RECIPES

Grated Root and Apple Salad

Great with Kohlrabi or Salad Turnips!

1 cup grated raw turnips or kohlrabi
1 cup peeled and grated tart green apples
1/2 cup chopped fresh parsley
(or herb of your choice!)
Juice of 1 large lemon
1 Tbsp olive oil
salt and freshly ground black pepper

Combine everything, toss, cover, and chill!

Recipe from Sundays at Moosewood Restaurant 

Sesame Peanut Noodle Salad
with Chinese Cabbage, Salad Turnips and Kohlrabi

Ingredients

8 oz.         buckwheat soba noodles

SAUCE

1/4 cup   peanut butter, tahini, or a combination of both

3 tbsp.     tamari

2 tbsp.     vinegar (wine, rice or cider)

1 tbsp.     dark sesame oil

1 tsp.       hot chili oil or to taste (optional)

VEGETABLES

1/4 cup   noodle water

1 head     Chinese cabbage, finely sliced  If the cabbage is really big, just use the top 3/4 and use the base in another dish.

1 bunch  scallions (can also finely chop red onion), chopped — save some for garnish

4 Salad Turnips, sliced into half moons

Shredded carrot and/or kohlrabi  (optional)

* Cook the noodles in boiling water, drain (removing 1/4 cup of the water for the sauce) and   rinse.

* Buzz sauce ingredients in blender or whisk together in a big bowl.

* Cut up and shred the vegetables and toss well with noodles and sauce.

* Serve it up garnished with chopped scallions.  Sprinkle with chopped peanuts

or sesame seeds if you like.

Serves 4 – 6.

Kohlrabi Pancakes:

2 to 3 kohlrabi, peeled

1 small onion, very finely chopped or grated on the large holes of a box grater

1 small green chili, ribs and seeds removed, finely chopped    or 1⁄4 teaspoon dried red pepper flakes (optional)

1 egg, lightly beaten

1⁄4 cup (or more) all-purpose flour

1⁄2 teaspoon ground coriander

1 tablespoon butter

2 tablespoons extra virgin olive oil

Salt and freshly ground pepper

1. Grate the peeled and trimmed kohlrabi on the large holes of a box grater. Wrap the grated kohlrabi in a clean dishtowel and squeeze until most of the excess moisture has been removed.

2. In a medium bowl, mix the shredded kohlrabi, chopped or grated onion, optional chilies or chili flakes, beaten egg, flour, coriander and salt and pepper to taste. Mix until just combined. Add additional flour by the teaspoon if batter seems too wet (mixture should be somewhat firm).

3. In a large, heavy frying pan, heat the extra virgin olive oil and the butter over medium-high heat until the butter stops foaming. Add ladlefuls of the pancake batter (about 1⁄3 of a cup at a time) to the pan, gently pressing down on the cakes with the back of a spatula. Cook kohlrabi pancakes until crispy and golden brown on each side.

4. Drain on paper towels and serve with sour cream, crème fraîche, yogurt or applesauce.
Note: The original recipe includes 1⁄2 teaspoon of ground ginger, which you might like to try in place of the coriander. Chopped cilantro or parsley would also be a nice addition.

Makes 4 generously sized pancakes.