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