My favorite things in the world—bread pudding, apples, raisins, vanilla, and rum—are combined in this simple recipe for bread pudding with vanilla sauce. Over the bread pudding, the sauce thickens, creating an enticing coating. No food is ever left over!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 4 kohlrabi bulbs, peeled
- 1 tablespoon olive oil
- 1 clove garlic, minced
- salt and pepper to taste
- ⅓ cup grated Parmesan cheese
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Cut kohlrabi into 1/4-inch thick slices, then cut each of the slices in half.
- Dotdash Meredith Food Studios
- Combine olive oil, garlic, salt, and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat.
- Spread kohlrabi in a single layer on a baking sheet.
- Dotdash Meredith Food Studios
- Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly.
- Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
- Dotdash Meredith Food Studios
Nutrition Facts
| Calories | 114 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 7 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 142 mg |
| Sugars | 5 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This is the first time making roasted kohlrabi and it was very good. It was made as written, and will be made again whenever it’s grown in my garden.
I omitted the cheese and cooked for about 45 minutes until all slices were slightly translucent. I started with 4 large kohlrabi and tossed with the whole cloves of 2 small heads of garlic. Delicious!
I had no idea of what to do with the kohlrabi I bought. This is a delicious solution to that problem. Do make sure that your knife cuts are even. Parmesan didn’t land on some of the slices but they were just as good, just different.
Worked out well and tasted delicious
I’ve never cooked this vegetable but it caught my attention at a local farmers market. I used a Tuscan herb olive oil and followed the recipe. My husband loved it. I’ll definitely make it again. We did think it tasted a bit like artichoke heart.
This was good. I would like to try it cut as fries next time as a base for poutine.
Trimming the root can be difficult depending upon the size of your plant. But YUM! I Love the texture…make sure not to let it cook too long, should be the texture of a roasted beet or the very heart of the artichoke.
Super simple and very yummy. The wife even really liked it!
The flavor was ok, but the texture wasn’t what we were looking for. The pieces were still very firm, even after sautéing for 20 mins as leftovers. Probably more a comment on the kohlrabi than the recipe itself, though!
I made it just as recipe. It was delicious and will make it again.
Simple and delicious.
I cooked it a little longer. My husband and I loved it.
My son grows organic veggies and brought me two kohlrabi. I searched and found this recipe. Made it exactly as directed to rave reviews. I cook everything as much from scratch/ farm to table as possible, and would make this again, and have already shared this recipe. Yum!
I got kohlrabi in my CSA box today. This recipe was delicious! The kohlrabi was sweet and tender. I added the chopped greens toward the end. They got crisp like kale. I’ll be making this again!
Thinness is key. The first time i made it i didnt cut the slices thin enough and didnt like. The second time, it was great
Crazy good!
I sliced to kohlrabi a bit thicker, added 1 tsp salt and a fair number of grinds of black peppercorns (not sure of the amount…). Forgot to add the garlic. :’-( My family enjoyed it and I would make this again.
Awesome! Also added in carrots and squash and potato. Amazing!
I bought peeled garlic cloves to roast with the kohlrabi. Never having done so, I just poured them in. They were delicious and so was the vegetable but the garlic was strong. thank god for the parmesan cheese.
Prep: Quartered, peeled, sliced. Flavored: Oil (basil infused), salt & pepper. Cooked: In my air fryer for 10 minutes, and it was delicious!
Good basic recipe. I too will slice thinner next time, and will peel them better–the outside, especially the bottom, was unpleasantly tough and sometimes stringy.