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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 

Asaf Doktor
May 2017

Gallery

Credit: © Con Poulos

Recipe Summary test

active:
20 mins
total:
2 hrs 15 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. 

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  • 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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