Try This: Roasted Kohlrabi and Butternut Squash

Do you eat kohlrabi? How do you like to cook it?

I have to confess: I have never eaten or cooked kohlrabi. It's an unfortunate oversight; it's been on my to-try list for months and months. Somehow I just don't pick it up.

But this super-easy recipe from Gourmet might nudge me just far enough to try it. Pairing something new (kohlrabi) with something pleasantly familiar (butternut squash) is a good way to ease into new territory.

This recipe only calls for squash, kohlrabi, olive oil, salt and pepper, and thyme. Doesn't get much simpler than that!

• Get the recipe: Roasted Kohlrabi and Butternut Squash at Gourmet

(Image: Roland Bello for Gourmet)

Comments (9)

I bought some by accident at the farmers market last week (a little bit of a language/communication issue). I ended up just steaming it and eating it with salt a pepper. It was so tasty. I was actual disappointed when I used it all up.

posted by kittyball on October 23rd 2008 at 2:24pm
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what is it, exactly? and what part do you eat?

posted by thinkingwoman on October 23rd 2008 at 2:26pm
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cut up in small pieces and steam or add to soup

posted by Sassy in SF on October 23rd 2008 at 4:45pm
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thinkingwoman - it looks like beets, tastes like the stem of the white cabbage (thus the name).

posted by Nudik on October 23rd 2008 at 6:18pm
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Kohlrabi is really common in Germany, i just did a little post on my favourite way to eat it
http://13desserts.wordpress.com/2008/10/12/in-which-things-get-complicated/
which is just raw with salt and olive oil to dip! It's also delicious braised with a creamy sauce!

posted by 13desserts on October 23rd 2008 at 11:40pm
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A good friend swears by its use in his yummy lentil soup. It does add some nice flavor. I don't necessarily agree with trying it mixed up with something else, though--you may miss its true flavor. I say dive right in, eat a little piece raw, and decide from there. ;) That said, I use it in just about anything I'd use a jerusalem artichoke (sunchoke) for.

posted by OneWallKitchen on October 24th 2008 at 6:35am
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I grew up eating it raw and it's so rare that I find it I usually just continue to eat it peeled and cut into slices. I should try these suggestions!

posted by anntlope on October 24th 2008 at 11:32am
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Kohlrabi is delightful in soups and stews, since it's sweeter than turnip and "greener" tasting than rutabega.

You can also eat the greens, but the root is the main attraction.

posted by theothergretchen on January 21st 2010 at 9:01pm
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"...the root is the main attraction."

I hear that, sister!

posted by patrick (the other one) on January 21st 2010 at 9:18pm
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