Kohlrabi Remmoluade, parsley, capers and lemon.

imageKohlrabi is, to a lot of people, a bit of an unknown. To others as perennial as potato.

It is however, very versatile and delicious eaten raw or cooked. It is raw in this recipe but being a remmoulade is softened (mascerated) with a little mayo and some other good stuff. To my mind it is most similar to celeriac. The purple ones look fabulous. Like some futuristic, electric, dread locked pixie lady.kohlrabi-2

Preparation – 30 minutes  Cooking time – None

Ingredients – makes about 2 cups worth
1 medium kohlrabi
1/2 a small red onion, sliced fine
1 tbsp picked dill fronds
1/2 cup chopped flat leaf parsley
1 tbsp capers – washed, drained and chopped fine
1 tablespoon whole egg mayo
1 tbsp sour cream
1 tsp fresh lemon
salt and pepperkohlrabi-4Method

Peel the kohlrabi. Slice it into fine strips. I used a sharp knife because I got the skills to pay the bills. You could use a grater or spiraled or mandolin or shredding machine or what have you if you’re not all that knife literate.

Dress the shredded vegetable with a good squeeze of lemon and a pinch of salt. Set aside for 20 minutes.

Rinse the kohlrabi free of the lemon and salt. Drain well. Combine well with all of the other ingredients, including a little more lemon juice and salt.  Done .imageChefs Notes

  • This is best made at least 30 minutes before serving to allow the kohlrabi to soften a little and the flavour to develop
  • Kohlrabi is grown in winter in Australia, however you can still find good ones all the way through Spring normally.
  • Add shredded cabbage and carrots to this to make a wicked ‘slaw


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