Mashed Kohlrabi and Red Potato Bake

Recipe Source: All Recipes
Image Source: The Bitten Word (has a recipe for Celery Root, Kohlrabi and Apple Puree)

Ingredients

• 1 large kohlrabi bulb, peeled and cut into cubes  (I used both Kohlrabi that were in my CSA box)
• 6 small red potatoes (I probably used twice as many)
• 2 teaspoons grated garlic scape
• 1/2 cup shredded mozzarella cheese

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Bring a small pot of lightly salted water to a boil; cook kohlrabi cubes in boiling water until soft, about 15 minutes; drain.
3. Do the same for the potatoes in a separate pot (making sure NOT to boil the kohlrabi and potatoes together!).
4. Beat kohlrabi, potatoes, and garlic scape together in a bowl with an electric hand mixer until smooth; transfer to a 1-quart casserole dish and top with mozzarella cheese.
5. Bake in the preheated oven until the cheese begins to brown, about 30 minutes.

Roasted Radishes with Brown Butter, Lemon, and Radish Tops

Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them. This would be a great side dish for roasted pork loin or leg of lamb.

The only adjustment I made to this recipe was to add the roasted radishes and tops to the skillet once the butter was browned, rather than drizzling the butter on top of the radishes. I felt it helped wilt the tops quicker and get everything coated well.

Source: Bon Appetit

Ingredients

• 2 bunches medium radishes (such as red, pink, and purple; about 20)
• 1 1/2 tablespoons olive oil
• Coarse kosher salt
• 2 tablespoons (1/4 stick) unsalted butter
• 1 teaspoon fresh lemon juice
• 
  

Preparation

• Preheat oven to 450°F. Brush large heavy- duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 11/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
  
  
• Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
  
  
• Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

Portobello, Broccoli, and Red Pepper Melts

Just made these for lunch today with broccoli from our first CSA box of this season. Oh WOW! These are definitely a winner! Just a side note to go easy on salting the veggies because the Gouda brings its own saltiness. I also love that I could use the same pan for the veggies, remove the foil, and then use it again to broil the bread. Simple and delicious. Can't beat that.

Source: Everyday Food

Ingredients

• 1 small head broccoli, cut into small florets (stalk discarded)
• 1 tablespoon olive oil
• Coarse salt and ground pepper
• 4 portobello mushrooms (stems removed), sliced 1/2 inch thick
• 2 red bell peppers (ribs and seeds removed), sliced 1/2 inch thick
• 1/4 cup light mayonnaise
• 1 small garlic clove, crushed through a press
• 4 thick slices country bread
• 4 ounces Gouda cheese, thinly sliced  (Swiss would also be a good option)

Directions

1. Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
2. Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
3. Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.