What is Kohlrabi?
Get to know this delicious and versatile member of the Brassica family.
Easy
30 MIN
Whether raw or cooked, the leaves, stem and bulb/root of kohlrabi are all edible. This annual vegetable is a cultivar of cabbage and is also related to broccoli, cauliflower, kale and Brussels sprouts.
Ingredients
SERVINGS: 4 Serving(s)
- 2 large or 3 medium kohlrabis, peeled
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped fresh rosemary
Instructions
Preheat oven to 400°. Slice each kohlrabi into ½-inch slices and then cut each slice into ½-inch "fries." Toss with olive oil, salt and garlic powder and spread on a baking sheet. Sprinkle rosemary over the top. Bake for 25 minutes, tossing on the pan halfway through. Toss again and serve immediately.
Dip Tip: For a zesty dipping sauce, blend together 1 cup cannellini beans, 1/2 cup tahini, 2 tablespoons lemon juice, 1 teaspoon minced garlic, 1 tablespoon chopped parsley and 1/2 teaspoon ground cayenne pepper. Add water to thin to desired consistency. Salt and pepper to taste.
Know Your Food
