Kohlrabi is excellent raw over salads or on a mixed raw veggie platter.
simply peel, slice and serve!
KOHLRABI & APPLE SLAW with
CREAMY COLESLAW DRESSING
Makes 4 cups
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste - go easy here
Fresh mint, chopped
1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a
2 apples, peeled, grated or cut into batons (try to keep equivalent volumes
of kohlrabi and apple)
Whisk cream into light pillows - this takes a minute or so, no need to get
out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple.
1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with
a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (garlic is optional, to my taste)
Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in
a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan
but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven
(it needn't be fully preheated) and roast for 30 - 35 minutes, stirring
every five minutes after about 20 minutes. Sprinkle with a good vinegar
(probably at the table so the kohlrabi doesn't get squishy).