Kohlrabi Beet Salad Food

SAUTéED KOHLRABI GREENS RECIPE

Steps:

• Cut the stems and leaves off the kohlrabi bulbs.
• Cut the stems into 1/4 inch pieces. Roughly chop the leaves into 1-inch strips.
• Heat olive oil and butter in a large skillet over medium-high heat.
• Once the butter is bubbling, add the diced onion. Sauté for 5 minutes, stirring occasionally.
• Then add the chopped stems to the pan and sauté for 3 minutes.
• Add the minced garlic and allow to sauté for 30 seconds, stirring often.
• Add the kohlrabi leaves to the pan and toss to combine. Allow the leaves to cook for 5 to 7 minutes or until they are tender, stirring occasionally.
• Remove the pan from the heat and stir in the lemon juice, salt, and pepper.

KOHLRABI AND APPLE SALAD

Steps:

• Whisk 3 tablespoons olive oil, 2 tablespoons each white balsamic vinegar and chopped chives, 1 teaspoon dijon mustard, 1/4 teaspoon sugar and a pinch of salt in a large bowl. Cut 2 peeled kohlrabi and 1 large Granny Smith apple into matchsticks. Add to the dressing along with 3 tablespoons roasted salted sunflower seeds. Season with salt and pepper and toss.

WARM KOHLRABI SALAD

Steps:

• Shred the kohlrabi, carrots and garlic in a food processor fitted with the shredder attachment.
• Heat the olive oil in a large skillet over high heat. Add the tomatoes, followed by the shredded vegetables. Saute for 3 to 5 minutes. Season with salt and pepper, and then add the scallions, parsley and lemon juice, stirring until incorporated. Simmer for 10 to 15 minutes.