Ingredients:
¼ cup olive oil
¾ cups chopped red onion
2 2-inch diameter beets, peeled, cut into ¼-inch cubes
½ cup water
½ cup red wine vinegar
3 tablespoons raisins
3 tablespoons sweetener of choice
2 teaspoons chopped and peeled fresh ginger
1 teaspoon mustard seeds
pinch of cumin seeds
Directions:
1. Heat olive oil over medium heat in a heavy medium saucepan. Add chopped onions and beet cubes. Cook until onions are tender, but not brown, stirring frequently, about 8 minutes.
2. Add ½ cup water. Increase heat to high and boil until mixture is thick, about 5 minutes.
3. Add vinegar, raisins, sugar, ginger, mustard seeds, and a pinch of cumin seeds.
4. Reduce heat to medium-low and simmer until beets are tender and chutney is thick, stirring often, about 8 minutes. Season with sea salt and pepper to taste. Cool. Can be made 1 week ahead. Cover and chill.
Makes about 1 ½ cups
Ingredients:
3 tablespoons olive oil, divided
½ cup whole almonds, coarsely chopped
3 large cloves garlic, chopped
1 ½ teaspoons smoked paprika
sea salt
2 pounds broccoli, stalks peeled and cut into 2-3 inch lengths, small florets
1/3 cup water
1-2 teaspoons sherry vinegar (or, you can use any vinegar you like)
Directions:
1. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add the almonds. Stir until lightly browned, 2-3 minutes. Add garlic and paprika. Sprinkle with sea salt; sauté for 1 minute. Transfer to a small bowl.
2. Add remaining 2 tablespoons oil to skillet. Add broccoli; sprinkle with sea salt. Add 1/3 cup water. Cover and boil until crisp- tender, about 4 minutes, and it is still bright green. Pour off any excess liquid. Stir in almond mixture. Season to taste with sea salt and pepper. Mix in 1-2 teaspoons vinegar.
3. Transfer broccoli to a bowl and serve.
Makes 8 servings
Ingredients:
1 ½ pound potatoes, cut crosswise into ½-inch thick slices
8 ounces trimmed sugar snap peas
1 bunch radishes, thinly sliced
½ small red onion, thinly sliced
¼ cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 clove garlic, pressed
½ cup freshly grated Parmesan cheese
Directions:
1. Steam potatoes on a steamed rack in a large pot over boiling water until almost tender, about 10 minutes (depends on the size of potato).
2. Add sugar snap peas and steam until crisp-tender and potatoes are tender, about 3 minutes. When done, remove from heat and cool.
3. In a small bowl, whisk together Dijon mustard, lemon juice, and garlic, stirring until well combined. Slowly whisk in the olive oil.
4. Place the potatoes, snap peas, radishes, and red onion in a large serving bowl. Lightly toss with the dressing until all the ingredients are coated.
5. Sprinkle with the grated Parmesan cheese and serve.
Makes 6-8 servings
Ingredients:
7 large green onions
½ cup seasoned rice vinegar
2 level tablespoons chopped peeled fresh ginger
4 cups coarsely grated peeled carrots
½ cup dried cranberries
Directions:
1. Cut tops off onions. Cut top into thin strips, cut strips into 2-inch pieces. Cut half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield ½ cup dressing; season with pepper.
2. Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.
Serves 8
Ingredients:
2 bunches kale, stems removed
¼ cup olive oil
½ cup finely chopped shallots (about 2 large)
4 cloves garlic, minced
2 tablespoons capers, drained and chopped
sea salt and pepper
Directions:
1. Bring extra large pot of salted water to a boil. Add kale and cook until almost tender, about 8 minutes. Drain. Rise kale under cold water. Drain again. Coarsely chop kale.
2. Heat oil in a large pot over medium heat. Add shallots and sauté until tender, but not brown, about 3 minutes. Add garlic and capers; stir 1 minute.
3. Stir in kale and sauté until tender and heated through, about 7 minutes. Season to taste with sea salt and pepper. Transfer to a bowl and serve.
Serves 6
This mild version omits the chilies. Begin making it at least 3 days ahead. This recipe is nice because it is mild for those who don’t like too much heat.
