Kohlrabi, a turnip-like member of the cabbage family is often overlooked at the grocery store due 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