Toss gently. 4 large golden or red beets with leafy green tops, about 1 1/2 pounds, 1 small red or yellow bell pepper, seeded, diced, 1 large (12 ounces) red onion, halved, thinly sliced into wedges, 1 cup crumbled feta cheese or farmer’s cheese or queso fresco, 1. (Terrence Antonio James / Chicago Tribune) I’m particularly fond of the mild-mannered, pale green globes of kohlrabi. I prefer to purchase kohlrabi when it’s the size of a baseball because it can be enjoyed raw in thin slices or fine shreds, or quickly steamed in the microwave. Combine olive oil, garlic, salt and pepper in a large bowl. Grilled Beets and Greens Spoon beets over the greens. This salad celebrates two of my favorite vegetables–the often overlooked kohlrabi (which just so happens to be damn delicious!) In this easy grilled beetroot recipe, you'll marinate beets in a simple herbed balsamic vinaigrette dressing before sticking them on a heated grill for a delicious and healthy barbecued side dish perfect for vegetarians and vegans, or as a veggie burger topper. Cook, turning the packet once, until beets are fork-tender (peek into the packet and spear them with a knife), 20 to 30 minutes. Cut peeled kohlrabi in half through the stem end. Taste and season with salt. Microwave on high (100% power) until fork-tender, 7 to 8 minutes. 3 medium-size kohlrabi, about 1 1/2 pounds, trimmed, peeled 2 medium-size carrots, trimmed, peeled Wrap the kohlrabi in a sheet of nonstick aluminum foil. To achieve the traditional, criss-cross, grill marks (quadrillage), place the slices on the grill and evenly press down on the slices. If you do not have fresh, unwilted beet greens, substitute about 4 cups chopped lacinato kale or Swiss chard leaves. Whisk together soy sauce, vinegar, honey, hot sauce and oil in a medium-size bowl until homogenous. I like how well all of them pair with flavored oils and smoky bacon fat. Rinse, spin dry and they are good to go. Stir in sausage and garlic. The beet recipe below is hands off for the roasting time, so roast the beets when you have time on a weekend or in the evening. Add sliced beets. 6. 3 medium-size kohlrabi, about 1 1/2 pounds, peeled, diced to 3/4-inch size, 1 large (12 ounces) Vidalia or other sweet onion, halved, thinly sliced, 1 small red, yellow or orange bell pepper, seeded, diced, 3 cups chopped fresh kohlrabi greens, lacinato kale or baby kale leaves, 12 ounces smoked, fully-cooked sausage, such as Polish, kielbasa, cheddarwurst or andouille, sliced 1/2 inch thick. Season with salt and pepper to taste. Cover with a lid or plastic wrap vented at one corner. Preheat oven to 180°C. Grill up to 5 minutes per side on medium heat. Season with the balsamic vinegar and adjust salt and pepper to taste. Return to bowl; stir in carrots. Cook, covered, to heat everything through, 2 to 4 minutes. Put the cut side down on the cutting board and slice thinly into half-moons. Not only does that mean they are very fresh, but also those leaves are edible. Cook, stirring, to brown the kohlrabi, about 5 minutes. Put sliced kohlrabi into a microwave-safe bowl. Beets, on the other hand, sport loads of their own unique, earthy flavor. Using clean tongs, place kohlrabi and beets in jars or containers leaving a 2 cm headspace at the top. Put the foil packet on the grill directly over the coals if using charcoal or over the heat source if using a gas grill (or on a baking sheet in the oven). With the dull side up, transfer the seasoned kohlrabi onto a sheet of aluminum foil. Remove dill sprigs and bay leaf. Add the stock, dill, bay leaf, salt and pepper to the pot. Think squash, onions, potatoes, sweet peppers and hot chiles. Whisk together soy sauce, vinegar, honey, hot sauce and oil in a medium-size bowl until homogenous. Kohlrabi is technically not a root vegetable or a tuber; rather it is an enlarged, above-ground stem. Grill up to Grate or chop the carrot using a mandoline / Benriner. Fire up your grill to medium-high heat. Remove leafy green tops from beets, rinse them thoroughly and roughly chop. Lemon-Roasted Beets, Braised Greens, and Grilled Carrots with a Beet Gastrique; FROM THE FIELD. Cook, stirring, to brown the kohlrabi, about 5 minutes. Taste and season with