By far, the most unusual vegetable I’ve prepared since meeting my garden-growing savant of a husband is kohlrabi (pronouced cole-rah-bee). The leaves of the kohlrabi root are reminiscent of cabbage and eventually give way to bulbous flesh with erruptions of random spire-like stems on top.
Kohlrabi comes in white or purple varieties and can be eaten raw (although, peeling it is a good idea). The leaves are edible and can be used in place of collards or kale. A one cup serving provides 140% of your recommended dietary allowance of vitamin C.
Roasting kohlrabi brings out its natural sugars, and since I love the ease of chopping something up and then forgetting about it for half an hour, it’s my favorite prep method.
Roasted Kohlrabi (and any other root vegetables you want to throw in)
Prep time: 5 mins
Cook time: approx 45 minutes
- 3 cups root vegetables (kohl rabi and/or your choice of: potatoes, carrots, turnips, radishes or parsnips), cut into bite-sized chunks
- 3 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp dried thyme
- Preheat oven to 375F.
- In a bowl, combine vegetables, oil, salt, pepper and thyme.
- Lay vegetables out on a large baking sheet, evenly spaced.
- Cook for approximately 45 minutes, or until vegetables are golden brown and tender.