© Con Poulos
Active Time
20 MIN
Total Time
2 HR 15 MIN
Yield
Serves : 4 to 6

Kohlrabi is a cruciferous vegetable, but Tel Aviv chef Asaf Doktor’s roasted version tastes inexplicably—yet deliciously—like an unctuous artichoke heart. Slideshow: More Roasted Vegetable Recipes

How to Make It

Step 1    

Preheat the oven to 450°. 
On a large rimmed baking sheet, drizzle the kohlrabi with olive oil and season with salt and pepper. Roast for about 
1 1/2 hours, until charred on the outside and tender within. 
Let cool slightly, then peel.

Step 2    

Arrange the kohlrabi on 
a platter. Generously drizzle with olive oil and season 
with salt and pepper. Sprinkle with the feta, jalapeños, thyme and sesame seeds and serve. 


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