Go back and see what I did with all those Leafy Greens 🙂
I had never heard of kohlrobi (misspelled in previous posts) before the other day when I received two, one white and one purple, in my veggie box. I Googled this vegetable to see what I could find out about it and found that it is a German turnip that can be eaten raw or cooked.
In my search for a good recipe I came across this slaw. After I peeled and cut the kohlrobi I decided to taste it to see what I was working with. Being a cabbage lover already this kohlrobi was definitely going to work for me. I love raw cabbage. While I do occasionally like it cooked, I prefer to eat it raw. And not in slaws either, but shredded and mixed with lettuce in a salad, or just in wedges all by itself. Am I weird?
Kohlrobi tastes a lot like cabbage heart. Not the leaf and not the core, but that edible heart part. I don’t know what it would be called. In fact, kohlrobi is even better because it is slightly sweet and doesn’t have that bite that cabbage sometimes does.
How to make the slaw:
Peeled and julienned kohlrobi
1 medium apple, washed and julienned (I left the skin on for color & nutrients)
In a separate bowl combine 1/4 cup cream, 1 Tbsp lemon juice, 1/2 Tbsp good mustard, 1/2 Tbsp sugar, salt & pepper to taste. Mix up into pillows and fold into slaw.
Anyone have any great kohlrobi recipes?