907 g (2 lb) kohlrabi, peeled, quartered and cut into 1-inch pieces
Salt and ground pepper
¼ cup chopped blanched hazelnuts
2 tbs. apple-cider vinegar
1 tbs. extra virgin olive oil
1 tbs. butter
1 tsp. fresh thyme
2 tbs. pure maple syrup

Original recipe found at: www.marthastewart.com

  1. Preheat oven to 235 °C (450 °F). On a baking sheet toss kohlrabi with oil. Season with salt and pepper.
  2. Roast until it begins to brown; 20-25 minutes.
  3. Stir; continue roasting until tender; 5-10 minutes.
  4. Meanwhile, melt butter in a small skillet over medium heat. Add hazelnuts and cook. Stirring often, until golden; 3-4 minutes.
  5. Add thyme, cook until fragrant; 1-2 minutes.
  6. Stir in vinegar and maple syrup; cook 1 minute.
  7. Season lightly with salt. Transfer to bowl; add kohlrabi and toss to coat.
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