Food Simply Simple

Exploring great ways to make and enjoy food tends to compete with finding ways to keep income rolling in.  It was challenging to get excited as winter wore on and spring kept delaying its arrival.  But suddenly, we're there!  We have two CSA shares -- two different farms.  And we have discovered that is the season of kohlrabi.  What to do with kohlrabi?  It's an amazing vegetable.  First, it's two foods:  the greens and the bulbs -- the satellites, as Farmer Rose says.

Kohlrabi is low calorie, tasty, and excellent raw or cooked.  Its nutrition profile is high!  But so few people know what to do with it.

Use the greens pretty quickly.  You do have to remove the thick stems, but after that, soak the leaves and make sure they're clean.  Slice them into ribbons or squares, and steam/saute them with oil and garlic.  Use them with pasta.  Use them in quiche.  Use them as a tasty, garlicky side dish.  Use them with the crustless quiche recipe below.

The satellites store for a bit.  The purple ones are a titch sweeter than the green ones, but you probably won't notice unless you do a taste test.  The purple ones are a purer white than the green ones when peeled.  I use them interchangeably.  Cut off the outside of the bulb.  As you cut, you will be able to see that the skin is pretty thick.  Cut off any part of the outside that is woody/fibrous.

Eat the bulb raw, sliced thinly, with a mustardy or garlicky dip.

Or use the recipes below!

Kohlrabi Greens Crustless Ricotta Quiche

Serves 4-6 – main dish

Greens from Kohlrabi – 1-2 bunches, cleaned, thick stems removed, sliced in ½” ribbons

2 c. plain, no-fat Greek yogurt

3 eggs

1 T. chili sauce

2 T. olive oil

1 c. ricotta cheese

Preheat oven to 350°F. Lightly oil a 10” pie pan or 10” square pan. Sauté the kohlrabi greens in oil until they wilt. Cover the pan and leave on low for 5 minutes. Turn off heat and leave covered.

Mix the yogurt and eggs. Mix in the chili sauce. Add kohlrabi greens and mix well. Pour into oiled pan. Drop ricotta on top in spoonfuls. Bake 45-60 minutes until lightly browned and firm in the middle. Serve in wedges.

Kohlrabi and Mustard Cream Sauce

Serves 4 – Side Dish

2-3 kohlrabi bulbs, purple or green

1/3 c. plain, low-fat Greek yogurt

2 T. mayonnaise

1-2 T. Dijon mustard – or horseradish mustard

1 tsp. olive oil

Remove leaves from kohlrabi and save for another recipe. Peel the kohlrabi and slice it thinly. Stack the thin slices and cut them into ribbons. This is very easy to do. Mix the yogurt, mayonnaise, and mustard and toss with the sliced kohlrabi.

Oil a pie pan. Spread the kohlrabi around the pie pan to an even depth. Bake 475°F 15-20 minutes. The sauce will bubble and brown. Serve hot or room temperature.

 Kohlrabi and Lemon Tahini Sauce

Serves 4 – Side Dish

2-3 kohlrabi bulbs, purple or green

1/3 c. plain, low-fat Greek yogurt

2 T. tahini (sesame seed paste)

1-2 T. lemon juice

1 tsp. olive oil

Remove leaves from kohlrabi and save for another recipe. Peel the kohlrabi and slice it thinly. Stack the thin slices and cut them into ribbons. This is very easy to do. Mix the yogurt, tahini, and lemon and toss with the sliced kohlrabi. Mix the yogurt with the Tahini first and then add the lemon. Tahini thickens the yogurt and the lemon will brighten the flavors and thin the sauce a little bit.

Oil a pie pan. Spread the kohlrabi around the pie pan to an even depth. Bake 475°F 15-20 minutes. The sauce will bubble and brown. Serve hot or room temperature.

So go to your nearest farmers' market and buy  kohlrabi and indulge!  Two for one, and many ways to use it.  Plus, they look great on a bowl, stored until you're ready to work with them.

LinK