Ugly vegetables deserve love, too (TSL)
I may have mentioned before that this autoimmune protocol caper that I’m on has had a side benefit that I never expected. I am far more open to experimenting with new, previously unknown ingredients vegetables.
And, even before I committed to the full on elimination process, I was introducing less common veggies into my life. I’ll definitely be making my Simple Sorrel Pesto again, now that nuts have been successfully reintroduced. And, I have been waiting for my recently acquired plantains to ripen so that I can make Knock Out Plantain Hotcakes again, too…
This week I picked up some sexy-ugly looking kohlrabi at the farmers market. I see them sitting there every week and I have never bought one. To the best of my knowledge, I’ve never actually tasted one, either. Until today, that is.
Have you ever eaten kohlrabi?
These bulbous-shaped vegetables come in green or purple. They can apparently be eaten raw or cooked, and taste a little like broccoli stems, although I think they are a wee bit sweeter.
I have always associated kohlrabi with my German heritage (my Mum grew up in Germany), and it turns out I was right to do so. The word kohlrabi is German for ‘cabbage turnip’ (kohl as in cole-slaw, and rübe for turnip). Don’t get confused, though – the kohlrabi is not a root vegetable. Rather, it’s a member of the Brassica family – like cabbage, broccoli, cauliflower, and kale – which all grow above ground and are known for their antioxidant properties. In other words, kohlrabi is really good for you!
Specifically, fresh kohlrabi is a very rich source of vitamin-C which helps the body maintain healthy connective tissue, teeth, and gums. All pretty good stuff (says the girl with periodontal issues!)
As far as actual preparation goes, it transpires the humble kohlrabi is a rather versatile vegetable when it comes to how to eat it. They can be eaten raw—peeled, sliced and added to a salad or used for serving with a dip – or, they can be cooked. A truly multi-seasonal vegetable! They can be steamed, boiled, baked, grilled, mashed, stir-fried or roasted. You can even eat the leaves – think sautéed with a little bone broth and onions.
My first recipe for kohlrabi was inspired by the delicious Yotam Ottolenghi. He’s a big fan of this old-world vegetable. I wrote about my gorgeous piece of pork neck that I slow-cooked earlier in the week, and today I wanted a bit of crunch to go some of the porky leftovers. And so, this salad was born.
And, I have to say, this is definitely not the last time I’ll be cooking with kohlrabi. It may well be my new favourite thing…
2 x large kohlrabi
2 x apples (I used granny smiths)
3 x medium carrots
1 x large handful coriander, roughly chopped, plus extra for garnish 1 garlic clove, crushed
50ml apple cider vinegar
50ml extra virgin olive oil Salt and pepper (omit pepper for AIP elimination)
1. Peel the kohlrabi, wash and core the apples, peel the carrots. Shred on a mandolin (preferred option!) or julienne into match sticks by hand.
2. Mix all the julienned vegetables together in a large bowl. Add the coriander, apple cider vinegar and olive oil. Stir well. Taste and season generously.
E N J O Y ! [/recipe]
This recipe features in the Phoenix Helix Recipe Roundtable