Roasted Kohlrabi and Scallions with Red Pepper Romesco Sauce

Roasted kohlrabi recipe

Nothing says warm weather like vegetables and romesco sauce. Although, as I type this, it is pouring rain outside here in Calgary, but c’est la vie…

Kohlrabi is a mysterious vegetable to some, but you’ll find it at most grocery stores nowadays. After you get rid of it’s rubbery outer layer, it’s great thinly sliced in salads, or left a bit thicker and grilled or roasted. Sort of like a sweeter, juicy turnip without that, well, turnip-y sort of aftertaste.

What you’ll need…

Red Pepper Romesco Sauce:

1 cup roasted almonds

1 roasted red pepper (skin and seeds removed)

1 garlic clove

1 tablespoon apricot vinegar

1 tablespoon camelina oil

1 teaspoon chili flakes

1 teaspoon smoked paprika

salt and pepper

Roasted Kohlrabi and Scallions:

3 kohlrabi (peeled and ¼” sliced)

1 bunch scallions

2 tablespoons extra virgin olive oil

salt and pepper


Red Pepper and Almond Romesco Sauce:

Place all ingredients in a blender and pulse until a chunky paste forms.

Season to taste with salt and pepper and pulse a few more times.

Transfer to a bowl and set aside for now.

Roasted Kohlrabi and Scallions:

Preheat oven to 425 degrees.

Spread out the kohlrabi and scallions onto two baking sheets.

Drizzle with olive oil and season liberally with salt and pepper.

Cook until kohlrabi is tender and the scallions have started to brown, approximately 15 minutes.

Serve immediately with several spoonfuls of the romesco sauce.

Serves 3-4

Total cook time…15 minutes

1 Comment to “Roasted Kohlrabi and Scallions with Red Pepper Romesco Sauce”

  • Jules @ WolfItDown May 5, 2014 at 1:09 am

    This looks fantasmic! I have never actually tried romesco sauce, but it looks so hearty and almost meaty, mmm :) It’s funny though, because in Norwegian we call turnip kålrabi, true story! I am unsure what we call kohlrabi though, maybe white turnip? I have yet to find out, either way I reckon they’re both delicious :D Thanks for a great recipe! x

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