Minneapolis Farmer's Market
Wardrobe Provided by Parc Boutique

My thanks to Bonnie Dehn (Dehn's Garden) for suggesting savory for this recipe (and for being in the video!). I hadn't worked with savory before and it is absolutely the perfect compliment to the crunchy kohlrabi and nutty wild rice.

When I was growing up, kohlrabi was one of those vegetables that everyone grew but no one seemed to eat. I didn't taste it until I was an adult. I love it shredded in a slaw or roasted either hot or cold. I find the best ones are smaller, about golf ball sized. They tend to get woody as they get larger.

Let's Get Cooking!