Thick wedges of kohlrabi turn tender and juicy in the oven, with golden-brown edges. A thin coating of miso butter gives them savory depth; toasted sesame and spring onion add a fresh, crunchy finish.
Kohlrabi has a mild, slightly peppery flavor and stays firmer after roasting than, for example, zucchini. Cut the bulbs into wedges about two centimeters thick: thinner pieces cook faster, but also dry out sooner. Peel off the tough skin generously with a vegetable peeler or knife; there can be a fibrous layer just beneath the skin. In the Netherlands, kohlrabi is widely available in spring and early summer, but it is often available outside that season too. Choose bulbs that feel firm and don’t look dried out.
Space on the baking sheet matters more than any complicated technique. If the wedges are touching, they’ll steam rather than develop browned edges. Spread them out on one large baking sheet and toss with oil and salt. In a hot oven, the outsides caramelize while the inside stays juicy. The exact timing depends on the thickness and your oven; after about 25 minutes, pierce a thick piece with a knife. It should slide in without much resistance, while the wedges still hold their shape.
White miso works well here because its flavor is usually mild and rounded. Stir it into softened butter and brush it over the kohlrabi only after roasting. This keeps the butter creamy and prevents the miso from getting too dark on the hot baking sheet. Miso is naturally salty, so taste the butter before adding extra salt. Don’t have white miso? Another mild miso works too, but start with a little less and adjust to taste. The color and intensity vary by type.
In a dry frying pan, sesame seeds develop a nutty aroma in just a few minutes; shake the pan regularly and remove the seeds as soon as they turn lightly golden. Keep a close eye on them, as they brown quickly. Spring onion adds a fresh, gentle sharpness and makes the rich butter feel less heavy. Serve the kohlrabi as a side dish with rice and tofu or with pan-fried fish. It also goes well alongside a simple bowl of noodles. Store leftovers covered in the refrigerator and heat them through in the oven or a frying pan; the sesame is best added just before serving.
Preheat the oven to 220 °C (200 °C fan). Line a large baking sheet with parchment paper.
Peel the kohlrabi generously and cut into wedges about 2 cm thick. Toss them on the baking sheet with the oil and salt, then spread them out with space between each piece.
Roast the kohlrabi for 25–35 minutes, turning the wedges halfway through, and remove from the oven once tender and golden-brown at the edges.
Meanwhile, toast the sesame seeds in a dry frying pan over medium-high heat. Shake the pan regularly and remove the seeds as soon as they are lightly golden and fragrant.
Stir the softened butter and white miso until smooth. Thinly slice the spring onions into rings.
Brush the warm kohlrabi with the miso butter. Sprinkle with the sesame seeds and spring onion and serve immediately.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.