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| Roasted Kohlrabi (Firinlanmis Alabas) |
1 lb fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife
1Tbsp olive oil
1 tsp garlic, minced (optional)
1Tbsp olive oil
1 tsp garlic, minced (optional)
½ tsp paprika
½ tsp summer savory/thyme
½ tsp salt
½ tsp salt
1-2 Tbsp balsamic vinegar
Set oven to 450F (230C). Cut kohlrabi in finger shape rectangular pieces. Toss them, with olive oil, paprika, summer savory, garlic and salt in a bowl. Spread evenly on a rimmed baking sheet and put into oven and roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with balsamic vinegar (probably at the table so the kohlrabi doesn't get squishy).
Set oven to 450F (230C). Cut kohlrabi in finger shape rectangular pieces. Toss them, with olive oil, paprika, summer savory, garlic and salt in a bowl. Spread evenly on a rimmed baking sheet and put into oven and roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with balsamic vinegar (probably at the table so the kohlrabi doesn't get squishy).
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