Couscous with Kohlrabi and Chermoula Dressing

    Borrowed from From Asparagus to Zucchini: A guide to cooking farm-fresh seasonal produce.


    1-2 tsp minced garlic

    2 Tbs. minced cilantro

    2 Tbs. minced fresh parsley

    1 tsp. paprika

    ½ tsp. cumin


    3 Tbs. fresh lemon juice

    3 Tbs. olive oil

    2-3 cooked couscous, cooled to warm temperature

    2 cups peeled, diced kohlrabi

    ½ cup diced radishes and/or spring turnips

    16 kalamata or oil-cured black olives

    ½ cup crumbled feta cheese


    Mixe garlic, cilantro, parsley, paprika, cumin and alt to taste. Stir in lemon juice and olive oil. toss this mixture with couscous. Bring to room temperature. Gently toss with kohlrabi, radishes/turnips, and olives. Sprinkle with feta. Serves 6.

  • A squeeze of citrus and some crunchy nuts take this simple preparation into the "super-yum" category.

    • 2 kohlrabi, bulbs peeled
    • 1/2 teaspoon grated lime zest
    • 2 tablespoons fresh lime juice
    • 1/4 cup extra-virgin olive oil, divided
    • 1 big bunch kale or chard, chopped
    • 5 garlic cloves, finely chopped
    • 1/3 cup salted roasted pistachios, chopped


    • Equipment: an adjustable-blade slicer

    Very thinly slice kohlrabi with slicer.
    Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
    Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. 3Toss kale with kohlrabi and pistachios.

  • Another great roasting combo! Also great roasted alongside a turkey, if you're thinking Thanksgiving thoughts.....Serves 4.

    • 2 medium kohlrabi
    • 2 tablespoons extra-virgin olive oil
    • 2 teaspoons finely chopped fresh thyme
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 1/2 lb butternut squash
    • Special equipment: a 17- by 12- by 1-inch shallow heavy baking pan

    Put oven rack just below middle position and put baking pan on rack, then preheat oven to 450°F. (If roasting vegetables along with turkey, preheat pan for 15 minutes while turkey roasts, then roast vegetables underneath turkey.)
    Trim and peel kohlrabi, then cut into 3/4-inch pieces. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes.
    Meanwhile, peel butternut squash, then quarter lengthwise, seed, and cut into 3/4-inch pieces. Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in same bowl.
    Stir kohlrabi, turning it, then push it to one side of pan.
    Add squash to opposite side of pan and roast, stirring and turning squash over halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).
    Toss vegetables to combine and transfer to a dish.

  • Apples aren't exactly in season yet, but the combination of sweet/tart apple with the kohlrabi, all mixed together with a mustard vinaigrette is a delight! If you have any hakurei turnips from last week still in the fridge, add them in (julienned like the kohlrabi). You can also throw in some diced celery if you have any on hand.
    The Salad
    Thickly peel your kohlrabi and cut into fine julienne strips. Slice or grate an apple - your favorite variety - and toss into a bowl with the kohlrabi. If you're adding turnips or celery, add them to the mix.
    Mustard Vinaigrette:
    2 T red wine vinegar, sherry vinegar or fresh lemon juice
    2 shallots, finely diced
    1 garlic clove, minced
    salt and fresh ground pepper
    1 T fresh dijon mustard
    2 T creme fraiche or sour cream
    1/3 c extra virgin olive oil
    2 T snipped chives
    1 T chopped parsley
    3 T capers, rinsed
    Combine the vinegar, shallots, garlic, and 1/4 tsp. salt in a small bowl. Let stand for 15 minutes, then vigorously whisk in the mustard, creme fraiche and oil until thick and smooth. Grind in a little pepper, then stir in the herbs and capers. Taste and adjust seasonings to your liking.
    Serves 4-6
    Adapted from Deborah Madison's cookbook: Vegetarian Cooking for Everyone

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