a casual observer could be forgiven for thinking i might be trying to deliberately sabotage this little food blog here. after all, i’ve yet to see a “how to create a successful food blog” guide that includes the following steps:
- post regularly for years, then abruptly stop for a year with no warning.
- out of the blue, post 4 recipes over nearly as many months then abruptly stop again, this time for a year and a half, including the time period when everyone suddenly takes to cooking at home at unprecedented levels.
- return with a chili that serves 8 at a time when everyone is searching for recipes to feed 2.
- then (and here’s where today’s little number comes in), post a recipe starring a vegetable that few people have tried or realize they love!
- ta-da! success is yours!
never mind all that. we’re eating deliciously over here, and that’s what counts. yes, that’s right, we’re eating deliciously because we’re eating…kohlrabi!
no, really, we are! let me try again: roasted vegetable + garlic + lemon + pecorino. better?
except that it’s not just any old roasted vegetable. no, kohlrabi is singularly delicious in this fashion. by which i mean there was that one time i was at the farmers’ market earlier this fall and i was bummed that hyper-local kohlrabi season seemed to be over as i hadn’t been able to buy any kohlrabi last week or this week but then there it was, a big orb of underappreciated deliciousness! i happily scooped up a large one and brought him home.
at some point, my brain function returned and i realized that i had gleefully toted home a rutabaga (you know, the other frequently passed over vegetable on the fall farmers’ table), not a kohlrabi. after some internet researching, i felt confident that i could apply the same method to the rutabaga, which i dutifully did.
the rutabaga did not hold up his end of the bargain, though. he was not nearly as delicious as the roasted kohlrabi. sigh. and, to add insult to injury in a year that exceled at that, by some sort of oven alchemy or spite from the universe, while a 2.5 pound kohlrabi yields one medium storage container that produces about a week’s worth of delicious breakfast leftovers (what? i eat savory breakfasts), a rutabaga of the same weight produced more than two large storage containers worth of decidedly meh breakfast leftovers that went on for MORE THAN TWO solid weeks. and these were 2020 weeks, so it felt extra cruel.
ok, enough about rutabaga, possibly for the rest of all time. let’s get back to talking about roasted kohlrabi with garlic, lemon, and pecorino. new year, new… vegetable? whatever. this is one of those “recipes” where once you’ve heard the name of the recipe, you’ve basically heard the whole recipe.
roast kohlrabi with garlic (powdered, actually). squeeze fresh lemon over the top, sprinkle with pecorino, and spritz (this is me trying too hard for a third alliterative S verb…) with sliced green onions. serve (ha! a fourth!)
anyway, whether you’ve landed here for the first time after asking google what to do with the weird vegetable that came in your CSA box (hi! welcome! sometimes i post recipes here…) or you’re a long-time friend of tasty seasons, despite the long absences on my side, thanks for being here.