I made so many delicious things over the weekend, starting with this roasted kohlrabi with tomato and tarragon gremolata. It’s one of the bold, vegetable-forward recipes in Ottolenghi Test Kitchen: Extra Good Things by Noor Murad and Yotam Ottolenghi.
There’s a reason the dish dons the cover of the cookbook. Roasted kohlrabi with tomato and tarragon gremolata is simple yet stunning – but more import, it packs a flavor punch.
Prep is minimal and the hardest part may be procuring the starring (and new-to-me) ingredient. I visited Whole Foods Market and the College of San Mateo Farmers’ Market, with no luck, and eventually found the elusive German turnip at Piazza’s. Let’s just say it’s worth the hunt.
Wondering what else I whipped up? Sunday was all about sweets! I baked a batch of cinnamon-date sticky buns in the morning and finally put my ice cream maker to use in the afternoon. (Once Upon a Chef’s tart frozen yogurt exceeded my expectations!)
Recipe adapted from Ottolenghi Test Kitchen: Extra Good Things.
- ¼ cup blanched hazelnuts
- 2¼ pounds kohlrabi, peeled and cut into ½"-thick matchsticks
- ¾ pound cherry tomatoes
- 5 tablespoons unsalted butter, cut into ¾" cubes
- 2 tablespoons olive oil
- 2 teaspoons caraway seeds
- 2 teaspoons tomato paste
- 1½ teaspoons kosher salt
- 1 teaspoon light brown sugar
- ½ teaspoon freshly ground black pepper
- 6 tablespoons water
- 1½ tablespoons freshly squeezed lemon juice
- 2 tablespoons heavy cream
- ¼ cup finely chopped fresh parsley
- ¼ cup finely chopped fresh tarragon
- 1½ teaspoons finely grated lemon zest
- 1 garlic clove, grated
- Preheat oven to 350 degrees. Place hazelnuts on a baking sheet. Bake for 10 minutes or until golden brown, stirring halfway through. Remove from the oven, let cool and then roughly chop. Increase oven temperature to 450 degrees.
- Place next 10 ingredients (kohlrabi through water) in a 9" square baking dish and toss to combine. Bake for 45 minutes, stirring every 10 minutes.
- Remove from the oven and drizzle with lemon juice.
- When ready to serve, arrange mixture on a serving platter. Drizzle with heavy cream and top with tarragon gremolata and toasted hazelnuts.
- In a small bowl, combine all the gremolata ingredients.
