Roasted Kohlrabi with Parmesan
Our fab chef, Claire, rustled this up for a volunteer lunch recently and it was so simple and delicious it just had to be shared.
Serves 2
1 large kohlrabi
25g grated parmesan
1/2 tbsp sunflower oil
Salt and pepper
Remove the leaves and peel the kohlrabi. Don't throw out the leaves; they are edible and can be used as a substitute for kale in your favourite kale recipe.
Salt a saucepan half-filled with water onto a high heat and bring to a rapid boil. Cut kohlrabi into 2cm cubes and pop into the water and boil for 4- 5 mins until just tender.
Strain and cool the kohlrabi.
Half an hour before serving, preheat your oven to 200⁰C. Toss your kohlrabi in the oil, a good pinch of salt and a healthy grind of black pepper, when your oven is ready, roast for 20-25 mins.
When your kohlrabi is soft in the middle and golden brown remove from the oven and sprinkle ⅔ of the parmesan on top and mix through. Taste for seasoning and adjust to your liking.
Scoop into your serving bowl and sprinkle over the rest of the parmesan and some cornflower petals (if you have any to hand!)