Thread: Roasted kohlrabi

ROASTED KOHLRABI
Hands-on time: 10 minutes
Time to table: 45 minutes
Serves 4 (smallish servings since roasted vegetables shrink so much)

1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (garlic is optional, to my taste) <---- who would ever write THAT??? LOL!
Salt
Good vinegar

Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn't be fully preheated) and roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn't get squishy).

NUTRITION ESTIMATE
Per Serving: 64 Calories; 3 g Tot Fat; 0 g Sat Fat; 8 g Carb; 4 g Fiber; NetCarb 4; 31 mg Calcium; 1 mg Iron; 23 mg Sodium; 0 mg Cholesterol; 2 g Protein; Weight Watchers Old Points 1, PointsPlus 1

Well.... Garlic is a fav flavor of mine so not an option here either.

So I haven't done the kohlrabi yet... But I did get it cut up!

What a weird veggie... You peel the colored skin off (green, purple, or white) and then there's a tough fibrous layer that feels like wood... Inside is the edible part - it crunches like an apple, smells like cutting up broccoli, and has a little "bite" like a radish.

I've used about half of it raw with homemade ranch dip. I don't DISlike it, but it will never be something that I crave. LOL!