It is a sweet vegetable, fresh and cooling. It sides perfectly to spices and sour souses. It can be shaved, grated and eaten raw. It can be steamed or stir fried or souped. Sweet sweet kohlrabi, be mine.
COOL KOHLRABI SALAD
for soused mackerel and hot curries
for soused mackerel and hot curries
SERVES 3-4 as a side
1 kohlrabi, peeled and de-stemmed
1 tbsp natural yoghurt
juice half a lemon
1 tsp coriander seeds
1 tbsp fennel leaves, roughly chopped
salt and pepper
1 kohlrabi, peeled and de-stemmed
1 tbsp natural yoghurt
juice half a lemon
1 tsp coriander seeds
1 tbsp fennel leaves, roughly chopped
salt and pepper
Shave the kohlrabi with a vegetable peeler into a large bowl and stir the yoghurt and lemon juice.
Meanwhile, toast the coriander seeds over a medium heat until they are warm enough to let off an aroma. Roughly crush the seeds in a pestle and mortar and throw over the kohlrabi. Toss through with the fennel leaves and season.
Simple simple.
Try these kohlrabi combinations too:
Caraway and cucumber
Apple, ginger and fennel
Carrot and cumin
Beetroot and fresh coriander leaves
Thanks for that, I sometimes pick them up in the shops, um and ah for a while then put it back as I have no idea what to do with them!
ReplyDeleteThey are strange little creatures, but certainly worth a try. Pick them up and take them home next time!
ReplyDelete