Roasted Kohlrabi with Lemon Garlic Tahini Sauce (CSA SERIES)

tahini

🥗Healthier: Greek yogurt

💰Cheaper: sunflower seed butter

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

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 chunks – 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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens