Chopped up the kohlrabi and tossed in olive oil and salt. It was less of a roast and more of a low sautee while working on other projects. Nothing fancy as I stumbled upon it at the bottom of my veggie crisper, on its way out, begging to be used. Cooked until soft, added a bit of pepper once it was on the plate.
It was a nice change from raw. There was a slight comforting sweetness. Not sure what to compare it to.
Notes for Improvement: look for a recipe next time.
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