This flavorful Whole Baked Kohlrabi with Sesame and Veto will be an indulgent discovery as the caramelized sweetness in this concoction is simply delicious. Actually a hit on its own, but served on a fresh leaf salad, with a few squirts of fresh lemon juice or a good olive oil bring out even more of its natural taste. A crumbled vegan veto or, as a vegetarian variant, feta give a delicious finish to this simple dish.
Kohlrabi…
… also known as turnip, turnip cabbage, turnip or German turnip, is a vegetable in the same family as broccoli, cauliflower and cabbage. It is edible in its entirety and has leaves that are great in salads, soups and stews. The tuber can be cooked or eaten raw. Kohlrabi has a mild flavor and is a lovely addition to your healthy meals when in season. Sweet, with a peppery tart note, kohlrabi is a bit reminiscent of the stalks of other cruciferous vegetables.
Kohlrabi is great sautéed, roasted, baked, or sliced into thin strips or slices in a coleslaw salad.
If you have the chance to get it at your weekly market, grab it. Whenever possible, choose kohlrabi that still has leaves and a firm bulb. It is also better to choose smaller kohlrabi, as these are usually sweeter. Processing and cooking fresh kohlrabi is easy and makes a great accompaniment to almost any meal. Or make it the star of the vegetable table in vegan and vegetarian preparations for soups , pasta or delicious vegan fried schnitzel.
if you like our vegan kohlrabi baked whole with sesame and veto, you might also be interested in these dishes:
- exotic sweet potato kohlrabi soup
- Beetroot carpaccio with walnut and veto
- Oven-roasted fennel with parmesan
- Creamy celery puree with baked beets
- Fried aubergines with roasted peppers
- whole baked cauliflower
baked kohlrabi with sesame and veto
Equipment
Ingredients
for the oven kohlrabi:
- 4-6 Kohlrabi depending on size
- 3 tbsp. native olive oil*
- 1 tsp Sea-salt* rough
- paprika powder* paprika powder*
- Black pepper* from the mill
Serve
- 1 native olive oil* the good 😉
- juice of half a lemon
- sesame black/white* to sprinkle
- paprika powder* to sprinkle
- 200 grams feto* or feta if vegetarian
- Lettuce of your choice
- Nuts of your choice
Instructions
Prepare oven kohlrabi:
- Preheat oven to 200°C.
- Remove and wash the leaves from the kohlrabi. Cut off the stem and woody parts. If you have large kohlrabi, you should peel them, because the skin is only tender for young kohlrabi.
- Place the kohlrabi whole in a grill pan or on a baking sheet lined with baking paper. Drizzle with olive oil and season with the spices.
- Bake the kohlrabi on the middle shelf of your oven for about 1.5 to 2 hours.
Arranging and serving:
- Cut the kohlrabi into wedges, drizzle with the “good” olive oil and the juice of half a lemon. Sprinkle with nuts, black and white sesame seeds. Crumble Veto and pour over it.
- Season with more paprika powder if you like.
- Serve on fresh salad.
Nutrition
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