Week 2 introduced kohlrabi into the mix. Try some of these ways to prepare this surprisingly versatile veggie!
Ready in 30 minutes; makes 1–2 servings
- Preheat oven to 375°
- Peel kohlrabi and cut into sticks
- In a bowl, mix oil and spices
- Add the kohlrabi sticks and toss until well coated
- Spread on a baking tray and sprinkle with salt and pepper (optional)
- Bake at 375 for 20–25 minutes or until golden brown, but not soggy
Sweet, Creamy Kohlrabi Slaw
Ready in 15 minutes; makes 8 servings
3 1/2 c. shredded/grated kohlrabi (around 2 medium)
- Peel and shred the kohlrabi and place into large bowl.
- Add tomatoes, apple, cranberries, walnuts, and onions and toss with kohlrabi.
- In a separate bowl, mix the mayo, vinegar, honey, and sour cream.
- Add the cream mixture to the slaw mixture, stir to coat.
- Refrigerate for at least 2 hours for good flavor melding; overnight is best.
- Salt to taste as I find this to be a very personal preference.
Like chard, kohlrabi roasts easily and deliciously.
Ready in 40 minutes; makes 2–4 servings
- Preheat oven to 400°F; grease a baking sheet with 1 tbsp olive oil.
- Quarter turnips and kohlrabi; slice carrots in half lengthwise.
- Toss vegetables on prepared sheet with additional olive oil as needed; sprinkle sea salt.
- Roast for 20 minutes; sprinkle thyme sprigs.
- Roast an additional 10 minutes; add salt to taste.