Roasted Kohlrabi

Roasted Kohlrabi

Kohrabi becomes so much sweeter when roasted. The sauce is made of simmered red wine and balsamic vinegar.

Ingredients: 2-3 servings

1 (250 g)
◇Olive oil
1/2 tablespoon
a small amount
Red wine
2 tablespoons
Balsamic vinegar
2 tablespoons
Soy sauce
1 tablespoon
1/2 teaspoon


1. Peel the skin from the kohlrabi and cut into bite-sized pieces. (I cut the kohlrabi in the main photo vertically into 12 slices.)
2. Line an oven-safe dish with parchment paper. Coat the kohlrabi with the ◇ ingredients and then roast at 250°C for 10-13 minutes.
3. Pour the red wine into a small pot. Turn on the heat and cook off the alcohol. Add the remaining ingredients and simmer until thickened.
4. Move Step 2 to a plate, top with Step 3, and it's done.
5. In German, "Kohl" means "Cabbage" and "Rabi" means "Turnip." It has tons of potassium and 3-4 times more vitamin C than turnips.
6. Kohlrabi can apparently help prevent high blood pressure, help create beautiful skin, and improve the immune system, etc. 1 (500 g) kohlrabi = approximately 105 calories.

Story Behind this Recipe

My family loves the texture and sweetness of roasted dishes. I experimented with many various sauce and finally settled on this.