Hi there CSA Members!
The student chefs in the Summer Natural Chef Program want to share with you with some fun ideas for that futuristic-looking vegetable you’ve been getting in your boxes – the Kohlrabi! It looks like a turnip, but its actually related to both cabbage and broccoli, with a sweetish flavor somewhere between the two, and a delightful, crunchy texture.
Its very versatile and can be used raw or cooked:
Peel and simply cut into strips for your favorite dip, or shred and substitute for cabbage in a multi-veggie slaw.
Dice and then sauté with butter, salt & pepper and a squeeze of lemon.
Julienne in a food processor and add to carrots in your family’s vegetable fritter recipe.
Cut into thin slices and use in a stir fry, or in a vegetable gratin topped with cheese.
For the student-run café at the college last week, for lunch we made roasted kohlrabi. We cut half moon slices and drizzled them with honey, black pepper, salt and olive oil, then cooked them in a 350 degree oven in a foil packet for around 15-20 minutes, or until tender. They came out all caramelized and really delicious! We put them in a field greens salad from the farm, but you could also use as a side dish for meats at dinnertime. Add sesame, poppy or fennel seeds for crunch if you want.
Here’s another recipe – for Fresh Kohlrabi Salad with Apples, Dates and Walnuts:
1 large apple
Handful of walnuts
4-5 pitted dates
3 Tbs plain greek yoghurt
1 Tbs runny wild honey
1/2 tsp finely chopped fresh rosemary leaves
handful of freshly chopped parsley or mild arugula
Peel and slice the kohlrabi into small strips – or chop in the food processor – then squeeze over a bit of lemon. Thin slice the apple with its skin on, add to the kohlrabi and top up with a bit more lemon juice. Toast and chop the walnuts, chop the dates, and add to your mix. Then stir in the greek yoghurt as a light salad dressing, drizzle everything with honey, sprinkle on the rosemary leaves and garnish with a handful of arugula or parsley.
The Natural Chef Program