Categories: May2013, kohlrabi

Ingredients

• kohlrabi

Directions

1. Like radishes and beets, cut the leaves from the vegetable so that they won’t continue to draw moisture. The leaves are edible, use them in soup or stir fry. My favorite way to eat kohlrabi is raw. Just peel and slice thin with a little sprinkle of salt and I have a fat free and sugar free, non-processed snack! Some of you may prefer to add a dip. Toss thinly sliced kohlrabi with some olive oil and sprinkle with a little parmesan cheese and roast on a parchment lined sheet in a 450 degree oven for 10 minutes, edges should be browned and vegetable should be a little tender. Steam this vegetable and top with a sauce (au gratin) recipe can be found in the recipe index.

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