Monday, June 24, 2013

Kohlrabi & Turnip Slaw

Having never heard of kohlrabi until we received it in our CSA pickup, and having never eaten a turnip until we ended up with 5 in this week's pickup, I went on a mission to find some delicious sounding recipes to experiment with both vegetables.
I found this recipe on Pinterest and served it with hotdogs and baked beans.
yield: 4 sides

1 kohlrabi
1 turnip, peeled & quartered
3 tbs lemon juice
1 tbs peanut oil
2 tbs honey
1 tsp sesame oil
1 spring onion, thinly sliced
1/4 tsp sea salt
1/4 tsp black pepper

  1. Separate stems from kohlrabi bulb, trim, and discard tough bottoms of stems.
  2. Half leaves lengthwise then thinly shred crosswise.
  3. Trim root end from bulb and peel away tough outer layer; halve lengthwise.
  4. Using a grater (I used the grater/slicer attachment on my KitchenAid), shred turnip and kohlrabi bulb.
  5. In a medium bowl, whisk together lemon juice, peanut oil, honey, and sesame oil; season with salt and pepper.
  6. Add scallions, kohlrabi leaves and bulb, and turnip to bowl; toss to coat.
  7. Cover and chill for at least 15 minutes before serving.
  8. Enjoy!

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