Shaved Kohlrabi With Apple And Hazelnuts Food

SHAVED KOHLRABI WITH APPLE AND HAZELNUTS

Shaved Kohlrabi with Apple and Hazelnuts image

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

Ingredients

1/2 cup blanched hazelnuts
2 medium kohlrabi (about 2 pounds total), peeled, thinly sliced on a mandoline
1 tart apple (such as Pink Lady or Crispin), peeled, cored, thinly sliced on a mandoline
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar or white balsamic vinegar
Kosher salt
1/2 cup torn fresh mint leaves, plus more for serving
1 tablespoon extra-virgin olive oil
2 ounces Pecorino di Fossa or Parmesan, shaved (about 1/4 cup)

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

Roasted Kohlrabi with Buttered Hazelnuts image

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

Ingredients

2 pounds kohlrabi, peeled, quartered, and cut into 1-inch pieces (5 cups)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
1/4 cup chopped blanched hazelnuts
1 packed teaspoon chopped fresh thyme leaves
2 tablespoons apple-cider vinegar
2 tablespoons pure maple syrup

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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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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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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