Kohlrabi may look like it’s from outer space, but tastes great both cooked and raw!
4 kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
⅓ cup grated Parmesan cheese
(You can halve the recipe depending on how much kohlrabi you have)
Preheat an oven to 450 degrees F (230 degrees C).
Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
2 bulbs kohlrabi
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1 tablespoon whole-grain mustard (or Dijon-style mustard)
1/2 teaspoon fine sea salt
Freshly ground black pepper (to taste)
Trim and peel the kohlrabi and the carrots. Trim the tops and bottoms of the kohlrabi and set the flat bottoms on a cutting surface; use a sharp paring knife to cut down from top to bottom, removing the thick, tough peel (with this method you’ll easily be able to see where the tender white-ish inside ends and the green or purple peel begins, working around the vegetable until all the peel is removed).
In a salad bowl or large mixing bowl, whisk together the oil, vinegar, mustard, and salt until well blended. Add pepper, if you like.
Using the large holes on a standing box grater or a mandoline set up for fine julienne, grate the kohlrabis and the carrots into the salad bowl.
Toss everything together until the kohlrabi and carrot are evenly coated with the dressing. Taste and add more salt or pepper, if you’d like.
Serve immediately or know that this salad holds up quite well to be made a few hours ahead of time and kept covered and chilled.
Original recipe: Molly Watson
Roasted Beetroot and Arugula Salad
Spring crops are full of fresh greens, perfect for making a salad. Even better when you can make your own dressing! The ingredients in this recipe are extremely flexible so feel free to swap your choice of cheese and greens.
2 large beetroots
1 sprig Rosemary
3 cups baby arugula
1/2 cup toasted walnut
1/3 cups Goat Cheese or feta
For Balsamic Vinaigrette:
2 tablespoon Balsamic Vinegar
2 tablespoon Honey
1/4 cup Olive Oil
Salt & PepperYou can also add herbs to your dressings!
For the Balsamic dressing add all the ingredients to a jar, close the lid and shake well to mix everything well.
Clean, peel, and cut beetroot to bite-size pieces.
Preheat oven to 400°F ( 200 °C).
Toss beetroot pieces in 2 tablespoons of above dressing. Bake for 20 minutes or until cooked tender and is caramelized around the edges. Let roasted beetroot cool down a bit.
In a big salad bowl add baby arugula, roasted beetroot, toasted walnut. Drizzle dressing as per taste and toss well. Top with crumbled goat cheese while serving.
Original recipe: Subhasmita Panigrahi