Roasted Kohlrabi, Beets and Fennel
| dish: side|
Wash and trim vegetables. Peeling is optional. Slice vegetables thinly with a mandolin slicer or a very sharp chef's knife (about 1/8 in thick). Brush or rub canola oil in the bottom of a glass or ceramic baking dish. Layer the vegetables in a fan-like pattern, alternating as you go. You can use a spiral pattern in a round dish, starting on the outside edge of the pan. Drizzle a little canola oil over the top of the vegetables and salt and pepper to taste. Bake at 375 degrees for 45 minutes or until the edges brown.
By Chyela Rowe