Kohlrabi Slaw
CATEGORY: kohlrabi
Ingredients
6 med. kohlrabi, peeled & shredded
1 c. (2 med.) shredded carrots
1/2 c. sliced celery
1/2 c. sour cream
1/4 c. French dressing
2 tsp. sugar
1 tbsp. sliced green onions
1/4 tsp. salt
Directions
In large bowl, stir together all ingredients. Cover - refrigerate 2 hours or until ready to serve. photo Yields 4 cups.
Sautéed Kale with Kohlrabi
CATEGORY: kohlrabi
Ingredients
1 1/4 pound kohlrabi, bulbs peeled
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil, divided
2 pounds kale (2 bunches), stems and center ribs discarded
5 garlic cloves, finely chopped
1/3 cup salted roasted pistachios, chopped
Directions
Very thinly slice kohlrabi with slicer.
Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes.
Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.
Yields 8 servings.
Kohlrabi
CATEGORY: kohlrabi
This little alien looking thing is called kohlrabi. Never fails, every year, someone says "What in the world is this thing?" You can use them in a yard game during your cookout like lawn darts, or you can cook them and eat them... we suggest the latter rather than the former.
Kohlrabi (the German turnip) is a low, stout cultivar of the cabbage that will grow almost anywhere. The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter. The same roots are also found in the German word Kohlrübe, which refers to the rutabaga. Kohlrabi has been created by artificial selection for a swollen, nearly spherical shape; its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts: They are all bred from, and are the same species as, the wild cabbage plant.
Kohlrabi has always been a popular Eastern European vegetable since it tolerates frost well and can be stored a long time in a root cellar. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet. The bulbs come in white and purple varieties. The white are more flavorful and tender when small and have a hint of radish and cucumber flavors. Purple Kohlrabi tends to have a slightly spicier flavor.
To prepare, wash, cut off top and bottom and peel, removing any obvious fibers. Grate, cube or thinly slice and eat raw, boiled or steamed, or in soups or stews. They are nice in a salad, cubed or diced.
See recipes listed below for preparation.
Per 1 cup - Calories: 36kcal | Fat: 0.14g | Carbs: 8.37g | Protein: 2.30g
