How to Tackle a Kohlrabi
Updated: Jul 9, 2019
This Week's Share: Pac choi, kohlrabi, sugar snap peas, cucumbers, parsley, salad mix, garlic scapes, beets
This week's recipes:
Kohlrabi with cream, mustard with sage
Kohlrabi slaw with apple, lemon and parsley
Roasted beets with marjoram
Sugar snap peas and cucumbers with mint
Kohlrabi with Cream, Mustard and Sage
This sounds like a nice fall dish with delicious pork roast, doesn't it? So keep that in mind when we have more in the fall. I have to admit that I tore into this dish for dinner last night with some toasted homemade sourdough bread a chunk of cheddar cheese. Simple pleasures. To tackle the kohlrabi: tear off the leaves and set them aside to cook with your other greens of the week. Peel the skin off with a pairing knife or vegetable peeler. For this recipe I cut the kohlrabi in half then into slices. For one bunch of 4 kohlrabi I put about 2 tablespoons of butter in the pan with some chopped garlic scapes. Though I didn't have one on hand, this dish would have benefited from cooking some diced onion in the butter until soft before adding the Kohlrabi. Cook the kohlrabi in the butter over medium heat until it is getting some nice brown edges, flipping over with a spatula so both sides get browned. Lightly brown, we still want the kohlrabi to be al dente. When browned after about 10 minutes add about 2/3 cup of cream, 2 teaspoons mustard, salt and pepper and a few leaves of chopped sage. The cream will reduce pretty quickly and when it has thickened a little you are ready to serve topped with a handful of chopped parsley.
Kohlrabi Slaw with Apple, Lemon, Parsley
Kohlrabi is great as a raw snack. Excellent with a nice sharp cheddar cheese and other crunchy raw veggies like cucumbers and radishes. For a simple slaw peel your kohlrabi and chop into match sticks or use a grater if that type of knife work sounds daunting to you. Chop the apple in the same way and toss with fresh lemon juice, a drizzle of olive oil and a handful of chopped parsley. Light and crisp.
Roasted Beets with Marjoram
Two of my favorite things. If you don't know marjoram yet, we will introduce you during our garden walk this Wednesday. It's woody, yet floral, fragrance is perfect with eggs, corn, mushrooms and earthy beets. Preheat your oven to 400. Trim the greens and root tails from your beets and wash. Wrap your wet beets in a nice tight tin foil package and put on a tray in the oven. Small beets should be ready in about a half hour. Larger beets may take up to an hour. Take out of the oven and carefully open your steaming hot packet. The skins of the beets will slip right off in your fingers. Quarter or slice your hot beets, season with salt and pepper and throw in a tablespoon of butter or olive oil. Toss in about a tablespoon of freshly chopped marjoram.
Sugar Snap Peas, Cucumbers and Mint
Some recipes are really just suggestions, like this one. These two crunchy refreshing veggies just cry out for the brightness of mint. I like to blanch my peas but if you like them raw go ahead and toss them with the cucumbers that way. Dress with vinegar of your choice - here I would go for something light like rice wine or white balsamic and some olive oil and sea salt.
One more thing going on here this week is greens. Kohlrabi greens and beet greens and the pac choi. So you have a nice batch or two of cooking greens to saute. I would use the kohlrabi with the pac choi or you can definitely add them to the creamy recipe above. I'd leave the beet greens for another evening.