Yum! Kohlrabi is great! It's taste is a little turnip-y and a little a little cabbage-y. It looks a little like a fennel bulb crossed with a turnip with a pretty thick skin. For this delicious lunch, I used my vegetable peeler to remove the skin, then somewhat thinly sliced the kohlrabi (as thinly as I could without a fancy gadget... just had to use my knife). I brushed a bit of olive oil on both sides of each disk, sprinkled with salt, pepper, and thyme, then baked 8-10 minutes a side at 425.And there's more kohlrabi to come! Yes!
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