Roasted Kohlrabi
Kohlrabi · olive oil · garlic · parmesan
Roast — 400°F
Looking like a cross between an octopus and an alien spacecraft, kohlrabi is kinda scary. But just below the surface is a sweetheart of a veggie that cooks up as easy as a familiar friend. Peel off the tough outer layer and cut it into wedges. Coat with olive oil, season—add a little minced garlic if you’re in the mood—and roast in a 400°F oven. Remove when golden brown and fork-tender. Sprinkle with shredded parmesan, and say hello to another delicious oddball vegetable buddy.
(When in doubt, add butter and/or salt.)
~3g net carbs per cup of raw kohlrabi