Monday, June 09, 2008

Kohlrabi: Purple is my favorite color


After taking two SAT subject tests Saturday morning (and I'm starting to regret not voiding them,) I wandered over to the nearby farmer's market in hopes of finding some rhubarb to make a rhubarb cobbler that I cut out of the paper a few weeks ago. I saw a few lonely stalks, but it seemed like what rhubarb there had been was gone.

However, on my second lap around the market, I saw an amazingly bright purple vegetable. I had to get it. I asked what it was. Kohlrabi. I'd heard of it, but I guess I'd just never seen it. It was gorgeous. (Apparently it can also be green, maybe that's why I'd never noticed it.)

But I didn't know what to do with it. The girl at the stand said she liked it raw with some salt, and that it as sort of like jicama. I thought it tasted more like a mild radish, but I guess that's kind of what jicama tastes like. It had greens attached to the top too, and she said I could use those like turnip greens or kale or any other big leafy vegetable. I was excited!

So tonight Dad and I took to the kitchen for Kohlrabi: 3 ways. It ended up being two ways, and with a side of what dad dubbed "Indian-Iranian shrimp."

We have the cobbler for dessert because I found some rhubarb at the grocery store, but I haven't tried it yet. It doesn't seem too promising.

Kohrabi Salad
Mom dubbed this "white salad" because other than the strips of basil dad put on top, it was all white. Dad said it needs some red, so I suggested red quinoa. Mom likes it the way it is. It was a really tasty accompaniment to shrimp.
Serves 3-4 as a side.

2 medium kohlrabi, peeled and diced
juice of 1 lemon
1/2 cup quinoa
1/2 teaspoon salt
basil, optional

Bring a pot of salted water to a boil.
Rinse quinoa five times (is this necessary? My computer was off and I'd never made quinoa before and the first recipe in my recipe binder said that. I'd love to learn more about quinoa.)
Add quinoa to boiling water and cook for 10 minutes.

Meanwhile, in a small bowl, toss kohlrabi with lemon and salt. Once quinoa is ready, drain, and toss with kohlrabi mixture. Top with basil, if using.

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