RAGOUT OF TURNIPS, KOHLRABI AND PEAS (FROM “LOCAL FLAVORS”)
Several of this week’s veggies, combined! Bam! Feel free to adapt the recipe to what you have, of course. Unfortunately, there will be no more spinach from us until fall.
1 Tablespoon unsalted butter
6 spring onions or shallots, halved
6 or more small turnips, scrubbed and quartered
2 or 3 kohlrabi, about golf ball sized, peeled and quartered
1 thyme or lemon thyme sprig
sea salt and freshly ground pepper (or, you know, pepper from the ol’ shaker)
1 pound pod peas, shelled (*the peas we may have this week are NOT shelling peas)
a few handfuls baby spinach
dollop creme fraiche
4 large basil leaves, slivered
1. Melt the butter in a skillet and add the onions, turnips, kohlrabi and thyme. Add water to cover halfway and a teaspoon of salt. Simmer while you shuck the peas.
2. As soon as the vegetables are tender, after 12 to 15 minutes, add the peas and spinach and cook until the spinach has wilted down, a few minutes more. Stir in the creme fraiche and add the basil. Taste by itself. With a starch (puff pastry, ravioli, even buttered toast), it can be offered as a vegetarian main dish.
REFRESHING KOHLRABI SALAD
A few kohlrabis, peeled
I made this last night, and it is so crispy and fresh…I’m looking forward to eating more of it today with lunch. Disclosure: I have a food processor, which makes processes like chopping and grating very easy, so if you don’t have one and using a hand grater is too much, go ahead and dice the kohlrabis. Ok, peel the kohlrabis with a knife and grate them or dice them up. Mix in a bowl with enough olive oil to coat lightly. Squeeze or squirt in lemon juice, not too much at first, since you can add more later, if you like. Sprinkle with salt and a generous amount of dill. Eat immediately or let sit in the fridge for a few hours. The dill flavor really settles in a sparkles after you let the salad sit awhile.
KOHLRABI & APPLE SLAW with CREAMY COLESLAW DRESSING
Hands-on time: 25 minutes
Time to table: 25 minutes
Makes 4 cups, easily adapted for less
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste – go easy here
Fresh mint, chopped
1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a Benriner
2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)
Whisk cream into light pillows – this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.
Time to table: 45 minutes
Serves 4 (smallish servings since roasted vegetables shrink so much)
1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (garlic is optional, to my taste)
Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn’t be fully preheated) and roast for 30 – 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn’t get squishy).