Whole-Roasted Kohlrabi

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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 

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. If you've never had kohlrabi before, this is definitely the time to try it. This roasted version is an ideal vegetarian side to accompany any big meal or for a roasted veggie snack. Photo: © Con Poulos
Active Time:
20 mins
Total Time:
2 hrs 15 mins
Yield:
4 to 6

Ingredients

  • 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

Directions

  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.

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