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Kohlrabi & Cabbage Salad

  • 2 medium bulbs kohlrabi

  • 4 cups shredded green cabbage

  • 1/4 cup dried cherries

  • 1/4 cup sunflower seeds

  • 1/4 cup coarsely chopped fresh dill

  • 1/4 cup extra virgin olive oil

  • 3 tablespoons pure maple syrup

  • Zest of 1 lemon

  • Juice of 2 lemons

  • 1 garlic clove, minced

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

Using a sharp knife, remove the long stems and greens from the kohlrabi. Using a peeler, trim away the thick green skin until you reach the light green to white part that is free of tough fibers. Shred on the medium holes of a box grater or in a food processor fitted with the shredder disk.

Combine the kohlrabi, cabbage, cherries, sunflower seeds, and dill in a large serving bowl. In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Shake to thoroughly combine. Pour the dressing over the salad and toss to coat well. Let sit for about 20 minutes before serving.

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Kohlrabi Salad

Adapted from The Farm to Table Cookbook, by Ivy Manning, and Chef Fearn Smith of The Farm Café via Orangette.

2 medium red or green kohlrabi bulbs
1 large carrot, peeled
1 tsp. fennel seed
2 Tbsp. rice wine vinegar
1/2 tsp. kosher salt, or more to taste
1/2 tsp. freshly ground black pepper
1 small garlic clove, pressed (optional)
2 Tbsp. olive oil
1 tsp. toasted sesame oil
2 cups pea shoots (optional)

Trim away any stems from the kohlrabi bulb. Using a sharp chef’s knife or a sharp vegetable peeler, cut and discard away its tough outer skin. Then julienne the kohlrabi, using either a mandolin or the same sharp knife. (Because kohlrabi is hard and dense, I found the mandolin to be a bit precarious, so I used a little of both.) Julienne the carrot too.

In a small dry skillet, toast the fennel seeds over medium heat until they begin to brown slightly and smell toasty. Transfer them to a mortar and pestle or spice grinder, and grind them into a coarse powder.

In a small bowl, combine the fennel seeds, vinegar, salt, pepper, and garlic, if using. Slowly whisk in the olive oil and sesame oil. Pour over the vegetables and toss to coat. Taste, and add more salt, if needed.

Chop the pea shoots, if using, into 1-inch pieces and toss into the salad immediately before serving.

Yield: 6 servings

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ROASTED KOHLRABI

1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (optional but so good)
Salt
Good vinegar

Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. Spread evenly on a rimmed baking sheet and put into oven. Roast for 30 - 34 minutes, stirring every five minutes started after about 20 minutes. Sprinkle with a good vinegar.

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BRAISED KOHLRABI

1 1/2 lbs kohlrabi
2 tablespoons butter
1/4 cup vegetable stock or chicken stock
1 teaspoon fresh tarragon, finely chopped
salt & pepper
chopped fresh parsley

Peel kohlrabi and cut into 1/4 inch disks or strips. Place butter in skillet and melt. Over medium heat add the kohlrabi, adjust heat if necessary so that butter does not brown. Toss to coat kohlrabi with butter. Sprinkle in tarragon and add the stock. Cover and continue to cook approximately 10-15 minutes, until slightly tender. Uncover and turn the heat up a bit. Cook until the kohlrabi is slightly colored. Add freshly ground pepper and salt and sprinkle with fresh parsley to taste

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