So I finally got around to trying kohlrabi a few weeks ago and am now a huge fan. The kohlrabi roasted with fennel is so sweet and delicious you really have to try it. Kohl means cabbage in German, and although it has no leaves or anything kohlrabi is a member of the cabbage family.
Kohlrabi and Fennel with Lemon Bulgur
1 Kohlrabi
1 Fennel bulb
olive oil
some garlic cloves
salt
bulgur
lemon
Take the hard outside layer off of the kohlrabi with a knife and then cut the resulting white greenish ball into chunks. Cut the fennel bulb into medium sized pieces as well. Save the arms coming out of the top of the fennel bulb for soup or vegetable broth. Smash a couple of garlic cloves or cut loosely into pieces. Toss the kohlrabi, fennel bulb and garlic in a bowl with a couple of tablespoons of olive oil and some salt. Then put onto a baking sheet (can cover sheet with foil for easier cleanup) and roast at 400 degrees. After the first ten minutes mix the veggies around every few minutes until they reach the desired roastiness.
In the meantime cook up some bulgur as instructed on the bag or what have you. I like the kind that still has its brown outsideness on. When the bulgur is done toss with the juice of half a lemon.
Serve the roasted vegetables over or next to the lemon tossed bulgur. Garnish with fennel fringe.
