Kohlrabi a few different ways

Roasted Kohlrabi

· 2 kohlrabi bulbs, peeled

· ½ tablespoon olive oil

· 1 clove garlic, minced

· salt and pepper to taste

· 1/4 cup grated Parmesan cheese (optional)

Preheat an oven to 230 degrees C.

Cut the kohlrabi into 1/4-inch-thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.

Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

On another note - Kohlrabi

Kohlrabi is equally tasty raw or cooked. Thinly shave or grate the peeled, raw bulbs into matchsticks and toss them into a slaw. They're also crunchy, juicy, and crisp, which makes them a great addition to salads.

You can also just slice thinly and add a little olive oil and salt for an unusual beer snack.

Kohrabi can also be cooked. Keep it simple. You can treat the bulb as you would any other root vegetable, roasted as above or added to soups and stews.

Always peel it until the woody skin is completely removed before trying any of the above suggestions.

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