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What to do with Kohlrabi

Posted by Miriam at Jun 20, 2012 06:24 AM | Permalink

Feeling stumped by the Kohlrabi you picked up this week? It tastes great peeled and sliced (I like to dip it in hummus or guacamole), but if you want to get more creative, here are a few links that might help. The Huffington Post has gathered recipes from around the web that they like (and indeed are running a CSA series that will include many veggie heavy recipes), SeriousEats suggests pickling or making a remoulade, and Epicurious has pages of recipes. Prepare the leaves like you would any other greens (the remoulade recipe has some suggestions).

Happy Eating!

-Miriam

Kohlrabi Slaw

Posted by Maggie-Kate at Jun 25, 2012 11:09 AM

I had never seen or heard of a kohlrabi before last week, but it's now one of my favorites, despite its resemblance to an alien. I ended up turning it into a slaw. I peeled it, sliced it into thin matchsticks and peeled and grated a large apple. I combined the two with some chopped pineapple sage, 2 Tbsp of Extra Virgin Olive Oil, juice and zest of one lemon, a generous tsp of dijon mustard, a handful of chopped dried cranberries, and a little sea salt and fresh ground pepper. It was great on its own as a side, but also amazing on top of a grilled sausage in place of sauerkraut.

-MK