There’s a part of the produce division the place curious produce lives, filled with gnarly root greens and infinite greens. I’m on a mission to attempt all of them, discover their candy spots, and once I can, develop them at residence. This month, you’re doubtless seeing early summer time kohlrabi, and these satellite-wanting orbs are extra scrumptious and versatile than they seem.
What’s Kohlrabi?
Regardless of its look, kohlrabi is not root greens. It’s within the cruciferous household, and is a cousin of cabbage, broccoli and cauliflower. It’s type of like jicama, with a dense starchiness and sweetness, and a broccoli- or cauliflower-like root.
Kohlrabi, within the backyard, seems to be utterly totally different than it does on the farm stand. Leaves and stems develop outward from the little orbs, and so they are available charming shades of purple, pale inexperienced or white, though inside they’re all the identical pale ivory. Within the backyard, they give the impression of being unusual and sculptural, and child kohlrabi are severe contenders for many lovable backyard veg. Annually, I plant totally too many, wooed by their unintentional cuteness. At harvest, these further leaves and stems are lower off, so that you’re left with the orb.
Break it down:
These candy orbs are, primarily, distinctive sources of vitamin C, with 95% of your day by day really helpful dose. They’re additionally low-calorie and comparatively low-carb, with a reasonably first rate quantity of fiber.
Make a crunchy kohlrabi slaw
Most recipes I see name for a julienned kohlrabi in a slaw or salad, and I typically see it married to apple. As we enter the height of summer time, once I wrestle to search out new and fascinating takes on slaw, kohlrabi is value exploring. If you solely finish up with one or two kohlrabi, seize your mandoline and get to slicing. You don’t have to peel kohlrabi, however you wish to shave off the protruding bits (these are leftover stems). Due to its crunch, kohlrabi can stand as much as a dressing in a uncooked salad nicely. (They need to name it “kohl-raw-bi.”) I like my slaws as colourful as doable, with out being drowned in dressing, and this recipe is an actual winner on each counts.
Colourful kohlrabi slaw with soy lime dressing
Elements:
- 1 cup of huge julienned kohlrabi, any coloration
- 2 cups of shredded purple cabbage
- 1 cup of julienned carrots
- ½ cup of pickled pink onion (you possibly can substitute contemporary pink onion, julienned)
- ½ cup of pink radishes, julienned
- ½ cup of Okewpie mayo
- 3 tablespoons of lime juice
- 2 tablespoons of soy sauce
- 1-2 tablespoons of sambal or garlic chili sauce, to style (you possibly can substitute sriracha)
- 1 garlic clove
- ¼ cup of sesame oil
- Non-obligatory: cilantro
If you happen to don’t have a mandoline slicer, you could make matchsticks of any measurement (as a substitute of a real julienne), however all of your greens must be roughly the identical measurement whenever you’re executed. Toss all of the greens collectively. Add every thing however the sesame oil to a blender or bowl, and mix or combine with a hand mixer till clean, then drizzle within the sesame oil with the blender or hand mixer working to create an emulsion. Toss with the slaw and refrigerate till time to serve. Garnish with chopped cilantro in case you care to.
Make a mash
If you happen to like mashed potatoes, mashed kohlrabi is a novel and welcome different. It has the identical consistency as a mashed cauliflower, with a bit of extra chunk. As with cauliflower, kohlrabi mash doesn’t require dairy to present it physique, though it actually doesn’t damage. You’ll be able to mash it successfully on its personal, or with broth for further taste.
Mashed kohlrabi with dill
Elements:
Chop your kohlrabi into quarters and convey a medium pot of water to a boil. Season the water with the Higher than Bouillon and add the kohlrabi. Simmer for 20-Half-hour, till it may be simply pierced with a fork. Drain and return the kohlrabi (with out the broth) to the pot. Add your butter and mustard and use a masher or fork to interrupt down the vegetable and blend within the butter and mustard. Season with salt to style. Chop the dill and add it to the mash, stir it in and serve.
Grill kohlrabi for a wonderful potato alternative
I hadn’t learn of anybody doing so earlier than, but it surely seems kohlrabi is shockingly pleasing as soon as grilled. It types a crispy exterior pores and skin, with a starchy, gentle center, making for a novel play on the roasted potato. If you happen to’re searching for a novel facet dish at your subsequent bbq, or love the look of a large platter of grilled greens, kohlrabi earns its spot. It takes on sauce spectacularly, however a bit of parmesan is all you want.
Grilled kohlrabi slices
Elements:
- 1 giant kohlrabi
- 2 tablespoons olive oil
- 1 clove of garlic, minced
- Salt and pepper to style
- ¼ cup of grated parmesan
Slice the kohlrabi into ½-inch-thick items. Marinate the slices in olive oil and garlic for at the least 3 hours. Take away them from the oil, season them with salt and pepper, and place them flat on a scorching grill, away from direct warmth. I put them on the very again of the grill, and turned off that individual part. Shut the lid, and permit them to cook dinner for 8 minutes on every facet. You’re searching for browning on each side, and it ought to look a bit of like a roasted potato, with blistering pores and skin. As soon as it’s reached that stage, sprinkle it with the parmesan, shut the lid once more for one minute, then serve scorching.
