backback

Roasted kohlrabi, carrots and parsnips

< RECIPE PHOTO >

When young, kohlrabi has a sweet and mild flavour. It is part of the cabbage family.

Serves 4

2 kohlrabi, ends and knobs trimmed, and cut into chunks
1 parsnip, peeled, and cut into chunks
2 carrots, peeled and cut into chunks
2 Tbsp vegetable oil
1-2 garlic cloves, peeled and crushed
salt and freshly ground black pepper to taste
Italian parsley to garnish

Preheat oven to 200°C.
Place all ingredients in a roasting pan.
Toss with oil and garlic to coat.
Bake in preheated oven for 25-35 minutes or until golden brown and tender.
Turn several times during cooking.
Season to taste and garnish with Italian parsley if desired.

Click the vegetable name below to learn more about it:-


kohlrabi

parsnip

carrots

garlic

parsley

Other recipes you might like to try...

Eggplant and tomato sauce for pasta
Café beetroot soup
Present in latte glasses for a café-style presentation at home....
• view recipe...
  Eggplant and tomato sauce for pasta
Red heart salad
Easy and delicious and so pretty in red bowls...
• view recipe...
  Eggplant and tomato sauce for pasta
Tomato and kumara soup
Tremendously good all year round....
• view recipe...
 
spacer
 




This Recipe was from www.Vegetables.co.nz. Go here for more recipes.

HOME | SELECT A VEGETABLE | IMAGE LIBRARY | CONTACT | BLOG NEWS


© Horticulture New Zealand Terms & Privacy Policy
vegetables.co.nz
spacer
potatoes.co.nz