July 1, 2009 § 1 Comment
Raw kohlrabi tastes a bit like a broccoli stem or the heart of a cabbage. It’s not bad raw (once you peel away the layers; see photo below) and even if you’re going to give this recipe a shot, I recommend cutting a teeny bit off of one of your bulbs to give it a taste-test before baking it. A girl at work gave me her leftover bulb from her CSA (Community Supported Agriculture) bag and emphatically informed me that “the only way to eat kohlrabi is raw, like an apple!” I do agree with her, but last night I decided to try it roasted, along with some garlic skapes and a couple of big beets I picked up at the Saturday farmers’ market in Brooklyn. This isn’t much of a “recipe” – just another veggie roast – but I really enjoyed the kohlrabi addition.
1-3 bulbs kohlrabi
3 beets (red or golden)
15 garlic scapes
2 tablespoons olive oil
sea salt, pepper
2 sweet potatoes*
*Omit if on SCD-diet.
1. Preheat oven to 450 degrees.
2. Prepare veggies: peel kohlrabi, peel beets; chop. Chop garlic bulbs/skapes and sweet potatoes.
3. Combine veggies on a rimmed baking sheet. Toss with olive oil and season with sea salt and pepper. Bake until soft in the center and crispy around the edges, about 30-40 minutes.
Diet Notes: Gluten-free, nut-free, vegan, SCD-safe (see asterisk)