Make this delicious roasted potato and kohlrabi salad as the perfect side dish to any meal, with hints of garlic, lemon zest, and fresh herbs, this dish will become a side dish favorite!
With summer in full swing, it seems like things just keep getting busier and busier. From traveling to family get togethers-it doesn’t leave much time for me to go to the farmers market. But I really believe in eating and supporting local, so finding out Door to Door Organics has a ‘Local Farm Box’ is reason 1,000,001 I love Door to Door Organics! You may have heard me rave about Door to Door Organics when I recently posted this corn and zucchini salad recipe that can also be used as a pizza topping and a few other times (like with these delicious chewy granola bars using bananas and this rainbow chicken salad) and if you’ve ever wanted to try out this awesome service, now is the time! First time customers to Door to Door Organics will receive 40% off their produce box order using code : Farm2Sweet
The Local Farm Box is a new produce box option (Door to Door Organics delivers organic produce and other organic grocery items right to your door) and contains in season vegetables from local farmers #eatlocal and they have a really neat Meet Our Farmers and Artisans page and a Shop Local page which highlights different farmers.
[Tweet “Roasted potato and kohlrabi salad – the perfect side dish from @sweetphi”]
As I was looking through all the local ingredient offerings, I saw local kohlrabi and garlic (as well as some fresh hers) were in my weekly box and was so excited to use them. Kohlrabi is one of those ingredients that one maybe wouldn’t normally use, but that is absolutely delicious. It tastes almost like a mild broccoli stem and a potato combined. Kohlrabi can be eaten both raw and cooked (I prefer it cooked) and tastes extra delicious when roasted with potatoes.
To make this salad you simply peel the potatoes and the kohlrabi (I gave a tutorial on cutting kohlrabi when I made kohlrabi curry last year) and then add some thinly sliced garlic and fresh herbs and toss it in some olive oil and then roast away. An hour later you come back to a wonderful side dish.
As I was preparing this dish there was a crazy thunderstorm outside (the weather has been really crazy lately here in WI, has it been wonky by you?) and the power went out! YEP! Totally out, mid prepping it, I shared this picture, it was about the only thing keeping me from going a little crazy because this side dish was part of a whole dinner menu I was making.
The menu was part of a farm to table dinner I made with Door to Door Organics ingredients. I’m super excited to share more about the dinner and how to have a farm to table dinner in your backyard later this week. Until then, I’ll leave you with a preview of the menu:
I can’t wait to share the rest of these amazing recipes and party tips with you this week!
Have you ever tried kohlrabi? If you’re looking for more recipes, I love making this kohlrabi curry with it also.
Next time you’re in the need of a great side dish, look no further than this roasted potato and kohlrabi salad!
Ingredients
- 2 Kohlrabi peeled and cut into 1 inch cubes
- 2 lbs rainbow potatoes halved
- 3 garlic cloves thinly sliced
- 1 lemon zested
- 3 Tbs extra virgin olive oil
- 1 Tbs fresh parsley minced
- 3 sprigs of fresh thyme minced
- 1 sprig of fresh rosemary minced
- 1 Tbs salt
- 1/2 tsp fresh ground pepper
Instructions
- Preheat oven to 375.
- In a large baking dish put cut kohlrabi and potatoes (if the potato halves are too big, simply cut them in half again.)
- Sliver the garlic cloves (or you could press them) and distribute them over the potatoes and kohlrabi, then zest the lemon.
- Now take the olive oil and pour it over the potatoes and kohlrabi (I like to do about three turns of the wrist - each turn is about a tablespoon.)
- Sprinkle fresh herbs and salt and pepper over the content of the baking dish and then stir it around once or twice so that herbs and seasoning are evenly distributed throughout.
- Bake for 25 minutes, remove from oven and stir the potatoes and kohlrabi, then bake again for another 20 minutes. Check for doneness - a fork should go into the potatoes easily. Remove from oven and allow to cool for a few minutes before serving.
This post has been sponsored by Door to Door Organics, a company whose products I truly use and love. Thank you for supporting the brands that make the Sweetphi blog possible, as always, all thoughts and opinions are mine alone.
Marsha says
I made this recipe last week after finding kohlrabi in my CSA box. We’ve never tried it before, so I searched for a great recipe. This was amazing! My version was cooked on my charcoal grill instead of baking it, because it was 95 degrees, plus we are crazy for grilled vegetables. I normally steam my veggies halfway before grilling but forgot that night. I will definitely do that the next time I make this. It just makes it easier to fully cook the veggies without burning them on the grill (at least for me). The bag of rainbow potatoes I bought was only 1 1/4 lbs, so I added 8 oz of cut up carrots, which I knew we would love even if we didn’t like the kohlrabi (which we did). They went perfectly. In fact, I will repeat this recipe, adding more carrots, when kohlrabi isn’t available. I skipped the rosemary (we aren’t fans), and decreased the olive oil to 3 tsp and salt to 1 tsp.
