Back again with Kohlrabi

Yes, the blog hasn't been updated for a while.  - big kitchen remodel, packing boxes, unpacking of the said packing boxes (ongoing process).   The cooking has been focused on fast and easy and using as few dishes as possible. To celebrate the  getting back of my kitchen, and the privilege of using multiple dishes  and  the opening of the farmers market, I present  ...drum roll

 Kohlrabi stir fry.

2 big kohlrabi   peeled.

1/2 thumb sized piece of ginger cut into matchsticks

1 14 oz packet frozen pigeon peas.

1/2 tsp of cumin seeds

1/2 tsp mustard seeds

5 curry leaves

3 Thai chillies slit in half.

Salt  to taste.

1 lime cut into halves.

3 tsp of oil

Peel the kohlrabi and cut off the tough ends from the top and the bottom. Cut it into quarters and slice  width wise as thinly as possible. Or use the slicing blade of the food processor like I did.

Heat the oil in a wok or a skillet.   Add the cumin and the mustard seeds. Wait for the mustard seeds to pop. Add the Thai chillies and the  curry leaves.  Add the sliced kohlrabi, pigeon peas and ginger and saute on high for about 7 to 10 minutes. The pigeon peas should get fully cooked through and the Kohlrabi should be crisp tender.

Add salt. Squeeze the juice from one half of the lime and add more if necessary to taste.

Leftovers  serve really well as a sandwich filling  with some baked tofu and faux vegan cream cheese.

Keeps well in the fridge for up to a week.

Kohlrabi demystified

Kohlrabi or nool kol or navil kosu (that literally translates to peacock cabbage) belongs to the cabbage family.  It goes to say, most things you can make  with cabbage you can make with Kohlrabi.

Use a paring knife to peel the Kohlrabi. Remove the tough woody parts on the ends.

Some suggestions ( not actual recipes )

Kohlrabi slaw

 Find your favorite cabbage slaw recipe. Substitute  shredded Kohlarbi for the cabbage and if you make a slaw with an apple cider vinegar dressing, invite me for dinner.

Kohlrabi Apple Salad

 You want to use a tart and firm apple for this… a combination of Granny Smith and Pink Lady will be excellent.  Go for a ratio of 1:2 on the Kohlrabi and the apples. Cut both into matchsticks. Add some cilantro (2 tbsps) or herb of your choice (mint would be good, so would dill)

Make a dressing  with  grape seed oil and lime juice (  a ratio of 1:3) and a dash of mustard to help the emulsification. Add some cumin (1/8 tsp), paprika, salt to taste and a pinch of brown sugar to the dressing and whisk again. Toss with the Kohlrabi and apples and enjoy. You could get really creative and add some slivered almonds or toasted pumpkin seeds or walnuts.

Kohlrabi Stir Fry

Cut into matchsticks and stir fry with garlic and red pepper flakes

Kohlrabi palya

This is the  Indian stir fry. Chop up the kohlrabi into even pieces.  Heat about a tablespoon of oil and add 1/2 a tsp of mustard seeds and 1/2 tsp of cumin seeds. Once the seeds  splutter add the kohlrabi and a pinch of turmeric. Cook stirring often until the Kohlrabi has softened ( you should be able to pierce it easily with the tip of a knife). If it gets dry, add a splash of water. Season to taste with salt and lime juice.