Roast Kohlrabi with Romesco Sauce
-
Darrian Wilkins
- Last update: June 24, 2022
Roast Kohlrabi with Romesco Sauce
Romesco sauce is a wonderful accompaniment to a lot of foods. While I didn’t have any nyora (traditional dried red peppers) to make a strict Romesco, substituting red bell pepper with some smoked paprika will work in a pinch. To the red pepper all you need are some almonds, garlic, olive oil, and salt. A very simple sauce, for a very simple vegetable: kohlrabi.
You need:
- 2 kohlrabi, bulbs only
- 1 large red bell pepper, seeded and chopped
- 2 cloves garlic, chopped
- ½ cup almonds, chopped
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tbsp red wine vinegar
- fresh chopped parsley, for garnish
- salt and pepper to taste
How to make it:
- Preheat oven to 450°F.
- Peel and chop kohlrabi into one inch chunks.
- Heat 2 tbsp olive oil in an oven proof pan on the stove. When the oil is shimmering, add kohlrabi.
- Toss carefully to coat the kohlrabi in the oil and put into oven. Roast for about 25-30 minutes. Check frequently to make sure the kohlrabi isn’t burning and stir to allow for even browning.
- Meanwhile, heat 1 tbsp olive oil on the stove over medium-low heat. Add smoked paprika and garlic and gently cook for a few minutes.
- Add red bell pepper and almonds and cook until the bell pepper is just done. Remove from heat and place in a food processor.
- To the mixture add red wine vinegar. Carefully process the mixture until just smooth. Some chunks are okay, but nothing too big.
- Season to taste with salt and pepper and serve with kohlrabi garnished with parsley. Enjoy!