Q: What does kohlrabi taste like?

A: It has a mild, slightly sweet flavour — like a mix between cabbage and a turnip.

Q: Do you have to peel kohlrabi?

A: Yes — the outer layer is fibrous and should be removed before cooking.

Q: Can I make this vegan?

A: Yes — simply omit the Parmesan or use a plant-based cheese alternative.

Q: Can I air-fry the kohlrabi?

A: Absolutely — air fry at 400°F for about 18–20 minutes, shaking halfway through.

Q: How do I store leftovers?

A: Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven.

Q: Can I use frozen kohlrabi?

A: Fresh is best for texture, but thawed frozen kohlrabi will work if dried well.

Q: Is this keto-friendly?

A: Yes — kohlrabi is low in carbs and fits well in a keto meal plan.

Q: Can I make this without cheese?

A: Definitely — it’s still flavourful with garlic and herbs alone.

Q: What are other ways to cook kohlrabi?

A: You can mash it, sauté it, or eat it raw in slaws or salads.

Q: Is kohlrabi a root vegetable?

A: Technically no — it’s a swollen stem, but it behaves like a root when cooked.

Fatias de couve-rábano assadas com alho, tomilho e parmesão

Name: Roasted Kohlrabi Wedges with Garlic, Thyme & Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: European
Ingredients: 3 medium kohlrabi bulbs, peeled and cut into wedges; 2 tablespoons olive oil; 3 garlic cloves, minced; 1 teaspoon fresh thyme leaves (or 1/2 tsp dried); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup grated Parmesan cheese; Optional: lemon zest or chilli flakes for garnish

Roasted Kohlrabi Wedges with Garlic, Thyme & Parmesan

Rated 5.0 stars by 1 users

Cuisine

European

Servings

Prep Time

10 minutes

Cook Time

30 minutes

Calories

160

Kohlrabi is one of those vegetables that catches the eye at the farmer’s market but often leaves people wondering what to do with it.

Enter this simple and satisfying recipe: roasted kohlrabi wedges with garlic, thyme, and a generous sprinkle of Parmesan.

When roasted, kohlrabi takes on a beautiful golden colour and a texture that’s tender on the inside with crisped, caramelised edges. The garlic and herbs bring aromatic depth, while the Parmesan adds a savoury umami finish that’s impossible to resist.

Think of these as a low-carb alternative to potato wedges — hearty, healthy, and every bit as satisfying. The prep is quick, the ingredients are minimal, and the result is a side dish that’s as delicious with roast chicken as it is with a salad or grilled fish.

Whether you're a kohlrabi first-timer or a diehard fan, this dish is the kind of everyday magic that turns simple produce into a star on your plate.

Image of Roasted Kohlrabi Wedges with Garlic, Thyme & Parmesan

Ingredients

3 medium kohlrabi bulbs, peeled and cut into wedges
2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
Optional: lemon zest or chilli flakes for garnish

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Directions

Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
In a bowl, toss kohlrabi wedges with olive oil, garlic, thyme, salt, and pepper until evenly coated.
Spread on the baking tray in a single layer.
Roast for 25–30 minutes, flipping halfway through, until golden and tender.
In the last 5 minutes, sprinkle with Parmesan and return to the oven until melted and slightly crisp.
Garnish with lemon zest or chilli flakes if using. Serve warm.

Nutrition

Serving Size: 1
per serving: Calories; 160

Amount/Serving % Daily Value

Fat: 10 grams; 13%
Saturated Fat: 3 grams; 15%
Cholesterol: 8 milligrams; 3%
Sodium: 260 milligrams; 11%
Carbs: 11 grams; 4%
Protein: 6 grams
Sugar: 4 grams
Fiber: 4 grams; 14%

Dicas para cozinhar couve-rábano perfeitamente

Retire toda a camada externa dura – ela pode ser fibrosa.
Corte em fatias uniformes para cozinhar uniformemente.
Não economize nos temperos – a couve-rábano é suave e adora sabor.
Use fogo alto para obter o máximo de crocância.
Adicione o parmesão nos últimos 5 minutos para evitar queimar.
Tomilho fresco ou alecrim realçam notas terrosas.
Vire na metade do cozimento para dourar uniformemente.
Sirva quente para obter a melhor textura.
Polvilhe com raspas de limão ou flocos de pimenta para dar brilho.
Experimente mergulhar em molho de alho ou iogurte grego para dar um sabor extra.

Sirva com sugestões

Frango assado ou lombo de porco
Salmão grelhado ou peixe branco
Quinoa com ervas ou arroz selvagem
Molho de iogurte de alho ou crème fraîche com ervas
Salada verde fresca com vinagrete
Salsichas grelhadas
Ensopado de lentilha ou curry de grão de bico
Tofu assado ou halloumi
Ovos cozidos para brunch
Como lanche de festa com molho

Perguntas frequentes

P: Qual é o gosto da couve-rábano?
R: Tem um sabor suave e levemente adocicado - como uma mistura de repolho e nabo.

P: Você tem que descascar a couve-rábano?
R: Sim – a camada externa é fibrosa e deve ser removida antes de cozinhar.

P: Posso tornar isso vegano?
R: Sim – simplesmente omita o parmesão ou use uma alternativa de queijo vegetal.

P: Posso fritar a couve-rábano?
R: Com certeza – frite ao ar livre a 400°F por cerca de 18–20 minutos, agitando na metade.

P: Como faço para armazenar as sobras?
R: Guarde em recipiente hermético na geladeira por até 3 dias. Reaqueça no forno.

P: Posso usar couve-rábano congelada?
R: Fresco é melhor para a textura, mas a couve-rábano congelada descongelada funcionará se bem seca.

P: Isso é amigo do ceto?
R: Sim – a couve-rábano tem baixo teor de carboidratos e se encaixa bem em um plano de refeições cetônicas.

P: Posso fazer isso sem queijo?
R: Definitivamente - ainda é saboroso apenas com alho e ervas.

P: Quais são as outras maneiras de cozinhar a couve-rábano?
R: Você pode amassá-lo, refogá-lo ou comê-lo cru em saladas ou saladas.

P: A couve-rábano é uma raiz vegetal?
R: Tecnicamente não – é um caule inchado, mas comporta-se como uma raiz quando cozinhado.

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Fatias de couve-rábano assadas com alho, tomilho e parmesão

Roasted Kohlrabi Wedges with Garlic, Thyme & Parmesan

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Ingredients

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Nutrition

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Dicas para cozinhar couve-rábano perfeitamente

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Roasted Kohlrabi Wedges with Garlic, Thyme & Parmesan

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Dicas para cozinhar couve-rábano perfeitamente

Sirva com sugestões

Perguntas frequentes

Chef's Recommendation

Join 5,000+ Home Cooks Who Sharpen Their Own Knives

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