Kohlrabi, especially these giant storage varieties, can seem pretty intimidating! But Kohlrabi is a super versatile vegetable. You can eat it raw, in slaws, as a mash, in soups, in stir frys (it will hold its crunch), and more! Just cut one in half, store one half in the fridge in a plastic bag (you can rub it with lemon juice so it doesn’t go brown) and use the other half for one of these recipes!
3 lbs of Kohlrabi (probably 3/4 of your kohlrabi)
5 garlic cloves (peeled, whole)
1 bunch of leeks or 2 large onions
1 inch ginger (optional)
2 cups vegetable stock
1 small lemon (I didn’t have one so I used 3 mandarin oranges)
Smoked Paprika (1 teaspoon, more to taste)
Preheat oven to 425.
Peel the Kohlrabi (I find it easier to cut it into quarters then peel it with a knife) and cut into 1 inch cubes.
Toss the Kohlrabi and garlic with a bit of olive oil and bake for 45 minutes or until the Kohlrabi starts to caramelize and brown (this will concentrate the sugars).
While the Kohlrabi is in the oven slice your leeks or onions. Cook them in a pot on LOW heat with a lid without stirring them for 20 minutes. This is called sweating them and takes a while. Cook until their moisture has sweated out and they begin to caramelize. I added the diced ginger at this point two.
When the kohlrabi and leeks (or onions) are both caramelized, combine them in the pot and add the vegetable stock (or water). Add the lemon juice, smoked paprika, salt, and pepper and puree with an immersion blender food processor. Cook until you have your desired consistency (I like some of the small pieces of Kohlrabi still having somewhat of a crunch.
Serve and top with Parmigiano cheese!