1 1/2 pounds fresh kohlrabi, ends trimmed and thick green skin slice off. Diced.
1 tablespoon of olive oil
1 tablespoon of garlic
salt and pepper to taste
good quality vinegar
Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven and roast for 30 – 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn’t get soft).