Looking for a way to get veggies on your New Year's table? This is the way to do it. Roasting kohlrabi brings out the vegetable's natural sweetness. Once cooked, stir in arugula or spinach. Top with cheese and nuts to add some saltiness to the sweet holiday dish.
This recipe by JeanMarie Brownson was originally published in the Chicago Tribune.
- 2 Pounds kohlrabi, peeled, cut into 1-inch pieces
- 2 chayote squash, peeled, halved, pitted, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces
- 3 to 4 Tablespoons olive oil
- 1/2 Teaspoon each: salt, dried Italian seasoning (or a combination of dried basil, oregano and thyme)
- Freshly ground pepper
- Several handfuls baby arugula or spinach
- 1 Cup crumbled feta or goat cheese
- 1/4 to 1/3 Cup chopped nuts, like pistachios
- Chopped fresh parsley and chives
Heat oven to 400 degrees.
Mix kohlrabi, chayote squash and onion on a large rimmed baking sheet in a single uncrowded layer. Drizzle with olive oil, then sprinkle with salt, Italian seasoning and pepper to taste. Mix well.
Roast, stirring every 15 minutes, until vegetables are fork-tender and golden brown, 50 to 60 minutes.
Taste and season again with salt. Stir in arugula or spinach. Spoon into a wide, deep serving bowl. Top with cheese and nuts. Sprinkle with the fresh herbs. Serve hot.