Whole-Roasted Kohlrabi

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

  • Active:
  • Total Time:
  • Servings: 4 to 6


  • 8 medium kohlrabi (3 pounds)
  • Extra-virgin olive oil, 
for drizzling

  • Kosher salt
  • Pepper

  • 4 ounces feta, crumbled (1 cup)

  • 2 jalapeños—halved lengthwise, seeded 
and very thinly sliced crosswise

  • 2 tablespoons thyme leaves

  • Toasted sesame seeds, for garnish

How to make this recipe

  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.

  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. 

Contributed By Photo © Con Poulos Published May 2017

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