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 200C.
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
Hot and spicy potato salad
The aromatic flavours of fresh ginger and chilli spice up the red potatoes....
• view recipe...
  Eggplant and tomato sauce for pasta
Quick and easy tomato sauce
This is a useful sauce and a great way to enjoy tomatoes....
• view recipe...
  Eggplant and tomato sauce for pasta
Babaghannouj
A delicious dip and great to include on the tapas menu....
• 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 // Powered by EC websites
vegetables.co.nz
spacer
potatoes.co.nz