Journal Express, Knoxville, IA

June 21, 2012

In Good Taste-Kohlrabi: Sister to the Cabbage

Connie Blommers

Knoxville —  

This sometimes forgotten vegetable is crisp, crunchy, cruciferous and is most often eaten raw.  Sometimes called an aboveground turnip or cabbage turnip, Kohlrabi's stem, rather than the root, is swollen and the leaves attach directly to the top of the bulbous stem like spokes.  Nutritionally, kohlrabi bulbs and leaves are great sources of vitamins A and C, calcium, potassium and fiber, and they are low in calories.  And like all cole vegetables, kohlrabi is packed with powerful anti-cancer capabilities.
Roasted vegetable recipes have become very popular and this recipe comes from
Roasted Kohlrabi
* 4 kohlrabi bulbs, peeled
* 1 tablespoon olive oil
* 1 clove garlic, minced
* salt and pepper to taste
* 1/3 cup grated Parmesan cheese
1. Preheat an oven to 450 degrees F (230 degrees C).
2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.