Roasted Kohlrabi with Mushrooms & Onions
I’ve made the greens before, but this was my first time cooking kohlrabi stems. Kohlrabi is a member of the cabbage family. It has a large, bulb-like swollen stem that looks very similar to a root vegetable. It also sprouts green leaves that are similar in flavor to kale. Kohlrabi is grown in purple and green varieties.
I got these 2 beautiful purple kohlrabi stems from my community garden.
2 large stems kohlrabi
1 large yellow onion
10oz crimini mushrooms
3 tablespoons brown rice vinegar
1 Preheat oven to 350˚. Coat the bottom of a roasting pan with olive oil.
2 Thoroughly clean kohlrabi. Remove and discard roots. Remove the leaves and save them for another time. Peel the kohlrabi twice – once to remove the outer skin, and a second time to remove the tough fiber underneath the skin.
3 Slice kohlrabi into 1/8″ slices. Add to the roasting pan and sprinkle with a pinch of salt.
4 Clean the mushrooms. Slice them, and add to the pan.
5 Peel and halve the onion. Slice and add to the pan.
6 Drizzle all ingredients with a few tablespoons olive oil and 3 tablespoons brown rice vinegar. Sprinkle with a pinch of salt and toss all ingredients to coat.
7 Bake for 45-50 minutes, stirring every 10 minutes or so.
The mushrooms and onions shrink down a lot when cooked, so this yields a lot less than it appears. You will get about 3 side dish sized servings from this recipe, so double up if necessary.