Being curious about food is a good thing. Being curious about what the heck is Kohlrabi is even better. This root vegetable (the stems and leaves can be eaten too) tastes like cabbage for some and turnips for others. It is sweeter than both and easy to prepare.
4 Kohlrabi bulbs
1 Tbs. olive oil
½ tsp. garlic powder
Salt and pepper to taste

Preheat oven to 425F
Cut the tops off the kohlrabi
Cut the bulbs in quarters. Once cut, peel the outer layer of skin
Chop the Kohlrabi into ½ slices
Toss the olive oil, garlic powder, salt, and pepper to taste
Toast 22-24 minutes or until tender-crisp
Serve warm


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