Four Ways With Kohlrabi
ROASTED KOHLRABI & PEAR SALAD WITH HONEY & THYME DRESSING
Preheat oven to 220°C (200°C fan forced). Trim 2 kohlrabi then slice into wedges, and toss in 2 tbsp olive oil and 1 tsp salt. Line
a baking tray with baking paper and spread the wedges evenly across the tray. Roast in the oven for 30 minutes, tossing with a fork every 10 minutes. Slice two firm pears into wedges, leaving the skin on. Place them on the same roasting tray, roast for 15 minutes. Remove from the oven and allow to cool. Make the honey & thyme dressing by combining 1 tsp raw honey, 1⁄2 tsp wholegrain mustard, 1 tbsp fresh thyme leaves and 1 tbsp apple cider vinegar. Add 4 tbsp extra-virgin olive oil, one spoonful at a time, and mix well until dressing thickens. Season to taste with sea salt and black pepper. Arrange 3 cups of salad leaves (such as rocket or baby spinach) on a serving platter. Arrange the kohlrabi and pear over the leaves. Top with 150g crumbled gorgozola and 1⁄2 cup of chopped toasted walnuts. Drizzle with honey & thyme dressing before serving.
LAMB & KOHLRABI RED CURRY
Peel 1 large onion and cut into wedges. Peel and finely chop 2 garlic cloves. Cut 450g of lean boneless lamb into 3cm cubes. Heat 2 tbsp sunflower oil in a wok or large frying pan, add the onion and garlic and fry over a medium heat for 5 minutes. Add the lamb and 2 tbsp Thai red curry paste, stir-fry for 5 minutes. Add 150ml lamb or beef stock, 2 tbsp Thai fish sauce and 2 level tsp soft brown sugar. Bring to the boil, then lower the heat, cover and simmer gently for 20 minutes. Meanwhile, slice 2 medium kohlrabi into strips, then de-seed and slice 1 red capsicum. Stir the vegetables into the curry with 2 tbsp chopped fresh mint and 1 tbsp chopped fresh basil and then cook, uncovered, for a further 20 minutes. Stir in 25g of toasted peanuts. Serve at once, garnished with fresh basil leaves. Serves 4.
KOHLRABI & TURMERIC SOUP
Chop 1 medium onion. Melt 2 tbsp butter in a large saucepan with a lid, then add the onion and cook gently until soft, about 10 minutes. Peel and chop 500g kohlrabi and 50g fresh turmeric rhizomes. Add to the pan and cook for 2 minutes. Add 2 1⁄2 cups warm vegetable stock, 2 1⁄2 cups milk and 1 bay leaf to the pan, and then bring to a boil. Cover, reduce the heat to low and simmer for 25 minutes, or until the kohlrabi is tender. Allow to cool for a few minutes and remove the bay leaf. Using a high speed blender or a food processor, blend the soup until very smooth. Strain the soup to remove any fibres. Return to a clean saucepan to reheat before serving. Do not allow to boil when reheating. Season to taste with salt and black pepper. Serve in heated bowls with a bread of choice. Serves 4.
FERMENTED KOHLRABI (KOHLRABI KRAUT)
Weigh 3 peeled kohlrabi and 1-2 green apples. Weigh out 2⁄3 of the kohlrabi and apples’ weight in sea salt. Using a mandolin or a sharp knife, julienne kohlrabi and apple. Place in a clean, large glass bowl. With clean hands, massage the salt into the pieces. Let mixture rest for a few minutes to allow the juices to develop, then mix again. Transfer kohlrabi and apple to a large ceramic or glass container with a lid, and pack down tightly, to cover with juices. If the kraut is not completely covered at first, don’t worry – the salt will continue to draw water out, creating more brine. It may also be necessary to weigh down the kraut to keep it submerged. If after a day, the kraut still is not totally covered, make a two per cent brine (1 gram of salt to 50ml water) and pour in the container to cover the kraut. Cover the container and place in a cool place (under 18°C) – checking the container every few
days for mould or scum. Skim off scum if necessary. Once it has sufficiently soured, transfer the kraut to the fridge to ferment and develop flavour. Makes 1 x 1L jar.