Cheesy Baked Kohlrabi.

We are still swimming in kohlrabi over here and we are always looking for a new way to prepare it. I have been looking around online and I was inspired by this recipe which I adapted to fit my cooking style and taste preferences. It turned out great, very tasty. The hubs even suggested it was reminiscent of a hash and said that we should make it again with some corned beef or shredded barbacoa in it, which you may see, though it could be next year. I will keep that one in my back pocket.

Cheesy Baked Kohlrabi.


3-4 C kohlrabi, peeled and diced into 1/4 inch cubes

1 T kosher salt

1 T butter, melted

1 clove of garlic, finely chopped

1/2 t fresh cracked black pepper

1 oz freshly grated parmesan cheese

1 t fresh thyme

2 T panko bread crumbs


Put prepared kohlrabi in a colander over a bowl and sprinkle with salt, tossing to coat. Allow the kohlrabi to drain for 20 minutes. Rinse well to remove salt and pat dry with a paper towel.

Preheat oven to 375. Place kohlrabi in a large bowl and add butter. Toss to coat. Add garlic, pepper, cheese and thyme. Toss to combine. Spray a 8×8 baking dish lightly with cooking spray and add mixture, flattening with a spatula. Sprinkle with panko (if you prefer you can mix with additional butter before adding). Cover will foil and place in oven. Cook for 35 minutes. Remove foil and cook for 25 minutes more.


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Filed under Casseroles/Bakes, From the Garden, Gluten Free, Grain Free, Side Dish, Vegetables, Vegetarian

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