My veg box..part 3: roasted kohlrabi & root vegetables with two new dips 



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 





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22 thoughts on “My veg box..part 3: roasted kohlrabi & root vegetables with two new dips 

  1. platedujour

    MAMMA MIA! Elaine any time I’m here I can’t believe that it’s possible to be so creative! It take me a while to figure recipes, and for you it’s just a daily thing- I imagine you wake up in the morning saying “OK, today I’m gonna make…”, where for me it’s like a week, recently even 10 days of intense thinking and hoping it’s gonna turn out good once on a plate 🙂 xx

    Liked by 1 person

    Reply
    1. Elaine @ foodbod Post author

      Actually, I’ve been using it for marinating too. I added some of my moroccan spice mix to a couple of tablespoons of the sauce and marinated some chunks of chicken in it for me boys – it worked really well 🙂

      Liked by 1 person

      Reply

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