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Kohlrabi Roasted with Other Root Vegetables

January 15, 2013 by Judy Lyness 3 Comments

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It’s cold in Los Angeles.  When the temperatures dip I automatically revert to Vermont winter warm up the house tactics–turn the oven on and roast something.  Since I’ve been feeling like a fat cow, I’m thinking veggies roasted are a good way to feel full yet not chow down on my new addiction Quadratini Lemon wafers.

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I saw kohlrabi at the farmers’ market.  Never tried it so, what the hell?  It’s the new year, what have I got to lose?  Plus, it’s got to taste better than beets.  There were tons of carrots in assorted colors, plus long purple onions.  When I looked in my bag I thought there was a meal.

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There’s really no recipe for this.  Simply clean and chop veggies, toss with a minimum of olive olive, chop some of the rosemary from your neighbor’s bush, roast at 350 for about 30-45 minutes.

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New Years Resolution 2013:  Eat the remaining 8 bags of lemon Quadratini and never, ever buy 12 bags again.  I feel confident I can achieve this goal.

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Filed Under: Easy, Side dish, Vegan, Vegetables Tagged With: kohlrabi, Quadratini lemon cookies, roasted vegetables

Comments

  1. Mama's Gotta Bake says

    January 15, 2013 at 9:47 AM

    Yes, I too am feeling like a cow! I’ve never had Kohlrabi, but I do love roasted veggies. I’ll give ’em a try!

    Reply
  2. Judy at Two Broads Abroad says

    January 15, 2013 at 10:00 AM

    Kohlrabi is great. Thanks for stopping by.

    Reply
  3. Patricia Burnham says

    November 10, 2019 at 11:40 AM

    Bought this for the first time at a Farmers Market in Annapolis, Md. I got the green one and a purple one, sliced them in my salad. What a wonderful touch.. Love the flavors of both of them. Looking forward to trying other recipes.

    Reply

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I moonlight as a television producer, mostly of food/travel shows (go figure). I've owned my own bakery, worked in many places in NYC as both pastry chef and cuisine. Read More…

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