Easy. Simple. Healthful. And tastes good! In short, a winner recipe.

Until now, I've only eaten kohlrabi raw, almost like apples except peeled and sliced. Kohlrabi is full of flavor, moisture and most importantly for pre- and post-supper munchies, crunch.

But this is the first time I cooked kohlrabi, except for tucking a couple into this Warm Root Salad with Horseradish Vinaigrette where the kohlrabi flavor was mish-mashed with all the other root vegetables.

Roasted kohlrabi stays on the Keeper List!



WHAT IS KOHLRABI? Back to basics! Kohlrabi (kol-ROB-ee) is a member of the turnip family. Some times it's called 'cabbage turnip'. Mostly I find kohlrabi with bulbs that are a pretty light green color but I've also seen purple kohlrabi on occasion. What looks like a bulb is actually just an enlarged portion of the stalk. Especially to eat raw, look for small ones, about three inches across. At the farmers market, like mine, they'll often still be attached to their greens which you cook like collards, low and slow. If you like broccoli stalks, you'll like kohlrabi.

---