This vegetable is straight out of The X-Files—it looks like a spaceship that has sprouted leaves, and it has a mostly cult following. Raw, it tastes like a cross between celery and apple. Roasted, it tastes like a mild, sweet turnip and is just plain delicious. You can substitute kohlrabi in any recipe that calls for turnip.
SERVES 4
INGREDIENTS:
- 4 medium-size to large kohlrabies
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
INSTRUCTIONS:
- Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
- To prepare the kohlrabies, trim the root ends and the stems that sprout from the bulbs. Peel the bulbs and cut into matchsticks. Transfer to a large bowl, add the oil, and toss to coat. Arrange in a single layer in the pan.
- Roast for about 15 minutes, until the kohlrabi is tender and lightly browned. Watch carefully so that it does not burn.
- Transfer the kohlrabi to a serving plate or bowl. Sprinkle with salt and pepper to taste and serve hot.
