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Roasted Kohlrabi with Balsamic Vinegar

Posted Jul 29 2009 12:19am

Kohlrabi, a turnip-like member of the cabbage family is often overlooked at the grocery store due Kohlrabi to its unfamiliar and unusual appearance.  But this delicious and versatile veggie contains a wealth of nutrients that you won’t want to miss.  As a cabbage family member, it’s a potent cancer fighter, and its flavor is sure to please your palate.  Try it roasted as in this recipe and you’ll be hooked!  It’s also great stir-fried and can be eaten raw with or without a dip.  When buying kohlrabi, be sure to choose smaller-sized vegetables as the older, larger kohlrabi tend to be tough and woody.

Serves: 4
Time to Table: 1 hour

Healing Nutrient Spotlight
Excellent source of vitamin C, fiber
Good source of potassium, vitamin B-6, copper, manganese

Ingredients*
1 1/2 lbs. kohlrabi, trimmed, peeled, and diced
1 T. garlic, minced or pressed
1 T. olive oil
1/8 tsp. sea salt, or to taste
1 T. balsamic vinegar

*Use organic ingredients for optimal nutrition.

Preparation
Preheat oven to 425°F.  In a medium bowl, mix the kohlrabi with olive oil, garlic and salt. Spread evenly on a rimmed baking sheet lined with parchment paper. Roast in the oven for 30-45 minutes, stirring every five minutes after about 20 minutes. Sprinkle with balsamic vinegar and serve immediately.

Nutrition
81 calories, 3 g protein, 12 g carbohydrates, 6 g fiber, 5 g sugars, 4 g fat, .5 g saturated fat, 2.5 g monounsaturated fat, .4 g polyunsaturated fat, 0 mg cholesterol, 106 mg vitamin C, .27 mg vitamin B-6, .09 mg thiamin, 27 mcg folate, 33 mg magnesium, .23 mg copper, .27 mg manganese, 84 mg sodium, 606 mg potassium

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