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EdibWasa Winter 2014 : Page34

RoaSted KohLrabi With Goat CheEse K ohlrabi isn’t ugly exactly, but it does look enough like a little alien spaceship to get a lot of head scratching and confused looks. That’s too bad because once you peel back it’s two fibrous outer layers (yes two layers, make sure you get them both because only the center will soften when cooked) you’ll find a beautiful vegetable that has a flavor kind of like broccoli, but sweeter. Feed these to people who give you that “kohl-what?!?” look so they too can enjoy these little extra-terrestrials. P (SerVes 4 to 6 as a Side Dish) 2-3 kohlrabi bulbs 3 oz soft goat cheese 2 Tbsp shelled pistachios, chopped 1 lemon ¼ cup bread crumbs 2 Tbsp Olive oil 1 tsp butter Salt and pepper to taste eel kohlrabi bulbs and slice into ½ inch rounds. Rub rounds with oil and sprinkle with salt and pepper. Bake at 425°F, flipping once, until browned on both sides and cooked through. While the kohlrabi is roasting, zest the lemon and squeeze to get a tea-spoon of juice. Mix the goat cheese with the pistachios, the lemon zest, 1 teaspoon of lemon juice, and cracked black pep-per, until a spread-like consis-tency is reached. Melt butter in a small sauce pan and add bread crumbs, stirring until toasted. To assemble, place kohlrabi rounds on a serving dish and top with goat cheese spread and toasted bread crumbs and serve. GriLled ParSnips With CapEr AioLi A lthough parsnips are closely related to carrots --ugly step-child you say? --they are sweeter and more flavorful in a more complex way. Despite the fact that they lack carrots beau-tiful colors they deserve some attention of their own. So, here is a recipe that puts them right at center stage all by themselves with a tangy aioli spotlight. S SerVes 4 to 6 as a SnaCk For Parsnips: 2 lbs parsnips Olive oil Salt and pepper For Caper Aioli: 2 large egg yolks 2 large garlic cloves, grated or minced ½ cup olive oil or grapeseed oil, or a mix of the two 1/2 tsp salt 3 Tbsp capers, chopped 2 Tbsp parsley, chopped Black pepper Juice from 1/2 lemon 1 teaspoon dijon mustard Tabasco or your favorite hot sauce crub parsnips and cut, length-wise, into ½ inch wide strips. Toss with oil and sprinkle with salt and pepper, and set aside. To make the aioli, put egg yolks, lemon juice, mustard and gar-lic into a food processor. With the food processor running add the oil, one teaspoon at a time to begin, then in a very thin stream until aioli is thick. Fold in capers and parsley, and then finish with Tabasco and salt to taste. Heat grill pan (or outdoor grill) over medium heat. Grill parsnips until charred on each side but still al dente. Serve with aioli on the side as a dipping sauce. 34 edible W ASATCH Issue 15

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