When my husband first handed me this unusual looking food, I thought it was something from outer space – looking more like a space probe than a source of nutrition!

One cup of kohlrabi provides 93% of the daily vitamin C requirements and is an excellent source of potassium, fiber, and vitamin B6. According to Healthline.com it packs nutrients and antioxidants that may boost immune health and lower risk of chronic disease, like diabetes.

This veg is a member of the cabbage family – a little like broccoli and kale – but it is sweeter and less cabbage-y tasting and is really versatile in the kitchen! All parts of the vegetable are edible and it can be roasted, stewed, put in soups, or eaten raw in salads!

So as you can imagine, it wasn’t long in my culinary research that this vegetable became a sought after favorite and a delight to use in the kitchen. So let’s hear it for ‘K’ for Kohlrabi!

Before using the kohlrabi, cut back the leaves and stems from the bulb. (Reserve these for use in a fresh salad or our fresh kohlrabi apple slaw – another yummy recipe coming soon!)

You can choose to peel the outer skin of the bulb before slicing – or not. I prefer to choose bulbs that are between 3 to 4 inches in diameter and tender – so peeling is not necessary.

Using a mandolin slicer is a quick way to make the thinnest even slices – of the vegetable or your hands – so I use a special slicing glove to protect against getting too close! (Take a tip from this accident prone “safety-focused” kitchen maniac! Use a glove!) I am using a hand held Good Grips Mandolin Slicer by OXO. (Not an affiliate. Someone should tell them they should be be an affiliate!) Anyway – worked great!

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Just a note – you will want to prep more than you think you want -simply because once you start tasting the first few that come out of the oven it will be difficult to keep them accumulating on the plate, instead of accumulating in your mouth! My first batch never made it to the serving bowl, as I kept eating them as I rotated the pan and grabbed out the golden crispy done ones as they baked!

Seasoning Tip: GC Lavender Gourmet Triple Salt is a “finishing salt” designed to be added to foods at the end of the cooking process. It is a specially curated blend made with three types of salts – one for melt, natural sea salt for crunch, and Himalayan pink for a pop of intense flavor that allows you to use less (meaning less sodium) while you get more salty punch! So go easy when first using this salt blend, as you will need to use much less than if you were to use table salt! (Another healthy advantage!)

Also, I use this new GC Lavender Lemon Pepper on everything! From my sunny-side eggs in the morning to soups and stews, to salads. The citrus zing pairs extremely well with the savory lavender and peppery pop giving what ever you use it on a unique “This tastes so good but I can’t place why” magic!