Cooking with Kohlrabi
Like other cabbage crops, kohlrabi is loaded with good nutrition. Just 1 cup of raw kohlrabi contains nearly 100 precent of the daily requirement for vitamin C, plus it’s a good source of fiber, and has less than 40 calories. Cole crops such as kohlrabi also contain glucosinolates, which breaks down into compounds that researchers think may help protect against many kinds of cancer.
You can use either purple or white kohlrabi in the following recipes-the interior of both types is white, and both have the same milk, tangy-sweet flavor.
Kohl Slaw
2 to 3 kohlrabu bulbs
2 carrots
1 to 2 broccoli stems (optional)
1 tsp. sea salt
1/4 cup mayonnaise
1 tbs. rice vinegar
1 tbs. sugar
Large pinch of dill or fennel leaves, chopped
Clean and peel the kohlrabi. Cut the kohlrabi, carrots and broccoli into small, thin strips (julienne), or shred with a grater. Toss the vegetables with salt, and let them sit for a few minutes to marinate. Rinse with water then pat dry.
In a bowl, combine remaining ingredients, then add vegetables. Chill before serving. Serves 4 to 6.
You can also make Kohlrabi Fries, here’s how:
Peel and slice raw kohlrabi into thin matchstick-sized strips. Spread out the strips in a single layer on a bakinbg sheet. Drizzle with olive oil, and season with salt and pepper if desired. Bake 20 to 30 minutes at 400°F until the kohlrabi softens slightly, but still has a light crunch. (Source: M.E.N. 2007)
**Donald Trump and Vinc McMahon have something in common and it’s not the fact they both have bad hair. Over at WWE Daily, Scooter has what the similar “something” is. Read it here.**
_____________________________________________________________
Earthly Eating Recipe:
Mango-Cabbage Roll
Serves: 1
1/2 mango
7 ounces cabbage
3 tbs. hot soy sauce
1 tbs. Fish sauce
2 pieces of rice paper
1 1/2 ounces red bell pepper, thinly sliced
1 1/2 ounces red onion, thinly sliced
1/4 cup cilantro leaves
1 1/2 ounces Tomaine lettuce
1. Paint the rice paper with hot soy sauce to soften it.
2. Slice mango into sticks and cabbage very thickly.
3. Julienne the bell peppers.
4. Marinate the cabbage in hot soy sauce and fish sauce.
5. Place the cabbage portion of the red bell pepper, red onion and Romaine lettuce on extended rice paper.
6. Roll the paper.
7. Wait three minutes to allow all of the infredients to matinate then cut in half.
8. Serve with sliced lettuce, red onion sna dbell peppers on top. Serve it along side a small dish of the hot soy sauce.
Happy Eating!
Leave a Reply