Last week I met a new vegetable named kohlrabi, and let’s just say it was love at first sight. I was completely enthralled by how beautiful it is and since trying them for the first time, I’ve become obsessed.
The easiest way to eat these is raw. After peeling them you can munch on them like an apple, chop them and eat with your favorite dip, or shred them in with other vegetables. I found raw they taste like a radish, but with much more flavor.
However, not wanting to stop here, I decided to try roasting some. Oh man, they came out tasting like a spicier version of broccoli with an amazing texture! They were the perfect thing to top off the very large salad I made post farmer’s market (because what better way to celebrate a farmers market than making a salad).
Kohlrabi (the more the better), peeled and julienned
Preheat the oven to 350 F. Put kohlrabi on an oiled baking sheet (making sure they all get coated in oil) and sprinkle them with salt and pepper. Roast for about 30 minutes or until golden brown, remembering to stir about every 15 minutes. Once the kohlrabi is fully cooked (softer and browning on the edges), sprinkle generously with nutritional yeast and serve. These make a great addition to any salad, but can also be snacked on plain.