© Con Poulos
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.
