Roasted Kohlrabi Carpaccio – In Memory of Tal 💚🥬

Sometimes all you need is a paper-thin slice of a humble vegetable, a touch of miso – and one little idea that turns it all into something special 🥬

🕊️ In Loving Memory of Tal

Tal loved kohlrabi.
So her father, Yankele, lovingly grew them on the rooftop of his house, just for her.
This Passover, the harvest was especially abundant, but Tal didn’t get to taste it.
This post is dedicated to her 💚🥬
May her memory be a blessing 🙌

🥬 Paper-Thin Slices. Deep, Cozy Flavors.

This roasted kohlrabi looks like a carpaccio – but the taste? So much warmer and deeper.
Slice the kohlrabi very thinly (a mandoline or sharp knife will do), brush with olive oil and white miso, and roast in the oven on a parchment-lined rack – no flipping needed – until the edges are golden and tender.

🥬 How Kohlrabi Became a Festive Starter

Arrange the roasted slices on a large, dark serving plate. Top with:
🍃 Fresh mint leaves
🥜 Lightly crushed nuts
🧀 A sprinkle of vegan cheese (cashew, almond, or vegan goat cheese)
🍯 A drizzle of silan (date syrup)
🍋 A touch of lemon zest

A light, elegant, festive starter – with a modern Israeli twist. It leaves a lasting impression without weighing you down.

💡 Little Tips for Big Flavor

(A gentle whisper from PJ 🧑🏻‍🦱)
– Don’t skip the white miso – it brings that gentle umami that makes all the difference.
– Bake the slices on parchment over a rack, not a tray – for that dry, airy roast.
– You can prep ahead and store in an airtight container – just assemble before serving.
– Fancy upgrade? Try walnut or hazelnut oil instead of olive oil.
– Want a mild kick? Add chili flakes or ultra-thin slices of green chili.