Roasted Kohlrabi

Recipe by TheVeganButcher

Ingredients

-1 bunch fresh kohlrabi, peeled & diced

-1 tbsp olive oil

-1 tbsp minced garlic

-½ tsp paprika

-Sea Salt, to taste

Directions 

-Preheat oven to 450°F.

-Trim the stalks off your kohlrabi and slice off the thick green skin. Cube it.

-Toss the diced kohlrabi with olive oil, garlic, paprika and salt in a bowl.

-Line a rimmed baking sheet with tinfoil and spread kohlrabi evenly on it. Throw it into oven and roast for 30-35 minutes, stirring every five minutes after about
-20 minutes. Serve with wasabi-dill dipping sauce.

Wasabi Dipping Sauce

Ingredients

-¼ cup vegan mayonnaise

-3 tbsp plain soy yogourt

-½ tsp wasabi powder

-1 tsp prepared horseradish (from a jar)

-1 tsp chopped fresh dill

-½ tsp chopped green onion

Directions 

-Mix all ingredients together. I used a firmly packed teaspoon of dill because I loooove me some dill.

-Cover and refrigerate for at least 30 minutes to blend flavours. Serve as a condiment or dip.

Mizuna Salad with Kohlrabi and Pomegranate Seeds

Martha Stewart Living, February 2005

• Yield Serves 6
  

Ingredients

• 2 large celery stalks
• 1 medium kohlrabi bulb (8 ounces), trimmed and peeled
• 1 small pomegranate
• 3 1/2 cups mizuna (3 ounces) or other tender, bitter salad greens such as arugula or dandelion
• 2 tablespoons champagne vinegar
• 1/8 teaspoon coarse salt
• 1/8 teaspoon freshly ground pepper
• 1/8 teaspoon sugar
• 1/2 teaspoon Dijon mustard
• 3 tablespoons extra-virgin olive oil

Directions

1. Using a mandoline or a sharp knife, thinly slice the celery and kohlrabi. Cut kohlrabi slices into 1/4-inch-wide strips.

2. Halve pomegranate; remove enough seeds to yield 1/2 cup (reserve remainder for another use). Add seeds, celery, kohlrabi, and mizuna to a serving bowl.

3. Whisk together vinegar, salt, pepper, sugar, and mustard. Whisking constantly, add oil in a slow, steady stream; whisk until emulsified. Toss with salad.

Warm Root Salad in Horseradish Vinaigrette

This is another kohlrabi recipe that I'd like to try soon, as the new red potatoes will be in our share for the first time this week! This recipe is adapted from A Veggie Venture blog. The author writes that this is a "concept" recipe, so be creative and adapt based upon what you find in your share.

Warm Root Salad in Horseradish Vinaigrette
"Allow about 2 cups unroasted vegetables per serving for a main dish, about 1 cup per serving as a side dish."

Salad Ingredients
2 medium purple-top turnips, ends trimmed, peeled with a carrot peeler, cut cross-wise about ⅓-inch thick, then diced
2 kohlrabi, ends and knobs strimmed, peeled with a paring knife, cut cross-wise about ⅓-inch thick, then diced
1 sweet potato, peeled with a carrot peeler, cut cross-wise about ⅓-inch thick, then diced
2 small potatoes, skins on, cut cross-wise about ⅓-inch thick, then diced
½ celeriac, peeled with a paring knife, cut cross-wise about ⅓-inch, then diced
3 parsnips, ends trimmed, peeled with a paring knife, quartered lengthwise, woody cores removed and discarded, then diced
3 carrots, ends trimmed, thick ends halved or quartered with carrot left intact, then cut cross-wise
1 onion (or 2 to 3 fresh onions), peeled and roughly chopped
1 ounce pancetta, diced small (optional)
2 tablespoons olive oil
salt and pepper, to taste

Vinaigrette Ingredients
4 tablespoons olive oil
6 to 8 tablespoons white wine vinegar
2 tablespoons Dijon mustard
2 tablespoons horseradish, or more, to taste
salt and pepper, to taste

Directions
1. Preheat the oven to 400 degrees. Prep vegetables and toss in a bowl with olive oil. Place in a single layer on a baking sheet (you may need two, depending on the amount of vegetables used) and season generously with salt and pepper. Roast for 60 minutes, stirring well after 30 minutes, and stirring well and adding pancetta after 45 minutes.
2. While the vegetables are roasting, whisk together the vinaigrette ingredients in a large bowl.
3. Mix the roasted vegetables with the vinaigrette and taste and adjust seasonings. Serve over lettuce greens (no need to dress the greens, the horseradish vinaigrette will be enough) with good bread and butter.

Kohlrabi Remoulade

LFFC purple kohlrabi!

Kohlrabi is a new vegetable for me, and I've been searching for some fun and interesting ways to try it out! This recipe is courtesy of Nourish Me blog, originally adapted from a recipe by Nadine Abensur.

Kohlrabi Remoulade
Serves 2 to 3

Remoulade Ingredients
2 kohlrabi, thickly peeled
2 heaping tablespoons of mayonnaise
3 fat green olives, pitted and finely chopped
1 small clove garlic, crushed
small handful hazelnuts, roasted, cooled, and chopped
2 teaspoons of grain mustard
sea salt and pepper

Salsa Ingredients
3 small tomatoes (or a good handful of cherry ones)
1½ tablespoons sweet chilli sauce
1 large avocado
1½ tablespoons of extra virgin olive oil (optional)
1 tablespoon of parsley, very finely chopped (optional)
handful of greens (spinach, lettuce, etc.)

Directions
1. First, make the remoulade. Coarsely grate the kohlrabi. Place in a bowl and add the mayonnaise, chopped olives, garlic, hazelnuts, and grain mustard. Season with a little salt and pepper and mix well. Set aside.
2. Second, prepare the salsa. Chop the tomatoes and place in a bowl with their juices. Stir in the sweet chilli sauce. Peel and cut the avocado into 1-inch dice. Add to the tomato mixture, taste for seasoning (adding a little more sweet chill if need be) and stir gently to just combine. Set aside.
3. Mix the extra virgin olive oil and parsley together (optional).
4. Divide the leaves between two or three plates (depending, of course, on how many you are). Place a mound of the salsa on top. Carefully place a mound of the remoulade on top of this. Drizzle a little of the parsley oil if you’re using it around the plate and serve at once.