Kohlrabi Two Ways

Kohlrabi Two Ways

ROASTED KOHLRABI — serves 4: A little off the beaten path, but prolific at the farmers markets right now, is kohlrabi. So here’s my take, keeping it really simple and sweet … because when you roast this veggie, it does bring out all its sweetness.
1-1/2 lbs. Kohlrabi, ends trimmed, skin peeled off and cut into wedges
1 TBS Extra Virgin Olive Oil
2 cloves Garlic
2 tsp. Salt

Crush Garlic into Salt with back of a knife to make a paste. Put in a large mixing bowl with the Olive Oil. Mix well. Add Kolhrabi wedges to mixture and toss well to coat entirely. Spread evenly on a roasting pan. Place in a 450°F oven and roast for 20-25 minutes, stirring every 5 minutes. Serve as is as a side dish or with your favorite dipping sauce as an appetizer.

KOHLRABI SLAW — serves 4:
4 medium-sized Kohlrabi, trimmed and peeled
1 cup Radish, thinly sliced
4 Scallions, thinly sliced
1 cup Carrot, grated
1 TBS Apple Cider Vinegar
2 TBS Extra Virgin Olive Oil
1 TBS Grain Mustard

On a mandolin, slice kohlrabi into matchsticks. Set aside. In a large mixing bowl, whisk Vinegar, Olive Oil and Mustard together to make dressing. Add all other ingredients. Toss together and chill for 35-40 minutes before serving. This salad is a wonderful compliment to grilled Tuna.

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