Darts Farm

Topsham, Devon
EX3 0QH
Tel: 01392 878 200
Email: info@dartsfarm.co.uk

ROASTED KOHLRABI WITH BAGNA CAUDA SAUCE

ROASTED KOHLRABI WITH BAGNA CAUDA SAUCE

A bulb-shaped vegetable with a crisp, crunchy texture, kohlrabi delivers a powerful punch of natural sweetness in every bite. This recipe, using Darts own kohlrabi picked fresh from our fields, is delicious and seasonal. Serve as a side dish with a prime cut of steak from our Butchers to upgrade your steak night!

Difficulty:
Prep time: 20 minutes
Cook time: 30 minutes
Serves: 4
ROASTED KOHLRABI WITH BAGNA CAUDA SAUCE Image 1

Ingredients

  • 4 bulbs of Darts own kohlrabi
  • 1 teaspoon Honest Toil Olive Oil
  • 3 tablespoons extra-virgin olive oil
  • 5 anchovy fillets (drained and patted dry)
  • 3 large cloves of The Garlic Farm garlic (chopped and crushed)
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon fresh lemon juice 
  • 1 tablespoon white wine vinegar
  • 1 tablespoon finely chopped Darts own flat-leaf parsley 
  • 2 tablespoons water

Method

  1. Preheat oven to 200°C. Heat a large cast-iron skillet. Remove kohlrabi leaf stems from the bulb, thinly slice leaves and set aside. Trim off the base and top of kohlrabi bulbs, then peel them using a potato peeler or sharp knife. Cut bulbs into small wedges.
  2. Toss together kohlrabi wedges and 1 teaspoon Honest Toil Olive Oil in a large bowl. Place wedges in the hot skillet, and cook until brown around edges (about 6 minutes).
  3. Transfer skillet to preheated oven and roast the kohlrabi wedges, stirring occasionally until tender when pierced with tip of a knife (12 to 15 minutes).
  4. While the kohlrabi is cooking, heat the extra-virgin olive oil in a small skillet over low heat. Add the anchovy fillets, The Garlic Farm garlic, and crushed red pepper. Cook, stirring occasionally until the anchovies are sizzling (about 5 minutes).
  5. Put this mixture into to a food processor, add lemon juice and white wine vinegar, and process until blended (about 10 seconds). Transfer bagna càuda sauce to a small bowl, and stir in the flat-leaf parsley.
  6. Add the sliced kohlrabi leaves and water to a skillet over medium heat. Cook, stirring constantly, until the greens are wilted (about 1 minute). Transfer greens to a bowl with the roasted kohlrabi wedges, and toss with bagna càuda sauce. Serve immediately.

Recipe adapted from Cooking Light


Be part of our community

Keep up to date with news from the farm, food & drink masterclasses, events, recipes, artisan products and much more!
Archive

Related blog posts

Herby Lamb Roast

Herby Lamb Roast

For us, nothing says Spring like a delicious lamb roast accompanied by minted, seasonal veg and garlic butter new potatoes!

Read article

Toffee Apple Tartlets

Toffee Apple Tartlets

Paul is making the most of Charlton Orchard's wonderful, local apples.

Read article

Shop Online