3 lbs. thinly sliced, peeled kohlrabi
16 oz. heavy cream
3 oz. Parmesan Cheese; shredded fine
1 tsp. kosher salt
1 tsp. black pepper
¼ cup bread crumbs
Sweet onion, any color, diced
Place all the ingredients in a large bowl tossed to combine well. Layer evenly into a 8×16 Pyrex or heavy glass baking dish. If it appears to lack moisture, pour a small amount of cream. Sprinkle top with bread crumbs. Top with foil shiny side toward food, seal and bake for 2 hours at 400 degrees. Remove and allow to cool 30 minutes before removing foil and cutting.
Chef-Farmer Matt Romero cooks 3 varieties of Fingerling potatoes and Yukon Golds at the Santa Fe Farmers Market. Here’s everything you need to know to make delicious sauteed potatoes.
Eating Real Food at the Santa Fe Farmers Market. Chef-Farmer Matt Romero makes sauteed snow peas and “American Edamame” peas at the Santa Fe Farmers Market. Matt demonstrates his delicious “Edamame” style English sauteed peas method.
Kohlrabi comes to the US from Japan. It taste somewhat like an apple. Chef-Farmer Matt Romero demonstrates how to cook Kohlrabi- the root, stems and leaves of this fascinating “new” vegetable.
Chef-Farmer Matt Romero cooks his amazing super fresh broccoli with his super sweet onion. The broccoli is lightly steamed before sauteing. The Santa Fe Farmers Market is among the top 10 in America.
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Matt Romero cooks 3 varieties of baby carrots at the Santa Fe Farmers Market. This easy-to-follow video demonstration includes fresh garlic and fresh mint for added zest.