This root vegetable with edible leaves is at the beginning of its season, which runs from summer until early fall. After removing the tough outer skin, the edible root can be consumed raw or cooked, and is crisp and refreshing! Try it sliced with dip, chopped into slaw, or roasted (see below!). Kohlrabi root is rich in fiber, potassium, and B6. And don't forget about those greens! Get a hefty dose of vitamin K (important for blood and bone health) from the greens, which you can use like you would would kale, chard, or spinach.
Need more convincing? Try this simply Roasted Kohlrabi and Fennel. Eat it as is, or toss it, like I did, with greens, apple slices, and toasted almonds to make a hearty salad.
Roasted Kohlrabi and FennelIngredients
1 kohlrabi root
1 fennel root
2 Tbs safflower oil
1/4 tsp salt
1/2 tsp freshly ground black pepper
- Preheat oven to 425 degrees.
- Using vegetable peeler, remove outer skin of kohlrabi. Slice into crescents and set aside on large, rimmed baking sheet.
- Remove top of fennel. Slice fennel bulb into quarters, and cut out tough inner core. Slice fennel into 1/2" pieces and place on baking sheet with kohlrabi.
- Toss vegetables in oil, salt, and pepper. Roast for 25 minutes, tossing halfway through cooking, until vegetable edges are golden brown and soft to bite. Serve warm, or toss into salad.