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:
- Preheat the oven to 190 C/170 fan/gas mark 5 and wash the kohlrabi under cold water.
- Cut the kohlrabi into 2cm chunks. Don't throw the leaves away – you'll need those for later.
- 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.
- 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.
- Transfer the kohlrabi hash to a serving dish, drizzle generously with the chimichurri and serve.
- Enjoy!
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.
