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Chile-Garlic Roasted Kohlrabi
“Roasted kohlrabi has a pleasantly tender yet not watery texture, similar to broccoli stalks. Its mild flavor lets the garlic, serrano and cilantro play starring roles in this easy side dish recipe.”
2 tablespoons extra-virgin olive oil
1 teaspoon grated garlic
1 teaspoon minced serrano pepper
¼ teaspoon salt
¼ teaspoon ground pepper
1½ pounds kohlrabi, peeled and cut into ½-inch wedges
2 tablespoons chopped fresh cilantro
1Preheat oven to 450°F.
2Combine oil, garlic, serrano, salt and pepper in a large bowl. Add kohlrabi and toss to coat. Transfer to a rimmed baking sheet.
3Roast, stirring once halfway through, until tender and slightly charred, 20 to 25 minutes. Serve topped with cilantro.