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Kohlrabi, or cabbage turnip, is a purplish-white vegetable grown primarily for its swollen root, which has a pleasing, nutty flavor. It can be prepared in any of the ways that are suitable for turnips. When cooked and cold, it may be served with oil - vinegar dressing or mayonnaise. Greatly treasured in Central and Northern Europe, the vegetable goes well with pork and game.
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| What You Need: |
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4 medium-sized kohlrabis
Salt
˝ cup sliced radishes
1/3 cup salad dressing
2 tablespoons cider vinegar
˝ teaspoon dry mustard
1 teaspoon sugar
Salt, pepper to taste
Crisp lettuce leaves, washed and dried
˝ cup grated carrots
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| How To Cook: |
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1. Cut off tops and pare thick kohlrabi stems.
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2. Slice and cook kohlrabi in a little salted boiling water, covered, until just tender, about 15 minutes.
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3. Drain and cool. Combine with radishes in a serving dish.
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4. Mix salad dressing, vinegar, mustard, and sugar.
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5. Season with salt and pepper and add to vegetables.
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6. Refrigerate 1 hour or longer to blend flavors.
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7. Serve on lettuce leaves, garnished with carrots.
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