Monday, 5 November 2018

What to Do With Kohlrabi


A kohlrabi root.

Since I seem to have become the official kohlrabi advocate at the market in Preuilly, offering advice to anyone who will listen, I thought I'd put some kohlrabi suggestions on the blog. It's one of those weird looking vegetables that people have forgotten or never tried.

Julienned kohlrabi.

Kohlrabi and Salmon Salad

Ingredients:
A kohlrabi
300 g poached salmon
Salad leaf 

Dressing:
A few shreds of shallot
A pinch of chilli
2 tbsp red wine vinegar
1 tsp soy sauce
½ tsp sugar
4 tbsp snipped chives
Salt & pepper

Method:
Peel and julienne a kohlrabi (I have a tool which does string julienne).

The dressing.

Make a marinade dressing by mixing a few shreds of shallot, a pinch of chilli powder, 2 tbsp red wine vinegar, 1 tsp soy sauce, 1/2 tsp sugar, 4 tbsp snipped chives, season with salt and pepper and combine with the kohlrabi.

Marinading kohlrabi.

Put some salad leaf on a plate, add some fish (could be chunks of poached salmon or cod, smoked fish, shellfish or tuna). Pile the kohlrabi on top.

Kohlrabi and salmon salad.

The mild mustardy flavour of kohlrabi goes extremely well with fatty fishes such as salmon, trout or eel. I also recommend kohlrabi cut into batons and served with other crudités and a dip such as tuna or salmon rillettes, or salmon mousse.

4 comments:

  1. I am a big fan of kohlrabi, especially when small. When we lived in Vermont, I once grew an incredibly successful crop and was able to pull them at their most tender stage. Barely had to peel them. Jim's not as fond of them raw so I used to slice them very thinly and saute very quickly in butter.

    Those available in our market are enormous and very woody unfortunately.

    ReplyDelete
    Replies
    1. Yes, it's true they are only edible when young and tender.

      Delete
  2. One of my fond memories is being in the garden behind the hen house with my father. He took out his pocket knife, pulled a kohlrabi, peeled it and cut thin pieces that we ate right there. They were crisp and refreshing and the best way to eat them to my mind.

    ReplyDelete