Roasted Kohlrabi and Potatoes
Having a newborn has completely changed my view of food. My food thoughts these days consist of things such as: “How can a little baby pack away that much food? He must be a magician,” and “I’m SOO hungry…I will eat anything. Seriously. Anything.” (Breastfeeding moms, are you with me there? I can eat all day and still be hungry). Oh, and my favorite recently pondered question is whether or not I have somehow turned from human to milk-making machine. Because sometimes I feel like that’s my new job. Actually, that is my new job along with professional cuddler, diaper changer and swaddler. I’m learning on the job. I think my client is happy but he doesn’t talk yet.
Along with these very deep and profound thoughts (hey, they’re profound if you’ve been sleep deprived), there’s just no more TIME! I was always the person that used cooking and baking as my calming factor after a busy day. Kind of like yoga for someone who can’t balance on one foot. No joke, I made a hot dog the other day on an indoor electric grill and was proud of myself for the amazing feat I accomplished…I don’t even like hot dogs! Well, except for at a good summer cookout. But that was one good hot dog because I made it myself! One step at a time…I’ll get back to making full meals I’m sure!
So I guess where I’m going with all this rambling is that despite the fact that the next several recipes I’ll post, including this kohlrabi and potato recipe, are fairly simple and 100% delicious, I was smart enough to stock up on recipes and photos prior to baby’s arrival. I don’t feel like you all would be impressed with a recipe on how to make a hot dog. Just a hunch.
Back to the reason you’re here…I’m pretty sure everyone has heard of potatoes so let’s jump right to the kohlrabi. Kohlrabi is a mystery ingredient for many. I must admit I had no clue what it was or how to use it prior to acquiring this fine specimen from VanScoy Farms awhile back (again, I made this before the little guy arrived). After some research, I found a simple recipe and was on my way. I personally think kohlrabi kind of tastes like brussels sprouts a little. You can disagree though. I won’t take it personally.
To prep the kohlrabi, remove any stem or leaves. Slice it into quarters and cut the core out. Peel the kohlrabi through the outer fibrous layers (if you have a bigger kohlrabi like I did, make sure to get through all the outer layers to the completely white part or you’ll end up with tough sections. I learned from experience). After that, you’re ready to dice and use!
- 1 kohlrabi, peeled and cut into 1/2 inch cubes
- 1 pound petite potatoes, halved if large
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- zest from 1/2 lemon
- 1/2 teaspoon dried thyme (or 1.5 teaspoons fresh)
- 1/2 teaspoon dried rosemary (or 1.5 teaspoons fresh)
- 1 tablespoon fresh parsley, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- Preheat oven to 375 degrees Fahrenheit.
- Place diced kohlrabi and potatoes on a parchment-lined baking sheet.
- Sprinkle olive oil, garlic, lemon zest, herbs, salt and pepper over the top and toss. Spread out vegetables into a single layer on the baking sheet.
- Bake for 25 minutes, toss, then bake for an additional 20 minutes, or until the vegetables are fork tender.
- You can use larger potatoes, such as red potatoes. Just cube them into pieces the same size as the kohlrabi.