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 sliced into chunks
1 parsnip, peeled, and sliced into chunks
2 carrots, peeled and sliced into chunks
2 Tbsp vegetable oil
1-2 cloves garlic, peeled and crushed
freshly ground black pepper, to taste
5-6 Italian parsley sprigs
Preheat oven to 200°C.
Place all ingredients in a roasting pan. Add oil and garlic and toss to coat.
Bake in preheated oven for 25-35 minutes, or until golden brown and tender when pierced with a knife.
Turn several times during cooking.
Add salt and pepper and serve garnished with Italian parsley
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