Kohlrabi Hash with Chimichurri Sauce

This recipe is a crowd-pleaser and a great make-ahead dish. The kohlrabi is diced and roasted then served with spicy and herby chimichurri sauce. Perfect with fried eggs, or whichever protein you'd like.

Substitute:

  • No kohlrabi? Use potatoes or sweet potatoes. 
  • No shallot? Try with red onion or a couple of spring onions instead. 
  • No chilli flakes? Swap for fresh chilli or chilli paste. 
  • No sherry vinegar? Lemon juice, red wine or white wine vinegar works, too.

Prep time: 10 minutes

Cook time: 35 minutes

Total time: 45 minutes

Servings: 2

Ingredients:

400 g Kohlrabi

1 tbsp Olive oil

1 tsp Smoked paprika

Salt & pepper

For the chimichurri:

1 Shallot (diced )

a pinch of Chilli flakes

1 Garlic clove (grated )

2 tbsp Sherry vinegar

2 tbsp Coriander leaves (chopped )

2 tbsp Parsley leaves (chopped )

tbsp Olive oil (5-6)

Salt & pepper

Recipe:

  1. Preheat the oven to 190 C/170 fan/gas mark 5 and wash the kohlrabi under cold water.
  2. Cut the kohlrabi into 2cm chunks. Don't throw the leaves away – you'll need those for later.
  3. Scatter the cubed kohlrabi over a large lined baking tray (make sure you leave space between each piece). Drizzle with olive oil and sprinkle with paprika and a pinch of salt and pepper. Toss to coat, then bake for 35-40 minutes, until tender and golden.
  4. Finely chop the kohlrabi leaves, then put them in a bowl with the coriander, parsley, vinegar, garlic, chilli flakes and shallot. Mix well, adding olive oil until you have a pesto-like mixture. Season to taste with salt and pepper. 
  5. Transfer the kohlrabi hash to a serving dish, drizzle generously with the chimichurri and serve.
  6. Enjoy! 
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How to store

Store in an airtight container in the fridge for up to 3 days or in the freezer for 1 month. 

Leftovers

Stir pasta into your chimichurri sauce, or drizzle it over roasted root veg.  

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