Kohlrabi Experiment

So, I was at the farmer's market yesterday (hurray for farmer's markets being open again!), and I decided to try out a new vegetable that I had never cooked with before: kohlrabi.  The farmer told me that it was sort of in-between a potato and cabbage in flavor, and could be served raw or cooked.  It was a good deal, so I brought some home to try.

I looked up some information about it online, and basically the name means "turnip cabbage".  It is a bulb, and the leaves can be cooked down like collards, while the bulbous part can be sliced and put in salads, used in curries, or roasted (which is what I tried).  You will want to peel the bulb a little bit because the green outer skin can get tough when it cooks (I probably could have done a better peeling job, but I did really enjoy the flavor of the roasted vegetable).  To me, when roasted, kohlrabi takes on a sweet turnip-y flavor -- it was very tasty. This is what I did:

Roasted Vegetables with Kohlrabi

1 Kohlrabi bulb

2 cloves garlic, minced

1 small onion

other vegetables to taste -- I used mushrooms, carrots, and green peppers because that is what I had in the fridge

drizzle of olive oil

salt and pepper

herbs or spices to taste -- I used a little paprika and chili powder, but would probably also be good with thyme or other herbs

Peel outer green layer off of the kohlrabi bulb, slice into uniformly sized chunks so they will cook evenly, and throw the chunks into a baking pan with an edge.  Prepare and chop all other veggies that you plan to use, throwing everything in the pan as you go.  Add the garlic, salt and pepper, herbs/spices, and a bit of olive oil.  Toss vegetables in the pan with the olive oil and seasonings.  Roast in 450(F) degree oven for approximately 30 minutes.   When done, the kohlrabi will be tender, but still hold it's shape (think of the texture of a turnip).  I served it with brown rice and baked tilapia.