Kohlrabi is a member of the cabbage family grown for its swollen, turnip-shaped portion of the stem which rests on the ground. The edible portion can be white, purple or green with a creamy white interior. They are eaten raw in salads or can be cooked like a turnip.
Shopping List
- 1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
- 1 tablespoon olive oil
- 1 tablespoon garlic
- Salt
- Vinegar
Make It
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Preheat the oven to 450F.
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Dice the kohlrabi and chop the garlic.
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Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. Spread evenly on a rimmed baking sheet and put into preheated oven.
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Roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with vinegar.
