2-3large kohlrabinubs sliced off and cut into rounds
2tablespoonsextra virgin olive oildivided
1tablespoonfresh lemon juice
1/2tablespoonminced shallots
salt and pepper to taste
1ouncegoat cheesecrumbled
1-2sprigs fresh tarragonleaves removed and roughly chopped
1tablespoontoasted sunflower seeds*see note
Instructions
Preheat oven to 400°F and either lightly grease or line with parchment paper.
Meanwhile, place a large skillet over medium-high heat on the stove top with 1 tablespoon of the olive oil.
Once hot, add the sliced kohlrabi rounds to the skillet (you may have to work in batches to fit them all) and cook until golden brown on the bottom. Flip and repeat on the other side. This will take about 4-5 minutes per side.
Transfer the browned kohlrabi to the prepared baking sheet and roast in the oven until tender, about 10-12 minutes.
While kohlrabi roasts, make the vinaigrette by whisking together the remaining tablespoon of olive oil, lemon juice, minced shallots, salt and pepper in a small bowl.
Place the roasted kohlrabi on a serving dish or platter and pour the vinaigrette over top.
Finish with the crumbled goat cheese, fresh tarragon and toasted sunflower seeds before serving.
Notes
*To toast the sunflower seeds, simply add them to a small skillet over medium-low heat. Shaking the pan frequently, cook until the seeds just start to turn golden brown around the edges. Remove from heat immediately and let cool.