foodie: roasted kohlrabi & sauteed garlic scapes

our csa veggies never cease to impress!  this week brought us kohlrabi, colorful carrots and garlic scapes, plus much more :-)



flowers from the csa

i must be honest, prior to this week i had never cooked or eaten kohlrabi before.  it's a slightly sweet yet earthy root vegetable that is great cooked or raw -- roasted or in a salad or slaw.

i decided to roast the kohlrabi along with the gorgeous carrots i got from the barefoot gardens csa.  then, i sauteed up the garlic scapes with some onion until they were buttery, soft and delicious!

veggies for two...

2 medium kohlrabi, majority of outer skin removed and cut into 1/2 inch pieces
3-4 medium carrots, prepped and cut into 1/2 inch pieces
olive oil
salt
pepper

preheat oven to 375/400. arrange carrots and kohlrabi on a baking sheet, drizzle with a bit of olive oil, and season with salt and pepper. roast for 30 minutes or until veggies are tender and begin to brown.

more veggie ideas...

1 vidalia onion, chopped
handful of garlic scapes, cut into 1 inch long pieces
olive oil
salt
pepper

while the other veggies roast, saute the onion and garlic scapes in olive oil until onions begin to caramelize and garlic scapes are tender.  season with salt and pepper.

once cooked, the kohlrabi becomes slightly sweet, while still remaining earthy and hearty.  the garlic scapes (basically baby garlic), are subtly garlicky and very buttery!  yum!

serve the veggies with brown rice and a salad for a complete meal.

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and, just to make you smile, here's a pic of olive enjoying her baby-size vanilla ice cream :-)