This was incredible! I can’t wait to share it with my friends and to try more of your recipes. Thanks!
Sweetphi says
Oh thank you so much for the wonderful comment, I’m so glad you made this recipe and discovered Kohlrabi, I love the vegetable!
Gayle Rowbotham says
We love kholrabi at my house! Just pulled a few from the garden.
The first day I had one raw, sliced with salt at lunchtime.
Today, day two, I sauteed two large, sliced kholrabi, garlic powder, pepper, and seasoning salt in olive oil. Once tender, I topped with real bacon bits and continued to cook for about two more minutes and pulled from the heat. Once dished into a bowl I mixed in 4 Tbs sour cream and served.
Just looking for something different, I thought about some conversations I had at the fruit market. Ladies said just experiment, so I did. This was the first time trying anthing like this, and it was delicious! I will make it again.
Sweetphi says
Hi Gayle, thank you so much for your comment. So interesting to hear what you all tried, and I’m so glad you liked this recipe 🙂
Debbie says
Kholrabi is very common in Asian markets. If you have one in your area, the employees speak English, so please don’t feel intimidated (as I once was). You will likely find lower costs on many of the Asian foods that you normally buy. The signs are often in foreign languages, but just keep a picture of the Kholrabi in order to recognize it. We have a chain called H Mart here near Tacoma Washington, love it because everything is also displayed in English and very low prices on Asian foods.
Sweetphi says
That’s such a great tip Debbie, thank you for sharing. I totally agree, there are amazing ingredients in Asian markets. I always like trying something new and experimenting with it 🙂 Hope you enjoy this potato and kohlrabi salad 🙂
manda2177 says
This looks amazing!!!
Sweetphi says
Thank you so much
Dannii @ Hungry Healthy Happy says
I have never tried kohlrabi before, but I think I need to find myself some. It looks like it goes really well with those potatoes.
Sweetphi says
I think you’d love kohlrabi, it’s a really unique and delicious vegetable 🙂
Ashley says
Aw fun! Looking forward to seeing more! And this salad looks fantastic! Perfect for summer!
Sweetphi says
Thank you so much girl, I love summer and fun get togethers-the farm to table dinner was so awesome 🙂
Jamie | The Kitchenarium says
What a fantastic way to serve kohlrabi. Roasting it with potatoes makes it so much more approachable for those that may be kohlrabi-leery. 🙂
Sweetphi says
Hahahah, kohlrabi-leery made me laugh. But you’re absolutely right, adding it to a dish like this with potatoes would make anyone immediately fall in love with the fantastic vegetable!
Lynn Lovejoy says
OK so I’ve never had kohlrabi and now I’m dying to try it! Your farm to table dinner looks absolutely phenomenal and I’m so sad we don’t live closer together so that I could invite myself to it hahaha 😉 Love this post and love you girl!
Sweetphi says
You totally have to try kohlrabi-it’s such a great vegetable – not too crazy in flavor – just delicious! And girl, I wish you lived closer so you could come to dinners, there would be an open door policy with you – you’d never need an invite 😉
Shawnna says
Hey girl-this sounds really good!
Sweetphi says
Thank you so much Shawnna – it’s such a great easy side dish 😉
Little Cooking Tips says
This is an excellent side Phi! Roasted potatoes is a classic side here, served with any grilled/roasted meat and fish so we’ll definitely love this. The tricky part is to find some Kohlrabi since we ‘ve never seen this vegetable in any large farmers market or supermarket:/
In case we don’t find it, we’ll just add the rest of the recipe in some Naxos potatoes and enjoy your dish with some barrel-aged feta and chicken 🙂
Regarding the farm-to-table dinner, the setting looks magical!:) We can’t wait to read more about this!
You guys look adorable!
We know that WI produces lots of US feta, do they use sheep’s milk like we produce feta here in Greece? If they you should check for some barrel-aged one, it’s more mature and rustic;)
We also had some thunderstorms here in June, but the last weeks have been very hot and dry (temperatures at 40C/104F) . But we guess that’s summer, right?:)
Have a wonderful day!!!
Hugs,
Panos and Mirella
xoxoxo
Sweetphi says
Aren’t potatoes a great side dish? What you said about the potatoes with some barrel-aged feta and chicken sounds like such a great combination, I definitely need to try that! That’s such a bummer that you guys don’t have kohlrabi over there, it’s a really cool vegetable to use as an ingredient. Feta is one of my favorite cheeses (yes, sheep’s milk) and I will not be on the lookout for some barrel-aged, sounds intriguing! Wow-104F is definitely hot-ahhh summertime – i’ll appreciate it before it gets cold 🙂