exhibit A |
Lesson learned...don’t ever let Chuck go grocery shopping by himself. Usually we go together, but this weekend I had a lot of work to catch up on, blah, blah. Fast forward two hours and these are on my kitchen counter (see exhibit A). Not what I had in mind when I wrote “assorted vegetables” on the shopping list. I figured my best plan of action was to either mash or roast these. I started by removing those viny, tentacle-like things. After that they weren't quite as scary, so I carried on. They taste a little bland, so the garlic and parmesan helped. In the end, it was pretty good actually. I'd make it again.
ROASTED KOHLRABI
Yield: 4 servings
3 kohlrabi bulbs, peeled and cut into 3/4-inch chunks
12 cloves garlic, left whole and unpeeled
2-3 tablespoons extra virgin olive oil
salt and freshly ground black pepper to taste
1/4 cup grated parmesan cheese
1. Preheat oven to 450º F.
2. Spread kohlrabi and garlic cloves onto a foil lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
3. Bake until kohlrabi is browned and pierces easily with a fork, about 25-30 minutes, stirring occasionally.
6 comments:
Classic Wally moment. Ask him about when he and I went to buy more orange juice for the church pancake breakfast on Thanksgiving morning. I'll take the blame for that one. - Stanek
He blamed you too!
Dove is more like Dad than I realized.
You make me want to fix all these things. Will look for kohlrobi this weekend.
what are you doing with the coconut?
We did eat a few pieces raw, but I have no immediate plans for it. Maybe I'll toast a few pieces and see how that tastes (I've never toasted fresh coconut before)!
You can cook the greens, but I didn't this time around, so I'm not sure what they taste like (this was my first kohlrabi).
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