Boistfort Valley Farm
Community Supported Recipe Box

Roasted Kohlrabi, Beets and Fennel


  • 1 large fennel bulb
  • 2 beets
  • 1 kohlrabi bulb
  • Canola oil
  • Sea salt
  • Freshly ground black pepper


dish: side
season: summer

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