I’ve become a little obsessed with kohlrabi lately. They are all over the farmer’s market, and I can’t get enough of their crispy texture and sweet funkiness – like a radish mixed with an apple mixed with jicama. I went a little overboard with the kohlrabi last weekend (they were so cheap at the market!) and ended up with:
– kohlrabi crudite platters
– kohlrabi slaw
– kohlrabi leaf chips (like kale chips, but better!)
– sauteed kohlrabi greens
The slaw was a simple julienne of kohlrabi (remove the leaves – save them! – peel the outer green or purple skin – the inside is the same) with a mustard, lemon, garlic scape vinaigrette. I chopped up some mint, basil and arugula to fold in as well. I also topped it with some toasted pepitas.
For the chips, I made a paste from cashews, pickled onions, white miso paste, rice vinegar and a little salt (the miso is already quite salty). You can use this recipe for Vegan Nacho Kale Chips as a starting place. After stripping the kohlrabi leaves away from the tough stem and ribs, I massaged them to coat completely in the cashew paste. Lay them out on cookie sheets lined with silicone baking mats or parchment paper and sprinkle with sesame seeds. Bake in a 250 degree oven for 15 minutes. Flip the chips over and bake for another 5-10 minutes until crisp and light brown.