Sunday, April 1, 2012

Warm Kohlrabi & Green Bean Salad With Dijon Mustard Dressing

      I tried Kohlrabi for the first time last year at the Wynchwood Barns farmer's market. CC  and  I showed up late and everyone was getting ready to close up for the day so we went to the first farmer we saw who still had vegetables on the table. He was so friendly and helpful and stayed around until we were done shopping. He asked us if we had tried a kohlrabi before. Tried? I don't even know what it is! It's a turnip - German,  just in case you wanted to know. He cut a piece for us to try and it was surprisingly delicious despite it's odd looking body. It tastes like a cross between a radish and a carrot. Not too sweet with a nice crunch. He gave us one to take home along with a basket of small cucumbers. Score! I wasn't entirely sure what to do with the Kohlrabi other than to eat it raw so I just threw a couple of things together and here's what I came up with.

What you will need:
1 Kohlrabi
2 cups of fresh green beans
1 teaspoon of brown or black mustard seed
2 tablespoons Dijon mustard- your favourite kind
2 1/4 tablespoon Olive Oil
1 teaspoon garlic powder
1tablespon of fresh squeezed lemon
Salt and pepper to taste

- Cut stems and rough skin off Kohlrabi. Cut in to thin 1/4 inch slices.  Wash and remove ends of green beans. Set aside.
- Heat pan. On medium heat toast mustard seed in 1/4 tsp of oil for a minute or so or until they pop.
- Add the rest of oil to pan. Add kohlrabi and green beans. Give everything a quick stir. Add dijon mustard, garlic powder salt and pepper. Stir frequently. Warm beans and kohlrabi for about two minutes. Don't cook for too long you want to keep the crunch in the vegetables. Serve warm with a squeeze of lemon. This can also be served cold.

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