Tuesday, January 03, 2006

Purple Kohlrabi

A few days ago, I told Mar Gavriel that I would be addressing vegetable examination in this post, but can't do that now. I will go ahead and post the recipes today since we still need the antioxidants.

Kohlrabi leaves and pot liquor

Leaves from 2 medium kohlrabi
½ of one small onion

Cut the leaves off the stems and chop into rough pieces. Place in a heavy kettle with water to cover generously. Add salt and ½ of one small onion to the water and cook over medium heat until tender. This took longer than I thought it would—those leaves are tougher than they look—about 25 minutes. Pour the leaves with their pot liquor into bowls. Add a drizzle of olive oil and a few drops of hot sauce. If you have some cornbread to crumble in, even better!

Red and White Kohlrabi Slaw

Bulbs from 2 medium kohlrabi
1 small red pepper

Peel off the tough outer skin (It’s pretty, but too tough to eat).
Slice the bulbs into julienne. Peel the red pepper and julienne.
Toss the kohlrabi and pepper together in a bowl. Dress with olive oil and apple cider vinegar, or the vinegar of your choice. Salt to taste.

This is what I did with the stems this time. Sorry if this is of no use to kitchens without juicers. For collards I cook the stems, but for these guys, the stem-to-leaf ratio would have been too high.

Winter vegetable juice

5 large carrots
3 stalks celery
1 large beet
1 red bell pepper
stems from 2 medium bunches of kohlrabi

Put vegetbles through juicing machine. Remember to recycle your pulp!

Here’s the summer vegetable juice. It’s in Yiddish, but you can figure it out—cucumbers and tomatoes instead of kohlrabi.


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