Kholrabi, tastes better than it looks

Kholrabi is a weird little root vegetable.   Peel it, dice it and put it in salads and it tastes like a  mild cabbage with the crispness of water chestnuts.  Roasted however, it takes on a beautiful sweetness

Peel and slice 4 kholrabi into half inch slices.

Cut those slices in half.

In a jam jar, shake together 2 tbsp olive oil, 1 clove minced garlic, salt and pepper to taste.

Toss the oil mix with the kholrabi to coat

Preheat your oven to 400 degrees.  Lay the kholrabi on a baking pan and roast for 15-20 minutes turning occasionally.  Once browned, sprinkle on some parmesan cheese, return to oven until the cheese is browned.

Serve hot!

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