Our CSA box was the lucky winner this week of the great Minnesota Pineapple! I don’t usually photograph while I’m cooking, but as I began to cut this baby, I knew it needed a “before” picture to truly appreciate whatever the “after” would be. The after remained a mystery – what would I do with my giant kohlrabi? I contemplated grating it and creating some sort of slaw, but eating that much raw kohlrabi in one sitting caused my breath consternation. I love the crisp fresh taste initially, but after a few pieces, I begin to dislike the effect. I have the same affinity for radishes, but have found that I rather enjoy them when they’re roasted. Ah Ha! The answer was to roast this baby, not in chunks or fries, but in a way that would celebrate it’s largeness. I opted for thin, full-body slices splashed in a little olive oil, salt, pepper and panko bread crumbs. It turns out that the skunky-breath thing turns into a sweet caramel flavor when roasted, and reminds me a little of cooked rutabaga.
These are not pancakes! It’s a giant kohlrabi – sliced and roasted.
- kohlrabi – as much as you want
- olive oil, to lightly coat cookie sheets
- salt and pepper to taste
- panko bread crumbs
Directions: Preheat oven to 450 degrees.
Peel and thinly slice the kohlrabi. Drizzle a bit of oil on the bottom of your cookie sheets. Place the thin kohlrabi rounds on the sheet and flip them over so they have oil on the top as well as bottom. Sprinkle with salt, pepper and bread crumbs.
Roast for 30 minutes or until they begin to brown.