Kohlrabi is a new vegetable to me, I know I’ve read recipes from some of you who have used it, but I’d never tasted it. I looked up what it tastes like and decided to do my favourite thing with new vegetables: roast it and check it out!
So I peeled and chopped it and threw it in a bowl with peeled and chopped butternut squash plus the carrots and shallots from the veg box, then tossed it all in Mrs Middletons rapeseed oil with some of my own moroccan spice mix..
Having tried a bit of the raw kohlrabi it seemed to me to taste a bit like a mild radish, with an element of parsnip to it. It was nice 🙂
I roasted the vegetables at 200C I until I deemed them nicely done then mixed them with yesterday’s leftover quinoa and topped it all with flaked roasted almonds. It was wonderful tasty already but I decided to add some moisture with some dips..
I made a version of ‘toum’, the Lebanese garlic sauce I mentioned in yesterday’s post; this version includes greek yoghurt and a lot less garlic that is typical – so it doesn’t burn your mouth out!!
I blended together:
400g 0% greek yoghurt
40g olive oil
30g lemon juice
1/2 – 1tsp salt (to taste)
2/3 cloves raw garlic
Lovely!!!! Drizzle it over everything!!
The other dip was an experiment: I had some leftover shawarma vegetables and quinoa from yesterday, so I whizzed them up with a good couple of tablespoons of greek yogurt plus some olive oil and it was so tasty!! Definitely worth having leftovers!!
What a lovely lunch! And what fun I’ve had with my first veg box..:) I hope you’ve been inspired x