Cut kohlrabi into half-inch thick rounds and marinate them in olive oil, garlic powder, smoked paprika, salt, and pepper.

the sleeper hit of this whole recipe. Fennel powder’s licorice-like notes are the perfect complement to kohlrabi’s warm, ...

Both belong to the "brassicaceae" family, but they're in different subgroups: kohlrabi is part of the same species as cauliflower, kale, red cabbage, broccoli, and Brussels sprouts, while turnips ...