Crystal Spring CSA » kohlrabi

1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced

1 tablespoon olive oil
1 tablespoon garlic (optional, to my taste)
Salt
Good vinegar

Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (This can be done on the pan but you’ll likely use more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn’t be fully preheated) and roast for 30 – 34 minutes, stirring every five minutes started after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi don’t get squishy).

One medium size Kohlrabi, peeled and jullienned
Two Tablespoons crème fraiche, sour cream or whole milk yogurt
One teaspoon to one table spoon prepared horseradish
One teaspoon Dill
Salt and fresh Pepper

Steam kohlrabi for 5-7 minutes and set in the fridge to cool for an hour. Toss remaining ingredients together with chilled kohlrabi and enjoy as a cool compliment to picnic or light dinner meals

2 kohlrabi peeled (if you like)
2-3 tablespoons sour cream or crème fraise
salt and fresh pepper
Prepared horseradish in vinegar

Slice the kohlrabi into julienne strips or wedges, grating it also nice. Steam until tender about 5 minutes. Remove to a bowl and toss with the remaining ingredients. Chill.