WHAT IS KOHLRABI?

 

Kohlrabi (kol-ROB-ee) is a member of the turnip family. Some times it's called 'cabbage turnip'. Mostly I find kohlrabi with bulbs that are a pretty light green color but I've also seen purple kohlrabi on occasion. What looks like a bulb is actually just an enlarged portion of the stalk. Especially to eat raw, look for small ones, about three inches across. At the farmers market they'll often still be attached to their greens which you cook like collards... low and slow. If you like broccoli stalks, you'll like kohlrabi.

 

Hands-on time: 10 minutes
Time to table: 45 minutes
Serves 4 (smallish servings since roasted vegetables shrink so much)

1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (garlic is optional, to my 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 (probably at the table so the kohlrabi doesn't get squishy).

NUTRITION ESTIMATE
Per Serving: 64 Calories; 3 g Tot Fat; 0 g Sat Fat; 8 g Carb; 4 g Fiber; NetCarb 4; 31 mg Calcium; 1 mg Iron; 23 mg Sodium; 0 mg Cholesterol; 2 g Protein; Weight Watchers Old Points 1, PointsPlus 1

RECIPE INSPIRATION Adapted from Vegetables Every Day by Jack Bishop

 

Roasted kohlrabi stays on the Keeper List!