Kohlrabi definitely falls into that category of “F.M.M.” (aka, Farmers Market Mysteries). It looks like the alien of vegetables, and more than a little intimidating to work with.
I mean, seriously?
But as I am always coming across it in every farmers market I visit I assumed that this homely vegetable must have some redeeming qualities. So I started to do a little research………
Kohlrabi is a member of the Brassica family of vegetables, which includes cabbage, broccoli and radish. In fact, the name comes from the German “kohl” (for cabbage) and “rabi” (for turnip), which closely describes its flavor and texture. I like cabbage. I like broccoli. Things were looking up.
I then learned, in a quick search through some of my favorite food blogs, that Kohlrabi is best eaten raw – no cooking required!
The idea of a simple, fresh and bracing summer salad was beckoning, and I eventually landed on this recipe. It took about 15 minutes to put together, looks so pretty and will be a nice change from my usual summer sides.
Kohlrabi – this vegetable cleans up nicely, don’t you agree? Try it for your next picnic or barbecue and let me know what you think. Better yet, I’d love to know if you have any favorite kohlrabi recipes – if so, please share them here!
adapted from Orangette
Note: Kohlrabi is easier to prepare than it looks. Simply trim the ends and, using a sharp paring knife, cut away the thick outer skin. I used a mandoline to create evenly thick slices prior to julienning, but a sharp chef’s knife will do the trick just fine.
2 medium kohlrabi bulbs
1 large carrot (or 2 medium), peeled
1 t. fennel seed (if you don’t like fennel you can omit)
2 T. rice wine vinegar
1/2 t. kosher salt
1/2 t. freshly ground black pepper
2 T. olive oil
1 t. toasted sesame oil
1 lemon (optional)
Julienne the kohlrabi and carrot.
Toast the fennel seeds (if using) in a small dry skillet till fragrant and lightly browned. Let cool and grind to a coarse powder, using a mortar and pestle or small food processor.
In a small bowl, combine the ground fennel seeds, vinegar, salt and pepper. Whisk in both oils and pour over the vegetables, tossing to coat. I like to add a squeeze of fresh lemon juice here. Taste and adjust seasonings if needed.
This delicious recipe brought to you by Sheri Silver