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


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