A spice that I've recently looked into is yellow curry -- I remember my first year of college having some tofu in curry cream sauce, and since then I haven't had the chance to replicate it. Well, at least until this evening. The roasting of root vegetables causes them to caramelize, releasing their inner sweetness. Combined with the spicy creamy sauce, this makes for a celebration of flavors. Let's hear it for new improvised recipes!
3-4 small to medium kohlrabi bulbs
3 oz cream cheese (try neufchatel for a lower fat version)
2 cloves garlic, finely chopped
1/4 tsp black pepper
1 tsp juice from preserved lemons
1 tsp yellow curry powder
1/2 tsp ground ginger
Bring a pot of water to a boil, chop the leaves off the kohlrabi bulbs and drop them in. Boil for around 20 minutes, or until it's easy enough to poke them with a fork. Remove from the water with a slotted spoon and allow to cool.
Preheat the oven to 425. Peel the kohlrabis and chop into bite sized pieces, place them in a ceramic casserole dish or cast iron skillet. Add the spices and lemon juice, toss with the kohlrabi pieces until evenly coated. Drop the cream cheese into the casserole dish and allow to bake, covered, for about 10 minutes or until the cream cheese melts. Remove from the oven and toss to coat the veggies for a second time, put them back in uncovered and bake for 5-10 more minutes or until bubbly.