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  Kohlrabi (copyright tatiana.mirlin/dreamstime.com)

So, I bought a Kohlrabi …simply because it looked weird.

When I asked what to do with this strange-looking vegetable, the woman next to me said she slices it and adds it to salads; the farmer behind the table tells me it tastes great in slaw; some claim it tastes like brocoli stalks, others say a potato or an artichoke.

Now I’m intrigued.

I experiment with my kohlrabi bulb on Sunday, a rainy and windy day. And although the salad and slaw options were interesting, I was jonesing for something warm and comforting. A quick online recipe search surfaced the ideal rainy day recipe.

Baked Kohlrabi with Parmesan

Modified from Allrecipes.com Roasted Kohlrabi

Ingredients:

1 Kohlrabi bulb

2 tsp olive oil

salt and pepper

Handful of shredded parmesan (good quality)

• Peel the bulb (apparently the greens are also edible..mine didn’t come with greens)
• Slice bulb in 1/4″ thick slices
• Mix the olive oil, salt and pepper in a small oven-proof dish; add the kohlrabi slices and toss
• Bake in a 400 degree oven for apx. 25 minutes
• Sprinkle with parmesan cheese, bake 5 minutes

Serves 2 as a side dish

So, what did we think? Delicious…nice change of pace, tasted like brocoli stems with a slightly different texture.

If you are looking for a new vegetable to add to your basket, Kohlrabi is certainly worth a try (and, it’s high in Vitamin C and dietary fiber, and low in calories!)