Kohlrabi Orzotto
By Audrey Marcum
I love crafting meals that make a seasonal ingredient the star of the show. In this comforting and rich orzotto, we use the whole kohlrabi, from root to leaf, to create a dish that’s delicious and minimizes food waste. The kohlrabi stems are cooked down with the aromatics, the diced roots are stirred in at the end for a tender, meaty bite, and the leaves are crisped in the oven to top it all off with a satisfying crunch. This is a true celebration of kohlrabi!
Ingredients (15)
Ingredients (15)
Instructions
Prepare the kohlrabi
Preheat the oven to 400 °F.
Separate the kohlrabi: Cut the leaves from the stems, and the stems from the kohlrabi roots. You should have three distinct parts.
Finely dice the kohlrabi stems and set them aside.
Cut the ends off the kohlrabi roots. Peel the tough exterior with a vegetable peeler. Dice the roots into small cubes, similar in size to the orzo, and set them aside.
Make the crispy kohlrabi leaves
Spread the kohlrabi leaves evenly between two baking sheets. Drizzle each sheet with 1-2 tablespoons of olive oil. Use your hands to rub the oil into the leaves, arranging them in a single layer on the trays.
Season lightly with kosher salt (to taste) and the aleppo pepper (1 tsp).
Bake for 8-10 minutes, until the leaves are crispy and slightly darkened. Remove from the oven and let them cool. They will crisp up further as they cool.
Cook the orzotto
In a medium pot, add the chicken bone broth (32 oz) and bring it to a simmer. Reduce the heat to low to keep it warm.
Comments
Subscribe to paid to comment
Audrey Marcum is a Brooklyn-based recipe developer and content creator who makes recipes for the adventurous home cook. Growing up in the Pacific Northwest, Audrey's family loved to cook, and she spent her childhood experimenting (and making a mess) in the kitchen. Her culinary journey truly began in high school, where she developed a fascination for trying different recipes, techniques, and ingredients.With a background working part-time in local restaurants and coffee shops over the years, Audrey draws inspiration from New York City's vibrant food community. Her recipes today focus on seasonal ingredients and minimizing food waste, all with a passion for creating dishes that are both delicious and visually stunning. Ultimately, Audrey hopes to inspire others to have fun in the kitchen and bring people together through the joy of a shared meal.