Not only is kholrabi a beautiful strange looking vegetable but it is very versatile and can be served in hundreds of ways. Cooked, raw, diced, pureed, boiled, roasted or grilled.
You can use kholrabi in soups or as a side dish. Because these kohlrabi were picked a few hours ago, the best way to get the most nutrients would be to serve them raw. So I decided to make a salad. Amazing taste and very refreshing. The next time I make it which will be next week when I get a chance to buy more at the farmer’s market stand in Ottawa, from Herbivor Farm will cut the kholrabi into thinner strips.
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With a sharp knife, cut off the “branches” of the kohlrabi & peel the bulbs with a vegetable peeler
Cut into strips either using a sharp knife or a mandolin
In a small dish combine olive oil , balsamic vinegar, chopped parsley, basil and garlic
Drizzle dressing over the kohlrabi strips
Add salt & pepper to taste
If you like you can add other spices, chopped nuts, hemp seeds or shaved coconut _____________________________________________________________________________________________________________________________________________________
un poco di tutto 