling that it provides, I fell in love with it almost immediately and made it my new daily snack.
But of course just like all loves, as the time passes they become a routine and that’s where change is needed to keep the love life fresh and funky!
This recipe came to me as I was trying to find dinner ideas for Passover (gentiles – Google it) when I was supposed to be hosting, and just shortly after I had discovered another new love of mine – Quinoa!
In the end, my “friend” ahem Yael! Has decided to go elsewhere to celebrate Passover and took me along with her leaving me broken hearted… L but I had a newly-made recipe which is useful all year long (or at least during Kohlrabi season)
Way back when I read that Kohlrabi had a potato-like taste when heated (cooked, baked or otherwise) but always when I tried doing something with it, expecting it to turn out tasting like a potato, I was disappointed from the outcome, and that is why this time. I took it for what it was, and the result was accordingly! Hooray!
I like this recipe very much because it is nutritional and healthy, it is quite impressive in terms of appearance, and at the same time, it tickles your appetite but doesn’t make you blocked for any additional food, which makes it a perfect entrée in my opinion.
- 3 large kohlrabi stems
- 4 tbsp quinoa seeds
- 1/3 cup olive oil
- 1/3 cup maldon salt
- 1 tsp white pepper powder
- 5 fresh Basil leaves (or 1 tsp dry Basil powder)
- 5 fresh Oregano leaves (or 1 tsp dry Oregano powder)
- 1 tbsp fresh lemon juice
* other or different herbs may be used such as Thyme or Sumac.
- Remove the kohlrabi leaves and peel the hard crust of the stem on all sides until all that is left is the inner part of the kohlrabi. For the esthetic aspect of the dish, decide which part will be the bottom part that is placed downwards and make sure that it will be straight.
- Place in a bowl the olive oil, salt and white pepper and mix them. Then take each of the kohlrabies and soak them good in the mix until all sides of the kohlrabi are fully covered by it. Place them inside a baking tray lined with a parchment paper with some distance between each other.
- Place the baking tray in an oven pre-heated to 200°C/ 392°F for approx. 40-45 minutes, until they start to have a golden appearance. Take the tray out of the oven and let the kohlrabies cool.
Meanwhile, place the quinoa seeds in a pot with boiling water for approx. 20 minutes (advised to look on the package of your quinoa brand for more exact instructions) until they soften. When they are ready, filter the water out and let them cool.
- Carve a crater from the upper part of kohlrabi with a tea spoon. Place a small portion of the oil-salt-pepper mix from the first bowl into another bowl; add the herbs and the lemon juice and mix. The portions that are cut out of the Kohlrabi when making the crater will be cut into eating-size cubes and will be put in that bowl, along with the cooked Quinoa and mixed.
- Once all these ingredients are properly mixed, insert them inside the crater and heat once more at 150°C / 302°F for approx. 10-15 minutes, until the inside shows a golden aspect as well. Carefully remove it from the tray and serve.
I don’t know how good it holds up after preparation (never tried) however I made it several times with the first oven cycle done early, preparing the dish and then the second oven cycle being done several hours later (final heating before serving) and the result was perfectly fine.
Some people may want to use the smaller Kohlrabi’s because it is said they are sweeter. Honestly, I don’t feel the difference in taste and also I think that the smaller ones are too small to handle this dish. Having said that, if you prefer the taste of the small kohlrabies, you can make a slight adjustment to the ingredients’ measurements and make it with the small ones.
Song of the recipe: Fresh – Kool and the gang!