Riverford Wicked Leeks
Baked kohlrabi with almond and parsley crust recipe image

Print Baked kohlrabi with almond and parsley crust

This simple kohlrabi dish is good with pork chops, or try on its own with some roasted carrots or beetroot for a vegetarian main course (swap Parmesan for a vegetarian alternative). You could substitute or supplement the kohlrabi with other summer roots such as beetroot, turnips or carrots, or mix in a handful or shredded greens before baking.


  • Butter for greasing
  • 1 garlic clove, crushed
  • 1 large kohlrabi, coarsely grated
  • Good pinch nutmeg, grated
  • 100ml double cream
  • 25g ground almonds
  • 1 tbsp fresh parsley, chopped
  • 2 tbsp Parmesan, grated
  • Salt & pepper


  1. Preheat oven to 200˚C/Gas 6.
  2. Grease a small baking dish with a little butter. Mix the garlic, kohlrabi, nutmeg and cream in a bowl.
  3. Season and combine. Spoon into the dish and press down lightly.
  4. Mix the almonds, parsley and cheese in a clean bowl.
  5. Sprinkle over the kohlrabi. Bake for 30-40 minutes until golden.
want to cook with fresh ingredients? try one of our award winning veg boxes