Recipe – Roasted Kohlrabi



“Kohlrabi is a member of the cabbage family and looks like a cross between an octopus and a space capsule. The name comes from the German Kohl (cabbage) plus rabi (turnip) because of the resemblance of the cabbage-like stem to the turnip. The stem can be crisp and juicy, almost as sweet as an apple, and similar to a turnip in taste. You can eat it raw (it makes a great crudité) or cooked. It comes in two “flavors,” green and purple, with the purple kind tending to be somewhat spicier. Both the leaves and the stem are edible.

“Kohlrabi’s membership in the cabbage family of cruciferous vegetables gains it an automatic place among the world’s healthiest foods. Like its relatives (broccoli, Brussels sprouts, cabbage), kohlrabi contains important phytochemicals such as cancer-fighting indoles, sulforaphane and isothicynates. It’s also a good source of vitamin C (83 mg per cup) and an excellent source of potassium (472 mg). And for a measly 36 calories per cup, you get a whopping 5 g of fiber.”

The 150 Healthiest Foods on Earth, Jonny Bowden, Ph.D., C.N.S., page 47.

Recipe – Simple Roasted Kohlrabi 


4 whole kohlrabi, medium to large

Olive oil for pan

Sea salt, to taste


  • Preheat oven to 450 degrees; adjust rack to top third.
  • Cut off stems and greens, peel.
  • Cut about ½ inch off each end; then cut into ½ inch slices, horizontally.
  • Coat well each side with olive oil; season both sides with salt.
  • Arrange on pan leaving an inch between.
  • Bake about 8-10 minutes on first side; turn and bake 4-6 minutes on second side.
  • Ready when fork slides out easily.