Khol rabi grown outdoor, are ready to harvest, very good size and growing so well (not attacked) this year. Though I like to eat them raw, sweet and crunchy, someone prefer them cooked.
I got the inspiration from ratatouille, making a spiral of alternating pieces of kohl rabi, red beetroot, semi dried tomato, then drizzle olive oil, season with salt and pepper. Bake at 180˚C until soft, around 20 minutes.
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