Rebecca Nielsen's Recipe

Roasted Kolrabi Koins

Category: Vegetables

Serves/Makes: 2
Difficulty: 2
Prep/Cook Time: 40 minutes

Ingredients:

4 Kolrabi bulbs, green or red
2 T extra virgin olive oil
1 1/2 t kosher salt
1/2 t fresh ground pepper
2 t fresh thyme, chopped
2 cloves garlic, grated on microplane
grated parmesan cheese for serving

Preparation:

Preheat oven to 375 degrees.

Cut off tops of Kolrabi bulbs and peel outer skin. Trim just the very ends. Slice into 1/8 inch coins.

On a small baking sheet pour the olive oil. Add coins and coat with oil very well. Sprinkle with salt, pepper, grated garlic and thyme. Toss to coat, evenly distributing ingredients. Spread out into a single layer. Put on middle rack of preheated oven.

After 15 minutes turn coins over and put back in oven for an additional 15 minutes.

Kolrabi should be slightly browned and still have a little bite. Sprinkle with parmesan cheese and serve immediately.

Cooks Notes - I saw these green balls at the Farmers Market and had to try them. I think I had passed them up previously because they looked like beets and I hate beets.

When I got home, I trimmed them up and tried them raw and new we would become great friends. While I roasted them that night, I also shredded them up in a salad and they were equally delightful.