Roasted Potato and Kohlrabi Salad
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.
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? Next time you’re in the need of a great side dish, look no further than this roasted potato and kohlrabi salad!
- 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
- ½ tsp fresh ground pepper
- 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.
Note: This recipe was made by a reader and featured on my Reader Recreation page. They made it alongside this steak caprese salad. If you ever make a SweetPhi blog recipe that you’d like to share, just include the hashtag #Sweetphiblog on social media and/or send me an email to firstname.lastname@example.org, I love seeing your recreations!