Thursday, June 20, 2013

eating my share: close encounters with kohlrabi

How are you enjoying your spring vegetables so far? Please feel free to share any meals you've made in the comments!

When I picked up our share, I chose a vegetable to center our dinner around. I went with kohlrabi, the space alien of the vegetable galaxy. Kohlrabi has a sweet brassica flavor similar to cauliflower and is delicious raw or cooked.

I love roasting kohlrabi and this recipe from Edible Rhody came to mind. Here is my take on it along with a frittata recipe using the kohlrabi greens.



Roasted Kohlrabi and Bacon Panzanella with Garlic Scape Dressing
(serves 2-4)

4 kohlrabi orbs, stripped of tentacle arms, peeled and cut in chunks
1 tbs oil
s&p
fresh oregano or other herb
1 scallion, green parts chopped
4 strips of bacon, cut into small pieces
2-3 cups of toasted bread cubes

Garlic Scape Dressing 
(this makes a lot)

5 garlic scapes, cut into small bits
juice from 2 lemons
splash of rice wine vinegar
1/2 - 1 cup of extra virgin olive oil
1 tsp of honey, plus more to taste
1 tbs dijon mustard
s&p
Preheat oven to 400

Toss kohlrabi cubes with oil and season with s&p. Roast for 40 minutes, switching racks halfway through and tossing around in the pan.

In the meantime, fry and drain your bacon. (If making the frittata, use a nonstick skillet that has a lid and reserve 1 tbs of grease.)

To make the dressing, finely mince the scapes in a food processor. Add remaining ingredients and blend well. Taste and adjust by adding more oil, honey or s&p.

Once done roasting, toss the kohlrabi with the bacon, scallion and oregano. Toss in the toasted bread cubes and drizzle in some of the garlic scape dressing. Season with s&p and let sit a few minutes before eating.


Steamed Frittata with Kohlrabi Greens
(serves 2-4)

greens from 1 bunch of kohlrabi, rinsed well and chopped
1 tbs of bacon grease from cooking bacon
1 scallion, chopped
4 eggs, beaten with a bit of milk and seasoned with s&p
1/4 - 1/2 cup cheese of your choice, cut into bits
Add the greens to hot bacon grease and cook on medium-high until wilted. Add scallions to the pan and pour the egg mixture over top. Reduce heat to medium low.

Dot pieces of cheese over the top and cover with lid.

Cook for about 8-10 minutes until the egg has puffed up and is no longer runny on the surface.


Let me know if you try the recipe or how you used your kohlrabi!
- Jess

1 comment:

  1. Those recipes sound delicious!

    On Monday I used my kohlrabi to make a creamy potato and kohlrabi soup. It was delicious. It had a taste almost like brown butter.

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