Ingredients with Measurements:
- 2 medium-sized kohlrabi, peeled and sliced into 1/4 inch rounds
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat the grill to medium-high heat.
2. In a small bowl, mix together the olive oil, thyme, rosemary, parsley, salt, and black pepper.
3. Brush the kohlrabi slices with the herb mixture.
4. Place the kohlrabi slices on the grill and cook for 5-7 minutes on each side, or until tender and lightly charred.
5. Remove the kohlrabi from the grill and serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-14 minutes
Temperature:
- Grill temperature: medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 80
- Fat: 7g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 1g
Substitutions for ingredients:
- You can substitute dried herbs for fresh herbs, but use only 1/3 of the amount called for in the recipe.
- You can substitute other root vegetables, such as turnips or rutabagas, for the kohlrabi.
Variations:
- Add a squeeze of lemon juice to the herb mixture for a citrusy flavor.
- Top the grilled kohlrabi with crumbled feta cheese or chopped nuts for added texture.
- Use a different herb mixture, such as basil and oregano, for a different flavor profile.
Tips and tricks:
- Make sure to slice the kohlrabi evenly so that they cook evenly on the grill.
- Brush the herb mixture on both sides of the kohlrabi slices for maximum flavor.
- If you don't have a grill, you can also cook the kohlrabi in a grill pan on the stove.
Storage instructions:
- Store any leftover grilled kohlrabi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the grilled kohlrabi, place it in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Arrange the grilled kohlrabi slices on a platter and garnish with fresh herbs.
Garnishes:
- Fresh herbs, such as thyme, rosemary, or parsley.
Pairings:
- Grilled chicken or steak would pair well with this dish.
- A crisp white wine, such as Sauvignon Blanc, would also complement the flavors of the grilled kohlrabi.
Suggested side dishes:
- A simple green salad or roasted vegetables would make great side dishes for this recipe.
Troubleshooting advice:
- If the kohlrabi is not cooking evenly on the grill, move it to a cooler part of the grill or lower the heat.
Food safety advice:
- Make sure to wash the kohlrabi thoroughly before peeling and slicing.
- Use a clean brush or utensil to apply the herb mixture to the kohlrabi.
- Make sure the kohlrabi is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Kohlrabi is a member of the cabbage family and is native to Europe and Asia. It has been cultivated for centuries and was a popular vegetable in German and Austrian cuisine.
Flavor profiles:
- The grilled kohlrabi has a slightly sweet and nutty flavor, which is complemented by the herbs.
Serving suggestions:
- Serve the grilled kohlrabi as a side dish or as a vegetarian main course.
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