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Quick Hit: Cold Kitchen

Try this when you don’t feel like cooking: get acquainted with kohlrabi in the raw.

Per person you should go with about 1 or 2 kohlrabi bulbs, depending on the size of the bulbs and whether this is your main dish or more of a snack. Peel the bulbs and cut the kohlrabi into slices or sticks – whatever shape you’d most prefer to nibble on. Grind some sea salt over the kohlrabi sticks.

Dipping sauce (amounts will be variable depending on how much kohlrabi you have; adjust as needed): Start with about 2 Tbs plain yogurt. Mix with about 1/2 tsp Dijon mustard and a splash of Tamari sauce. Add in some sea salt (just a pinch). Stir together until smooth. Taste to see if you like the balance, adjust as needed.

Dip raw kohlrabi pieces into sauce and crunch away.

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