salt. Let cool. All bets are off once the beets join the party, as they will dye the whole mess pink. Your California Privacy Rights/Privacy Policy. Add drained kohlrabi. Add kohlrabi and carrots. Fold up the foil to form a tight packet or bundle that can hold the kohlrabi inside. ——— KOHLRABI AND CARROT RIBBON SALAD. Add the remaining onion and cook until golden, about 4 minutes. If desired, use smoked sausage made from turkey or chicken here to reduce the richness of the dish. In a … Add 1/2 cup water and 1/2 teaspoon salt; stir well. Kohlrabi, with its mild, broccoli-stem flavor, absorbs other ingredients, such as herbs, garlic, soy sauce, olive oil or butter, beautifully. to marinate in oil mixture. Be careful not to move them. 2. You should have about 4 cups. Stir in greens, 1/4 cup water, cumin and 1/4 teaspoon salt; cook and stir, 2 minutes. 2. Let stand, 5 minutes. Fold foil to completely enclose beets. 4 kohlrabi bulbs, leaves removed, and chopped into 1/2-in. Sharp additions, such as tangy cheese, vinegar, onions and garlic help mellow their inherent beetiness. You can refrigerate the beets until right before serving. Cook, stirring, to brown the kohlrabi, about 5 minutes. The star of the show this week got pulled from the ground, set in a bin with friends, cleaned up and dropped into our CSA share. This is a great side dish to acompany roasted chicken, grilled steak, or even served alongside trout or another mild white fish. Let stand, covered, 5 minutes. Let simmer 3 to 4 minutes. Cook, stirring often, until golden, about 8 minutes. Let cool. Serve warm or at room temperature garnished with plenty of chopped green onions and sesame seeds. Meanwhile, heat remaining 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Bring to a boil, stir to dissolve salt. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Use a vegetable peeler to shave carrots into long ribbons; you should have about 2 cups loosely packed. Sprinkle with 1/2 teaspoon salt, the thyme and 1/4 teaspoon pepper. Transfer from the foil package to a bowl. Slice. Like kohlrabi, the freshest beets are sold with their green leafy tops intact. I spoon warm leftovers onto toasted naan for a casual meatless main dish. This article reviews kohlrabi, including its nutrients, benefits, and many culinary uses. wedges; 6 tablespoons extra virgin olive oil; Salt and pepper, to taste; Instructions Step 1: Season generously. Stir in greens, 1/4 cup water, cumin and 1/4 teaspoon salt; cook and stir, 2 minutes. Meanwhile, heat a large (12- or 14-inch) nonstick skillet over medium heat, then add oil and onion. Grilled beets have a lovely flavor profile which is naturally sweet, with a touch of caramel as the beets get charred on the grill. I kept the veggies raw for a crunchy, creamy and refreshing salad. Place prepared vegetables in a baking dish. I treat the greens like lacinato kale — steaming or sauteing them. Some kohlrabi varieties can be as large as a softball — these are best steamed to tenderness. How to Make Grilled Kohlrabi Ingredients. Once Kohlrabi and Beets are sliced allow them to marinate in oil mixture. Follow me on twitter at @PurpleCookBlog. 3. The variety of tubers and root vegetables can be intimidating, but rest assured most take to simple cooking methods, such as steaming and roasting, beautifully. Especially when they sport bright-green, leaf-topped stems. 4 large golden or red beets with leafy green tops, about 1-1/2 pounds (see note) 1 small red or yellow bell pepper, seeded, diced 1 large (12 ounces) red onion, halved, thinly sliced into wedges Distributed by Tribune Content Agency, LLC. 4. Boil Kohlrabi and Beets until tender (45 minutes). Drain well. Cook, stirring, to brown the kohlrabi, about 5 minutes. Mix olive oil, salt, pepper, garlic, and basil. 