Roasted Kholrabi with Tzatziki Dip
Recipe created in partnership with Riverbend Gardens x their CSA program
Kohlrabi. German for cabbage turnip.
It literally tastes the way its name might lead you to believe it does. It’s crispy & can be downright juicy like an apple. It may look like it grows below the ground but in reality, it’s is the swollen stem of the plant.
The beauty of this little vegetable is its versatility. If you get a young tender one, you can eat it through and through. Skin and all. If you get a slightly more plump, yet older one you may need to peel back the outer skin to reveal it’s turnip-like center.
Hot veg on a hot day.
It seems ironic now, that this recipe is roasted since it’s blistering hot out. However, on the cooler days (or perhaps in the coolness of the evening) this can surely be a lovely contender as a side dish.
Arguably, you could pop these into a tin-foil container and do them on the barbecue, which would lead to similar results without heating up an already-too-hot summer house.
MAKES 4 SIDES
3 medium kohlrabi
2 T olive oil
2 T black sesame seeds
Black pepper & salt to taste
1 C Greek yogurt
1 clove garlic
1 Lebanese cucumber
1 pinch of salt
Prep 5 Mins + Cook 25 Mins
Remove skin & tops from your kohlrabi, then cube them in bite size pieces
Toss them into a bowl, add olive oil, salt, pepper & black sesame seeds.
Tip onto a baking sheet & roast for 15 minutes at 400° then flip and roast for 10 minutes more
While it roasts, mince your garlic & cucumber.
Mix them with yogourt & salt and let sit until you're ready to eat so the flavors can develop.