2 medium kohlrabi, peeled and cut into ½-inch cubes
pinch ground black pepper
¼ teaspoon sea salt
1 ½ tablespoons extra-virgin olive oil
½-1 teaspoon sumac
DirectionsPreheat oven to 350°F. In a medium bowl, mix kohlrabi with salt and pepper, then toss with oil to coat. Arrange vegetables in a single layer on a large baking sheet and roast for 15 to 20 minutes, until soft. Remove from oven and cool to room temperature. Sprinkle with sumac before serving.
Yield: 4 servings (serving size ½ cup)
Nutrient Breakdown: Calories 80, Fat 5g (0g saturated fat), Cholesterol 0mg, Sodium 170mg, Carbohydrate 7g, Fiber 4g, Protein 2g.
Percent Daily Value: 120% Vitamin C, 2% Iron, 2% Calcium, 0% Vitamin A
Diabetes Exchange Values: 1 Vegetable, 1 Fat
Kim’s Note: Sumac is a spice that comes from the sumac bush native to the Middle East, it is common in Mediterranean and Israeli food. It is a versatile spice with a lemony flavor and birth color. It goes well with all sorts of vegetables, meats, and fish.