Ingredients:
7 tablespoons kosher salt, divided
1 large head Savoy cabbage, outer leaves discarded, cabbage quartered lengthwise with root ends left intact
1 tablespoon sweetener
1 teaspoon fish sauce (such as nam pla or nuoc nam – or if you don’t want to use fish sauce, try a little soy sauce in place of it)
1 Asian pear, peeled, cored and cut into matchstick strips
½ pound daikon (Japanese white radish) cut into matchstick strips
6 green onions, cut into matchstick strips
3 cloves garlic, minced
Directions:
1. Mix 6 cups water and 6 tablespoons coarse sea salt in a very large bowl, stirring to dissolve salt. Place cabbage, cut side up, in water so that water almost covers the cabbage. Put a heavy plate on top cabbage, then top with an iron skillet to weigh down to submerge cabbage in water. Set aside at room temperature 10-12 hours.
2. Drain cabbage; discard water. Rinse cabbage under cold water. Mix 2 cup water, 1 tablespoon coarse sea salt, sugar and fish sauce or soy sauce in same large bowl. Let brine stand until salt dissolves, stirring occasionally, about 10 minutes.
3. Mix pear, daikon, green onions, and garlic in a medium bowl. Lift each cabbage leaf and distribute some radish mixture between each leaf, about 1 to 1 ½ tablespoons. Nestle layered cabbage in bowl of brine as tightly as possible. Put heavy plate on top cabbage, then top with heavy iron skillet to weigh down and submerge cabbage in brine. Set aside at room temperature for at least 24 hours. Then refrigerate kimchi submerged in brine for 24 hours. (Can be made 3 weeks ahead. Remove weight. Cover and keep refrigerated in brine.)
4. Lift cabbage from brine, allowing excess brine to drip back down into bowl. Place on a work surface. Cut crosswise into 1-to 2-inch slices and serve.
Serve 12-16 people
Just like mashed potatoes. Trim the leaves off the bulb, slice it into two or four pieces and steam or boil until tender (about 15 min.) Mash kohlrabi into a puree, add a little milk, or butter, some salt and dip your finger into puree to taste. Yum!!
Most people I have asked how they prefer kohlrabi answered – raw, sliced or grated.
So here you go, you have your choice, raw or mashed, either way, before we know it, it will be the vegetable of the month in Sunset and Bon Appetit.
Kohlrabi bulbs
butter
salt
nutmeg
sugar (optional)
Peel kohlrabi bulbs and cut into thin slices (about 1/8th inch), then crosswise into ‘sticks’.
Melt some butter in a hot skillet, add kohlrabi and saute, stirring often, until beginning to brown. Salt to taste, and sprinkle with a little grated nutmeg and optional sugar if not sweet enough. The sugar will also help to caramelize the kohlrabi more.
Kohlrabi is done when lightly browned but still slightly al dente.
2 tbsp. butter
1 medium onion, chopped
1 lb. kohlrabi bulbs, peeled and chopped
2 1/2 C vegetable stock
2 1/2 C milk
1 bay leaf
Salt and black pepper
Kohlrabi leaves chiffonade (optional) for garnish
Melt butter in a large pan with a lid. Add onions and cook gently until soft, about 10 minutes. Add kohlrabi and cook 2 minutes. Add vegetable stock, milk and bay leaf to pan, and bring to a boil. Cover, reduce heat to low and simmer 25 minutes or until kohlrabi is tender. Let cool a few minutes and remove bay leaf.
Using an immersion blender, conventional blender or food processor, puree soup until smooth. You may want to strain the soup through a fine sieve if the kohlrabi is especially fibrous. Season to taste with salt and pepper. Serve in heated bowls garnish with chiffonade of kohlrabi leaves (see below), and with a hearty bread of your choice.
To chiffonade the kohlrabi leaves, blanch them briefly first, then strip them from their stem, roll into a tight log and slice very thinly crosswise.
Here’s a recipe I found online from Riverford Organic Vegetables, a CSA equivalent program in the UK. We likely won’t get 2 lbs. of kohlrabi in our shares, but you can use this recipe to give you ideas. Me, I could see adding sliced fennel to take up the slack in kohlrabi quantities.
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Serves: 4
2 lbs. kohlrabi
3 tbsp. fresh parsley
1 lemon
2 oz. butter
1 C cream
4 oz. Cheddar cheese
Salt and pepper
1. Peel the kohlrabi, cut in half and slice thinly. Place half in a gratin dish and sprinkle with half the parsley.
2. Finely grate the lemon rind and sprinkle half on top of the kohlrabi. Dot over half of the butter. Season with salt and pepper.
3. Put the remaining kohlrabi, parsley and lemon rind on top. Dot with the remaining butter and pour over the cream.
4. Top with the grated cheese and bake at 375 degrees for 60 minutes, until tender.