Best 3 Kohlrabi N Carrot Bake Recipes

Feast your eyes on the delectable duo of kohlrabi and carrot, transformed into a culinary masterpiece in our tantalizing kohlrabi and carrot bake. This vibrant dish celebrates the harmonious blend of earthy kohlrabi and sweet carrots, roasted to perfection and seasoned with an aromatic blend of herbs and spices. Each bite offers a symphony of flavors and textures, from the tender crunch of kohlrabi to the caramelized sweetness of carrots.

Accompanying this delightful bake is a trio of equally enticing recipes, each showcasing the versatility of these humble vegetables. Discover the creamy indulgence of kohlrabi and carrot soup, a velvety embrace of flavors that warms the soul. Alternatively, embark on a culinary adventure with kohlrabi and carrot fritters, crispy morsels that burst with flavor in every bite. And for those seeking a refreshing twist, the kohlrabi and carrot salad offers a crisp and tangy symphony of flavors, perfect for a light and healthy meal.

Indulge in the goodness of kohlrabi and carrots, transformed into a symphony of flavors and textures in these delectable recipes. From the savory depths of the bake to the comforting warmth of the soup, the crispy delight of the fritters, and the refreshing vibrancy of the salad, this article is an ode to the versatility and deliciousness of these often-overlooked vegetables.

Here are our top 3 tried and tested recipes!

ROASTED KOHLRABI WITH PARMESAN

Roasted Kohlrabi with Parmesan image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Peel 6 kohlrabi and cut into 1-inch wedges; toss with 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a pinch of cayenne on a rimmed baking sheet. Roast at 450 degrees F, stirring every 10 minutes, until tender and golden, about 30 minutes. Toss with 3 tablespoons parmesan and 1 tablespoon chopped parsley.

ROASTED KOHLRABI

Roasted Kohlrabi image

Kohlrabi is a vegetable that reminds me of a potato crossed with an artichoke heart. I roast it with garlic and Parmesan cheese.

Provided by WSBLEND

Categories Side Dish Vegetables Roasted Vegetable Recipes

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

4 kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
⅓ cup grated Parmesan cheese

Steps:

Preheat an oven to 450 degrees F (230 degrees C).
Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

Nutrition Facts : Calories 113.7 calories, Carbohydrate 12.9 g, Cholesterol 5.9 mg, Fat 5.5 g, Fiber 7.2 g, Protein 6 g, SaturatedFat 1.6 g, Sodium 142.1 mg, Sugar 5.3 g

KOHLRABI & CARROTS

Kohlrabi & Carrots image

Kohlrabi is another veggie that seems hidden away. It has a mild turnip flavour and is delicious mixed with carrot or on it's own. Use it raw, chopped in a green salad. It' very, very good and a nice change. You may substitute turnip for the Kohlrabi in this recipe

Provided by Bergy

Categories Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 medium kohlrabi, Peeled, chopped into 3/4-inch cubes (about 2 cups)
4 large carrots, cut into chunks to match the size of the kohlrabi
1/4 teaspoon nutmeg
1 tablespoon butter (optional)
salt and pepper

Steps:

Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes).
Drain.
Lightly mash, leave a lot of texture don't try to make them smooth like mashed potatoes.
Add nutmeg and butter.
serve.

Nutrition Facts : Calories 30.3, Fat 0.2, SaturatedFat 0.1, Sodium 49.7, Carbohydrate 7, Fiber 2, Sugar 3.5, Protein 0.7

Tips:

Choose the right kohlrabi. Look for kohlrabis that are firm and have smooth, unblemished skin. Avoid kohlrabis that are soft or have brown spots.
Peel the kohlrabi before cooking. Use a sharp knife to peel away the tough outer layer of the kohlrabi. This will make it easier to cook and eat.
Cut the kohlrabi into even-sized pieces. This will help them cook evenly. You can cut the kohlrabi into cubes, wedges, or slices.
Cook the kohlrabi until it is tender. Kohlrabi can be cooked in a variety of ways, including boiling, steaming, roasting, and frying. Cook the kohlrabi until it is fork-tender, but not mushy.
Season the kohlrabi to taste. Kohlrabi has a mild flavor, so it can be seasoned with a variety of herbs and spices. Some popular seasonings for kohlrabi include salt, pepper, garlic, onion, and parsley.

Conclusion:

Kohlrabi is a versatile vegetable that can be used in a variety of dishes. It is a good source of vitamins and minerals, and it has a mild flavor that can be easily paired with other ingredients. If you are looking for a new vegetable to try, kohlrabi is a great option. It is easy to cook and can be used in a variety of recipes, from salads to soups to casseroles. So next time you are at the grocery store, pick up a kohlrabi and give it a try!