Grilled BBQ Kohlrabi 6.000

T.J. Kirkpatrick for The Washington Post

Dec 15, 2015

Here's a terrific way of using the vegetable that remains a head-scratcher to most folks. Kohlrabi's subtly sweet bite is preserved here by grilling only to crisp-tender. The coating caramelizes the kohlrabi's exterior.

You'll need a vegetable grilling basket or tray.

Make Ahead: The kohlrabi can be grilled, cooled and refrigerated a day or two in advance; reheat in grill pan on the stove top.


Servings:
6

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Tested size: 6 servings

Ingredients
  • 5 pounds kohlrabi, preferably small bulbs, peeled and cut into 1/2-inch-thick wedges or chunks
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup house-made or store-bought barbecue sauce, such as Sweet Baby Ray's Original or KC Masterpiece Original
  • 1/2 teaspoon kosher salt
  • About 10 chive stems, cut into 1 1/2-inch lengths
  • 1 teaspoon freshly ground black pepper

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Directions

Prepare the grill for direct heat, or preheat a gas grill to medium-high (350 degrees). If using a charcoal grill, light the charcoal; once the coals are ready, distribute them evenly in the cooking area. For a medium fire, you should be able to hold your hand about 6 inches above the coals for 6 to 7 seconds. Have ready a spray water bottle for taming any flames.

Toss the kohlrabi wedges, oil, barbecue sauce and salt together in large mixing bowl until evenly coated. Spread the kohlrabi in the vegetable grilling basket and place on the grill; close the lid and cook for 15 to 20 minutes, checking for doneness several times during the final 5 minutes of cooking. There should be a slight char/caramelization on the outside, and the kohlrabi should be crisp-tender on the inside.

Transfer to a serving bowl; season with the pepper. Let cool a few minutes before garnishing with the chives (or, if you're making this in advance, wait to add the chives until after you've reheated the kohlrabi). Serve warm or at room temperature.

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Recipe Source

From Joe Palma, executive chef at Bourbon Steak in the Four Seasons Hotel in Georgetown.

Tested by Bonnie S. Benwick.

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