The taste? It reminds me of how broccoli stems taste but slightly sweeter and a bit juicy. The health benefits of this veggie are impressive. Kohlrabi has more vitamin C than oranges, a good source of B vitamins and minerals. Its leaves, which taste a bit like turnip, are great in salads or spring greens so don’t throw them out.
Ingredients
1 kohlrabi, peeled and thinly sliced (a mandoline works well)
1 small clove of garlic, peeled and minced
sea salt and freshly ground black pepper
extra-virgin olive oil
lemon juice and zest
2 anchovy fillets, packed in oil, minced
Instructions
Arrange kohlrabi slices on 2 plates. Sprinkle garlic and lemon zest over slices along with anchovies. Add a splash of lemon juice followed by olive oil. Season with salt and pepper.
Notes
The Culinary Chase’s Note: Use a knife when peeling the kohlrabi and remove the dark green outer layer. The flesh of the vegetable will be white-yellow. I’ll be roasting these in the coming weeks so stay tuned for my update and subsequent recipes. Enjoy!
Recipe by The Culinary Chase at https://theculinarychase.com/2014/09/kohlrabi-slices/