Oven Roasted Kohl Rabi

Kohl Rabi has been around for a long time and is believed to be a cross between cabbage and turnip. The first European written record is by the botanist Mattioli in 1554 who wrote that it had “come lately into Italy”. By the end of the 16th century, kohlrabi spread to North Europe and was being grown in Austria, Germany, England, Italy, Spain, Tripoli and parts of the eastern Mediterranean. Kohl Rabi is growing in popularity in Ireland where people are beginning to appreciate its sweet, slightly peppery taste. If you haven’t cooked it, this simple recipe is a good way to give it a try.

Kohlrabi tastes sweeter than turnip and is very easy to peel once it has been cut. Both the stem and the leaves of this vegetable are edible. Kohl Rabi is good raw in a salad or in coleslaw or it can be cooked as it is in this recipe.

Oven Roasted Kohl Rabi



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