Savory Herb Roasted Kohlrabi With Carrots Recipes

KOHLRABI 'N' CARROT BAKE

Steps:

• Place kohlrabies and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well; set aside. , In a large skillet, saute onion in 2 tablespoons butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat. Stir in the vegetable mixture, parsley and lemon juice. Transfer to a shallow 2-qt. baking dish coated with cooking spray. , In a small skillet, melt remaining butter over medium heat. Add bread crumbs; cook and stir for 2-3 minutes or until lightly browned. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

SAVORY HERB ROASTED KOHLRABI WITH CARROTS

Steps:

• Preheat oven to 450ºF.
• Trim and peel kohlrabi bulbs. Chop the bulbs into bite sized pieces.
• Chop carrots and onion into similar bite sized pieces.
• Toss kohlrabi, carrots and onions with coconut oil and lay evenly on a parchment lined baking sheet.
• Sprinkle with sea salt and cayenne pepper.
• Place in the oven and roast for about 30 minutes, or until veggies are tender and starting to brown.
• Remove from oven and top with fresh parsley and Parmesan.

ROASTED CARROTS WITH HERBS

Steps:

• Preheat the oven to 400 degrees F.
• Peel the carrots and trim off all but about 1/2 inch of the tops. Stack the carrots on a large piece of aluminum foil, drizzle with the oil and season with salt and pepper. Lay the rosemary, sage and thyme on top.
• Bring the ends of the foil together, fold over and crimp to seal into a tight package. Put on a baking sheet and roast until tender, 35 to 40 minutes. Carefully open the package and transfer the carrots with any accumulated juices to a serving platter. Sprinkle with the parsley and a pinch of salt.

ROASTED KOHLRABI

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
• Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

KOHLRABI & CARROTS

Steps:

• Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes).
• Drain.
• Lightly mash, leave a lot of texture don't try to make them smooth like mashed potatoes.
• Add nutmeg and butter.
• serve.