Kohlrabi. I think I want to roast it. Do I roast it just as is, in a hot oven, then peel it once it's roasted? How long will a medium one -- about the size of a baseball -- take to roast? And then, how should I serve it? The main course will be a chicken dish that bears some resemblance to coq au vin. if you think I should do something other than roast it, I'd be interested in that, too. Thanks, everyone!!!
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)