You might wonder about the strange looking vegetable called kohlrabi. Learn all about it in this fun video and try a delicious recipe or two!
Indian Spiced Kohlrabi and Quinoa Salad
Florida Coastal Cooking & Wellness
6 1-cup serving
1/2 cup lentils
1/2 cup quinoa
3 3/4 cups water, divided
2 kohlrabi, tops removed, stems discarded and leaves chopped
2 green onions
1 cup chopped fresh cilantro
Coarse sea salt and fresh ground pepper, to taste
Sunflower seeds (optional)
2 cloves garlic, minced
1/4 apple cider vinegar
1/8 cup extra virgin olive oil
1 Tbsp curry powder
1 to 2 Tbsp agave nectar
1/4 tsp ground ginger
1/4 tsp ground dry mustard
1. Bring 3 cups water to a boil in a small pot of salted boiling water; add lentils, cover and reduce heat to simmer, about 20 minutes. Remove from heat and stir in kohlrabi tops until wilted, about 1 minute. Drain lentils and tops and pour into a medium bowl to cool. Meanwhile, rinse quinoa in fresh water several times and drain through a fine mesh sieve.
2. Add 3/4 cup water to original pot and bring to a boil. Add quinoa, reduce heat and cover; cooking to package directions (about 15 minutes). Meanwhile, dice kohlrabi and onions and add to bowl with cooled lentil mixture. Once quinoa is finished cooking, uncover and set aside to cool.
3. Whisk dressing ingredients together. Add cooled quinoa to lentil and kohlrabi mixture, season with salt and pepper and gently stir in cilantro and dressing.
Roasted Kohlrabi and Daikon Radish Salad
Serves about 8
2 green apples
2 heads fresh lettuce, tornDressing:
1/4 cup extra-virgin olive oil
1/2 Tbsp poultry seasoning
1 Tbsp fresh thyme, chopped
1 Tbsp fresh rosemary, chopped
2 cloves garlic, minced
1 Tbsp fresh lemon juice
2 Tbsp agave (or honey)
Directions:1. Preheat oven to 350F. In a small bowl mix the dressing ingredients, pouring half in a large bowl to toss the vegetables and reserve half for later to top salad. Add the kohlrabi, radish and onion to the large bowl with the dressing, toss to coat; pour mixture onto a large baking sheet. Bake 45 minutes, stirring halfway through. Turn broiler to high, broil vegetables until golden, about 10 minutes, stirring halfway through; remove from oven and let cool.
2. Chop apples and place in a large salad bowl; add cooled vegetables and lettuce; pour reserved dressing and toss gently to coat.