Kohlrabi
Recipes
The two recipes available from the link above are excerpted from Farmer John's Cookbook: The Real Dirt On
Vegetables: Seasonal Recipes and Stories from a Community Supported Farm
by Farmer John Peterson and Angelic Organics (Gibbs Smith Publisher).
Ginger-Lime Kohl Slaw
Serves 4.
You can make this 1-2 days in advance. It improves with age.
1 large kohlrabi bulb, topped, tailed and skinned (optional: leave strips of skin on)
1 medium carrot, scraped
1t salt
1t sugar
2T lime juice (one small lime)
Up to 2T reduced cider syrup or other sweetener
2t minced ginger root
Optional: 1-2t finely chopped orange rind, no pith at all; fresh mint
Slice cleaned and trimmed kohlrabi and carrot as thin as possible. Julienne the slices. Stir in 1t salt and 1t sugar. Let wilt and water for at least 15 minutes (or longer -- you can
leave it overnight in fridge.) Drain accumulated water -- you should have at least 2T.
Add remaining ingredients to slaw. Mix well and let stand 10 minutes. Salt to taste.
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