ROASTED KOHLRABI WITH OLD BAY ONION DIP

Roasted kohlrabi.

Is one of my favorite things.

Have you ever had it before?

Circa 2008, and before I enrolled in my first CSA {community supported agriculture} box, I had never had kohlrabi. I had never even heard the name before. I did not know what it was. I hadn’t seen it at my grocery store. And I definitely didn’t know how to prepare or cook it.

Kohlrabi, for those of you who are new to this vegetable, tastes a lot like broccoli stems, which I actually prefer over the florets. They’re sometimes known as German turnips or turnip cabbages, but they taste nothing like turnips at all. Kohlrabi is a crunchy brassica and related to its other brassica friends like cabbage, broccoli, cauliflower, kale and Brussels sprouts.

Kohlrabi likes to grow in mild temperatures. So look for this beauty at your local farmers’ market and conventional grocer in the springtime, early summer and fall. Kohlrabi can be eaten both raw and cooked. And it needs little preparation and simple seasoning to make it come alive.

How to make roasted kohlrabi.

To prepare kohlrabi gently peel off its leafy greens with your hands. But save those leaves, because you can eat those too. Keep them for a stir-fry or to make broths with. They add a wonderful flavor to both. Then slice off its bottom and the top. And lastly, take a vegetable peeler and peel some of the harder exterior surface off. Now it’s ready to eat.

Thinly sliced raw kohlrabi is great to snack on. It is a great addition to any salad or slaw. And it is delicious sautéed in skillet recipes. Or you can roast kohlrabi, which is my favorite way to eat it. Roasted kohlrabi tastes like if you took a bite of roasted potatoes, cauliflower and radishes all at the same time.

This kohlrabi recipe is basically heaven. Especially when paired with this dairy-free, vegan, creamy Old Bay Seasoning onion dip. It’s like french onion dip meets your elevated creamy celery salt dreams. This dip goes beyond roasted kohlrabi of course. Every roasted vegetable and every crudités board on the planet should include this.

Yield: 2 servings

Roasted Kohlrabi with Old Bay Onion Dip

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A kohlrabi recipe that's naturally low-carb. Roasted kohlrabi served with a vegan and dairy-free, creamy Old Bay Seasoning onion dip.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

Kohlrabi Ingredients

• 3 medium kohlrabi
• 2 tablespoon olive oil
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 3 tablespoons fresh parsley, minced

Dip Ingredients

• 1 cup raw cashews
• 1/2 cup unsweetened almond milk
• 1 1/2 tablespoons lemon juice
• 1/4 cup yellow onion, minced
• 1 tablespoon Old Bay Seasoning
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 450 degrees and line a sheet pan with parchment paper.
2. Prepare the kohlrabi by peeling off its leaves, trimming off the bottoms and the tops and removing the hard exterior layer off with a vegetable peeler. Then dice into 1-inch sized pieces. 
3. Toss the kohlrabi with the olive oil, salt and pepper and spread onto a sheet pan. Roast for 15 minutes and flip. Then roast for another 10 minutes or until soft and lightly browned. 
4. Remove the kohlrabi from the oven and toss it with the parsley and set aside. 
5. Combine the cashew, almond milk, lemon juice, onion, Old Bay and pepper in a blender and process until very smooth. Time of processing will vary depending on the strength of your blender. 
6. Serve the warm roasted kholrabi with the onion dip.
   

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• old bay seasoning
• peeler
• 
  sheet pans