Roasted potatoes and kohlrabi with Indian spices

I was recently at the farmer's market and a fellow shopper asked me what this bright purple vegetable was and what to do with it. After telling her all about how kohlrabi tastes a bit like a peppery broccoli stalk and suggesting a few ways to cook it, I decided I had to pick up a few myself.

Also, while this is typically a summer veggie, I also remember seeing it at a winter farmer's market in Massachusetts. If you can get ahold of some, they're a great relief to all the roots of winter.

Ingredients:

• 3 small kohlrabi bulbs, peeled
• 2 medium red potatoes
• 2 T olive oil
• 1 t salt
• 1/2 large lemon, juiced
• 1/3 C olive oil
• 1 t salt
• 1 t cumin seeds, roasted
• 1 t mustard seeds, roasted
• ground pepper, to taste
• 2 cloves garlic, sliced
• 1 1/2 C white beans, cooked (or canned)
• 2 T chopped cilantro

Instructions:

Thickly peel the kohlrabi. It seems such a waste to get rid of the beautiful purple skin, but the reality is that it can be rather tough, sometimes woody. Reserve the peels for soup stock. 

After thoroughly peeling, cut into 1 inch pieces. Do the same with the potatoes (no need to peel). Place the kohlrabi in one Pyrex pan and the potatoes in another. Drizzle both with olive oil and mix to coat completely. Sprinkle with salt. Put the potatoes in a 450 ºF oven for 30 minutes. Take out, turn over with a spatula, and put both the potatoes and kohlrabi in the oven. Cook for another 20 minutes until the potatoes are crispy and the kohlrabi is soft. In the last 5 minutes sprinkle both with the garlic.

While the veggies are cooking, mix the lemon, olive oil, roasted spices, and salt and pepper. Whisk thoroughly. Heat the beans if not already cooked.

Take the veggies out of the oven and toss with the lemon sauce. Mix in the beans and the cilantro. Serve while still hot and crunchy.