Sweet lips
07-20-2005, 10:01 PM
KICKY KOHLRABI SALAD
6 medium kohlrabi, stems and leaves removed, peeled and julienned (about 4 cups)
1/4 cup rice wine vinegar or white wine vinegar
2 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 1/2 teaspoons fresh minced ginger root
1/2 teaspoon dried tarragon
1/4 teaspoon crushed red pepper flakes
Dash of salt
1 small red onion, peeled, ends removed, thinly sliced and separated into rings
1 tablespoon sesame seeds
Transfer the kohlrabi to a medium bowl.
To prepare the dressing: In a small bowl, whisk together the rice wine (or white wine) vinegar, red wine vinegar, vegetable oil, ginger, tarragon, crushed red pepper and salt. Pour dressing over the kohlrabi and toss well. Cover and refrigerate at least 2 hours.
To serve: Place the kohlrabi on a platter. Arrange the red onion rings on top and sprinkle with sesame seeds.
KOHLRABI PICKLE CHIPS
1 1/2 to 2 pounds small kohlrabi, washed, trimmed of leaves and stems
3 small onions (about 1/2 pound)
1/4 cup pickling salt
1 quart ice water
2 cups vinegar
2/3 cup sugar
1 tablespoon mustard seed
1 teaspoon celery seed
1/4 teaspoon turmeric
Peel and thinly slice kohlrabi and onions. Place in a large bowl. Mix together the pickling salt with the ice water. Pour the water mixture over the kohlrabi and onions and soak for 3 hours. Drain, rinse and place the kohlrabi and onions in a medium bowl.
In a medium saucepan, place the vinegar, sugar, mustard seed, celery seed and turmeric. Warm for minutes. Pour the vinegar mixture over the vegetables. Cool, cover and refrigerate for up to 3 days.
Makes 1 quart; .
6 medium kohlrabi, stems and leaves removed, peeled and julienned (about 4 cups)
1/4 cup rice wine vinegar or white wine vinegar
2 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 1/2 teaspoons fresh minced ginger root
1/2 teaspoon dried tarragon
1/4 teaspoon crushed red pepper flakes
Dash of salt
1 small red onion, peeled, ends removed, thinly sliced and separated into rings
1 tablespoon sesame seeds
Transfer the kohlrabi to a medium bowl.
To prepare the dressing: In a small bowl, whisk together the rice wine (or white wine) vinegar, red wine vinegar, vegetable oil, ginger, tarragon, crushed red pepper and salt. Pour dressing over the kohlrabi and toss well. Cover and refrigerate at least 2 hours.
To serve: Place the kohlrabi on a platter. Arrange the red onion rings on top and sprinkle with sesame seeds.
KOHLRABI PICKLE CHIPS
1 1/2 to 2 pounds small kohlrabi, washed, trimmed of leaves and stems
3 small onions (about 1/2 pound)
1/4 cup pickling salt
1 quart ice water
2 cups vinegar
2/3 cup sugar
1 tablespoon mustard seed
1 teaspoon celery seed
1/4 teaspoon turmeric
Peel and thinly slice kohlrabi and onions. Place in a large bowl. Mix together the pickling salt with the ice water. Pour the water mixture over the kohlrabi and onions and soak for 3 hours. Drain, rinse and place the kohlrabi and onions in a medium bowl.
In a medium saucepan, place the vinegar, sugar, mustard seed, celery seed and turmeric. Warm for minutes. Pour the vinegar mixture over the vegetables. Cool, cover and refrigerate for up to 3 days.
Makes 1 quart; .