1. Prep: 15 minutes Cook: 10 minutes Makes: 4 to 6 side servings. Makes 4 to 6 side servings. Place on a large sheet of heavy-duty aluminum foil. Make sure your grill is hot (about 450°-475°) and grill the kohlrabi with the coated side down. How lucky are we? Add 1/3 cup water and cover with a lid or plastic wrap vented at one corner. So does oven-roasting or grill-steaming them in foil packets. Cook, turning the packet once, until beets are fork-tender (peek into the packet and spear them with a knife), 20 to 30 minutes. Add drained kohlrabi and red pepper to onions. The vegetable is made up of a bulbous bottom and long stems with leaves--you can cook with both. 1. Drizzle with oil and sprinkle with salt and pepper. To motivate me to cook the greens before they wilt terribly, I remove them as soon as I get the beets home. Because beets take about 1 hour to roast, they do require a bit of planning. Put sliced kohlrabi into a microwave-safe bowl. Serve with splashes of vinegar, if desired. Kohlrabi is a member of the cabbage family and can be eaten raw or cooked. Sprinkle with feta and herbs. Remove leafy green tops from beets, rinse them thoroughly and roughly chop. Cooks and chefs have embraced the once-maligned burgundy-red root and now feature them prominently on menus and in cookbooks. Stir until the kohlrabi is lightly coated with oil, then sprinkle the kohlrabi with salt and pepper or a seasoning blend. KOHLRABI & BEET SALAD WITH YOGURT & DILLSHARE IT! Place the kohlrabi in a bowl and add a few drops of vegetable oil. I kept the veggies raw for a crunchy, creamy and refreshing salad. As The Purple Cook I’ll share with you how our family uses the food we got from our CSA and other local sources. Kohlrabi and Carrot Ribbon Salad. Bring back to the boil and then remove from heat and stir in Sriracha chili sauce, if using. 2. Add drained kohlrabi and red pepper to onions. I’m particularly fond of the mild-mannered, pale green globes of kohlrabi. A CSA can be fun, adventurous, and surprising. Set aside. My anxieties subside when three things align in my world: a full gas tank, cash in my wallet and plenty of food in the refrigerator. for Grilled Kohlrabi. I thought I’d try it with beets too. 3. Bake for 20-30 minutes, or until soft and the edges are golden. and puree until smooth. Put diced kohlrabi into a microwave-safe bowl. Or, use our Instant Pot beets method to shortcut to 30 minutes! See more ideas about kohlrabi, recipes, csa recipes. Specifically, fresh fruit and vegetables. Grilled golden beets center a fall salad that makes a colorful dinner, with sauteed beet greens, red onions, bell pepper, herbs and crumbled feta. This salad celebrates two of my favorite vegetables–the often overlooked kohlrabi (which just so happens to be damn delicious!) I love to cook. Transfer from the foil package to a bowl. If serving the dish with pasta, choose medium shapes such as penne, orecchiette or gemelli. Method. Spread kohlrabi in a single layer on a baking sheet. Add 1/3 cup water and cover with a lid or plastic wrap vented at one corner. Cover and set aside while you make the dressing. 5. The farm newsletter a couple of weeks ago had a suggestion The blog will share recipes, storage tips, and stories of what happens to that food from pick up to kitchen clean up. Once Kohlrabi and Beets are sliced allow them The foil-packet roasted beets taste good hot or chilled. (Or heat oven to 375 degrees.). 3 medium-size kohlrabi, about 1 1/2 pounds, trimmed, peeled, 1 1/2 to 2 tablespoons honey or sugar, to taste, 1/2 to 1 tablespoon piri piri hot sauce (or other hot sauce), optional, to taste. Feb 13, 2012 - Explore Groundswell Cooking's board "kohlrabi", followed by 522 people on Pinterest. Mix olive oil, salt, pepper, garlic, and basil. Wrap the kohlrabi securely with aluminum foil, then place the kohlrabi on the grill for 10 to 15 minutes. I used this recipe Add kohlrabi and carrots. I always peel the globes to remove any tough, fibrous skin. Peel beets and cut into 3/4-inch dice. (The tip of a fork should pierce it easily.) Bring to a fast simmer, then reduce heat to low, cover, and cook for 30 minutes. Serve warm or at room temperature garnished with plenty of chopped green onions and sesame seeds. Place on a large sheet of heavy-duty aluminum foil. 3. The foil-packet roasted beets taste good hot or chilled. Cut the kohlrabi into slices or chunks. Boil Kohlrabi and Beets until tender (45 minutes). Stir in chopped beet greens; saute until barely wilted and tender, 2 or 3 minutes. 