Roasted Kohlrabi with Lemon, Garlic Tahini Sauce

Published: Aug 6, 2021 · Modified: Aug 21, 2022 by Stacey

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What in the world is kohlrabi you might be asking? In the simplest terms, it's a German turnip that tastes like broccoli stems. I'm not going to hide this from you: I had never eaten kohlrabi before I made this recipe. And for a kohlrabi virgin, I think this roasted kohlrabi with lemon, garlic tahini sauce came out pretty damn good!

COMMUNITY SUPPORTED AGRICULTURE: A GREAT WAY TO SUPPORT LOCAL FARMERS

But before I get into that, I would like to welcome you to my Community Supported Agriculture Series. I bought a summer farm share at Clark Farm in Carlisle, MA. This is very exciting. Community Supported Agriculture (CSA) is all about supporting local farms by buying a share of their harvest before the growing season and receiving farm fresh produce every week for a certain period of time.

I thought it would be fun to post new recipes each week where I use my fresh, organic farm veggies in recipes that you can make too! I know there are a lot of people out there who do CSA in the summer. So this is for all of you!

Roasting Kohlrabi is a Great Way to Enjoy This Weird Looking Vegetable

this strange looking vegetable is called kohlrabi and tastes fantastic roasted in the oven

When I Googled: what does kohlrabi taste like and it said, broccoli stems, I knew I needed to roast it. I felt it in my bones. In order to elevate the dish a bit, I decided it needed some kind of sauce. I love tahini and broccoli so creating a lemon, garlic tahini sauce felt like the right way to go.

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*Awesome roasted kohlrabi with*
*lemon, garlic tahini sauce*

This kohlrabi side dish can fit with just about any protein you're serving for dinner and with that sauce you can fancy it up a bit and impress dinner guests too! It's a simple, elegant, delicious side and as easy as roasting potatoes.

The prep is relatively simple. Cut off the tops and bottoms. Cut the skin off. Then cut into cubes.

It's very similar to how you would chop potatoes. I did attempt to get the skin off with a kitchen peeler and was not successful. Slicing it off with a knife makes more sense and was easy to do. Now go forth and make roasted kohlrabi with lemon garlic tahini sauce!

with kohlrabi cut the tops off and part of the bottom as well - just like when you cut zucchini and summer squash — *Cut the tops and bottoms of the kohlrabi*

I found it was easier using a knife rather than a veggie peeler to remove the outer skin — *Cut the tops and bottoms of the kohlrabi*

It's summer and the best time to enjoy farm fresh vegetables. If you have the time, stop by a local farm stand and when you see kohlrabi - grab it!

Are You Looking for More CSA Recipes? Well, Here You Go!

Remember, it's never too late to learn how to cook. Treat yourself and your loved ones to delicious food. Share your stories around the dinner table. Relax and enjoy life!

Roasted Kohlrabi with Lemon, Garlic Tahini Sauce

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Author: Stacey
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 portions 1x

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Description

This awesome roasted kohlrabi side dish with lemon, garlic tahini sauce pairs well with just about any entrée! Easy to make with only a few ingredients.

Instructions

Chop the large, leafy root off the kohlrabi, then chop bottom root off (see video). I used a knife to peel/cut the skin off the kohlrabi and found that was the easiest way.
Chop the kohlrabi into uniform chucks – similar to the way you would cut up a potato if you’re making home fries.
Put your kohlrabi chunks on a sheet pan and drizzle the olive oil over all the pieces. Add your salt and pepper here too. Mix the kohlrabi around with your hands to coat all the pieces.
Cook in a preheated oven at 400 degrees for 15 minutes then turn the kohlrabi with a spatula. We want to brown the kohlrabi evenly. Put the sheet pan back in the oven for another 15-20 minutes until the kohlrabi is tender all the way through.
While the kohlrabi is cooking, make the lemon, garlic tahini sauce. You can use a mini food processor or a mason jar. I opted for the mason jar this time. Less dishes, less mess.
Chop the parsley, put tahini into the jar, squeeze fresh lemon juice and add to the jar, add your olive oil, salt and pepper. Using a microplane, grate the garlic right into the jar. If you don’t have a microplane just finely dice it and add it to the sauce. Add a splash of water, maybe a tablespoon. Lastly, add parsley (save a pinch for optional garnish later, if using.) Put the lid on, give it a good shake and it’s done!
Put kohlrabi in a serving bowl, drizzle on a little sauce and add your parsley garnish here, if using. You will have extra sauce. It makes a great salad dressing too!
Serve kohlrabi immediately as a side dish – matches with pretty much any protein.

Enjoy!