Kohlrabi al forno from Molto Batali: Simple Family Meals from My Home to Yours by Mario Batali

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Notes about this recipe

  • KissTheCook on July 03, 2017

    Like Breadcrumbs & Delys's comments, roast time is 35-45 min. total, adding parmesan 10 min. before finish. I backed off on sage using 1/2 amount called for, but then couldn't taste it at all. Will try again with full amount.

  • Breadcrumbs on July 08, 2012

    p. 244 Like Delys, this was my first attempt w kohlrabi and I gravitated towards Mario since he rarely disappoints. I do agree w Delys in that my veggies took longer to caramelize around the edges and cook through. Now my kohlrabi was 'just picked' and I noticed that it gave off a lot of moisture (steam) in the oven so this may have contributed to the issue. Somehow I’d expected these to be crispy like roast potatoes however that wasn’t the case. That said, the edges did caramelize and took on a smoky flavour. This sweet smokiness was a nice contrast to the peppery, somewhat bitter flavour of the kohlrabi. The parmesan was a nice touch and a must in our view.

  • Delys77 on November 13, 2011

    Pg. 244 My first experience with kohlrabi and it is very tasty. The flavour is much like a blend of cabbage and celery, very interesting. My only gripe is that Mario's cooking time seems short given gow crunchy the kohlrabi was when it first came out. I ended up roasting a little longer but it was still a bit on the crunchy side, but I'm not sure if this s intentional or not since I'm not familiar with kohlrabi.

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