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 served alongside fried eggs or the protein of your choice.
- No kohlrabi? Use potatoes or sweet potatoes instead.
- No shallot? Try with red onion or a couple of spring onions instead.
- No chilli flakes? Use fresh chilli or chilli paste instead.
- No sherry vinegar? Try with lemon juice, red wine or white wine vinegar.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
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
- Preheat the oven to 190 C/170 fan/5 gas mark and wash the kohlrabi under cold water.
- Cut the kohlrabi into 2 cm thick chunks. Do not discard the kohlrabi leaves, set aside for later.
- Place in a large lined baking tray, add the olive oil, smoked paprika and a pinch of both salt and pepper.
- Toss to coat and bake for 35-40 minutes, until tender and golden. Make sure to evenly spread the kohlrabi, leaving space in between each piece. This will prevent them from steaming and getting mushy.
- Finely chop the kohlrabi leaves.
- In a bowl, combine the kohlrabi leaves, coriander, parsley, sherry 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.
- Transfer the kohlrabi hash to a serving dish, drizzle generously with the chimichurri and serve.
How to store
Store in an airtight container, the fridge for up to 3 days or in the freezer for 1 month.
The chimichurri sauce can be served as pasta sauce or drizzled over roasted root vegetables.