Creative ways to use kohlrabi: throw it in potato salad!This recipe/idea is surely not sole property of my imagination (and refrigerator presently consumed with slowly rotting vegetables and produce), but I don’t have the time to reference all the cooking greats (Irma and Google). Alas, I’ll post my lunch and let you decide if it’s widely-known, or as new to your house as ours.
I tasted kohlrabi for the first time last week when it arrived in our CSA share. I love Doris & Jilly’s recent adventures with this non-root-veggie in her garden (I didn’t realize the bulby part grew above ground!!), and I’ll add that the taste/texture is somewhere between a cabbage, apple and turnip mixed together.
This is also the second post in a row about CSA-induced lunch. I suppose a new category is born on the blog. Does the world of internet publishing really need another novice cook busting up the scene with accidentally good recipes? Meh. I won’t think too much about this. I will focus on this being our first year participating in a CSA, so cooking is happening rather spontaneously and unavoidably these days. It doesn’t hurt to track successes (accidental though they may be!)
Really, my lunch plans were spurred mostly by the need to use up 3/4 cup of homemade cilantro mayonnaise made yesterday to accompany our fried squash blossoms. J doesn’t like mayonnaise. Though I’d hoped to sway her opinion via homemade, my efforts were to no avail. It’s up to me to eat it all.
I made this tasty Kohlrabi Scallions Potato Salad for one (because we only had one potato):
- 1 medium-/large-sized yukon gold (or whatever kind you like), diced and boiled till fork-able
- 1/3 to 1/2 kohlrabi bulb raw and diced to your preference, I left skin on and all. It’s important to note that there’s a thick, stringy core lining the bottom of a kohlrabi, so slice off enough of the bottom to get it out of the way.
- 1 scallion diced
- about 3 Tablespoons homemade cilantro mayonnaise* (I made Eugenia Bone’s recipe yesterday, check out her blog for a basic recipe, to infuse with cilantro just add 3-5 Tbs finely minced cilantro after the lemon juice)
- salt and pepper to taste
*If not using homemade mayo, add a half teaspoon of mustard to the mix