Überbackener Ofen-Kohlrabi – Einfaches Kohlrabi Gemüse Rezept

Table of Contents

• 1) Key Takeaways
• 2) Easy Überbackener Ofen-Kohlrabi Recipe
• 3) Ingredients for Überbackener Ofen-Kohlrabi
• 4) How to Make Überbackener Ofen-Kohlrabi
• 5) Tips for Making Überbackener Ofen-Kohlrabi
• 6) Making Überbackener Ofen-Kohlrabi Ahead of Time
• 7) Storing Leftover Überbackener Ofen-Kohlrabi
• 8) Try these Main Course recipes next!
• 9) Überbackener Ofen-Kohlrabi
• 10) Nutrition

1) Key Takeaways

• This dish turns simple kohlrabi into a warm, comforting dinner without feeling heavy.
• The creamy sauce and bubbly cheese make it a weeknight winner.
• Perfect for using up extra kohlrabi in your fridge.
• Can be easily adapted with different cheeses or herbs.

2) Easy Überbackener Ofen-Kohlrabi Recipe

When my fridge stares back with just kohlrabi and cheese, this is the recipe I reach for. We’re talking tender slices of that humble veggie, roasted until soft, blanketed with cream, then baked under a thick layer of golden, bubbly cheese. It’s shockingly good for something so simple.

This kohlrabi gemüse rezept reminds me of quiet nights in, a cozy kitchen, and comfort food that doesn’t come with guilt. No fussy steps. No rare ingredients. Just a few pantry staples, and you’ve got dinner that feels both rustic and a little indulgent.

I like to pair it with a light salad, but honestly, I’ve also eaten this straight out of the baking dish. And if that’s wrong, I don’t want to be right. This recipe has earned a permanent spot in my weekly rotation. I bet after one try, it’ll be in yours too.

3) Ingredients for Überbackener Ofen-Kohlrabi

2 medium kohlrabi, peeled and sliced: These are the stars of the show. Peel them well and slice thin, but not paper-thin. They need to hold their shape.

1 tbsp olive oil: Helps roast the kohlrabi to golden perfection. Plus, it adds that bit of richness we all crave.

1 tsp salt: Don’t skimp. This brings out the natural flavor of the kohlrabi.

1/2 tsp pepper: Just a bit of bite. Feel free to add more if you’re feeling bold.

150 ml cream: Use full-fat if you can. This helps create that dreamy baked layer.

50 g grated cheese (Gouda or Emmental): These melt like a dream. Feel free to mix if you’re adventurous.

1 garlic clove, minced: Adds depth. Don’t skip it unless you’re on a first date.

A pinch of nutmeg: Trust me, it brings everything together. You won’t really taste it, but you’d miss it if it weren’t there.

Chopped parsley, for garnish: A fresh finish never hurt anyone.

4) How to Make Überbackener Ofen-Kohlrabi

Step 1. Preheat your oven to 200°C. This gives it a head start before you slide in that creamy goodness.

Step 2. Peel and slice the kohlrabi. I usually aim for slices around 1/4 inch thick. Uniformity helps them cook evenly.

Step 3. Toss the slices with olive oil, salt, and pepper. Spread them into a baking dish. One layer is best for that lovely browning.

Step 4. Mix the cream, garlic, and nutmeg in a small bowl. Pour it gently over the kohlrabi. It’ll nestle in between the slices like a cozy blanket.

Step 5. Sprinkle the cheese all over. Don’t hold back. This is the moment where the dish becomes dinner.

Step 6. Bake for 30 minutes. Keep an eye on the cheese in the last few minutes. You want bubbling, not burning.

Step 7. Finish with parsley and serve it hot. Or eat it straight from the dish, I won’t judge.

5) Tips for Making Überbackener Ofen-Kohlrabi

Use a mandoline if you want those perfect slices. It saves time and gives uniform results. Just, you know, watch your fingers. Been there, sliced that.

If you’ve got older kohlrabi sitting in the crisper, this kohlrabi gemüse rezept will give it a second life. Older ones tend to be a bit tougher, so slicing thinner or giving them a quick blanch can help.

Play with herbs or cheese types. Thyme or rosemary work well. Cheddar gives it a deeper punch. I once tried a smoked cheese. Let’s just say, the house smelled amazing for hours.

6) Making Überbackener Ofen-Kohlrabi Ahead of Time

This dish handles the fridge like a champ. If I know my evening will be hectic, I prep it earlier in the day. Just cover and chill. Then bake when it’s time.

If the kohlrabi sits in the cream too long before baking, it’ll soak up extra liquid. That’s not a bad thing, but the bake time may need a few more minutes.

You can even bake it, let it cool, and reheat. It holds up surprisingly well and still tastes fresh. The cheese gets a second life in the oven, which, let’s be honest, is half the point.

7) Storing Leftover Überbackener Ofen-Kohlrabi

I pop leftovers into an airtight container and slide them into the fridge. They’ll keep for up to three days, though they rarely last that long.

<pTo reheat, I prefer the oven over the microwave. It helps keep the cheese crisp and stops the cream from going all weird. 180°C for about 10 minutes usually does the trick.

This dish actually makes a great lunch the next day. Add it to a warm grain bowl or serve it with a fried egg on top. It’s comfort food with a twist.

8) Try these Main Course recipes next!

9) Überbackener Ofen-Kohlrabi

10) Nutrition

Serving Size: 1 portion | Calories: 280 | Sugar: 4 g | Sodium: 450 mg | Fat: 22 g | Saturated Fat: 11 g | Carbohydrates: 12 g | Fiber: 3 g | Protein: 8 g | Cholesterol: 35 mg