Nourish the Budding Lotus

Roasted Kohlrabi with Veggies

This year I have been working with my friend Karen, of ArtfulTea in her vegetable garden, and reaping the benefits of the beautiful vegetables that have been growing.  I can’t believe that I have not taken any photos to share on my blog to show you the progress of the garden!  In my defense, things have been super busy…as you might be able to guess from my absence of over a month.  I have been missing sharing my cooking adventures here on the blog, but school and work have been keeping me quite busy.

I have not given up on cooking, it is still a high priority, but a lot of my creations have been quick and easy recipes that I eat so fast I don’t have time to photograph!  I was able to take a few shots of this yummy creation before I devoured it.  The colors were too beautiful not to catch on “film” and it was delicious.

I will admit that this is the first time I have ever cooked kohlrabi, and it will not be the last.  I really liked it!  It reminds me a little of broccoli and was a great addition to this dish.  The recipe is inspired by Karina’s recipe for Sicilian Roasted Potatoes but I created my own twist.  I definitely suggest you try it, and let me know what you think!

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Roasted Kohlrabi with Veggies

1 large kohlrabi bulb, peeled
1 large yukon potato
1/2 yellow bell pepper, diced
2 roma tomatoes, diced
1 small head of broccoli, chopped
handful of fresh spinach
2 cloves of garlic, cut in half
1 large shallot, sliced into 8 sections
salt, pepper and olive oil to taste

Preheat oven to 400 F.

Cube the kohlrabi and potato into 1/2 inch sections.  Add the kohlrabi, potato, pepper, tomato, broccoli, spinach, garlic and shallots to a mixing bowl and season with salt, pepper and olive oil.  Mix well so that the oil coats the ingredients.  Pour vegetables onto a roasting pan or baking sheet and place in the oven.  Cook for about 20 minutes and then rotate the veggies using a spatula.  Cook for another 10 + minutes.  Depending on your altitude, and oven this time could vary.  If you like your veggies crisp, leave them in a little longer.

Enjoy!

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