It’s somewhat rare that dishes I cook surprise me, but this one did. Take a kohlrabi root, peel it to a compact puck, salt it, wait until the seasoning absorbs, brush with melted butter and roast it low and slow for 2-3 hours, turning and continuing to brush with butter until it’s all nice and browned. What you get are some wonderfully chewy bites with concentrated savory flavor that you wouldn’t expect knowing the raw counterpart. What’s most fascinating is that there’s a natural acidity to it that gets concentrated while roasting and balances everything out really nicely, no need for marinades or anything. Crack of black pepper, some crunchy finishing salt and shavings of parmesan and you get a marvelous little dish.