Warm Kohlrabi Salad Recipes

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WARM KOHLRABI SALAD



WARM KOHLRABI SALAD image

Categories     Salad     Vegetable     Side     Vegetarian     Quick & Easy     Wheat/Gluten-Free

Yield 4 to 6 servings

Number Of Ingredients 10

3 large kohlrabi (about 1 1/2 to 2 pounds), peeled and cut into 3/4 inch dice
2 tablespoons olive oil
1 tablespoon butter
1/2 cup water or chicken stock
1/2 cup dry white wine
zest and juice of 1 lemon
1 tablespoon country dijon mustard
salt and pepper to taste
3 scallions (white and green parts) thinly sliced on the bias
1/4 cup chopped assorted fresh herbs, such as cilantro, parsley, thyme, marjoram, etc.

Steps:

  • In a medium saucepan, heat olive oil and melt butter over medium high heat then add the diced kohlrabi and season to taste with salt and pepper. Brown the kohlrabi for about five minutes, stirring occasionally to caramelize. Add the wine and chicken stock, reduce heat to a medium low, cover and simmer the kohlrabi for 10 minutes more. Test the kohlrabi for doneness by piercing with a knife or fork for tenderness. Remove from the heat and mix in the lemon zest, lemon juice, the green onion, and the dijon mustard. Garnish with the fresh herbs.

WARM KOHLRABI SALAD



Warm Kohlrabi Salad image

Provided by Nancy Fuller

Categories     side-dish

Time 30m

Yield 12 servings

Number Of Ingredients 9

3 pounds kohlrabi, peeled and quartered (about 4 kohlrabi)
4 medium carrots
2 cloves garlic
1/4 cup olive oil
1 quart cherry tomatoes (multi-color if available)
4 scallions, sliced thin
2 packed cups parsley leaves, chopped
2 tablespoons lemon juice
Kosher salt and freshly ground black pepper

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.

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