Roast Kohlrabi Two Ways
This delicious and unique selection of sides puts the German Turnip kohlrabi at centre stage. With subtle, earthy flavours and a texture similar to potatoes when roasted – this humble root vegetable is brought to life with rich and creamy artichoke and truffle pesto from Belazu, or; garlic, radish, and flaked parmesan.
Cast Iron Sizzler Pan
2 kohlrabi, peeled and cut into chunks
2tbsp olive oil
Salt and pepper, to taste
For the truffle and artichoke kohlrabi
2tbsp truffle and artichoke pesto
2-3 sprigs fresh rosemary
For the garlic, radish and parmesan kohlrabi
5-6 radishes, cut half
3 garlic cloves, minced
80g (2.8oz) shaved parmesan
Place your Cast Iron Sizzler Pan inside the oven to preheat.
In a large bowl, toss the chopped kohlrabi in the oil, salt, and pepper. Divide the seasoned kohlrabi into two bowls.
In one bowl, add 2tbsp of your artichoke and truffle pesto and toss to coat. In the other bowl, add the halved radishes and minced garlic and toss to combine.
Remove the hot pan from the oven and add the truffle and artichoke pesto kohlrabi. Return the pan to the oven and cook for 6-8 minutes, or until the kohlrabi is soft and golden brown. Make sure to flip and toss the kohlrabi halfway through to ensure an even cook. Add the rosemary halfway to prevent scorching the herb.
Once cooked through, remove the pan and transfer the hot contents to a covered serving dish to keep warm. (If you have two cast iron pans, you can cook the next batch in a fresh pan without needing to transfer.) Place the empty pan back in the oven to heat for 5 minutes before adding the garlic radish kohlrabi mix.
Cook the garlic radish kohlrabi mix until golden brown and tender, again, making sure to flip and toss halfway through.
Once cooked, remove and sprinkle over your shaved parmesan cheese. Serve alongside your artichoke truffle pesto kohlrabi for a delicious and unique side to any dish! We highly recommend serving with our Balsamic Glazed Pork Steaks with Chopped Nuts and Honey recipe.