For people already familiar with the brightly flavored and crispy raw kohlrabi, the tender caramelized sweetness of this hearty vegetable will be a delightful discovery. It's delicious on its own, but feel free to add some fresh herbs when you serve it or a drizzle of balsamic vinegar to bring out even more of its natural sweetness.
You may also want to see How to Roast Vegetables.
- 1 pound kohlrabi (about 2 bulbs)
- 2 teaspoons olive oil
- Sea salt
- Preheat an oven. Ideally, 375 degrees is a great temperature, but if you're cooking something else, anywhere in the 350 to 425 range will work just fine.
- While the oven heats, trim the kohlrabi: cut off any stray stems, and vigorously peel the bulbs. The peel on kohlrabi is fairly tough and fibrous, so be sure to remove all of it to reveal the tender, creamy white flesh. Cut the peeled kohlrabi into wedges or chunks; put them in a roasting pan or on a piece of aluminum foil. Drizzle with the olive oil and toss to coat the kohlrabi. Sprinkle with salt and put in the oven.
- Cook until kohlrabi is tender, with plenty of yummy browning on the edges, about 30 minutes. Serve hot or warm.