Roasted Kohlrabi with Tomato and Tarragon Gremolata
 
 
Makes 4 servings
Ingredients
Roasted kohlrabi with tomato:
  • ¼ cup blanched hazelnuts
  • 2¼ pounds kohlrabi, peeled and cut into ½"-thick matchsticks
  • ¾ pound cherry tomatoes
  • 5 tablespoons unsalted butter, cut into ¾" cubes
  • 2 tablespoons olive oil
  • 2 teaspoons caraway seeds
  • 2 teaspoons tomato paste
  • 1½ teaspoons kosher salt
  • 1 teaspoon light brown sugar
  • ½ teaspoon freshly ground black pepper
  • 6 tablespoons water
  • 1½ tablespoons freshly squeezed lemon juice
  • 2 tablespoons heavy cream
Tarragon gremolata:
  • ¼ cup finely chopped fresh parsley
  • ¼ cup finely chopped fresh tarragon
  • 1½ teaspoons finely grated lemon zest
  • 1 garlic clove, grated
Instructions
Make the roasted kohlrabi with tomato:
  1. Preheat oven to 350 degrees. Place hazelnuts on a baking sheet. Bake for 10 minutes or until golden brown, stirring halfway through. Remove from the oven, let cool and then roughly chop. Increase oven temperature to 450 degrees.
  2. Place next 10 ingredients (kohlrabi through water) in a 9" square baking dish and toss to combine. Bake for 45 minutes, stirring every 10 minutes.
  3. Remove from the oven and drizzle with lemon juice.
  4. When ready to serve, arrange mixture on a serving platter. Drizzle with heavy cream and top with tarragon gremolata and toasted hazelnuts.
Make the tarragon gremolata:
  1. In a small bowl, combine all the gremolata ingredients.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/roasted-kohlrabi-with-tomato-and-tarragon-gremolata/