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Roasted Kohlrabi

Roasted Kohlrabi

Kohlrabi, also known as German turnip or cabbage turnip, is very popular in Northern and Eastern European countries like Germany and Hungary as well as northern Vietnam and eastern India. It is part of the same family as broccoli and cabbage and can be eaten raw or cooked in a variety of ways. Cube, slice, or dice the bulb and steam, sauté or roast.

Kohlrabi contains a wide array of antioxidants, such as Vitamin C, anthocyanins, isothiocyanates, and glycosylates. It is also high in vitamin B6, which is important for many functions, including protein metabolism, red blood cell development and immune function.


4 kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
⅓ cup grated Parmesan cheese


  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. Cut kohlrabi into 1/4-inch thick slices, then cut each of the slices in half.
  3. Combine olive oil, garlic, salt, and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat.
  4. Spread kohlrabi in a single layer on a baking sheet.
  5. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly.
  6. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

Serving Instructions

Roasted Kohlrabi is a great side dish to serve with most meats, poultry or fish. You can add it to grains, salads, or even top a pizza with it!

“Growing up at Doddington, eating seasonal produce from the Kitchen Garden and farm was the only thing I knew. I learnt to cook using what was on hand here as the seasons passed and my love of cooking and good food stems from this. I strongly believe that the fresh, good quality ingredients are the foundation of delicious food.