Archive for the ‘Kholrabi’ Category

Kholrabi Slaw

Kohlrabi Slaw with Basil + Apple
A refreshing healthy summer salad made with kohlrabi, basil, apple,
and a citrus honey vinaigarette!
Trim and peel kohlrabi. ( I normally have to peel twice to get thru the
thick skin). Cut off two ends. Cut in half from top to bottom. Thinly
slice, rotate and slice again, making 1/4 inch matchsticks. Place in
large bowl cut vegetables, apple, basil, jalapeno, scallion, and zest.
Whisk dressing together in a small bowl and toss with salad. Refrigerate
until serving. This salad will taste even better the next day!
Note: Use a mandoline to get nice uniform matchstick cuts on your
vegetables. Just beware, the blade is sharp! Make sure to use the
Note #2: To get really fresh and crunchy cucumber, cut into matchstick
and place in a colander over a sink. Sprinkle with salt and allow to
drain for 10-15 minutes. The salt will draw out excess water, leading
to crunchy cucumber pieces! Sqeeze out excess water and add to your
Kohlrabi Slaw with Basil + Apple
2 cups kohlrabi, cut into matchsticks, or
grated in a food processor (about 2 4″
bulbs. Finely chop the leaves for extra
dimension of flavour)
1 cup apple, unpeeled, cut into matchsticks
(about 1 medium apple)
1 cup pea pods, cut into long strips
1 cup cucumber, unpeeled, cut into
matchsticks (see note #2)
1/2 cup chopped basil (one small bunch)
half of a jalapeno, minced
1/4 cup chopped scallion
orange zest from one orange
lime zest from one lime (or lemon)
Citrus Honey Vinaigrette:
1/4 C olive oil
1/4 C fresh orange juice ( juice form one
1/8 C lime juice plus 1 T ( juice from one
large lime or lemon)
1/4 C honey
1/2 tsp kosher salt
1 tablespoon rice wine vinegar or apple
cider vinegar

Kholrabi, tastes better than it looks

Kholrabi is a weird little root vegetable.   Peel it, dice it and put it in salads and it tastes like a  mild cabbage with the crispness of water chestnuts.  Roasted however, it takes on a beautiful sweetness

Peel and slice 4 kholrabi into half inch slices.

Cut those slices in half.

In a jam jar, shake together 2 tbsp olive oil, 1 clove minced garlic, salt and pepper to taste.

Toss the oil mix with the kholrabi to coat

Preheat your oven to 400 degrees.  Lay the kholrabi on a baking pan and roast for 15-20 minutes turning occasionally.  Once browned, sprinkle on some parmesan cheese, return to oven until the cheese is browned.

Serve hot!