Friday, March 19, 2010
Minty Kohlrabi Slaw
above: Dandelion Greens (aka Chiccoria)
Left: Curly Mustard
Here's what Farmer John had for us at the Silver Lake pick-up this week:
Japanese cucumbers (eat the skin an' all!)
Turnips (sautee the tops!)
Red and golden beets (saute the tops!)
Curly mustard (eat raw or sauteed)
Green garlic (eat the whole thing - leaves an' all!)
Red and green adolescent romaine lettuce
Chiccoria (aka dandelion greens - sauteed or raw)
Kohlrabi (pictured right)
Broccoli raab (aka rapini)
Kohlrabi is a wonderful vegetable that's too often ignored. Actually, it's quite delicious, versatile, and easy to prepare. It's related to cabbage, but with a milder and sweeter flavor and much more juice.
You can prepare kohlrabi myriad ways: It can be boiled and mashed into a puree. It can be baked, scouped out and stuffed. Kohlrabi makes a nice gratin thinly sliced, topped with grated cheese and baked. You might even layer in some thinly sliced turnips, too. Raw kohlrabi can be sliced or grated into a fresh green salad, so I hear from CSA shareholder, Jed, who I chatted with at the Silver Lake pick-up this afternoon.
Kohlrabi also makes a fabulous slaw which is especially good with fresh mint. It's super easy to prepare and tastes great.
Minty Kohlrabi Slaw
1 bulb kohlrabi
8 mint leaves
1 T mayonnaise
2 t white balsamic or white wine vinegar
salt and pepper to taste
1. Cut the leaves off the kohlrabi bulb and compost or save for another use (the leaves are also edible).
2. Peel the tough exterior off the kohlrabi. Rinse off the bulb and grate the bulb into a bowl using a coarse grater.
3. Wash and dry the mint leaves. Stack them and slice the mint into very thin strips. Add the mint to the bowl with the kohlrabi.
4. Stir in the mayonnaise and vinegar. Add a little more mayo if you'd like. Season with salt and pepper to taste.
This recipe makes 2 servings, but you can double or triple it.