SERVES 4
ROASTING KOHLRABI is just as simple as roasting a potato. I like to toss the browned chunks right in the pan with a big pinch of pimentón (smoked paprika), and serve it up immediately.
2 tablespoons olive oil
2 or 3 kohlrabi, peeled and quartered
Salt and pepper
Pimentón
Preheat the oven to 350°F. Heat the oil in a large ovenproof skillet over medium-high heat. Add the kohlrabi, salt, and pepper, and cook until the pieces are well browned, about 3 minutes. Kohlrabi browns quickly—even faster than a potato. Put the skillet in the oven and bake until the chunks are just tender, about 12 minutes. Turn into a bowl and sprinkle with pimentón.