The name "kohlrabi" comes from the German words "kohl" meaning cabbage and "rabi" meaning turnip. It has a sweet mild flavor and it is high in fiber, a good source of vitamins and minerals but low in calories. It is wonderful just plain eaten raw but it is also great roasted. You can also cut or grate it and add it to salads, slaws, soups, and stews.
1-1/2 pounds kohlrabi bulbs or about 4 medium sized bulbs 1/2 tablespoon olive oil seasoned salt and pepper to taste
Preheat oven to 450 degrees. Line a rimmed baking pan with aluminum foil.
Using a paring knife, peel the tough outer skin from each kohlrabi bulb. Cut into 3/4 inch cubes or cut into slender slices (resembling French fried potatoes). Place on baking pan and drizzle with oil. Toss to coat. Sprinkle with seasoned salt and pepper. Bake for 25 - 35 minutes. Check every 10 minutes and turn or toss to develop even browning. Serve warm.
They can be prepared ahead and re-warmed in the microwave when ready to serve.
Nutritional Information per serving:
Calories: 60 Fat, gm.: 1.5 Protein, gm.: 3 Carbs, gm.: 1 Cholesterol, mg.: 0 Fiber, gm.: 6.1