Roll over Kohlrabi
Last Night's Dinner Disappointment

Kohlrabi is one thing that you can't find in wikipedia - yet. There is only mention of it in "Cuisine of Assam." I didn't know that it was a cuisine of Assam. I didn't know much, but I attempted to cook it anyway.

It is a green root vegetable. According to The New Basics Cookbook it is a peppery version of broccoli. Kohlrabi cakes were described as, "similar to potato pancakes with a bite - they're spiked with ginger & red pepper flakes." I thought that might be good! Lower glycemic index - give it a go!

I've read that most recipes that are published, aren't actually tested before publication. I have to wonder if the author ever actually tried this green, bulbous vegetable. Dustin and I decided it was more like a cross between a radish and a turnip. Experimentation does sometimes lead to disappointing meals; this was one of those.

Tonight, on the other hand, was fantastic. Recipe below (with my additions):

Oil-Roasted Haricots Verts, Potatoes, Fennel & Elephant Garlic
Serves 4

• 2 fennel bulbs - about 1 1/4 pounds
• 1 1/2 lbs small new potatoes
• 1 1/2 lbs blue lake greenbeans/haricots verts (thin, tender green beans)
  
• 2/3 cup olive oil
• 1/2 t. course (kosher) salt
• 1 bulb elephant garlic
  
• freshly ground pepper to taste
  

1. Preheat oven to 425 F.
   
2. Cut the tops off the fennel & cut into quarters. Thinly slice the potatoes & the elephant garlic. Snap the ends off the beans.
3. Combine the fennel, potatoes & oil in a mixing bowl. Toss well. Spread the mixture (with the oil) out onto a roasting pan or baking sheet. Sprinkle with the course salt. Bake for 30 minutes.
4. Remove the baking sheet from the oven. Toss the beans & elephant garlic with the cooked vegetables. Bake until lightly browned - 10 to 15 minutes. Sprinkle with the pepper. Serve hot or at room temperature.

* I used blue lake beans and they were perfectly cooked at 12 minutes. I'd suggest cooking 10 minutes if you use true haricots verts.