Monday, January 9, 2012

Kohlrabi Tzatziki

Kohlrabi is a "stout' member of the brassica family along with cauliflower, cabbage, broccoli...some of our favorite veggies here in the Pacific Northwest! Visually it is the most distinctive of it's family, although it's taste is familiar, crisp, sweet, and similar to cabbage. I still get questions everyday at the farm store about this delightful vegetable. While it can be cooked, at Terry's Berries we really prefer it raw.

Grated fresh over salads, or in a winter veggie slaw, with a bit of vinegar, salt, and pepper, it's just delicious. Around this time of year the green or purple skin on the outside gets very thick, so be sure to peel the kohlrabi before use. Also be sure to slice the bottom of it off because where it attaches to the stalk can be a bit tough and woody. After that the kohlrabi can then be thinly cut (excellent for a veggie party platter or for veggie sticks for a school lunch bag) or grated. Or check out this super easy recipe from New York Magazine, where it is used as a substitute for cucumber in a cooler season tzatziki.

Charles Brassards Kohlrabi Tzatziki

4 medium kohlrabi
3 cloves garlic, finely chopped
1 tbs. salt
1 qt. Greek yogurt
2 oz. lemon juice
1/4 cup mint, roughly chopped
Extra-virgin olive oil, to taste
Freshly ground black pepper to taste

(1) Cut the leaves off the kohlrabi, and save them for another use. (2) Peel away tough outer skin.(3) Cut bulbs into large pieces, and coarsely grate them. In a bowl, combine grated kohlrabi, chopped garlic, and tablespoon of salt and let sit for 15 minutes to draw out liquid. Strain or squeeze out liquid, and discard. Toss kohlrabi with yogurt, lemon juice, mint, and a drizzle of olive oil. Season with salt and pepper. Serve as a side with grilled fish or meats.

No comments:

Post a Comment