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 )

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.

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