Well I’ve been telling you all about my new obsession with my local farm…
Stone Gardens Farm here in Shelton, CT.
You know how I’ve been stressing to all of you how important it is to buy local right?
So I’ve been having a blast playing with all the veggies in our box every week.
One that keeps popping up is this little devil…
Now I’d heard of it.
But I’ve never tried it.
No time like the present.
So our farmers Fred and Stacia suggested Kohlrabi chips (ie raw) with some hummus.
The boys and I peeled it up and sliced it thin and grabbed our favorite Trader Joe’s white bean hummus from the fridge.
Ummm, didn’t go over so well.
Raw kohlrabi is strong.
Kind of like a cross between jicima and a radish.
I liked it, but the boys?
Uh not so much.
So I got crafty and did what I always do when they don’t like a veggie.
I tossed it with olive oil, salt and pepper and roasted those bad boys.
OH EM GEE!!!!
These were fantastic!
Totally mellowed out.
They’re smooth and creamy and delicious.
Toss them with some potatoes, onions and mushrooms and you’ve got the perfect oven roasted veggie side dish.
Oven Roasted Kohlrabi
WHAT YOU NEED:
3 kohlrabi, peeled and sliced
1 T olive oil
WHAT TO DO:
Preheat your oven to 375 degrees.
Place your veggies in a baking dish and add your olive oil, S&P. Toss well to coat.
Bake at 375 for 30 minutes.
And see I used the KALE as a garnish this time…
Reliving my roots at the ol’ Sunset Grill & Tap !