Page 118 - Food Network Magazine ( PDFDrive )_Neat
P. 118
Weeknight
Cooking
Easy Sides
ROASTED KOHLRABI WITH PARMESAN HERBED POTATOES AND TOMATOES
Peel 6 kohlrabi and cut into 1-inch wedges; toss with 2 tablespoons Put 1 pound mixed baby potatoes in a medium pot; cover with
olive oil, ¾ teaspoon kosher salt and a pinch of cayenne on cold water and season with salt. Bring to a boil; cook until tender,
a rimmed baking sheet. Roast at 450˚, stirring every 10 minutes, 15 minutes. Combine 2 tablespoons olive oil and 1 tablespoon
until tender and golden, about 30 minutes. Toss with 3 tablespoons melted butter in a large bowl. Add 1 chopped large heirloom tomato
parmesan and 1 tablespoon chopped parsley. and 1 tablespoon each chopped parsley, chives and basil. Drain
the potatoes; add to the bowl and toss. Season with salt and pepper.
IT WASN’T THAT
LONG AGO THEY WERE
COVERED IN DIRT.
©2016 Crystal Farms
