Roast & Saute Platter

Photo:
Tod Dimmick











This dish turns the waste-nothing approach into a somewhat dramatic vegetable dish, roasted vegetables on a bed of greens. This version uses radishes, beets, fennel, & spring onions, but substitute at will.

Prep time: 10 minutes
Cook time:45 minutes
Serves: 4-6

1/4 cup olive oil
2 cloves garlic, crushed
2 TB balsamic vinegar
1 bunch beets, cleaned, appetizing leaves and stems reserved
1 bunch radishes, cleaned, appetizing leaves and stems reserved
1 bunch kohlrabi, peeled if necessary, cut into 1/2" chunks, appetizing leaves and stems reserved
1 fennel bulb with a good amount of stem, cleaned and cut into 1/2" chunks
Spring onions or scallions in the amount you like, cut into 1/4 inch dice.
salt and pepper to taste
shredded Parmesan cheese for garnish

Preheat the oven to 400. Mix the olive oil, garlic, and vinegar in a small bowl.

Chop the beets into 1/2 inch chunks, toss in a large bowl with the olive oil mixture, scoop with a slotted spoon into a large baking dish, and roast for 20 minutes. Meanwhile, chop the radishes, kohlrabi, Fennel, and scallions, and toss in the bowl with the remaining olive oil mixture. At the beets' 20-minute mark, scoop in the rest of the vegetables and roast for another 20 minutes, stirring a few times, or until all vegetables are tender.

While chopped vegetables are roasting, heat any remaining olive oil in a saute pan over medium heat (add a little more oil if necessary) and saute the greens until tender. Arrange greens on a platter, top with roasted roots, season to taste with salt, pepper & parmesan, and serve.

Served up by Tod Dimmick

Roast Chicken with Bok Choy and Kohlrabi

Grilled Kohlrabi

Photo:
Tod Dimmick










Tender kohlrabi on the inside, grill flavor on the outside. This is a good use of large summer kohlrabi.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4-6

2 large kohlrabi, peeled, cut into 1/2" slices, and steamed until tender crisp
2 tablespoons olive oil
2 cloves garlic, crushed
2 tablespoons balsamic vinegar
Salt and pepper to taste
Shredded Parmesan cheese for garnish

While kohlrabi is steaming preheat the grill. Mix the garlic, olive oil, and balsamic vinegar. When kohlrabi is steamed, remove slices to a shallow dish and coat with the olive oil mixture, turning. Grill for 2 minutes per side.

Serve, seasoning to taste with salt and pepper and topping with Parmesan cheese.

Butter Baby Kohlrabi

Photo and recipe:
Tod Dimmick










Young Kohlrabi's creamy texture and mild flavor  appeals to everyone.  Even my kids! No need to skin these tender veggies.

Prep time: 5 minutes
Cook time: 8 minutes
Serves: 4

INGREDIENTS
1 large bunch kohlrabi bulbs, leaves removed for another use.
Butter
Salt to taste

DIRECTIONS
Wash the kohlrabi bulbs with a kitchen brush under cold water.

Slice off 1/4" of the root end, and cut bulbs into 1/2 inch slices. Place kohlrabi in a vegetable steamer with an inch of water in the bottom. Bring to a boil over medium heat and steam for 8 minutes or until tender.

Dress with butter and salt. Simple is good.

Kohlrabi 101

Photo:
Tod Dimmick











Kohlrabi looks sort of like a cross between a turnip and Sputnik; a big greenish white globe (some are purple) with a few leaves sticking out of the top at odd angles. The flavor is that of mild broccoli or turnip. It’s technically a bulbous stem, a member of the cabbage family, and it’s hard to find in grocery stores. The first time many of us see it is on the table at our local farm. It’s also an opportunity for an easy, tasty vegetable dish.

In early summer, fresh kohlrabi can be eaten skin and all. Kohlrabi can also be boiled, steamed, or sautéed in oil. I chose baking for this recipe to take advantage of the oven, already going strong with a roasting chicken.

Prep time: 5 minutes
Cook time: 45 minutes
Serves: 4 as a side dish

2 - 3 cups kohlrabi (scrubbed and cut in to 1/2-inch chunks) (Peel if you prefer)
1/4 cup water
1 TB butter
1 TB olive oil
Salt and pepper to taste

Preheat the oven to 350F. Place the kohlrabi in a baking dish with a cover. Pour in the water, drizzle with the olive oil, top with pats of butter, and sprinkle to taste with salt and pepper. Cover and bake for 45 minutes or until tender.

Submitted by Tod Dimmick,
"The Foodie" at 1000radishes

Kohlrabi

Kohlrabi is a spaceship-shaped cultivar of the cabbage plant, an appearance created by a swollen stem with leaves and stems radiating off it. The name comes from kohl (German "kale") and rube/rapi (Swiss German "turnip") which it resembles. While the leaves and thin stems are edible, the roundish above-ground "bulb" are the part for which it's grown - it tastes just like a tender, sweet broccoli stem or cabbage core with a crunchy, light texture. It's high in fiber, potassium and vitamin C. This cool weather crop is available in spring and fall and has green and purple varieties.

To store, remove leaf stems and put unwashed kohlrabi in an unsealed plastic bag in the fridge. It should last a few weeks. It's easy to use - very small kohlrabi does not require peeling, but if the bulb is larger than a tennis ball, use a sharp knife to cut off the outside layer completely. It's tasty raw, grated in salads or slaws, julienned for dips or snacks, or sliced into stir-fries. You can also sautee, steam, or boil it. The farmers highly recommend slicing kohlrabi into 1/2 inch thick rounds, coating in olive oil and herbs, or a marinating sauce, and grilling it directly on the bbq. Yum!

Kohlrabi-Radish Slaw with Cumin and Cilantro
3 Tablespoons white wine vinegar
1 tsp Dijon mustard
1 tsp cover honey
1/4 tsp cumin seeds, toasted, coarsely ground in a mortar and pestle
5 Tablespoons canola oil
5 radishes, grated (about 1 cup)
3 medium carrots, grated (about 1 1/2 cups)
2 small unpeeled kohlrabi bulbs (purple, green, or both), trimmed and cut into 1/8-inch-thick matchsticks (3 cups)
1/2 medium head green cabbage, thinly sliced (5 cups)
1/3 cup chopped fresh cilantro
Kosher salt
Freshly ground black pepper
In a small bowl, whisk the vinegar, mustard, honey, cumin, 1/4 teaspoon salt, and a pinch of pepper. Gradually whisk in the canola oil until combined. Put the radishes, carrot, kohlrabi, cabbage and cilantro in a large bowl. Pour in the dressing and gently toss to combine. Season to taste with salt and pepper.
From Fine Cooking.