The German translation for Kohlrabi is “cabbage turnip”. You’ll find, however, that it’s not much like a cabbage or a turnip and it has a slight broccoli flavor. Confused yet? Well, just try it. You’ll like it. This week our Kohlrabi is purple. It is often eaten raw and in salad, but you could also roast it with other springtime roots like radishes and turnips. All you need to do is peel and chop it.
2 tablespoon sour cream
2 tablespoons fresh lemon juice
2 tablespoon of your favorite mustard
Salt & pepper
3 tablespoons finely chopped fresh parsley leaves
1 tablespoon honey
4 medium kohlrabi bulbs peeled and diced, stems discarded
2 Granny Smith apple, peeled, cored, and diced
In a bowl stir together the sour cream, lemon juice, mustard, parsley, sugar, and salt and pepper to taste. Stir in the kohlrabi and the apple, and combine the salad well.
The acidity of this mustard dressing would also go well with the frisee in our share this week. Wash the frisee in cold water and remove the tougher outer leaves. Chop it and toss with the Kohlrabi Apple Salad, or just the Creamy Mustard Dressing.