Monday, June 25, 2007

Recipes for Week of June 26, 2007


Try this cabbage cousin raw or cooked. Whether you prefer the green or purple variety, baby or mature, kolhrabi is delicious. Its flavor blends those of cucumber and mild broccoli, with a hint of peppery radish and a slight sweetness. Purple skinned kolhrabi tends to be a bit spicier.

Store bulbs, unwashed, is a plastic bag in the refrigerator for up to 10 days. Wash leaves in several changes of cold water, drain, and wrap in a kitchen towel or paper towels. Enclose in a plastic bag. store leaves seperately in the refirgerator for up to 3 days. To prep, peel the bulb with a paring knife. Cut into chunks, dice, or slices, depending on use. Roughly chop leaves before cooking. Leaves may be prepared in a similar manner to collard greens.

Waldorf with Attitude

2/3 c mayonnaise
1/3 c sour cream
2 Tb sugar
2 tsp lemon juice
1 mature or 2 to 3 baby kohlrabi bulbs, peeled and cut into 1-inch dice
4 Fuji apples, cut into 1-inch dice
3 stalks celery, thinly sliced
1/2 c toasted walnuts or pecans
salt to taste

Stir mayonnaise, sour cream, sugar and lemon juice in a medium bowl. Add kohlrabi, apples, celery, and nuts. Toss and add salt, if desired. Serves 4.