Kohlrabi

Roasted Kohlrabi with Crunchy Seeds

Posted by Carole Koch

Thanks to CSA member and volunteer Nora Kain for sharing this recipe.

3 medium kohlrabi bulbs, peeled, cut into 3/4-inch cubes
2 tablespoons olive oil
2 teaspoons sesame seeds
1 teaspoon poppy seeds
1/2 teaspoon fennel seeds, coarsely chopped (Note: Moisten them with water to avoid having them fly everywhere when chopping)
salt and pepper

Heat oven to 450 degrees F. In a large bowl, toss together the kohlrabi, oil and seeds. Season with salt and pepper to taste. Spread on a foil-lined baking sheet in a single layer. Roast on the middle rack of the oven, shaking the pan occasionally, until the kohlrabi is browned and tender, about 30 minutes. Adjust seasonings, if needed, and serve.

Serves 3 or 4.

Adapted from “Perfect Vegetables” by the editors of “Cook’s Illustrated Magazine.”

Thanks Nora!

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