Monday, June 13, 2016

Roasted Kohlrabi with Parmesean

4 pounds kohlrabi, peeled, quartered and sliced into small wedges about 3/4 inch thick
3 tablespoons extra-virgin olive oil
Kosher salt and ground black pepper
1/2 cup grated Parmesan cheese
Heat the oven to 400 F. Line two rimmed baking sheets with kitchen parchment or foil.
Arrange half of the kohlrabi on each prepared pan, then drizzle half the oil on each. Toss to coat, then season with salt and pepper. Arrange the kohlrabi in even layers, then roast on the oven's upper third and lower third shelves, switching halfway, until the kohlrabi is golden brown and tender, 40 to 45 minutes. Sprinkle half the cheese on each layer and bake until melted, about another 5 minutes.

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