Week 2
Week 2 introduced kohlrabi into the mix. Try some of these ways to prepare this surprisingly versatile veggie!
Kohlrabi Fries
Ready in 30 minutes; makes 1–2 servings
Ingredients
1 Kohlrabi
1.5 tbsp extra virgin olive oil (or melted coconut oil)
1/2 tsp cinnamon
1/2 tsp cumin
Salt and pepper to taste
Juice of 1/4 lemon
Preparation
- Preheat oven to 375°
- Peel kohlrabi and cut into sticks
- In a bowl, mix oil and spices
- Add the kohlrabi sticks and toss until well coated
- Spread on a baking tray and sprinkle with salt and pepper (optional)
- Bake at 375 for 20–25 minutes or until golden brown, but not soggy
Slice away the leaves and stems, then peel away all of the woody parts of the kohlrabi.
Just love this sweet, turnipy veg!
Radishes turned out to be a very photogenic vegetable!
Such a lovely bunch!
Add cinnamon and cumin–delicious!
Sweet, Creamy Kohlrabi Slaw
Ready in 15 minutes; makes 8 servings
Ingredients
3 1/2 c. shredded/grated kohlrabi (around 2 medium)
2 c. cherry tomatoes, sliced in half (optional)
1 c. diced apple, peeled
1 tbsp. finely diced sweet onion
1/4 c. dried cranberries
3/4 c. walnuts, chopped (optional)
2 tbsp. organic apple cider vinegar
1/3 c. mayo, preferably homemade or organic
1 tsp. honey2 tbsp. sour cream
salt to taste (around 1/2 tsp.)
Preparation
- Peel and shred the kohlrabi and place into large bowl.
- Add tomatoes, apple, cranberries, walnuts, and onions and toss with kohlrabi.
- In a separate bowl, mix the mayo, vinegar, honey, and sour cream.
- Add the cream mixture to the slaw mixture, stir to coat.
- Refrigerate for at least 2 hours for good flavor melding; overnight is best.
- Salt to taste as I find this to be a very personal preference.
From Life as a Plate
Roasted Kohlrabi
Like chard, kohlrabi roasts easily and deliciously.
Ready in 40 minutes; makes 2–4 servings
Ingredients
2 kohlrabi
4 large carrots
4 turnips
1–2 tbsp olive oil
1 tsp sea salt
3 sprigs fresh thyme
Preparation
- Preheat oven to 400°F; grease a baking sheet with 1 tbsp olive oil.
- Quarter turnips and kohlrabi; slice carrots in half lengthwise.
- Toss vegetables on prepared sheet with additional olive oil as needed; sprinkle sea salt.
- Roast for 20 minutes; sprinkle thyme sprigs.
- Roast an additional 10 minutes; add salt to taste.
From Noshtopia