Roasted kohlrabi, carrots and parsnips
When young, kohlrabi has a sweet and mild flavour. It is part of the cabbage family.
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 cloves of garlic, 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.
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