Roasted kohlrabi with lemon garlic tahini sauce

1 large kohlrabi

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon pepper

Lemon, Garlic Tahini Sauce

• 1 clove garlic

• 2 tablespoons tahini

• 2 tablespoons fresh lemon juice

• 2 tablespoons olive oil

• 1 teaspoon chopped parsley

• ¼ teaspoon salt

• pinch of pepper

• 1 tablespoon water (more if needed)

Remove the leaves for the bulb and peel the bulb. Chop the kohlrabi into uniform chunks – similar to the way you would cut up a potato if you’re making home fries.

Put your kohlrabi chunks on a sheet pan and drizzle the olive oil over all the pieces. Add your salt and pepper here too. Mix the kohlrabi around with your hands to coat all the pieces. 

Cook in a preheated oven at 400 degrees for 15 minutes then turn the kohlrabi with a spatula. We want to brown the kohlrabi evenly. Put the sheet pan back in the oven for another 15-20 minutes until the kohlrabi is tender all the way through. 

While the kohlrabi is cooking, make the lemon, garlic tahini sauce. Chop the parsley. Blend tahini, fresh lemon juice, olive oil, salt and pepper. Grate the garlic into sauce. Lastly, add parsley (save a pinch for optional garnish later, if using.)

Put kohlrabi in a serving bowl, drizzle on a little sauce and add your parsley garnish here, if using.

Serve kohlrabi immediately as a side dish – matches with pretty much any protein.