Grilled Kohlrabi
These char-kissed slices of kohlrabi paired with creamy dipping sauce will have you happily devouring your daily dose of veggies.
Ingredients
For the garlic-parmesan dipping sauce
- ½ cup grated parmesan cheese
- ⅓ cup mayonnaise
- 1 tablespoon lemon juice plus more if needed
- 1 clove garlic minced
- ¼ teaspoon salt plus more if needed
- ¼ teaspoon freshly ground black pepper plus more if needed
For the grilled kohlrabi
- 1 large (18 oz | 500 g) kohlrabi
- 2 teaspoons vegetable oil
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper
Instructions
Make the dipping sauce
- Preheat the grill for medium-high (400°F | 200°C).
- In a medium bowl, mix the parmesan, mayonnaise, lemon juice, garlic, salt, and pepper together. Taste and add more lemon juice, salt, or pepper, if desired.
Grill the kohlrabi
- Peel and cut the kohlrabi into ½-inch-thick slices.
- Place the kohlrabi slices in a large bowl. Drizzle with oil and toss to coat. Sprinkle the garlic powder over and season with salt and pepper to taste. Toss well to evenly coat each slice.
- Grill until each slice is slightly softened, but still crisp, and grill marks have developed, about 4 minutes per side.
- Serve warm with dipping sauce on the side.
Notes
- Get ahead--You can prepare the garlic parmesan dipping sauce up to 1 day in advance. Store it in a sealed container or jar in the fridge until you're ready to serve.
- Don't overcook--You want the kohlrabi slices to be slightly softened, but still have some crisp bite to them.
- Dietary--This recipe is suitable for gluten-free and vegetarian diets.
Nutrition
Serving: 1 portionCalories: 343kcalCarbohydrates: 24gProtein: 13gFat: 24gCholesterol: 30mgSodium: 869mgFiber: 8gSugar: 8g
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