Roasted Kohlrabi with Garlic and Rosemary From the Kitchen of Blackwell Smith

The other day my aunt said “I don’t know what to do with kohlrabi”. My son thinks it’s toy. Really it’s more like tuber that grows above the ground. Eaten fresh it’s crisp and crunchy with notes of broccoli. Roasted with garlic and rosemary it becomes sweet and tender. It does have leaves, but we always talk about leaves. You can use them in many of the cooked applications shared here.

This recipe is very easy and quick.

2 bunches of kohlrabi
1 to 2 cloves of garlic
6 inch rosemary sprig
2 tablespoons olive oil
Sea salt and fresh black pepper

-preheat oven to 400 degrees
-wash kohlrabi of any dirt
-peel if your kohlrabi are close to baseball size mine were smaller so I left skin on
-cut kohlrabi in half for top to bottom
-lay kohlrabi on flat side and cut 1/4 inch thick half moons
-peel and mince garlic (very finely chopped)
-pull leave off of rosemary and chop
-place all ingredients in medium size mixing bowl
-add olive oil, sea salt and 6 to 7 twists of the pepper mill and now well(pepper and kohlrabi seem to like each other)
-lay out kohlrabi evenly on a large sheet pan do not over lap any pieces
-place pan on top shelf of oven check in 10 minutes
-if they aren’t tender give them another 3 or 4 minutes (cook till tender or leave a little crunch)

This is a great side for a meal. You can roast them whole or halved with other vegetables. Put them in soups or beans.

You could just eat a big plate of roasted kohlrabi! I did. Fresh food is the best food!

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