Ingredients: 1 lb Kohlrabi bulbs
1 Tbs malt vinegar
1 clove garlic
About 10 fresh basil leaves
¼ cup olive oil, plus extra for roasting Kohlrabi
1 cup water
Salt and pepper to taste
Method:
Remove the kohlrabi leaves and reserve for the salad or for cooking later. Remove the peel and cut kohlrabi into 1-inch chunks. Place in a baking dish and drizzle with a little olive oil then season with salt and Pepper. Bake at 375 degrees for about 1 hour, or until the tips begin to caramelize.
Remove from the oven and place the cooked kohlrabi in a blender with the water, garlic, and vinegar. Puree until smooth. Add the basil leaves and olive oil. Blend on low until combined, then season with salt and pepper to taste. Serve with fresh salad greens, radishes, pickled beets and toasted pecans.
