In the Bin – Roasted Winter Vegetables
Since I’ve been a member or Urban Acres Coop, I’ve seen, experienced with and eaten a variety of vegetables that I had never tasted nor cooked before. One of those has a funny German name not always easy to remember or pronounce, the kohlrabi. Described on Urban Acres blog as a “sputnik-shaped” vegetable, this beautiful light green stem belongs to the cabbage family and has a mild flavor with sweet and astringent taste qualities, according to Ayurveda.
Last week, along with a kohlrabi, there was a big daikon root in my coop-share bin. Most people tend to eat daikon in salads, but as I follow an Ayurvedic based diet and mostly cook using its principles, winter is not quite the right season for big salads that are cooling in nature. And my body needs warmth! So I decided to experiment and roast those unusual vegetables with a classic potato.
My recipe was very simple, easy and pretty fast, using very few basic ingredients. The result was truly delicious! The sweet and starchy potato combined very well with the slightly pungent daikon and the astringent kohlrabi. It didn’t call for any fancy dressing or sauce, as the different subtle flavors were just enough enhanced by olive oil, salt and freshly ground black pepper.
I served it as a side dish along with an Asian stir-fry made of brown rice, greens and shiitake mushrooms, and lentils soup. The highlight at the lunch table was definitely the Roasted Winter Vegetables.
Here’s the recipe for you to try and hopefully enjoy!
Serves 4 – as a side dish
1 medium medium sliced (1/3¨slice) kohlrabi
10-20 medium slices of daikon (size varies a lot per root, so try to match about same quantity as other two veggies)
1 medium potato (I used a russet), medium sliced
2 -3 tbsp of olive oil
Coarse sea salt and freshly ground black pepper
- Turn your broiler on, to let it warm up while you slice and prepare the vegetables.
- Slice the vegetables to an approximate equal thickness, so they can evenly roast.
- Toss the veggies with olive oil, salt and pepper in a salad bowl to coat all slices evenly.
- Put parchment paper on a broiling rack.
- Place the prepared veggies on the broiling rack, and in the oven.
- Let roast for about 10 minutes and check the doneness. The vegetables should be golden roasted.
- Take the broiling rack out of the oven, and using cooking tongs, flip the veggie slices to cook the other side.
- Put back in the oven for another 10 minutes or so. You may check the softness (doneness) of the vegetables with a fork.
Serve warm, right out of the oven, or use the leftovers in a salad with a balsamic vinaigrette as a dressing.
PS: I didn’t think about taking pictures when I made this recipe for the first time. I’ll update this posting with a personal picture next time I make it!
The fresh and organic vegetables used in this recipe come from :