Advertising

The Seattle Times Company

NWjobs | NWautos | NWhomes | NWsource | Free Classifieds | seattletimes.com

Food & Wine


Our network sites seattletimes.com | Advanced

Originally published Wednesday, December 28, 2005 at 12:00 AM

E-mail E-mail article      Print Print      Share Share

Recipe: Roasted Kohlrabi with Garlic and Parmesan

Remove stalks and leaves if still attached to the kohlrabi bulbs. Peel bulbs with a sharp paring knife, removing the green skin and outer 1/8-inch of the...

Makes 3 to 4 side-dish servings

- 4 medium kohlrabi bulbs

- 1 clove garlic, sliced lengthwise into quarters

- 2 tablespoons extra-virgin olive oil

- ¼ teaspoon salt

- Freshly ground black pepper

- ¼ cup shaved Parmesan cheese

1. Preheat oven to 450 degrees.

2. Remove stalks and leaves if still attached to the kohlrabi bulbs. Peel bulbs with a sharp paring knife, removing the green skin and outer 1/8-inch of the flesh. Cut into about ¾-inch dice. Put into a 2 ½-quart casserole dish and toss with garlic, olive oil and salt.

3. Reduce oven temperature to 375 degrees. Roast kohlrabi, turning occasionally, about 30 to 35 minutes or until well browned. Remove from oven and discard garlic. Toss with pepper, divide among plates and top with Parmesan. Serve immediately.

Adapted from "Vegetables Every Day" by Jack Bishop

E-mail E-mail article      Print Print      Share Share

More Food & wine

NEW - 10:07 AM
Obese people asked to eat fast food for health study

Seattle Beer News | Brouwer's Hard Liver Barleywine Festival kicks off this Saturday

Organic advocates voice concern for 'natural' food

Taste: Muffuletta sandwiches are the Big Easy's best

NEW - 7:00 PM
Wine Adviser: Some good Washington wineries got away

More Food & wine headlines...

advertising


Get home delivery today!

Video

Advertising

AP Video

Entertainment | Top Video | World | Offbeat Video | Sci-Tech

Marketplace

Advertising