Gingered Carrots & Kohlrabi

Kohlrabi, kohlrabi, kohlrabi, kohlrabi, kohlrabi, kohlrabi, kohlrabi.  There’s a joke that goes – If you say the name of something 7 times it’s yours for life, and then some girl says – John, john, etc.  It doesn’t matter how many times I say kohlrabi, my mental picture doesn’t match up with that name and I go blank trying to remember. Kohlrabi is a nice crunchy vegetable, similar to a turnip, but tastes more like a cross between cabbage and turnips to me with a little bit of sweetness. My sister in law adds it to salads, or just peels and slices it up for people to chew raw.  My dish was baked, bringing out another level of flavor.

I peeled off the leaves, scraped off the skin and julienned the kohlrabi along with some carrots. I used my frozen ginger in this dish, which smells so wonderful when grating. I did all the mixing right in the baking dish, so it’s truly a one pot dish. Even though this would have served more , with my husband repeatedly dipping into the dish,  it only served 3.  It was delicious, did I say that yet?

Ingredients:

• 1 kohlrabi – deleafed, destemmed, peeled, julienned
• 3 or 4 carrots – peeled and julienned
• 1 tsp ginger – grated
• 2 garlic cloves – minced
• 2 tsp extra virgin olive oil
• 1/4 cup white wine
• salt
• pepper
• parsley

Directions:

Throw all of the ingredients together in the baking dish – up to the olive oil, mix around a little. Drizzle white wine over top, sprinkle on herbs and spices,  cover with foil, bake at 375 until veggies are firm soft.

 

 

What was the name of that vegetable?  Carrot.  No the other one.  Ummm, (look at title) Kohlrabi.  Yes, that’s it.

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