Best Roasted Kohlrabi With Buttered Hazelnuts Recipes

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MASHED KOHLRABI WITH BROWN BUTTER



Mashed Kohlrabi With Brown Butter image

It's a pain, but you have to peel the kohlrabi for this recipe. Take off enough of the purple or green skin to reveal the inner white flesh.

Provided by Andy Baraghani

Categories     Bon Appétit     Side     Butter     Hazelnut     Thyme     Potato     Milk/Cream     Wheat/Gluten-Free     Fall

Yield Serves 4

Number Of Ingredients 7

6 tablespoons unsalted butter
1/3 cup blanched hazelnuts
4 thyme sprigs
1 pound russet potatoes, peeled, cut into 1-inch pieces
Kosher salt
2 pounds kohlrabies, peeled, cut into 1/2-inch pieces
1/3 cup heavy cream

Steps:

  • Heat butter in a small saucepan over medium. Cook hazelnuts until butter foams, then browns, about 5 minutes. Add thyme sprigs and cook until crisp, about 30 seconds. Immediately transfer to a bowl; spoon out nuts and coarsely chop.
  • Meanwhile, place potatoes in a large pot and pour in cold water to cover by 1". Season with salt; bring to a boil. Reduce heat and simmer until very tender, 10-12 minutes. Transfer to a large bowl. Return water to a simmer; cook kohlrabies until tender, 12-14 minutes. Drain and add to bowl with potatoes.
  • Heat cream in a small saucepan over medium until warm.
  • Pass potatoes and kohlrabies through potato ricer or food mill into a large bowl (alternatively, you can also use a masher). Stir in brown butter and warm cream; season with salt. Top mash with hazelnuts and crumble fried thyme over.

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

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

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

SHREDDED-GREENS AND CITRUS SALAD



Shredded-Greens and Citrus Salad image

A sprightly blend of Brussels sprouts, radicchio, endives, oranges, and walnuts is refreshingly bright and crunchy in this cross between a slaw and kale salad. For crisp yet tender bites, rub the radicchio and Brussels sprouts with salt to relax them.

Provided by Greg Lofts

Categories     Salad Recipes

Time 30m

Yield Serves 10 to 12

Number Of Ingredients 9

3/4 cup walnut halves or pieces
8 ounces Brussels sprouts, trimmed and thinly sliced lengthwise (1 1/2 cups)
1 small head radicchio (8 ounces), cored and thinly sliced (1 1/2cups)
Kosher salt (we use Diamond Crystal) and freshly ground pepper
3 endives, trimmed and thinly sliced lengthwise (2 cups)
1 tablespoon white-wine vinegar
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil
3 oranges, peels and pith removed, cut into supremes

Steps:

  • Preheat oven to 350°F. Spread walnuts on a rimmed baking sheet in a single layer. Toast until slightly darkened and fragrant, 12 to 14 minutes. Let cool completely.
  • In a large bowl, toss Brussels sprouts and radicchio with 1 teaspoon salt. Rub mixture between your palms until greens soften slightly and turn shiny. Toss in endives. In a small bowl, whisk together vinegar, lemon juice, and oil; season generously with salt and pepper. Pour dressing over greens, tossing to evenly coat. Top with walnuts and orange supremes; serve.

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