Recipe for hasselback kohlrabi
This is the first time I have worked with this knobby root vegetable.
Kohlrabi is also known as cabbage turnip and is one of the oldest vegetables we have here at home – and it is also one of the most underrated vegetables of all!
The basic idea behind this dish was actually lifted from Gastronomisk Undergrund in September 2019. Here, the chef, Mark Veber Bak Hansen, completely blew us away with the most simple dish that (in our opinion) could boast of being one of the evening’s best servings – despite its simplicity! Each kohlrabi had received 100 cuts and was then flash-cooked for just a few minutes. The many cuts and the short cooking time gave the kohlrabi an incredibly interesting texture.
And I had to try it myself. My version is not nearly as finely cut as Mark Veber Bak Hansen’s, but it still turned out phenomenally delicious.
Hasselback Kohlrabi Recipe
Hasselback Kohlrabi
Equipment
- Knife
- Cutting Board
- Oven
Ingredients
- 0.5 pcs. Kohlrabi
- Salt and Pepper
- Garlic Powder
- Oil neutral
Instructions
- Cut slices of the kohlrabi 2 - 3 centimeters thick.
- Make plenty of cuts 2/3 down into the kohlrabi slices. Cut in both directions to form small squares.
- Season with salt, pepper, garlic powder, and oil and roast them in the oven at 200 degrees Celsius (392 degrees Fahrenheit) (conventional oven) for 20 - 30 minutes. Turn them halfway through.