Braising kohlrabi in white wine really brings out the sweetness of this vegetable. Makes a wonderful accompaniment to grilled chicken or fish.
1.5 lb. kohlrabi, peeled and chopped into 1 pieces
2 garlic scapes, chopped into 1/4 pieces
2 TB butter
1.5 teaspoon fresh tarragon, finely chopped (or 1/2 teaspoon dried, crumbled)
salt & pepper to taste
1/4 cup white wine
chopped fresh parsley
Melt butter in a medium-sized skillet set over medium heat. Add the kohlrabi, scapes, tarragon, salt and pepper, and toss to coat with butter. Pour in white wine. Bring to a simmer, reduce heat and cover. Continue to cook, adjusting heat to keep pan contents at a slow simmer, approximately 10-15 minutes, until slightly tender. Uncover and turn the heat up a bit. Cook until the kohlrabi is slightly colored. Remove from heat and transfer to serving dish. Sprinkle with parsley and serve.
Kohlrabi Black Bean Salad
This is a very forgiving summer salad. Feel free to swap in any of the items from your share - get creative!
approx 1 cup kohlrabi, peeled and diced
3-4 green onions, chopped
2 cloves garlic, minced
a handful of fresh cilantro, chopped
3 small radishes, sliced thin
1/2 can black beans, drained and rinsed
the juice of one lime
Toss all ingredients together. Season with salt to taste and refrigerate at least an hour. Just before serving, garnish with chopped avocado.
Fermented Dilly Kohlrabi Chips
Kohlrabi is another one of those veggies that I haven't tried yet but have heard how amazing it is. This recipe makes a chip similar to a dill pickle. I love everything fermented and will be trying these chips asap!
Makes: 1 pint jar
1 1/4 c. thinly sliced kohlrahbi rounds (about 1 large bulb1)
1 1/2 tsp. sea salt
1-2 dill heads
a couple sprigs of dill leaves
1/2 garlic clove, peeled
water to cover, about 1 c.
Sterilize a pint jar. Put the kohlrahbi rounds, dill heads, dill leaves, garlic, and sea salt into the jar. Cover with water, leaving about 1/2? headspace. Add the salt. Screw on the lid. Shake the whole thing like crazy for a minute to mix up the saltwater brine.
Set it in a warm, dark corner somewhere for a couple days. It takes a couple days to ferment. You’ll want to try a piece after 2 or 3 days to taste and see if it’s there yet. The pickles will go from salty and okay-tasting to this dilly-sour-happy-taste-bud-explosion. When it reaches that perfect point, stick the jar in the fridge to keep the flavors right where they are. They’ll last in the fridge for… a really, really long time, theoretically, but you’ll probably eat the whole jar in just a day or two if you like dill pickles like me.
Arugula and Garlic Scape Pesto
Garlic scapes make an AMAZING pesto. You can use this pesto on sandwiches, pizza, or on pasta.
4 cups of washed arugula
4 young garlic shoots and scapes
4 cloves of garlic
1 cup of pine nuts
½ cup parmesan cheese (optional)
½ cup of olive oil
1/8 teaspoon pepper
½ teaspoon of salt
Whizz it all up in the food processor or blender. I do the nuts and cheese first followed by greens and oil and then the salt and pepper. This seems to blend easily. This time of year you can also throw in some chives and garlic chives if you have any laying around!
This same formula can be used to make pancakes with other members of the onion family, especially shallots and spring onions. I use peanut oil for this recipe, but that's only because I associate it with soy sauce. If you omit the soy -– making these pancakes a perfect accompaniment to braised foods that use European seasonings -- you can use any vegetable oil or even a good olive oil. Recipe from The New York Times.
Salt and freshly ground black pepper
4 bunches scallions or spring onions, about 1 pound
1 teaspoon soy sauce
1/2 cup flour
Peanut, canola or olive oil as needed
Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth. Add the larger portion of scallions to the water, and cook about 5 minutes, or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.
Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes.
Chicken in Yogurt Sauce (Murgh Khorma)
Adapted from Lite and Luscious Cuisine of India, this chicken dish would pair well with some kohlrabi. Serves 6.
1 3 lbs. chicken
1/2 cup plain yogurt
1 tsp fresh ginger, chopped
2 garlic cloves, chopped
2 tsp garam masala
1/2 tsp cayenne pepper (optional)
1 tsp coriander powder
1 tsp salt
2 TB sunflower or olive oil
1/2 tsp cumin seeds
1 medium onion, thinly sliced
1/2 cup water
1 green chili, chopped (optional)
2 TB chopped fresh cilantro
Cut the whole chicken into 8-10 pieces. Remove skin if desired. Cut 2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken. Set aside. In a small bowl mix yogurt, chopped ginger, garlic, garam masala, cayenne pepper, coriander and salt. Pour over chicken and mix well. Heat oil in a heavy skillet. When oil is hot, add cumin seeds ad cook for a few seconds until seeds are golden brown. Add sliced onions. Fry onions until golden brown, stirring as needed. Add chicken along with the marinade and fry for 8-10 minutes. Add the water, chopped green chili and cilantro and stir well. Cover with a lid and reduce heat. Simmer for 20-25 minutes. Stir occasionally. Serve immediately over brown rice.
One Pot Mujadara with Crispy Leeks and Greens
1 cup brown or green lentils
2 leeks, white and light green parts only, roots trimmed
2 1/4 teaspoons salt, more as needed
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
3/4 cup long-grain rice
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon cayenne
1 bay leaf
1 cinnamon stick
4 cups trimmed and chopped spring greens (chard leaves, spinach, kale, mustard or a combination)
Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.
Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.
Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds.
Drain lentils and stir into pot. Add 4 1/4 cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks.
Herbed Hamburgers with Arugula
3/4 pound ground beef
1 teaspoon minced fresh thyme leaves
1 teaspoon vegetable oil
mayonnaise to taste
2 onion rolls or hamburger buns, split
2 tablespoons finely chopped red onion
3/4 cup washed, spun dry, and chopped arugula
In a bowl gently combine beef and thyme and form into two 3/4-inch-thick patties. In a heavy skillet (preferably cast iron) heat oil over moderately high heat until hot but not smoking and reduce heat to moderate. Cook patties 3 1/2 minutes on each side for medium-rare meat and drain on paper towels.
Spread mayonnaise on insides of rolls and buns and make sandwiches with onion, arugula, and patties.
Sweet Salad Turnips with Oranges
Here's a tasty and easy way to enjoy your salad turnips.
1 bunch turnips, trimmed, halved and sliced
1 tsp salt
Juice of 1 lemon
1 clove garlic, minced
¼ tsp harissa or other chile garlic paste
3 Tbs olive oil
2 Tbs chopped fresh cilantro
Salt the turnip slices and set aside for 30 minutes. Drain and squeeze out the excess liquid.
While the turnip is being salted, prepare the rest of the salad ingredients. Cut the rind off of the orange with a sharp knife. Cut into 1 inch chunks. Blend together the lemon juice, garlic, harissa, salt to taste, and olive oil. Toss turnips, orange and dressing. Garnish with cilantro.