Roasted Kohlrabi with Goat Cheese & Tarragon

Makes 4 servings.

1 tablespoon sunflower seeds
1 bunch Red Dog kohlrabi, greens removed, roots peeled and cut into rounds
2 tablespoons extra virgin olive oil, divided
1 tablespoon fresh lemon juice
1/2 tablespoon minced shallots
Salt and pepper to taste
1 ounce goat cheese, crumbled
1-2 sprigs fresh tarragon, leaves removed and roughly chopped

Preheat oven to 400°F and either lightly grease a baking sheet or line it with parchment paper.

Toast the sunflower seeds by adding them to a small skillet over medium-low heat. Shake the pan frequently and cook until the seeds just start to turn golden brown around the edges. Remove from heat immediately and let cool.

Next, place a large skillet over medium-high heat on the stove top with 1 tablespoon of olive oil.

Once the skillet is hot, add the 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.