Kohlrabi are large bulbs, green and purple, about the size of a tennis ball. The leaves are edible. The flesh of both the green and purple varieties is white. The taste is similar to a broccoli stem. Kohlrabi contain fiber, Vitamin C and potassium.
To prepare, peel and discard the outer two fibrous layers. The flesh can be eaten raw, roasted, cooked in soup or mashed. When steamed, kohlrabi can be used in anything. I decided to steam, marinate and chill to combine with other vegetables, grain and nuts to make a summer salad.
Lemon Honey Kohlrabi Salad with Farro & Walnuts
(Serves 1)Cook kohlrabi sticks in boiling water for 2 minutes.
1/3 kohlrabi bulb, peeled and cut in thin matchsticks
Add carrots to water with kohlrabi and boil for 6 more minutes.
5-6 baby carrots, peeled
Remove from heat, drain and rinse with cold water.
Make dressing by mixing fresh squeezed lemon juice, lemon peel, oil and honey.
2 tablespoon lemon juice
Lemon peel from 1 lemon
2 tablespoon olive oil
1 teaspoon honey
Pour over kohlrabi and carrots. Cover and refrigerate.
To assemble salad, layer vegetables with kohlrabi and carrots.
1/2 cup lettuce leaves
4 golden beets, cooked, peeled and halved
5-6 grape tomatoes, sliced
1/3 yellow zucchini, spiral cut into "noodles"
1/4 cup pea shoots
Add farro and nuts. Pour dressing over salad.
1/4 cup cooked farro
2 tablespoons walnuts, chopped
This was a tasty summer luncheon, which I enjoyed with 3 toasted cocktail rye bread slices and a glass of skim milk.