Roasted Kohlrabi
Kohlrabi can be eaten raw drizzled with olive oil, salt and pepper, or dipped in hummus. The leaves are good steamed or sauteed. I prefer most vegetables roasted, as in this recipe. I think kohlrabi tastes like broccoli stems. Others say it's more like a potato and artichoke. Try this nutritious underrated vegetable, and decide for yourself! -Rebecca (Photo credit: Food Network)
| Yield: 4-6 servings | Time: 25 minutes |
Ingredients
4 kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced
Salt and pepper to taste
1/3 cup grated Parmesan cheese
Preparation
Preheat an oven to 450 degrees F.
Cut the kohlrabi into 1/4 inch thick slices, then cut each slice in half. Combine olive oil, garlic, salt and pepper and kohlrabi in a large bowl. Spread kohlrabi in a single layer on a baking sheet.
Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally. Sprinkle with Parmesan cheese and brown for 5 minutes. Serve immediately.
Rebecca Shaefer is a professional chef who uses only locally sourced foods grown in her garden or near her home in Virginia.