This week’s Vegetable Box Feature: Kohlrabi, don’t let its unusual appearance scare you, it’s delicious!
Did you know?
Where to Store it?
Remove the leaves and stems from the bulb. Store this bulbous stem in the crisper of your refrigerator. Once you peel them, eat them right away.
No matter which way you choose to enjoy your kohlrabi, you’ll want to start by peeling and discarding the tough, outer layer. Then, slice them into rounds on a mandoline, cut tiny matchstick pieces or dice them into cubes and get ready to enjoy!
How to Use:
You can eat them raw (delicious with dip or in slaws/salads) to enjoy their crunchy lightness, or cook (roasted/sauteed) them to soften the texture and intensify their sweetness.
Kohlrabi and Cabbage Salad with Maple Lemon Dressing
Created by:The Modern Menu by Kim Kushner
A delicious & light addition to your Easter celebrations.
* only have 2 kohlrabi? The recipe is delicious adjusted by half.
1. Using a sharp knife, remove the long stems and greens from the kohlrabi. Using a peeler, trim away the thick green skin until you reach the light green to white part that is free of tough fibers. Shred on the medium holes of a box grater or in a food processor fitted with the shredder disk.
2. Combine the kohlrabi, cabbage, cherries, sunflower seeds, and dill in a large serving bowl. In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Shake to thoroughly combine. Pour the dressing over the salad and toss to coat well. Let sit for about 20 minutes before serving.
Created By: Lindsay D. Mattison
It makes a fantastic appetizer or side dish to shredded pork or chicken.
Step 1: Make the batter
Start by placing your shredded kohlrabi in a fine mesh sieve and pressing it to remove any excess water*. Place the drained kohlrabi in a medium bowl with the fresh herbs (if using), eggs, flour, salt and pepper. Mix until a soft, sticky batter comes together.
Step 2: Pan-fry
Meanwhile, heat 1/2 inch of oil in a large skillet over medium-high heat. Once the oil is shimmering, scoop 1/4-cup dollops of batter into the hot oil. If you prefer larger fritters, use a 1/2-cup scoop! Cook the fritters until they’re browned on both sides, flipping halfway through, about 5 minutes on each side.
Step 3: Enjoy
Remove the fritters to a paper-towel-lined plate, or hold them warm on a sheet rack in a 200°F oven. When you’re ready to serve, top each fritter with a dollop of Greek yogurt or sour cream. They’re best served when piping hot, but they’re also tasty when served cold the next day.
* The more water you remove, the better the fritters will be, so really try to wring them out if you have the time!
Created by: Spruce Eats
A delicious side dish for your favourite protein.
1. Preheat oven to 375°F. Trim the kohlrabi by cutting off any stray stems and peeling the bulbs to reveal the tender, creamy white flesh. The peel on kohlrabi is fairly tough and fibrous, so be sure to remove all of it.
2. Cut the peeled kohlrabi into evenly sized wedges or chunks.
3. Place the chunks in a roasting pan and drizzle with olive oil. Toss to evenly coat the kohlrabi. Sprinkle with sea salt to taste.
4. Roast until the kohlrabi is tender, with plenty of browning on the edges, or about 30 minutes. Serve hot or warm.
Serving: Delicious on its own, but some fresh herbs or a drizzle of balsamic vinegar will bring out even more of its natural flavor. A sprinkle of Parmesan cheese is also a delicious finish to this dish.
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