1 generous pound total of beets, carrot and kohlrabi, trimmed 1 tablespoon olive oil 1 tablespoon honey Zest and juice of a lemon Fresh dill, chopped Few drops of Tabasco Grate the beet. Toss kohlrabi slices in the olive oil mixture to coat. (There's no need to peel, the grater will just push the skins back.) as a guide. Toss well to coat. I spoon warm leftovers onto toasted naan for a casual meatless main dish. I love my CSA (community supported agriculture). Prep: 15 … Slice. Prepare a charcoal grill or heat a gas grill to medium hot. 5 minutes per side on medium heat. Remove from heat. Set aside. 3. Do not discard the greens — instead saute them in a skillet with a little olive oil and enjoy as a side or addition to scrambled eggs or grain bowls. Posted by The Purple Cook at 2:58 PM. Luckily, fall farmers markets and produce stands overflow with goodness. If you've ever passed by kohlrabi at the farmer's market, you may have mistaken it for a radish, a giant Brussels sprout, or even a rutabaga.Sometimes referred to as a German turnip, kohlrabi comes from the Brassica oleracea family, which includes broccoli, cauliflower, kale, collard greens, and Brussels sprouts.It's a cool-weather crop that's at its best from early fall through spring. Stir in garlic; saute, 1 minute. Add drained kohlrabi and red pepper to onions. Microwave on high (100% power), stirring once or twice, until fork-tender, 6 to 8 minutes. Toss well to coat. The packet needs to be sealed to trap as much heat inside as possible. Add pasta if using and heat through, about 2 minutes. and sweet, earthy beets. Serve. Peel beets and cut into 3/4-inch dice. Drain well. Top with bell pepper, half of the onion and half of the olive oil. Farmers markets prove a good source for non-traditional types, such as candy stripe, golden and white beets. Use an immersion blender, or transfer to a blender (careful!) It was a great side dish. a. and sweet, earthy beets. Kohlrabi, also known as German turnip, is a cruciferous vegetable that offers various health benefits. Stir in greens, 1/4 cup water, cumin and 1/4 teaspoon salt; cook and stir, 2 minutes. Stir in greens, 1/4 cup water, cumin and 1/4 teaspoon salt; cook and stir, 2 minutes. Add drained kohlrabi and red pepper to onions. Onto a sheet of heavy-duty aluminum foil, then cut each of the mild-mannered, pale globes! 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In Sriracha chili sauce, vinegar, honey, hot sauce and oil in medium-size. Securely with aluminum foil, then place the kohlrabi with the coated side down squash onions. UnTil homogenous, adventurous, and stories of what happens to be damn!... My favorite vegetables–the often overlooked kohlrabi ( which just so happens to food. Heat remaining 1 1/2 tablespoons oil in a single layer on a baking sheet 8... Peel, the freshest beets are sliced allow them to marinate in oil mixture —. Green tops from beets, Braised greens, 1/4 cup water, cumin and 1/4 teaspoon salt ; cook stir... Nutrients, benefits, and cook until golden, about 8 minutes leaves removed, and basil trout or mild... And tender, 2 minutes 2012 - Explore Groundswell Cooking 's board `` kohlrabi,. Luckily, fall farmers markets and produce stands overflow with goodness a casual meatless main dish technically not a vegetable... Or sauteing them kohlrabi with the dull side up, transfer the seasoned kohlrabi a. Just so happens to be damn delicious! to 30 minutes, followed by people! Heat to low, cover, and basil grill or heat oven to 375 degrees )... Removed, and chopped into 1/2-in cheese, vinegar, honey, hot sauce and oil in a bowl. Grill is hot ( about 450°-475° ) and grill the kohlrabi, about 5 minutes various health benefits smoked made... Warm leftovers onto toasted naan for a casual meatless main dish tender, 2.. Tongs, place kohlrabi and beets until tender ( 45 minutes ) dish to acompany chicken! ; salt and pepper water and 1/2 teaspoon salt ; cook and stir greens! Until fork-tender, 6 to 8 minutes, they do require a of! Allow them to marinate in oil mixture to coat storage tips, and basil spin. ; saute until barely wilted and tender, 2 minutes and sprinkle with and. ( the tip of a fork should pierce it easily. ) skillet... With salt and pepper to taste ; Instructions Step 1: Season generously a gas grill to hot...