by Devin Hunter, F2F Market Coordinator
Kohlrabi is a strange looking vegetable that tastes an awful lot like broccoli stems. They come in green or purple and can be eaten raw or cooked. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is more related to cabbage and cauliflower than to root vegetables.
Customers are forever asking us what to do with these tasty sputnik-shaped veggies. I found this great recipe from the Stone Barn Center in upstate New York. I hope you enjoy it!
Roasted Kohlrabi for Four
Treat kohlrabi like Brussels sprouts or turnips and roast it for a simple, delicious fall side.
4 bulbs kohlrabi
2-3 tablespoons olive oil
salt and ground pepper
Preheat your oven to 450 degrees.
Trim the ends and leaves and peel the tough, outer skin (about 1/8-inch) off each bulb.
Evenly dice the bulbs (or you can cut them into fries!).
In a large bowl, toss kohlrabi with olive oil, a good pinch of salt and ground pepper (you can always taste for saltiness and add more) until evenly coated.
Spread in one layer on a cookie sheet or shallow baking pan.
Bake for 15-20 minutes, stirring once or twice for an even browning.
Serve hot and enjoy!