Saturday, July 16, 2011

Roasted Kohlrabi "Chips" and Parmesan Cheese

Last night, I had a last minute dinner guest and kohlrabi in the fridge so turned to one of my favorite summer recipes --- roasted kohlrabi and Parmesan cheese.


Roasted Kohlrabi with Parmesan Cheese (Photo: Lexi Van de Walle)

I've made this crispy, cheesy dish for dinner for myself, but for my friend Susan and my husband I decided it would be a great hot nibble with a cold glass of chardonnay before our chicken and beet salad dinner. 

RECIPE
Not only  is the recipe simple to make , it deserves the 5 star rating that it received on AllRecipes website.   
I sliced the peeled kohlrabi as thin as I could - all the same thickness - brushed them with olive oil and roasted in a 450 degree oven til the edges begin to brown. Then, spooned on a small amount of grated Parmesan cheese, sprinkled some red pepper flakes on top and popped them back in the oven til the cheese melted. Crispy, delicious, tasty and healthy. 

HEALTH NOTES
Kohlrabi, for those who are not familiar, is in season now and available at farmers markets and CSAs. I got mine from Chubby Bunny Farm's CSA. Mild and sweet with a hint of cabbage and broccoli flavor, kohlrabi is an excellent source of fiber and vitamin C, low in calories and rich with many trace minerals.

1 comment:

Melissa Graham said...

Lovely idea Lexi. I can't wait to try this. With my CSA, I always have an excess of kohlrabi - a vegetable that leaves me wanting for inspiration.