1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced1 tablespoon olive oil1 tablespoon garlic (garlic is optional, to taste)Salt
Good vinegar
Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn’t be fully preheated) and roast for 30 – 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar.
A Veggie Venture
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This recipe was most recently featured in
Boston Organics Newsletter No. 43 of 2012.