SHAVED KOHLRABI WITH APPLE AND HAZELNUTS
Provided by Ignacio Mattos
Categories Salad Vegetarian Quick & Easy Lunch Apple Root Vegetable Healthy Hazelnut Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10-12 minutes. Let cool, then coarsely chop.
- Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add 1/2 cup mint and gently toss to just combine.
- Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.
- Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.
- DO AHEAD: Hazelnuts can be toasted 1 day ahead; store airtight at room temperature.
ROASTED KOHLRABI WITH BUTTERED HAZELNUTS
Tender roasted kohlrabi makes a great foil for crunchy butter-toasted hazelnuts in this easy side dish. It's the ideal mix of sweet and savory, thanks to the addition of fresh thyme, apple-cider vinegar, and maple syrup.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss kohlrabi with oil. Season with salt and pepper.
- Roast until beginning to brown, 20 to 25 minutes. Stir; continue roasting until tender, 5 to 10 minutes more.
- Meanwhile, melt butter in a small skillet over medium heat. Add hazelnuts and cook, stirring often, until golden, 3 to 4 minutes. Add thyme; cook until fragrant, 1 to 2 minutes. Stir in vinegar and maple syrup; cook 1 minute. Season lightly with salt. Transfer to a bowl. Add kohlrabi and toss to coat. Season with salt and pepper; serve.
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SHAVED KOHLRABI WITH APPLE AND HAZELNUTS RECIPE | BON …
Step 2. Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add ½ cup mint and gently toss to just combine.
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4.3/5 (16)Estimated Reading Time 50 secsServings 4
From bonappetit.com
4.3/5 (16)Estimated Reading Time 50 secsServings 4
- Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.
- Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add ½ cup mint and gently toss to just combine.
- Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.
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Shaved Kohlrabi with Apple and Hazelnuts Recipe | Bon Appétit. Date Added: 2/3/2021 Source: www.bonappetit.com. Want to save this recipe? Save It! Share It! Share Recipe. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a message. Public Recipe Share. Click …
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Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add ½ cup mint and gently toss to just combine. Toss toasted hazelnuts and oil in a small bowl to coat; season with salt. Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.
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A SIMPLE KITCHEN | GOOD FOOD, DONE SIMPLY
Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop. Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add 1/2 cup mint and gently toss to just combine. Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.
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Apr 24, 2020 - A version of this Shaved Kohlrabi with Apple and Hazelnuts salad has been on New York City restaurant Estela’s menu since its opening. Apr 24, 2020 - A version of this Shaved Kohlrabi with Apple and Hazelnuts salad has been on New York City restaurant Estela’s menu since its opening. Explore • Food And Drink • Nuts • Hazelnut. ...
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SHAVED KOHLRABI WITH APPLE AND HAZELNUTS RECIPES
Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10-12 minutes. Let cool, then coarsely chop. Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add 1/2 cup mint and gently toss to just combine. Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.
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