01.04.20 Purple Kohlrabi
This kohlrabi is a mystery. I had been eating its big leafy greens in my daily salad for quite some time, thinking it was a large variety of kale. Wouldn’t you know when I finally looked closer, below the billowing artichoke plant that is trying to take over half of the plot, it was growing an elongated orb at its base. I am not an organized or systematic gardener. I am better described as impulsive, sporadic and hopeful.
Luckily I had tried kohlrabi at our Farmer’s Market last winter so I finally recognized it. At the market, they sliced it thinly and sprinkled it with salt, lemon and paprika. It has a fresh, light flavor this way. At home, I thought I would try roasting it. Here’s what I did:
Peel and then cut into 1 inch cubes
Mix with minced garlic, salt and avocado oil in a bowl.
Spread on a baking sheet and cook for 35-40 minutes at 375 degrees. (Fork should move through easily like with roasted potatoes)